Delicious…from pasta sauce to dipping sauce.
Spicy Cajun cream sauce is not only tasty, it’s also very versatile. It’s obviously a good choice for adding a touch of spice to basic pasta. But try it, too, topping some chicken cutlets or as a dipping sauce side for grilled shrimp or chicken satay.
You can control the heat in this recipe by adjusting the cayenne pepper powder. For those that feel Cajun seasoning is enough warmth as it is, feel free to omit the cayenne altogether. The cayenne is in our spicy Cajun cream sauce as simply a heat source. The Cajun seasoning is the true flavor. And if you don’t have Cajun seasoning at hand, you can make your own using common spices. You likely have all you need if you have a relatively well-stocked spice rack.
Looking for more sauces to spice up your pasta? We have a lot of options in our spicy recipe index. If you want to stick with cream sauces, try our spicy alfredo sauce. Or, if you’re more in the mood for a red sauce, our fiery fra diavolo sauce is an excellent choice. And don’t forget the spicy garlic bread while you’re at it!
Spicy Cajun Cream Sauce
- 2 tomatoes chopped
- 1/2 white onion diced
- 3 cloves garlic diced
- 1/2 cup chicken stock
- 1/2 cup shredded Parmesan cheese
- 1/4 cup cream cheese
- 1/4 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1 tablespoon cayenne pepper
- 1 tablespoon olive oil
- Salt and pepper
- In a saucepan, heat the olive oil and sauté the onions until translucent. Add in garlic and tomatoes. Stir until the tomatoes begin incorporating into the sauce.
- Add in cayenne pepper powder, Cajun seasoning, and cream cheese. Stir until the cheese is melted.
- Add in the chicken stock, heavy cream, and Parmesan cheese. Continue stirring until the Parmesan has melted.
- Remove from heat and using a blender or food processor, pulse blend the sauce until smooth.
- Pour the sauce back into the saucepan and heat until the sauce is thickened to your preferred consistency.
- Add salt and pepper to taste.
I made this once and it was very spicy. Next time, i made a double batch and only put in 1 tablespoon of cayenne pepper when it should be 2. Still very spicy and i love spice! I’d recommend adding the cayenne at the end if spicy is your sort of thing!
My go to recipe. I use this as a base and take bits and pieces of other recipes but follow this one the most closely! I add peppers (yellow and red) with the tomatoes, and a teeny bit of basil. Otherwise this is my favorite one. We serve it with Parmesan crusted chicken cutlets and cheese tortellini.
When do you add in the heavy cream?