Snappily Ever After Creamy Cajun Alfredo Sauce

Cajun Chicken Alfredo {Easy One Pot Meal!} The Shortcut Kitchen

This Cajun alfredo sauce recipe is a delicious fusion of creamy alfredo sauce and vibrant Cajun flavors. The classically rich and velvety sauce is given a signature Cajun kick that's just spicy enough to make you go YUM. And making this creamy sauce couldn't be easier! It all comes together in one pan, and you'll be enjoying a little bit.

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This Cajun alfredo sauce recipe is rich and creamy, perfect for pasta. A little zest of lemon elevates the sauce, making it perfect for spooning over steamed vegetables or grilled fish. You can use premade Cajun seasoning, but my homemade seasoning adds superior flavor. Servings: 6. Prep: 5 minutes mins.

Cajun Chicken Alfredo A Wicked Whisk

Make cajun seasoning by mixing together all the spices. Melt butter. Add cream. Bring to a simmer, and stir in the cajun seasoning. Simmer for 5 minutes. Add pasta cooking water and simmer for 1 more minute. Mix in pasta, then remove from the heat and add the Parmesan cheese. Mix well, then serve.

This Cajun Chicken Alfredo is a creamy and delicious dinner that comes

So do that, or don't. Whatever. Add butter (sliced OR NOT) and cream into your cooking vessel. A large saucepan or skillet will do. Get a slow simmer going on low heat for 2-3 minutes. With a whisk, begin adding all non-cheese elements into the liquid. Whisk it in there nicely for easy distribution.

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Measure out ½ cup wine, 6 tablespoons butter, 1 cup heavy cream, and 2 tablespoons cajun seasoning. Heat a sauté pan over medium-low heat. SAUTÉ: Melt 2 tablespoons of butter, then sauté shallots with a pinch of salt for about 3 minutes until turning translucent. Add in garlic and cook until fragrant, about 30 seconds.

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STEP 3: Whisk. Lower the heat and slowly stir in the heavy cream; followed by the grated parmesan cheese and cajun seasoning. Whisk until the cheese is melted and the sauce is smooth. STEP 4: Simmer- Simmer for a couple of minutes until desired thickness. Then, season with salt and pepper.

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Heat the butter in a high-sided skillet over medium heat. When the butter bubbles, add the chicken, and sear on both sides until browned and cooked through, about 5-8 minutes per side, depending on the thickness of the chicken breasts. Remove the chicken from the skillet, and set aside. Slice into bite-sized pieces.

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Set aside. Make the alfredo sauce. Add the garlic and parmesan. Combine the ingredients. Make the alfredo sauce. Melt the butter in the same pan then add the heavy cream and simmer for 3 minutes. Add the garlic, parmesan, salt, and pepper. Cook for 5 minutes, until the sauce is thick and has reduced.

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On low heat, wait until the butter melts, stir with a spatula until the two ingredients are combined. Add chopped garlic, as well as salt and spices to the saucepan, mix. After 2 minutes add grated parmesan to the sauce, stir and cook for another five minutes or until warmed to your liking.

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Step Six: Allow the sauce to simmer for 5-10 minutes to let the spices infuse. The sauce will thicken up nicely as it reduces. Step Seven: Finally, taste and adjust seasoning as needed. If too thick, add a splash of cream. Cajun Alfredo sauce comes together in just about 15 minutes.

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Sauté until brown, about a minute. Pour the dry white wine and let it simmer for a few minutes. Add the rest of the butter. Add Cajun seasoning, whipping cream, and parmesan cheese. Simmer until the consistency is smooth. Add the parsley on top. Remove from the heat and season with salt and pepper.

One Pot Cajun Chicken Alfredo No. 2 Pencil

This homemade cajun alfredo sauce recipe is creamy and delicious but lower in fat and calories than your classic alfredo sauce. Easy to make, protein-packed, and flavorful, this pasta sauce is both comforting and nutritious! Perfect as a vegetarian meal but also delicious paired with blackened chicken or shrimp.

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Reduce the heat to medium, and add the rest of the butter, and a little splash of chicken broth to the skillet. Add in the minced garlic. Cook until fragrant, stirring often for about 1 minute, then, immediately deglaze the pan with the rest of the chicken broth. Reduce to low heat. Add in the heavy cream.

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Sauté for few seconds and add chopped onion. Give a good stir and cook the onions until it become translucent. Add 1 tablespoon Cajun seasoning and mix it well. Deglaze with pasta water or broth. Mix it well on slow heat and add heavy cream. Quickly stir the sauce for a few minutes to blend all the ingredients.

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To freeze: Alfredo sauce should not be frozen, in my opinion. Tip 1: Cook Aldente. Stick to your pasta brand's packaging and cook your fettuccine accordingly (Aldente) to prevent your pasta from becoming starchy and mushy. Tip 2: Season perfectly. Depending on your brand, cajun seasoning can be very salty.

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Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken. Stir in Parmesan cheese and 2 teaspoons Cajun seasoning until smooth and thick. Add more Cajun seasoning as desired. Then stir in cooked onions and peppers.