Cajun Steak Pasta with Creamy Parmesan Sauce

Imagine tender, spicy Cajun-seasoned steak tips nestled in a bowl of perfect rigatoni, all coated in a luxuriously creamy, cheesy parmesan sauce. This Cajun steak pasta is the definition of a restaurant-quality comfort meal you can make at home. It delivers the perfect balance of bold spice from the Cajun seasoning and rich, savory comfort from the creamy sauce. This Cajun steak pasta recipe is surprisingly simple and guaranteed to become a new favorite.

Why You’ll Love This Cajun Steak Pasta

🌶️ Bold & Spicy: Packed with authentic Cajun flavor from homemade seasoning
🧀 Ultra Creamy: A decadent, velvety parmesan sauce that coats every bite
🥩 Restaurant-Quality: Tender, juicy steak tips cooked to perfection
⏱️ 30-Minute Meal: Faster than ordering takeout and far more impressive
🍝 Crowd-Pleasing: The ultimate comfort food for family dinners or date night

Ingredients for Cajun Steak Pasta

For the Cajun Steak Tips:

1 lb sirloin steak tips or flank steak, cut into 1-inch pieces
2 tablespoons olive oil, divided
1 tablespoon homemade Cajun seasoning (recipe below) or store-bought
½ teaspoon salt
¼ teaspoon black pepper

For the Homemade Cajun Seasoning (or use 1 tbsp store-bought):

1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (adjust for heat)
¼ teaspoon dried thyme
¼ teaspoon black pepper

For the Creamy Parmesan Sauce & Pasta:

8 oz rigatoni pasta (or penne, fettuccine)
3 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup freshly grated Parmesan cheese
½ teaspoon salt (or to taste)
Fresh parsley, chopped (for garnish)

How to Make Cajun Steak Pasta: Step-by-Step

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve ½ cup of pasta water before draining. The starch in this water is key for perfecting your Cajun steak pasta sauce.

Step 2: Season and Sear the Steak

Pat the steak pieces completely dry—this ensures a good sear. Toss them in a bowl with 1 tablespoon olive oil, Cajun seasoning, salt, and pepper. Heat the remaining 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add the steak in a single layer and sear for 2-3 minutes per side until browned and cooked to your liking. Remove the steak and set aside.

Step 3: Build the Creamy Parmesan Sauce

In the same skillet (don’t wash it!), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and chicken broth, whisking to scrape up any browned bits from the steak (this is flavor gold!). Let the mixture simmer gently for 3-4 minutes to thicken slightly.

Step 4: Create the Cheese Sauce

Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth. Season with salt. If the sauce is too thick, add a splash of the reserved pasta water until it reaches a creamy, coating consistency.

Step 5: Combine and Serve

Add the drained pasta and seared Cajun steak tips back to the skillet with the sauce. Toss everything together until the pasta and steak are evenly coated in the creamy sauce. Garnish with fresh parsley and an extra sprinkle of Parmesan. Serve immediately!

Expert Tips for the Best Cajun Steak Pasta

✅ Use Freshly Grated Cheese: Pre-grated Parmesan contains anti-caking agents that can make your sauce grainy. Grating a block of Parmigiano-Reggiano or high-quality Parmesan ensures a silky-smooth sauce for your Cajun steak pasta.

✅ Don’t Crowd the Pan: Sear the steak in batches if necessary. Overcrowding steams the meat instead of creating a flavorful crust.

✅ Control the Heat: Cayenne pepper packs a punch. Start with ¼ teaspoon in the seasoning and add more if you like it extra spicy. You can always add more heat, but you can’t take it away!

✅ Rest Your Steak: Letting the cooked steak tips rest for 5 minutes before slicing allows the juices to redistribute, guaranteeing tender bites throughout your pasta.

Serving Suggestions

With Bread: Serve with warm, crusty garlic bread to soak up every bit of the creamy sauce.
Add Greens: A simple arugula salad with a lemon vinaigrette balances the richness perfectly.
Wine Pairing: A bold Zinfandel or a smooth Chardonnay complements the spicy, creamy flavors beautifully.

Frequently Asked Questions

Can I use a different cut of meat?

Absolutely. Sirloin tips, flank steak, or even boneless chicken breast or thighs work wonderfully. Adjust cooking time accordingly—chicken should reach an internal temperature of 165°F (74°C).

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or broth to revive the sauce. Avoid the microwave, as it can overcook the steak and make the pasta gummy.

Can I make this dish less spicy?

Yes! Simply omit the cayenne pepper from the Cajun seasoning blend. You’ll still get all the wonderful herb and garlic flavors without the heat.

What if I don’t have heavy cream?

You can substitute with half-and-half for a slightly lighter sauce, but be careful not to let it boil, or it may separate. The sauce will be less rich but still delicious.

For more on steak cuts and their best uses, check the Beef Checkoff’s official cut guide.

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