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Creamy Cajun Steak Pasta

By Matt Price

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Oct 28, 2026

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This creamy Cajun steak pasta brings together a seared New York strip and rigatoni in a rich Parmesan cream sauce. AP and Cajun seasonings build flavor in both the steak and pasta, while red pepper flakes add a little heat. Butter-basting with rosemary and thyme makes the steak especially flavorful.

What You’ll Need

• One 14-ounce New York strip steak
• 12 ounces pasta, such as mezzi rigatoni
• 3 cups heavy cream
• 6 ounces Parmesan, freshly grated
• 2 tablespoons butter for the sauce
• ½ stick butter for basting
• 1 onion, diced
• 2 tablespoons minced garlic
• AP seasoning and Cajun seasoning, to taste
• Rosemary and thyme, for basting
• Red pepper flakes, to taste
• Fresh parsley and additional Parmesan, for garnish

How to Make Cajun Steak Pasta

1. Cook the pasta in salted water according to the package directions until al dente. Reserve some pasta water, then drain.
2. Season the steak with AP and Cajun seasoning. Sear in a hot oven-safe skillet until browned. Add ½ stick butter, rosemary and thyme, and baste the steak with the melted butter. Transfer the skillet to the oven and finish cooking to your preferred doneness. Let the steak rest before slicing.
3. For the sauce, melt 2 tablespoons butter in a pan. Cook the onion until softened, then add the garlic and cook until fragrant.
4. Add the heavy cream, AP and Cajun seasonings, and red pepper flakes to taste. Simmer gently, then reduce the heat and stir in the Parmesan until smooth. Add a splash of reserved pasta water if needed.
5. Toss the pasta in the sauce. Slice the rested steak and serve over the pasta with parsley and extra Parmesan.

Tips for a Creamy Sauce and Juicy Steak

Freshly grated Parmesan melts more smoothly than pre-shredded cheese. Keep the cream at a gentle simmer and add the cheese over low heat. Use a thermometer to check the steak, then give it time to rest before slicing so the juices stay in the meat.

Serving and Storage

This recipe makes 1–2 servings. Serve the steak pasta hot with extra Parmesan and parsley. Refrigerate leftovers in a covered container and reheat gently, adding a splash of milk or cream to loosen the sauce.

Creamy Cajun Steak Pasta

Matt Price

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Ingredients

  

1x2x3x

• ▢ 14 oz New York strip steak one steak
• ▢ 12 oz mezzi rigatoni or other pasta
• ▢ 3 cups heavy cream
• ▢ 6 oz Parmesan cheese freshly grated
• ▢ 2 tablespoon butter for sauce
• ▢ ½ stick butter for basting steak
• ▢ 1 onion diced
• ▢ 2 tablespoon garlic minced
• ▢ AP seasoning to taste
• ▢ Cajun seasoning to taste
• ▢ Fresh rosemary and thyme for basting
• ▢ Red pepper flakes to taste
• ▢ Fresh parsley and extra Parmesan for garnish

Instructions

 

• Cook the pasta in salted water according to package directions until al dente. Reserve some pasta water, then drain.
• Season the steak with AP and Cajun seasoning. Sear in a hot oven-safe skillet until browned. Add ½ stick butter, rosemary and thyme; baste with melted butter. Finish in the oven to your preferred doneness, then rest before slicing.
• Melt 2 tablespoons butter in a pan. Cook the onion until softened, then add garlic and cook until fragrant.
• Add heavy cream, AP and Cajun seasoning, and red pepper flakes to taste. Simmer gently, reduce heat and stir in Parmesan until smooth. Add reserved pasta water as needed.
• Toss the pasta in the sauce. Slice the steak and serve over pasta with parsley and additional Parmesan.

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