Description
Indulgent Cheesy Cajun Steak Pasta with Garlic Parmesan Sauce is a rich and flavorful dish that combines perfectly seared ribeye steak with creamy, cheesy pasta infused with garlic and Cajun spices. This satisfying meal takes just 40 minutes to prepare, making it an excellent choice for a hearty weeknight dinner or a special occasion. Featuring a blend of Parmesan, cheddar, and cream cheese in a buttery garlic sauce, paired with tender rotini pasta and juicy, seasoned steak slices, this recipe offers a delicious balance of spice, creaminess, and savory depth.
Ingredients
Scale
Steak and Seasoning
- 2 Ribeye Steaks (or flank steak/chicken for lighter option)
- 2 tablespoons Cajun Seasoning (store-bought or homemade)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Olive Oil (avocado oil as substitute)
Cheese Sauce
- 4 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1 cup Heavy Cream (or half-and-half)
- 1/2 cup Cream Cheese (Neufchâtel for lower fat)
- 3/4 cup Parmesan Cheese, grated (or Pecorino Romano)
- 1/2 cup Sharp Cheddar Cheese, shredded (or Monterey Jack)
Pasta and Garnish
- 12 ounces Rotini Pasta (or penne/farfalle)
- 2 tablespoons Fresh Parsley, chopped (for garnish)
Instructions
- Season the Steak: Generously rub the ribeye steaks all over with Cajun seasoning, salt, and black pepper to infuse bold flavors into the meat.
- Sear the Steak: Heat olive oil in a skillet over medium-high heat until shimmering. Place steaks in the pan and sear for 3-4 minutes per side until a flavorful crust forms. Remove steaks from skillet and let them rest to retain juices.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package directions, about 8-10 minutes, until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Prepare Garlic Parmesan Sauce: Reduce the skillet heat to medium and add butter. Once melted, sauté minced garlic for 1-2 minutes until fragrant and aromatic without browning.
- Add Cream and Cheese: Stir in heavy cream and cream cheese until fully melted and smooth. Then add grated Parmesan and shredded sharp cheddar cheese, stirring continuously until the sauce is creamy and all cheese has melted. Adjust sauce consistency by adding reserved pasta water if too thick.
- Combine Pasta and Sauce: Fold the cooked rotini into the cheese sauce until every piece is thoroughly coated. Let simmer over low heat for 2-3 minutes, stirring occasionally to blend flavors.
- Slice Steak and Serve: Slice the rested steak thinly against the grain for maximum tenderness. Plate the cheesy pasta and top with steak slices. Garnish with freshly chopped parsley to brighten the dish.
Notes
- Use flank steak or chicken instead of ribeye for a lighter meal option.
- Store-bought Cajun seasoning works well, but homemade blends allow customization.
- Reserve pasta water is important to adjust sauce consistency and help it cling to pasta.
- Resting steak after searing keeps it juicy and tender.
- Fresh garlic provides best flavor; pre-minced garlic may alter taste.
- For lower fat, substitute cream cheese with Neufchâtel and heavy cream with half-and-half.
- Optional: Add crushed red pepper flakes for extra heat.
