Why I Love This Recipe

I love how this pasta balances creamy richness with bold Cajun spice. The garlic butter base adds depth, while the Parmesan brings that cheesy pull I always crave in a pasta dish. It’s surprisingly easy to make, but it looks and tastes like something out of a steakhouse. Whether I’m making it for a cozy night in or serving guests, this dish always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak:

1.5 pounds sirloin steak, cut into bite-sized cubes
3 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
1/2 teaspoon red pepper flakes

For the Cajun Alfredo Pasta:

12 oz twisted pasta (rotini or fusilli)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1 tablespoon butter
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Directions

I cook the pasta according to package instructions, then drain it and reserve about ½ cup of pasta water.
While the pasta cooks, I heat olive oil in a large skillet over medium-high heat.
I season the steak cubes with salt, pepper, garlic powder, and smoked paprika.
I sear the steak for 3–4 minutes, turning the pieces until browned on all sides. Then, I remove them from the skillet and set them aside.
In the same skillet, I melt the butter and sauté the minced garlic for 1–2 minutes until fragrant.
I pour in the heavy cream, Cajun seasoning, garlic powder, and a pinch of salt and pepper. I stir and bring it to a gentle simmer.
After 3–4 minutes of simmering, I stir in the Parmesan cheese until melted and smooth.
I add the cooked pasta and toss to coat it in the creamy sauce, thinning it with reserved pasta water if needed.
I return the steak bites to the pan and gently mix everything together.
I garnish with chopped parsley and serve it immediately, while it’s hot and creamy.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Use chicken or shrimp: When I’m out of steak, I swap in seared chicken breast or sautéed shrimp for a different twist.
Spice it up: I increase the red pepper flakes or use hot Cajun seasoning if I want more heat.
Lighten it up: I sometimes substitute half-and-half for heavy cream or use Greek yogurt for a tangy, lighter version.
Add veggies: I love tossing in sautéed mushrooms, spinach, or roasted bell peppers for added color and nutrition.
Try different pasta: Penne, fettuccine, or even spaghetti all work well if I don’t have rotini or fusilli on hand.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat with a splash of cream or milk to loosen the sauce. The microwave works too, but I stir halfway through to keep the pasta creamy. I don’t recommend freezing this one, as the cream sauce can break when thawed.

FAQs

Can I make this pasta dish ahead of time?

Yes, I often prep the steak and sauce a few hours ahead. I store them separately, then reheat and toss everything together just before serving.

What’s the best cut of steak for this recipe?

I like using sirloin because it’s tender and affordable, but ribeye or filet mignon work if I’m going for something extra special.

Can I use store-bought Alfredo sauce?

I prefer the homemade Cajun Alfredo for flavor and freshness, but in a pinch, I stir Cajun seasoning into a good-quality store-bought Alfredo and it still tastes great.

Is this dish very spicy?

It has a warm, smoky kick from the Cajun seasoning and red pepper flakes, but I can easily dial it down by using less of either.

What can I serve with it?

I serve this with a simple green salad or garlic bread to round out the meal. It’s rich on its own, so I keep the sides light and fresh.

Conclusion

Garlic Butter Steak Cajun Pasta is the ultimate comfort food with a bold, spicy twist. It’s rich, creamy, and layered with flavor from the seared steak to the garlicky Alfredo sauce. Whether I’m cooking for guests or treating myself, this dish never fails to impress—and it’s ready in just over half an hour. A keeper for anyone who loves pasta with personality.

Garlic Butter Steak Cajun Pasta

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Author: Mia
Total Time: 35 minutes
Yield: 4 servings

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Description

Tender steak bites, creamy Cajun Alfredo, and twisted pasta come together in this bold and savory garlic butter pasta dish. A must-try for pasta and steak lovers!

Instructions

Cook Pasta:
Cook the pasta according to package instructions. Drain and set aside, reserving ½ cup of pasta water.

Sear Steak:
Heat olive oil in a large skillet over medium-high heat. Season steak cubes with salt, pepper, garlic powder, and smoked paprika.
Add steak to skillet and cook for 3–4 minutes, turning to brown on all sides. Remove from skillet and set aside.

Make Garlic Butter Base:
In the same skillet, melt butter and sauté minced garlic for 1–2 minutes, until fragrant.

Make Cajun Alfredo Sauce:
Add heavy cream, Cajun seasoning, garlic powder, and a pinch of salt and pepper. Stir and simmer for 3–4 minutes.
Stir in Parmesan cheese and let melt into the sauce.

Combine with Pasta:
Add cooked pasta to the skillet and toss to coat in sauce. If needed, add a splash of reserved pasta water to loosen the sauce.

Finish with Steak:
Stir steak bites back into the pasta. Mix to combine everything thoroughly and heat through.

Garnish and Serve:
Top with freshly chopped parsley and serve hot.

Notes

For a spicier kick, increase Cajun seasoning or red pepper flakes.

Swap steak with chicken or shrimp for a variation.

Use freshly grated Parmesan for a smoother, creamier sauce.

Great for date nights or cozy comfort meals.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Pasta Dishes
Method: Stovetop
Cuisine: American