Ingredients
Method
- Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about one minute until fragrant.
- Sprinkle in the Cajun seasoning and paprika. Stir constantly for thirty seconds to toast the spices.
- Add the flour to the skillet. Whisk continuously for about two minutes to create a roux.
- Slowly pour in the chicken broth while whisking constantly until the mixture is smooth and starts to thicken.
- Gradually add the heavy cream, whisking to maintain a smooth consistency. Bring to a gentle simmer and cook for five minutes.
- Stir in the grated Parmesan cheese until melted and incorporated. Adjust seasoning with salt and black pepper as needed.
- Remove from heat and serve immediately.
Notes
Use freshly grated Parmesan for best results. Adjust the consistency to your liking by adding more cream or simmering longer. Store in an airtight container in the refrigerator for up to four days.