I have recently been obsessed with fettuccine alfredo, which is weird considering I have always been a marinara/arrabiata girl. This cajun-style fettuccine alfredo is a the perfect combination of the two flavors! It’s spicy and packed with flavor from the fresh aromatics. One thing about me is, I will always add an obscene amount of fresh garlic to a pasta dish because it adds so much flavor.
This recipe is loosely inspired by The Cheesecake Factory’s Louisiana style Chicken Pasta. My Cajun-Style Fettuccine Alfredo version is spicer and creamier as its filled with homemade cajun seasoning and the perfect amount of heavy cream. I also only added onions and peppers to allow for the focus of the pasta to be on the spicy and creamy alfredo sauce.
Ingredients
- Pasta: Fettuccine is a classic pasta shape for this type of sauce, but you can honestly use any kind you like! I definitely prefer a slow dried pasta like Rao’s or De Cecco, which you can find at any grocery store. When the pasta is slow dried, it is coated with more flour which prevents your pasta from sticking together.
- Seasonings: You can easily use a store bought Cajun seasoning blend if you’re short on time or make your own if you have all the ingredients.
- Vegetables: You can definietly omit the veggies all together or add more!
- Cream/Cheese: I would recommend using heavy cream and freshly grated parmesan cheese for the best flavor and texture. Unfortunately, pre-grated cheese could clump in the sauce.
Similar Recipes
Cajun-Style Fettuccine Alfredo
DifficultyMedium
Servings6
Prep time20 minutes
Cook time25 minutes
Total time45 minutes
A spicy and creamy cajun-style fettuccine alfredo filled with homemade cajun seasoning, fresh veggies and loads of flavor.
Ingredients
For the Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Dried Oregano
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Dried Thyme
- 1/2 tsp Smoked Paprika
- 1 tsp Cayenne Powder
- 1 tsp Paprika
For the Pasta
- 1 lb Fettuccine
- 1/2 Stick Butter
- 1 Head Garlic, Minced
- 1 tsp Red Pepper Flakes
- 1 Small Red Onion, Sliced
- 2 Small Red/Orange Bell Peppers, Sliced
- 2 Cups Heavy Cream
- 1 Cup Parmesan , Grated
- 1/4 Cup Parsley, Minced
Instructions
- 1
Cook the pasta according to the package. Reserve pasta water.
- 2
In a large wok style pan, melt the butter. Add the minced garlic and pepper flakes.
- 3
Once lightly golden, add the sliced peppers and onions. Cook for around 5-6 minutes on medium or until soft.
- 4
Add the seasoning blend, heavy cream, and grated parmesan. Mix well.
- 5
Add in the cooked pasta and the pasta water.
- 6
Mix well and cook on high for 1 minute.
- 7
Garnish with minced parsley and enjoy!
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