Nora
This Cajun Steak Cheesy Rigatoni Parmesan is the kind of comfort food that satisfies both your pasta cravings and your carnivorous side. Creamy, spicy, and loaded with bold flavor, this dish is a must-try for dinner when you want indulgence without too much effort.
Picture this: tender steak bites seared to perfection, paired with al dente rigatoni enveloped in a velvety Cajun Parmesan cream sauce. Whether it’s a weeknight dinner or a cozy weekend treat, this recipe brings a restaurant-level experience right into your kitchen.
What Is the Cajun Steak Cheesy Rigatoni Parmesan?
Cajun Steak Cheesy Rigatoni Parmesan combines juicy seared steak cubes with pasta coated in a rich, cheesy sauce seasoned with Cajun spices. The dish is finished with cracked black pepper for heat and a sprinkle of Parmesan for extra depth.
The combination of savory steak and creamy pasta delivers big on flavor. It’s a one-plate powerhouse for anyone who loves a little spice in their dinner rotation.
Why You’ll Love This Recipe
- Bold Cajun Flavor: The seasoning adds a smoky heat that pairs beautifully with both the steak and cheesy rigatoni.
- Quick and Hearty: With minimal prep and a short cook time, it’s great for busy nights.
- Restaurant Feel at Home: The rich textures and flavors feel elevated without being complicated.
- Perfect Pairing: The creamy sauce tames the spice while enhancing the umami of the seared beef.
- Versatile: You can swap the steak for shrimp or chicken depending on your preferences or what you have on hand.
Ingredients for Cajun Steak Cheesy Rigatoni Parmesan
- 12 oz rigatoni pasta
- 1 lb sirloin steak, cut into bite-size cubes
- 1 tbsp Cajun seasoning
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth
- 1 cup freshly grated Parmesan cheese
- ¼ tsp smoked paprika
- ½ tsp salt (to taste)
- ½ tsp cracked black pepper (plus more for garnish)
How To Make the Cajun Steak Cheesy Rigatoni Parmesan
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package instructions. Drain and set aside.
Step 2: Sear the Steak
Season the steak cubes with Cajun seasoning. In a large skillet over medium-high heat, add olive oil and sear the steak in batches until browned on all sides and cooked to your preferred doneness. Remove from pan and set aside.
Step 3: Make the Sauce
In the same skillet, lower the heat to medium. Add garlic and sauté until fragrant, about 30 seconds. Pour in the beef broth and heavy cream, stirring to deglaze the pan. Add paprika, salt, and pepper. Simmer for 2-3 minutes.
Step 4: Stir in the Cheese
Add Parmesan cheese and stir continuously until it melts into a creamy sauce.
Step 5: Combine
Toss the cooked rigatoni into the sauce, stirring to coat. Return the steak cubes to the pan and mix gently. Heat through for another 1-2 minutes.
Step 6: Serve
Plate the pasta and steak, then top with additional black pepper and Parmesan if desired.
What to Serve with Cajun Steak Cheesy Rigatoni Parmesan
This dish is already rich and indulgent, so lighter sides work beautifully. A crisp arugula salad with lemon vinaigrette or simple steamed broccoli can balance out the flavors. Garlic bread or a warm baguette is also a classic companion to mop up every bit of that creamy sauce.
Top Tips for Perfecting Cajun Steak Cheesy Rigatoni Parmesan
- Use freshly grated Parmesan: It melts better and adds a deeper flavor than pre-shredded versions.
- Don’t overcook the steak: Medium-rare to medium works best to keep it tender.
- Toss pasta with sauce off heat: Helps avoid separating or over-thickening the cream.
- Balance the seasoning: Start light on the Cajun seasoning and adjust to taste if you’re spice-sensitive.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to restore creaminess. Avoid microwaving too long or the sauce may separate. Freezing isn’t recommended as the cream sauce may lose texture.
FAQs
Sirloin works best for this recipe as it’s tender, cooks quickly, and absorbs flavor well. You can also use ribeye or strip steak for a richer result.
You can cook the pasta and steak ahead, but for best results, prepare the sauce fresh. Reheating may cause the cream to separate.
Cajun seasoning adds moderate heat and lots of flavor. Adjust the quantity to suit your spice preference or use a mild version.
You can substitute chicken broth or even vegetable broth. The flavor profile will change slightly but still taste great.
Yes, it’s great for meal prep. Store in airtight containers and reheat gently. Add a splash of cream to revive the sauce.
Freezing isn’t ideal due to the cream-based sauce, which can separate when thawed. It’s best enjoyed fresh or refrigerated for up to 3 days.
Want More Dinner Ideas?
You might also like the Garlic Butter Meatballs with Velvety Parmesan Penne, perfect if you love pairing creamy sauces with bold proteins.
If you’re into bakes, the Cheesy Zucchini Casserole offers a veggie-forward but equally hearty twist. Or go for the Delicious Beef Bowtie Pasta that brings cozy comfort with every bite.
For something a little more decadent, the Loaded Bacon Cheeseburger Alfredo Pasta is a must-try. And don’t miss the Creamy Ground Beef Alfredo Pasta if you’re after an ultra-creamy and savory option.
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Cajun Steak Cheesy Rigatoni Parmesan
Equipment
- Large pot
- Skillet
- Wooden spoon
Ingredients
Ingredients
- 12 oz rigatoni pasta
- 1 lb sirloin steak cut into bite-size cubes
- 1 tbsp Cajun seasoning
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup beef broth
- 1 cup Parmesan cheese freshly grated
- 0.25 tsp smoked paprika
- 0.5 tsp salt to taste
- 0.5 tsp cracked black pepper plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Drain and set aside.
- Season steak cubes with Cajun seasoning. In a skillet with olive oil over medium-high heat, sear steak until browned. Set aside.
- In the same skillet, lower heat to medium and sauté garlic until fragrant. Add beef broth and cream. Stir in paprika, salt, and pepper. Simmer 2-3 minutes.
- Add Parmesan and stir until melted and smooth.
- Toss in rigatoni and coat with sauce. Return steak and mix. Heat for 1-2 minutes more.
- Serve hot, topped with more black pepper and Parmesan if desired.