The Best Cajun Steak Alfredo Recipe for Spicy Pasta Night

Spicy southern cuisine meets creamy pasta in this mouthwatering cajun steak alfredo that’ll make your taste buds dance.

Tender strips of seasoned beef nestle into silky parmesan sauce, creating a bold culinary adventure.

Rich flavors blend seamlessly, promising an unforgettable dining experience right at your table.

Each forkful carries a delightful punch of cajun spices balanced by smooth, velvety cream.

Weeknight dinners just got significantly more exciting with this restaurant-quality meal you can whip up quickly.

Comfort meets excitement in a single skillet, challenging everything you thought you knew about pasta dishes.

This recipe beckons you to unleash your inner chef and savor every incredible bite.

How To Make Cajun Steak Alfredo At Home

Step 1: Prepare the Steak

• Olive oil
• Cajun seasoning
• Salt
• Black pepper
• Garlic powder
• Smoked paprika

Fire up a cast-iron skillet to medium-high heat. Sizzle the steak for 3-4 minutes on each side for a perfect medium-rare. Let the meat rest for 5 minutes, then slice it into tantalizing strips that’ll make mouths water.

Step 2: Boil the Pasta

Bring a pot of water to a rolling boil, sprinkle in some salt, and cook fettuccine until it reaches pasta perfection. Scoop out a splash of pasta water before draining – this liquid gold will come in handy later. Set the pasta aside and get ready for sauce magic.

Step 3: Create Creamy Alfredo Sauce

• Parmesan cheese
• Extra Cajun seasoning
• Salt
• Black pepper

Let the sauce bubble and thicken for 2-3 minutes until it’s luxuriously smooth.

Step 4: Combine and Coat

Introduce the cooked pasta to the creamy sauce, twirling and coating each strand. If the sauce feels too thick, splash in some reserved pasta water to create the perfect consistency.

Step 5: Plate and Garnish

Arrange the saucy pasta on plates and crown it with those gorgeous Cajun steak strips. Shower the dish with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Your culinary masterpiece is ready to devour!

Top Tips For Cajun Steak Alfredo Success

• Master Meat Doneness: Choose your steak's ideal cooking time based on preferred doneness – medium-rare needs 3-4 minutes per side, while well-done requires longer cooking to reach proper internal temperature.
• Prevent Sauce Separation: Keep Alfredo sauce smooth by adding Parmesan cheese gradually and stirring constantly, which helps emulsify ingredients and maintain creamy consistency.
• Enhance Flavor Depth: Toast Cajun seasoning briefly in butter before adding cream to release additional spice aromatics and intensify overall dish flavor profile.
• Reserve Pasta Water Trick: Save some starchy pasta water before draining, as this liquid helps bind sauce to noodles and creates silkier, more cohesive texture when mixed.
• Quick Protein Swap: Replace beef with chicken or shrimp for equally delicious variations that maintain the recipe's signature Cajun-Alfredo fusion style.

Storage Guide For Cajun Steak Alfredo

• Refrigerate leftover Cajun Steak Alfredo in an airtight container within two hours of cooking.
• Store the pasta and steak separately to maintain the best texture and prevent soggy noodles.
• Consume refrigerated leftovers within 3-4 days for optimal freshness and flavor.
• Gently reheat in a skillet over medium-low heat, adding a splash of cream or pasta water to restore the sauce's creamy consistency.
• Avoid microwaving if possible, as it can break down the sauce and toughen the steak.
• Freezing is not recommended due to the cream-based sauce, which tends to separate and lose its smooth texture when thawed.

Cajun Steak Alfredo Pairing Ideas

• Spice Up with Red Wine: Choose a bold, full-bodied red like Cabernet Sauvignon or Malbec. These wines complement the Cajun spices and rich, creamy Alfredo sauce perfectly, cutting through the richness while enhancing the steak's robust flavors.
• Cool Down with Craft Beer: Select a hoppy IPA or a crisp amber ale. These beer styles provide a refreshing contrast to the spicy, creamy dish, cleansing the palate between bites and balancing the intense Cajun seasoning.
• Balance with Fresh Salad: Prepare a light arugula salad with lemon vinaigrette. The peppery greens and tangy dressing will cut through the heavy cream sauce, adding a fresh, bright element to the meal and providing a nice textural contrast.
• Complement with Roasted Vegetables: Serve roasted asparagus or Brussels sprouts with garlic and olive oil. These vegetables add a slight char and earthiness that pairs wonderfully with the Cajun-spiced steak and creamy pasta.

Flavorful Changes To Cajun Steak Alfredo

• Seafood Spice Fusion: Replace steak with succulent shrimp or blackened salmon, maintaining the Cajun seasoning for a coastal-inspired pasta experience.
• Vegetarian Cajun Comfort: Swap steak with grilled portobello mushrooms or roasted cauliflower, keeping the robust Alfredo sauce and spicy undertones.
• Chicken Cajun Classic: Substitute steak with tender, seasoned chicken breast, sliced and layered over creamy fettuccine for a protein-packed alternative.
• Andouille Sausage Kick: Incorporate sliced Andouille sausage alongside or instead of steak, adding authentic Louisiana-style flavor to the Alfredo base.

Cajun Steak Alfredo FAQs Made Easy

• What makes Cajun Steak Alfredo different from traditional Alfredo pasta?

The Cajun seasoning adds a spicy, bold kick to the classic creamy Alfredo, creating a more exciting and flavorful dish that combines Louisiana-style spices with Italian-inspired cream sauce.

• Can I use a different cut of beef for this recipe?

Absolutely! While this recipe works great with sirloin or ribeye, you can also use flank steak, New York strip, or tenderloin. Just ensure the cut is tender and suitable for quick cooking.

• Is Cajun seasoning very spicy?

Cajun seasoning varies in heat, but most blends offer a moderate spice level with a complex mix of paprika, cayenne, garlic, and other herbs. You can always adjust the amount to suit your spice tolerance.

• What if I don't have a cast-iron skillet?

No worries! You can use any heavy-bottomed skillet or grill pan. The key is to use a pan that can handle high heat and create a nice sear on the steak.

Why Cajun Steak Alfredo Is A Must-Try

• Spice Up Your Dinner: This Cajun Steak Alfredo delivers a bold flavor explosion that transforms an ordinary pasta night into a restaurant-worthy meal with minimal kitchen effort.
• Quick Weeknight Warrior: Prepared in under 30 minutes, this recipe offers maximum taste with minimal preparation, perfect for busy home cooks craving a gourmet experience without spending hours in the kitchen.
• Customizable Comfort: Easily adaptable for different spice levels and protein preferences, the dish allows home chefs to personalize their meal while maintaining a delicious core recipe.
• One-Skillet Wonder: Minimizing dishes and cleanup time, this recipe uses a single cast-iron skillet for cooking steak and creating a creamy Alfredo sauce, making it incredibly convenient for home cooking.

Ingredients List For Cajun Steak Alfredo

• Steak: Prime cut with robust beef flavor, choice of ribeye or New York strip for tenderness.
• Parmesan Cheese: Authentic Italian cheese with sharp, nutty profile, freshly grated recommended.

• Cajun Seasoning, Salt, Black Pepper, Garlic Powder, Smoked Paprika: Spicy and aromatic blend for bold flavor kick, preferably low-sodium version.
• Fresh Parsley: Bright herb for garnish and color pop, flat-leaf variety preferred.

• Fettuccine Pasta: Classic long noodle with wide surface for sauce absorption, traditional Italian wheat variety.
• Butter: Rich dairy component for sauce depth, unsalted type recommended.
• Heavy Cream: Smooth base for creamy Alfredo texture, high-fat content preferred.
• Garlic: Aromatic flavor enhancer, fresh cloves offer best taste.
• Olive Oil: Light cooking medium for steak preparation, extra virgin type suggested.

Cajun Steak Alfredo Recipe

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4.9 from 24 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Spicy Cajun steak alfredo promises a mouthwatering culinary adventure combining Southern heat with creamy Italian comfort. Rich, tender steak nestles in velvety pasta, delivering bold flavors that will transport your taste buds to a delightful fusion of regional cuisines.

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Ingredients

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Main Proteins:

• 1 lb ribeye or sirloin steak
• 1 cup grated Parmesan cheese

Spices and Seasonings:

• 1 tablespoon Cajun seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon Cajun seasoning (optional, for extra kick)
• ¼ teaspoon black pepper

Pasta and Additional Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 ½ cups heavy cream
• ½ teaspoon salt (adjust to taste)
• 12 ounces (340 grams) fettuccine (or pasta of choice)
• 1 tablespoon salt (for pasta water)
• 2 tablespoons chopped parsley (for garnish)

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Instructions

1. Prepare the steak by thoroughly drying the surface and massaging with a blend of Cajun spices, creating a flavorful crust that will enhance the meat’s natural richness.
2. Ignite a cast-iron skillet to high temperature, ensuring a perfect sear that locks in the steak’s juices and develops a robust, caramelized exterior.
3. Cook the steak precisely, allowing each side to develop a deep golden-brown color and crisp texture, typically 3-4 minutes per side for a succulent medium-rare finish.
4. Allow the steak to rest peacefully, letting the internal juices redistribute and ensuring maximum tenderness before slicing into elegant, thin strips.
5. Meanwhile, transform fettuccine in a rolling boil of salted water, cooking until it reaches a perfect al dente texture with a gentle bite.
6. Capture a small portion of the pasta’s cooking liquid as a potential sauce modifier, then carefully drain the pasta and set aside.
7. Utilize the same skillet to craft a luxurious Alfredo sauce, beginning with butter melting into a silky pool of potential flavor.
8. Introduce minced garlic, allowing its aromatic essence to permeate the butter and create a fragrant base for the sauce.
9. Gently pour heavy cream into the skillet, creating a smooth foundation that will embrace the Parmesan cheese’s rich, nutty characteristics.
10. Incorporate Parmesan cheese and additional Cajun seasoning, whisking continuously to develop a velvety, cohesive sauce that clings lovingly to the pasta.
11. Marry the cooked fettuccine with the cream sauce, tossing delicately to ensure each strand is elegantly coated in the decadent mixture.
12. Arrange the sauced pasta on awaiting plates, crowning the dish with the previously prepared Cajun-spiced steak strips.
13. Elevate the presentation with a sprinkle of fresh parsley and an additional dusting of Parmesan cheese, adding both visual appeal and layers of flavor.
14. Serve immediately, inviting diners to experience the harmonious blend of Cajun-inspired steak and creamy Alfredo pasta.

Notes

• Choose a well-marbled steak like ribeye or New York strip for maximum flavor and tenderness.
• Pat the steak completely dry before seasoning to ensure a perfect crispy exterior when searing.
• Let the steak rest after cooking to allow juices to redistribute, keeping the meat moist and flavorful.
• Use a cast-iron skillet for the best sear and rich caramelization of the steak’s surface.
• Customize Cajun seasoning intensity by adjusting the amount or making your own blend at home.
• Reserve pasta water as a secret weapon to create a silky, clingy sauce that perfectly coats the noodles.
• For a lighter version, substitute half-and-half for heavy cream and use less butter.
• Add grilled vegetables like bell peppers or zucchini for extra nutrition and color.
• Make it gluten-free by using zucchini noodles or gluten-free pasta alternatives.
• Quickly grate fresh Parmesan for a more intense and authentic cheese flavor compared to pre-grated options.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Cajun

Nutrition

• Serving Size: 4
• Calories: 750
• Sugar: 2 g
• Sodium: 950 mg
• Fat: 45 g
• Saturated Fat: 20 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 150 mg