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Cajun Steak Pasta with Garlic Parmesan Cream Sauce

Cajun Steak Pasta combines seasoned steak with tender pasta.Garlic, butter, cream, and Parmesan create a rich, silky sauce.This comforting one-pot dinner is ready in about 40 minutes.

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Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

For the Steak

  • 1 pound sirloin ribeye, or New York strip, cut into bite-sized cubes
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter divided
  • Salt to taste
  • Freshly cracked black pepper to taste

For the Pasta and Sauce

  • 8 ounces dry fettuccine or penne pasta
  • 4 garlic cloves minced
  • 1½ cups heavy cream
  • 1 cup low-sodium beef or chicken broth
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon red pepper flakes or to taste
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 2 tablespoons fresh parsley finely chopped

Instructions
 

  • Pat the steak cubes thoroughly dry with paper towels. Toss them with the Cajun seasoning and a small pinch each of salt and freshly cracked black pepper.
  • Heat the olive oil and 1 tablespoon of butter in a large heavy-bottomed skillet over medium-high heat.
  • Arrange the steak cubes in a single layer, leaving some space between them. Sear without moving for about 2 minutes to develop a browned crust. Flip and cook for another 1–2 minutes, depending on your preferred doneness. Transfer the steak and its juices to a clean plate.
  • Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Scrape up the flavorful browned bits from the bottom of the pan.
  • Add the minced garlic and red pepper flakes. Cook for 30–45 seconds, stirring frequently, until fragrant without allowing the garlic to brown.
  • Pour in the heavy cream and broth. Stir well and bring the mixture to a gentle simmer.
  • Add the pasta directly to the sauce. If using long fettuccine that will not fit comfortably, break it in half before adding it.
  • Cover and gently simmer for approximately 9–11 minutes, stirring regularly to prevent the pasta from sticking. Cook until the pasta is al dente and the liquid has reduced into a creamy sauce. Add a splash of broth if the skillet becomes too dry before the pasta is tender.
  • Remove the skillet from the heat. Gradually add the freshly grated Parmesan while stirring continuously until melted and the sauce becomes smooth and glossy.
  • Return the steak and any accumulated juices to the skillet. Gently toss until the Cajun Steak Pasta is evenly coated in the garlic Parmesan cream sauce.
  • Taste and adjust the salt, pepper, and red pepper flakes. Garnish with chopped parsley and serve warm.

Notes

Sirloin is a great everyday choice because it provides plenty of beefy flavor while remaining relatively lean. Ribeye creates a richer result, while New York strip offers a balance between tenderness and flavor.
Both penne and fettuccine work well in this one-pot steak pasta. Penne is particularly convenient because it is easy to keep submerged in the sauce while cooking.
For additional color and vegetables, sliced bell peppers, spinach, or mushrooms can be added. Sauté firmer vegetables before preparing the sauce and stir delicate greens in near the end.