Description

This indulgent creamy Cajun butter tender steak pasta skillet combines perfectly seared sirloin steak cubes with al dente penne pasta, smothered in a rich, flavorful buttery Cajun cream sauce. Enhanced by garlic, Parmesan cheese, and a hint of fresh parsley and lemon, this 30-minute stovetop dish offers a comforting and spicy twist on classic creamy pasta recipes, ideal for a satisfying weeknight meal.

Ingredients

Scale

Pasta

12 oz penne pasta (or fettuccine)

Steak and Seasoning

1 lb sirloin steak, cut into 1-inch cubes (or tenderloin/chicken for lighter option)
1.5 tbsp Cajun seasoning, divided (adjust based on spice tolerance)
1 tsp kosher salt (or sea salt)
0.5 tsp black pepper (or swap for white pepper)
0.25 tsp cayenne pepper (optional, for extra heat)

Cooking Fats and Flavorings

2 tbsp olive oil (or canola oil)
3 tbsp unsalted butter, divided (can reduce to 2 tbsp for lighter dish)
4 cloves garlic, minced (or garlic powder)

Sauce Components

1 cup heavy cream (or light cream/half-and-half)
0.5 cup grated Parmesan cheese (or Pecorino Romano for sharper flavor)
0.5 cup reserved pasta water (keep more than you think you’ll need)
1 tbsp lemon juice (optional, for brightness)
2 tbsp chopped fresh parsley (or fresh basil)

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Instructions

Cook the Pasta: Boil a large pot of salted water over high heat. Add 12 oz of penne pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining.
Prepare the Steak: Pat dry 1 lb of sirloin steak cubes to ensure a good sear. Season the steak evenly with 1 tbsp Cajun seasoning, 1 tsp kosher salt, and 0.5 tsp black pepper.
Sear the Steak: In a large skillet, heat 2 tbsp olive oil and 1 tbsp unsalted butter over medium-high heat. Add the seasoned steak cubes and sear for 1-2 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set aside.
Sauté the Garlic and Spices: Reduce the heat to medium, then add the remaining 2 tbsp of butter to the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the remaining 0.5 tbsp Cajun seasoning and optional 0.25 tsp cayenne pepper for additional heat.
Create the Sauce: Pour in 1 cup of heavy cream and allow it to simmer gently for 1-2 minutes. Whisk in 0.5 cup of grated Parmesan cheese until the sauce is smooth and creamy.
Combine Steak and Pasta: Return the seared steak cubes and the drained pasta back into the skillet. Toss everything together to evenly coat with the creamy Cajun sauce. Add reserved pasta water gradually as needed to adjust the sauce to your desired consistency.
Finish and Serve: Squeeze 1 tbsp of fresh lemon juice over the skillet to brighten the flavors. Sprinkle 2 tbsp of chopped parsley on top. Taste and adjust seasoning with additional salt and pepper if necessary before serving.

Notes

You can substitute sirloin steak with tenderloin for a more tender texture or chicken for a lighter variation.
Adjust Cajun seasoning and cayenne pepper according to your spice tolerance.
Reserving pasta water is crucial to help loosen the sauce and make it silky.
For a lighter dish, reduce butter to 2 tablespoons and use light cream or half-and-half instead of heavy cream.
Fresh parsley adds brightness, but fresh basil can be used as an alternative herb garnish.
If fresh garlic is unavailable, garlic powder can be used but resulting flavor will be milder.