Creamy Cajun Steak Alfredo
There’s something about the indulgent pairing of tender steak and creamy pasta that makes my heart skip a beat. When I first crafted this Creamy Cajun Steak Alfredo, it was purely on a whim after a long day. I had steak leftover from the night before and a craving for something comforting but with a kick. One bite in and I knew I had to share it with you.
The rich Cajun-spiced cream sauce wraps each strand of pasta like velvet, while juicy, seared steak slices lend a savory boldness to every bite. It’s a dish that brings together heat and richness in perfect balance. The magic lies in the way the Cajun seasoning plays off the creamy Alfredo base, awakening the senses with every forkful.
This recipe has quickly become one of my weeknight favorites because it feels fancy without the fuss. Whether it’s a quiet night in or a dinner with friends, this meal turns any table into a celebration. And if you enjoy dishes like my Creamy Garlic Chicken Breasts or Marry Me Chicken Pasta, this one is going to be your next obsession.
Why You’ll Love This Creamy Cajun Steak Alfredo
This dish is a true showstopper. You get the bold flavors of Cajun spice without it overpowering the dish thanks to the richness of the Alfredo sauce. The steak is pan-seared to lock in the juices, creating a perfect contrast to the silky pasta. It’s quick to make, impressive to serve, and packed with crave-worthy flavor. Even better, you can customize the heat level to suit your taste, making it family-friendly and versatile enough for any occasion.
How to Make the Creamy Cajun Steak Alfredo
Step 1: Prep the Ingredients
Start by bringing a pot of salted water to a boil and cook your fettuccine pasta according to package directions. Drain and set aside. Meanwhile, pat your steaks dry and season generously with Cajun spice on both sides.
Step 2: Cook the Steak
Heat a cast-iron skillet over medium-high heat with a bit of oil. Sear the steaks for 3–4 minutes per side (depending on thickness) until they form a golden crust. Let them rest on a cutting board before slicing into strips.
Step 3: Make the Alfredo Sauce
In the same skillet, lower the heat and add butter and minced garlic. Once fragrant, pour in heavy cream and stir until it begins to simmer. Add grated Parmesan cheese, whisking until melted and smooth. Stir in more Cajun seasoning to taste.
Step 4: Combine and Serve
Toss the cooked pasta into the sauce until evenly coated. Plate the pasta, top with sliced steak, and finish with freshly cracked pepper and chopped parsley if desired.
Recipe Variations and Possible Substitutions
You can switch out the fettuccine for penne, linguine, or even zucchini noodles for a low-carb option. Not a fan of steak? Substitute with Cajun grilled chicken or shrimp. For a dairy-free version, use a plant-based cream and nutritional yeast in place of cheese. Want to turn up the heat? Add a pinch of cayenne or crushed red pepper to the sauce.
Serving and Pairing Suggestions
This Creamy Cajun Steak Alfredo pairs beautifully with a crisp side salad tossed in lemon vinaigrette to balance the richness of the pasta. I also like to serve it with garlic bread or warm focaccia to help mop up the creamy sauce. For a complete dinner experience, a glass of chilled white wine like Chardonnay or a light red like Pinot Noir makes a delicious pairing.
If you’re planning to serve this at a dinner party, consider a starter like Broccoli Salad to add some crunch and freshness. And for dessert, something like my Cherry Chocolate Cheesecake would end the meal on a sweet, indulgent note.
Storage and Reheating Tips
To store leftovers, transfer the pasta and steak to an airtight container and refrigerate for up to 3 days. For best results, reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. Avoid microwaving the steak if possible, as it may overcook and lose its tenderness.
If you want to freeze the sauce separately, it will keep for up to 2 months. Just make sure to thaw it overnight in the fridge and whisk it well while reheating to restore its creamy texture.
Frequently Asked Questions
Can I use a different cut of steak?
Yes! Ribeye, sirloin, or even flank steak works well. Just be sure to slice against the grain for maximum tenderness.
Is this recipe spicy?
It has a gentle Cajun kick, but you can easily tone it down or turn it up depending on how much seasoning you add.
Can I make it ahead of time?
You can cook the steak and prepare the sauce a day ahead. Just store them separately and reheat gently before serving.
What kind of pasta works best?
Fettuccine is classic for Alfredo sauces, but linguine, tagliatelle, or even spaghetti are all good options.
How do I make this gluten-free?
Use your favorite gluten-free pasta and make sure your Cajun seasoning doesn’t contain any hidden gluten ingredients.
Related Recipe You’ll Like
If you loved the creamy, spicy goodness of this dish, you’ll definitely want to try my Creamy Tuscan Sausage Pasta. It’s loaded with Italian sausage, sun-dried tomatoes, and a luscious cream sauce that coats every bite.
For a vegetarian twist on creamy pastas, give the Giant Zucchini Parmesan a try. And if you’re a fan of comfort food in casserole form, my One Pan Chicken with Buttered Noodles brings all the coziness you crave.
Save and Share This Recipe for Later
If this Creamy Cajun Steak Alfredo recipe has made your mouth water, don’t forget to pin it to your favorite Pinterest board so you can easily find it later! Sharing is caring, so be sure to send it to a fellow foodie or post it on social media. I always love seeing how your dishes turn out, so tag me when you recreate it!
Creamy Cajun Steak Alfredo
Creamy Cajun Steak Alfredo is a rich and flavorful dinner recipe that combines bold Cajun spices, perfectly seared steak, and a luscious Alfredo sauce tossed with tender fettuccine. It’s the ideal choice for an indulgent weeknight meal or an impressive dish to serve at your next dinner party. The Cajun seasoning adds a spicy kick that balances beautifully with the creamy Parmesan sauce, creating a pasta dish that’s both comforting and exciting. With customizable spice levels and easy substitutions, this recipe is a go-to for steak and pasta lovers alike.
Ingredients
- 12 oz fettuccine pasta
- 2 New York strip steaks or ribeyes
- 2 tablespoons Cajun seasoning (plus extra to taste)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine according to package directions. Drain and set aside.
- Pat steaks dry with paper towels. Season both sides generously with Cajun seasoning.
- Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steaks for 3-4 minutes per side until a golden crust forms. Remove and let rest.
- Lower the heat. In the same skillet, add butter and minced garlic. Cook until fragrant.
- Pour in the heavy cream and bring to a simmer. Whisk in Parmesan cheese until melted and smooth. Season with additional Cajun seasoning, salt, and pepper to taste.
- Slice rested steaks thinly against the grain.
- Toss cooked pasta in the Alfredo sauce until evenly coated.
- Plate the pasta, top with sliced steak, and garnish with chopped parsley and cracked black pepper.
Notes
- Use ribeye, sirloin, or flank steak for variety.
- For a lighter option, substitute half-and-half for heavy cream.
- Adjust spice levels by increasing or decreasing Cajun seasoning.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or cream to refresh the sauce.
