Pasta With Creamy Cajun Sauce

"I found this recipe on It has a lot of cream, but it is so worth it! This recipe has two different reductions, which makes the sauce have more concentrated flavors and evaporates the liquid. It was very good, and definitely a comfort food! (The preparation and cooking time is probably off a little because I made it a while ago and can't really remember how long it took.)"
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Ready In:




  • In large stockpot, boil water for pasta.
  • In a large sauté pan, heat 2 tablespoons olive oil over medium heat. When shimmering, add onions. Fry for 2 minutes. Add garlic, fry additional 1 minute until fragrant. Add the white wine and chicken base (stir chicken base in the wine first & mix well before adding to pan.).
  • Using your spatula, scrape any brown bits off the bottom of the pan. Let the wine reduce to half – about 3 minutes. In the meantime, boil your pasta, ending one minute shy of done.
  • Add cajun seasoning, salt, pepper, paprika and tomato paste. Stir.
  • Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half – about 5 minutes. Drain the pasta well – add pasta to the crème sauce. Toss with freshly chopped parsley and some cheese.

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  1. This was SO delicious!!! I actually just made the creamy Cajun sauce and instead of pasta, and then I added it over broccoli, celery, chicken, shrimp, and andouille sausage. :D
  2. This dish was amazing! We used half the paprika, added large onions, sweet peppers, and sundried tomatoes... and WOW, what a flavor profile. Dinners will hard to top this week!
  3. So good! This recipe was simple to make, had a great creamy texture, and plenty of flavor. It had some kick to it, but not overwhelming. Our 4 year old wrinkled up her nose as she took the required 1 bite and then said "Yummy, yummy, more more!!!!!"...she even had seconds! That's a HUGE compliment in our house! We made this as a side dish to our crab cakes.



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