Get ready to transform your weeknight dinner routine with this incredible Cajun Steak Pasta. This dish is the ultimate comfort food, striking the perfect balance between spicy, creamy, and savory. We combine perfectly seared, tender steak with a rich, velvety Cajun cream sauce and toss it all with your favorite pasta. It’s a restaurant-quality meal that’s surprisingly easy to make right in your own kitchen. If you’re looking for a recipe that will impress your family and friends, this is the one. It’s hearty, packed with flavor, and guaranteed to become a new favorite.
Why This Cajun Steak Pasta Recipe is a Must-Try
This isn’t just another pasta dish; it’s an experience. The magic lies in the symphony of flavors and textures. The bold, smoky heat of the Cajun seasoning is beautifully mellowed by the luscious cream sauce, while colorful bell peppers and onions add a touch of sweetness and crunch. It’s a complete meal in one bowl that satisfies every craving.
- Incredibly Flavorful: A robust, homemade Cajun cream sauce delivers a punch of flavor in every bite.
- Quick & Easy: This recipe comes together in under 45 minutes, making it perfect for a busy weeknight.
- Customizable Heat: You control the spice level. Easily adjust the Cajun seasoning to suit your taste.
- Perfectly Tender Steak: We’ll show you how to cook the steak perfectly so it stays juicy and tender.
The Key Ingredients for Perfect Cajun Steak Pasta
This recipe uses simple, accessible ingredients to create its signature flavor. Here’s what you’ll need to gather.
For the Steak:
- Steak: Sirloin or ribeye steak works best for its tenderness and flavor. About 1 pound, cut into bite-sized cubes.
- Cajun Seasoning: The star of the show! Use your favorite store-bought brand or make your own.
- Olive Oil: For searing the steak to perfection.
For the Creamy Cajun Sauce:
- Butter: Provides a rich base for the sauce.
- Garlic: Freshly minced garlic is a must for the best flavor.
- Bell Peppers & Onion: A classic trio that adds sweetness and texture. I use a mix of red and green bell peppers.
- Chicken Broth: Used to deglaze the pan and add depth to the sauce.
- Heavy Cream: This creates the signature creamy, velvety texture.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds a salty, nutty flavor.
For the Pasta:
- Pasta: I love using a short pasta like Penne or Rigatoni because the ridges catch the sauce perfectly. Fettuccine also works well.
How to Make Cajun Steak Pasta: A Step-by-Step Guide
Follow these simple steps to create a stunning pasta dish. It’s all about building layers of flavor from the ground up.
- Cook the Pasta: Start by cooking your pasta according to package directions until it’s al dente. Don’t forget to reserve about a cup of the starchy pasta water before draining. This is liquid gold for adjusting the sauce consistency later.
- Season and Sear the Steak: While the pasta cooks, pat your steak pieces dry with a paper towel. Season them generously on all sides with Cajun seasoning. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side until you get a beautiful brown crust. Remove the steak from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, melt the butter. Add the diced onion and bell peppers, and cook for 4-5 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Create the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom—this is where the flavor is! Bring it to a simmer and let it reduce slightly. Lower the heat and slowly stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Season the sauce with more Cajun seasoning to taste.
- Combine Everything: Add the drained pasta and the seared steak back into the skillet with the sauce. Toss everything together until the pasta and steak are well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Serve and Enjoy: Serve the Cajun Steak Pasta immediately, garnished with fresh parsley and extra Parmesan cheese if you like.
Pro Tips for Restaurant-Quality Results
Want to take your pasta to the next level? Follow these simple but effective tips.
- Don’t Overcook the Steak: The steak will be added back to the hot sauce at the end, so it’s best to sear it quickly and leave it slightly underdone. This ensures it remains tender and juicy.
- Use Freshly Grated Parmesan: Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. Grating your own from a block will result in a much smoother sauce.
- Reserve Pasta Water: This starchy water is an essential ingredient for emulsifying the sauce and helping it cling perfectly to the pasta.
- Toast Your Spices: For an even deeper flavor, you can toast your Cajun seasoning in the skillet for 30 seconds before adding the broth.
Delicious Variations to Try
This recipe is a fantastic base for customization. Here are a few ideas to make it your own:
- Cajun Steak and Shrimp Pasta: Add a half-pound of peeled and deveined shrimp along with the steak for a surf-and-turf version.
- Add More Veggies: Sliced mushrooms, spinach, or sun-dried tomatoes make excellent additions. For another amazing vegetable dish try these delicious crack green beans.
- Make it Lighter: You can substitute half-and-half or evaporated milk for the heavy cream for a lower-fat version, though the sauce won’t be as rich.
- Try Different Meats: This sauce is also fantastic with chicken or andouille sausage, similar to this Cajun Chicken Mac and Cheese.
What to Serve with Your Pasta
This Cajun Steak Pasta is a hearty meal on its own, but it pairs wonderfully with a few simple sides. A crisp green salad with a light vinaigrette can cut through the richness of the cream sauce. For something more substantial, you can’t go wrong with warm, crusty bread or some delicious Butter Swim Biscuits for soaking up every last bit of the sauce.
Storing and Reheating Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat. You may need to add a splash of milk or chicken broth to loosen the sauce and bring back its creamy consistency. Microwaving can also work, but be sure to do it in short intervals to avoid overcooking the steak.
Frequently Asked Questions
Absolutely! You have full control over the heat. Simply reduce the amount of Cajun seasoning you add to the steak and the sauce. You can start with a small amount and add more until it reaches your desired spice level.
The key to tender steak is to not overcook it. Sear the bite-sized pieces over high heat for just 2-3 minutes per side to get a nice crust. The steak will not be fully cooked through, and that’s okay. It will finish cooking when you add it back to the hot pasta sauce at the end.
To make a creamy Cajun sauce, start by sautéing vegetables like onions and bell peppers in butter. Deglaze the pan with chicken broth, then lower the heat and slowly whisk in heavy cream and freshly grated Parmesan cheese until smooth. Season generously with Cajun spices.
For a lighter alternative to heavy cream, you can use half-and-half or evaporated milk. The sauce will be less rich and thick, but still delicious. For a dairy-free option, full-fat coconut milk can also work, though it will impart a slight coconut flavor.
The best steaks for pasta are tender and flavorful cuts that cook quickly. Sirloin, ribeye, or New York strip are all excellent choices. They have great marbling which adds flavor and ensures the steak stays juicy when seared.
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Cajun Steak Pasta: A Creamy, Spicy & Irresistible Recipe
Ingredients
Equipment
Instructions
- Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, pat steak cubes dry and season generously with 1 tbsp of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Sear steak for 2-3 minutes per side until browned. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add diced onion and bell peppers and cook for 4-5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth to deglaze, scraping up any browned bits. Bring to a simmer. Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Stir until the sauce is smooth.
- Season the sauce with the remaining 1 tbsp of Cajun seasoning. Add the cooked pasta and seared steak back to the skillet. Toss to combine. If the sauce is too thick, add a splash of reserved pasta water. Serve immediately, garnished with fresh parsley.
Notes
Tip 2: Use freshly grated Parmesan cheese for the smoothest, creamiest sauce.
Tip 3: Don't skip reserving the pasta water! It's the key to adjusting the sauce to the perfect consistency.
Share Your Creation!
I hope you love this Cajun Steak Pasta recipe as much as I do! It’s a true showstopper that’s perfect for any occasion. If you make it, I would love to see it! Please leave a comment below or share a photo on Pinterest. Your feedback helps me and other home cooks!
