Name: Spicy Cajun Steak With Creamy Alfredo Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb sirloin or ribeye steak (about 2 steaks); 1½ tablespoons Cajun seasoning; 2 tablespoons butter (divided); 2 garlic cloves, minced; 12 oz fettuccine pasta; 2 tablespoons butter; 2 garlic cloves, minced; 1½ cups heavy cream; 1½ cups freshly grated Parmesan cheese; Salt and pepper, to taste; Fresh parsley, chopped; Red pepper flakes; Lemon wedges

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I was looking for something fun and yummy. I wanted a meal with a kick. Then I found Spicy Cajun Steak with Creamy Alfredo Pasta.

I made it at home and felt super excited. The spicy steak and creamy pasta danced on my tongue. It was like a tasty adventure!

I loved every bite and felt warm inside. The flavors were bold and fun. I just had to share this secret with you.

You should try it too, um, right now! Let’s get cooking and have a blast. Come join me and taste the fun!

Table of Contents

Why You’ll Love This Recipe

Steak Lover’s Dream: Tender, seasoned steak seared to perfection, paired with creamy pasta.
One-Pan Simplicity: The steak and sauce are cooked in the same pan for easy cleanup.
Balanced Spice: Cajun seasoning adds heat, while the Alfredo cools it down.
Family Favorite: Kids and adults both enjoy this rich, satisfying dish.
Customizable: Adjust the spice level and toppings to suit your taste.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings:
This recipe serves 4 people as a hearty main dish.

Difficulty:
Easy enough for beginners but satisfying for seasoned home cooks.

Required Kitchen Tools

Large skillet (cast iron works best)
Large pot (for pasta)
Cutting board
Sharp knife
Tongs
Grater (for Parmesan)
Measuring cups and spoons

Ingredients for Cajun Steak and Alfredo Pasta

Here’s what you’ll need (exact measurements in the recipe card later):

For the Steak:

Sirloin or Ribeye Steak: Tender and flavorful, ideal for quick cooking.
Cajun Seasoning: A blend of paprika, garlic powder, onion powder, cayenne, oregano, and thyme for heat and flavor.
Butter: Helps with browning and adds richness.
Garlic Cloves: Fresh garlic elevates the dish with bold aroma.

For the Alfredo Pasta:

Fettuccine: Classic, wide pasta that holds the creamy sauce well.
Heavy Cream: Creates a smooth, rich base.
Parmesan Cheese: Freshly grated for the best flavor.
Butter: Adds silkiness to the sauce.
Garlic Cloves: Blends perfectly into the Alfredo for depth.

Variations for Spicy Cajun Steak Alfredo

Milder Version: Use less Cajun seasoning or swap cayenne for smoked paprika.
Extra Heat: Add crushed red pepper or a dash of hot sauce.
Protein Swap: Try chicken breasts or shrimp instead of steak.
Veggie Boost: Stir in spinach, mushrooms, or cherry tomatoes.
Cheese Blend: Add mozzarella or Asiago to the Alfredo for more depth.

How to Make Spicy Cajun Steak With Creamy Alfredo Pasta

1. Season the Steak

Pat the steaks dry with paper towels. This helps them sear better.
Sprinkle Cajun seasoning generously on both sides. Press it in with your hands so it sticks.
Let the steak sit at room temperature for about 10 minutes. This helps it cook evenly.

2. Cook the Fettuccine

Bring a large pot of salted water to a boil.
Add fettuccine pasta and cook according to package instructions (usually 10-12 minutes).
Reserve ½ cup of pasta water before draining. This can help loosen the Alfredo sauce later if needed.
Drain the pasta and set aside.

3. Sear the Cajun Steak

Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon of butter.
Place the seasoned steaks in the skillet. Sear for 3-4 minutes per side (for medium-rare) or longer if you prefer well-done.
Add 2 minced garlic cloves and an extra tablespoon of butter in the last minute of cooking. Spoon the melted butter over the steaks as they finish.
Remove the steaks from the skillet and let them rest on a cutting board. Resting keeps the juices inside.

4. Make the Alfredo Sauce

In the same skillet, reduce heat to medium. Do not wipe it out; the steak drippings add flavor.
Add 2 tablespoons of butter and 2 minced garlic cloves. Stir for 30 seconds until fragrant.
Pour in 1½ cups of heavy cream. Stir constantly and let it warm up, but don’t let it boil.
Stir in 1½ cups of grated Parmesan cheese, a little at a time, until melted and the sauce is smooth.
If it’s too thick, stir in a splash of the reserved pasta water.

5. Combine Pasta and Alfredo Sauce

Add the cooked fettuccine into the Alfredo sauce.
Toss gently until the pasta is coated evenly. Cook for 1-2 minutes to let it soak up the sauce.
Taste the sauce and add salt and pepper if needed.

6. Slice the Steak

Slice the rested steak against the grain into thin strips. This makes it tender.

Serving and Decoration

How to Serve Cajun Steak Alfredo

Plate the Pasta: Divide the creamy Alfredo pasta onto plates.
Top with Steak: Arrange the sliced Cajun steak over the pasta.
Garnish: Sprinkle extra Parmesan and fresh parsley if you like.
Optional: Add a squeeze of lemon juice or red pepper flakes for extra zing.

Storing Spicy Cajun Steak Alfredo

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently over low heat on the stovetop. Add a splash of cream or milk if the sauce gets too thick.
Freezing: Not recommended. Cream-based sauces often separate when frozen and reheated.

Meal Prep & Make-Ahead Tips

Steak: Season and refrigerate the steak up to 24 hours ahead.
Pasta: Cook pasta 1 day ahead. Toss with a bit of oil to prevent sticking.
Sauce: Alfredo sauce is best fresh, but you can reheat it slowly if needed.

Variations and Add-Ins

Swap the Pasta: Try penne, linguine, or spaghetti.
Add Veggies: Stir in broccoli, mushrooms, or spinach into the sauce.
Protein Alternatives: Grilled chicken or shrimp work well instead of steak.
Extra Flavor: A pinch of smoked paprika or grated lemon zest can brighten the sauce.

Tips and Tricks for Success

Don’t Overcook the Steak: Use a meat thermometer for perfect doneness.
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Well Done: 155°F and above
Save Pasta Water: It’s the secret to silky Alfredo sauce. A splash helps loosen the sauce if it thickens too much.
Low and Slow for Sauce: Never boil cream sauce. Keep heat low and stir often to prevent curdling.
Fresh Parmesan: Pre-grated cheese doesn’t melt well. Freshly grated Parmesan gives the smoothest sauce.

Spicy Cajun Steak With Creamy Alfredo Pasta

Recipe by Nancy HollarCourse: pasta recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

720

kcal

Ingredients

For the Cajun Steak:
1 lb sirloin or ribeye steak (about 2 steaks)
1½ tablespoons Cajun seasoning
2 tablespoons butter (divided)
2 garlic cloves, minced
For the Alfredo Pasta:
12 oz fettuccine pasta
2 tablespoons butter
2 garlic cloves, minced
1½ cups heavy cream
1½ cups freshly grated Parmesan cheese
Salt and pepper, to taste
Optional Garnishes:
Fresh parsley, chopped
Red pepper flakes
Lemon wedges

Directions

Season the Steak:
Pat the steaks dry. Sprinkle Cajun seasoning on both sides. Press it into the meat.
Let the steak sit at room temperature for 10 minutes.
Cook the Pasta:
Bring a pot of salted water to a boil. Cook fettuccine according to package instructions (about 10-12 minutes).
Reserve ½ cup pasta water, then drain the pasta.
Sear the Steak:
Heat a large skillet over medium-high heat. Add 1 tablespoon butter.
Sear steaks for 3-4 minutes per side (or to your preferred doneness).
Add garlic and 1 tablespoon butter in the last minute. Spoon the butter over the steak.
Transfer steaks to a plate. Rest for 5 minutes, then slice thinly.
Make Alfredo Sauce:
In the same skillet, reduce heat to medium. Add 2 tablespoons butter and garlic. Cook for 30 seconds.
Pour in heavy cream. Stir and warm for 2-3 minutes (do not boil).
Stir in Parmesan cheese, a little at a time. Stir until melted and smooth.
If sauce is too thick, add a splash of reserved pasta water.
Combine Pasta & Sauce:
Add the drained pasta to the sauce. Toss to coat evenly.
Season with salt and pepper to taste.
Serve:
Plate the Alfredo pasta. Top with sliced Cajun steak.
Garnish with parsley, red pepper flakes, or lemon if desired.

Nutrition (Per Serving)

Nutrient	Amount
Calories	720 kcal
Protein	35g
Carbohydrates	60g
Fat	40g
Sodium	750mg

Values are estimates based on standard ingredients.

Spicy Cajun Steak Alfredo FAQs

Can I Use Pre-Made Alfredo Sauce?

Yes, but homemade tastes fresher. If using a jar, warm it with garlic and butter for extra flavor.

What’s the Best Cut of Steak?

Sirloin or ribeye works well. Both are tender and cook quickly.

Can I Make It Less Spicy?

Absolutely. Use ½ tablespoon Cajun seasoning or swap for paprika with a pinch of chili powder.

How Do I Know When My Steak Is Done?

Use a meat thermometer:

Medium-Rare: 130-135°F
Medium: 135-145°F
Well Done: 155°F and above

What If My Alfredo Sauce Gets Too Thick?

Add a splash of pasta water or a little more cream to thin it out.

Conclusion

Spicy Cajun Steak with Creamy Alfredo Pasta is a perfect mix of bold and creamy. The seasoned steak pairs beautifully with the rich, garlicky sauce, making every bite satisfying. Whether it’s a weeknight dinner or a special meal, this recipe is easy to make and sure to please.

Give it a try, and let me know how it turns out. Happy cooking!