Best Cajun Steak Alfredo Pasta

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Cooking Method: Sauteing, Simmering

Cuisine: American, Italian

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 6

Calories: 750

Description

This easy creamy Cajun steak Alfredo pasta recipe features tender, perfectly seared steak bites infused with savory garlic butter and a kick of authentic Cajun spice, tossed with al dente rigatoni in a rich, velvety cream sauce.

Ingredients

For the Steak Bites

1½ lbs (approximately 680g) of Sirloin, Ribeye, or New York Strip steak, cut into 1-inch cubes
1 tablespoon of olive oil
1½ tablespoons of Cajun seasoning
2 tablespoons of unsalted butter
3 cloves of garlic, minced
salt & freshly ground black pepper, to taste

For the Pasta

1 lb (approximately 450g) of rigatoni pasta
2 tablespoons of kosher salt

For the Creamy Cajun Garlic Sauce

2 tablespoons of unsalted butter
1 medium shallot or onion, minced
3 cloves of garlic, minced
1 tablespoon of tomato paste
1/2 cup of chicken or beef stock
2½ cups of heavy cream, at room temperature
1½ cups of freshly grated Parmesan cheese
1/2 tablespoon of Cajun seasoning
1 cup of reserved pasta water
salt & freshly ground black pepper, to taste
pinch of cayenne pepper (Optional)

For Garnish

1/4 cup of fresh parsley, chopped
extra freshly grated Parmesan cheese, for serving

Step-by-Step Cooking Instructions

1
Bring the Steak to Room Temperature
- To begin, remove the steak bites from the refrigerator and allow them to come to room temperature for about 20 to 30 minutes.
- This seemingly small step is crucial as it promotes even cooking throughout the meat, preventing a cold, undercooked center or an overcooked exterior.
2
Pat the Steak Dry
- While the steak is resting, thoroughly pat the cubes dry with paper towels.
- If the surface isn’t dry, the steak will steam instead of sear, resulting in a less flavorful crust.
3
Season Generously
- Once patted dry, transfer the steak cubes to a bowl and toss them with 1½ tablespoons of Cajun seasoning, plus a generous pinch of salt and freshly ground black pepper.
- Make sure each piece is evenly coated.
- Seasoning the steak well at this stage lets the flavors soak in, so the meat is tasty from the inside out.
4
Sear the Steak Bites
- Heat a large, heavy-bottomed skillet, preferably cast iron, over medium-high heat until it’s smoking hot.
- Cast iron holds and distributes heat evenly, which is perfect for achieving a beautiful sear.
- Add 1 tablespoon of olive oil to the hot pan.
- Once the oil is shimmering, add the seasoned steak cubes in a single layer, making sure not to overcrowd the pan.
- Overcrowding lowers the pan’s temperature and causes the steak to steam instead of sear, so cook in batches if needed.
- Sear each side for 1 to 2 minutes until a golden-brown crust develops.
- This quick, high-heat sear locks in juices and builds a rich exterior.
5
Coat the Steak in Garlic Butter
- Once seared, reduce the heat to medium-low.
- Add 2 tablespoons of unsalted butter and 3 minced garlic cloves to the pan.
- Spoon the melted garlic butter over the steak for 30 seconds to 1 minute, letting the meat absorb all that aromatic flavor.
- This is how you create the garlic butter sauce that makes these steak bites extra irresistible.
6
Rest the Steak Bites
- Remove the steak bites from the pan and transfer to a plate.
- Loosely tent them with foil and allow them to rest for at least 5 to 10 minutes.
- This resting period is paramount for the steak's tenderness and juiciness.
- Resting lets the juices redistribute through the meat instead of spilling out onto your cutting board.
7
Save the Fond
- Do not clean the pan yet.
- All those browned bits left behind, the fond is flavor gold and will be the base for your sauce.
8
Cook the Pasta to Al Dente
- While the steak rests, bring a large pot of generously salted water to a rolling boil
- Add rigatoni and cook until al dente (about 1-2  minutes less than package instructions).
- The pasta will continue to cook slightly when it's tossed with the hot sauce, preventing it from becoming mushy.
9
Reserve Pasta Water
- Before draining, reserve about 1 cup of the starchy pasta water.
- This reserved water is a pro trick.
- The starch released from the pasta into the water acts as a natural emulsifier, helping the sauce to thicken and cling to the pasta.
- It also allows for precise adjustment of the sauce's consistency, a hallmark of restaurant-quality steak Alfredo pasta dishes.
10
Drain and Set Aside
- Drain the pasta and set it aside until you’re ready to toss everything together.
11
Make the Creamy Cajun Garlic Sauce
- Return the same skillet (with all that delicious fond and garlic butter) to medium heat.
- Add 2 tablespoons of unsalted butter.
- Once melted, add the minced shallot (or red onion) and cook for 2 to 3 minutes until soft and fragrant.
- Stir in the remaining minced garlic cloves and tomato paste; cook for another minute.
- Stir constantly, until the garlic smells amazing and the tomato paste deepens in color.
- Pour in ½ cup of chicken or beef stock.
- Use a wooden spoon to scrape up the browned bits stuck to the pan.
- Let it simmer for about a minute to reduce slightly.
12
Add the Cream
- Lower the heat to medium-low.
- Slowly pour in 2½ cups of room-temperature heavy cream, whisking constantly to keep it smooth.
- Stir in the remaining Cajun seasoning, a pinch of cayenne (if you like extra heat), and season with salt and pepper to taste.
13
Simmer and Thicken
- Bring the sauce to a gentle simmer.
- Be careful not to let it come to a rolling boil.
- Stir often for 3 to 5 minutes until slightly thickened.
14
Finish the Sauce with Parmesan
- Remove the pan from the heat.
- Gradually stir in the 1½ cups of freshly grated Parmesan cheese, whisking until it is completely melted and the sauce is smooth and creamy.
- If the sauce feels too thick, whisk in a splash of reserved pasta water to reach your perfect consistency.
- The starch helps the sauce cling beautifully to the pasta.
15
Combine Pasta and Sauce
- Add the cooked rigatoni straight into the pan with the creamy Cajun garlic sauce.
- Toss gently so every piece of pasta gets coated in that luscious sauce.
- The residual starch on the pasta helps the sauce cling perfectly.
- If the sauce feels too thick, loosen it with another splash of the reserved pasta water until it’s just right.
16
Add the Steak Bites
- Gently fold in the rested, juicy steak bites.
- Adding the steak at the end keeps it tender and prevents it from overcooking in the sauce.
- Give everything one final toss to bring it all together.
17
Plate and Garnish
- Serve immediately in warm bowls to keep the sauce velvety and smooth.
- Top with plenty of freshly chopped parsley or an extra sprinkle of Parmesan.

Nutrition Facts

Servings 6

Serving Size Approximately 1½ cups per serving

Amount Per Serving
Calories 750kcal

% Daily Value *
Total Fat 55g85%
Saturated Fat 30g150%
Trans Fat 1g
Cholesterol 150mg50%
Sodium 820mg35%
Potassium 180mg6%
Total Carbohydrate 50g17%
Dietary Fiber 3g12%
Protein 45g90%

Vitamin A 1000 IU
Calcium 250 mg
Iron 3.5 mg
Vitamin D 80 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The initial heat for searing your steak is paramount. Ensure your skillet is hot enough (medium-high heat, around 375°F for a cast iron) before adding the steak.
Be mindful when adding butter to a hot pan; it burns faster than oil, so always lower the heat after searing to keep it from turning bitter.
Always simmer the cream gently instead of boiling it hard to keep your Alfredo sauce smooth and prevent it from breaking.
Add reserved pasta water slowly, stirring each time, to reach the perfect sauce consistency without thinning it too much.