Name: Creamy Cajun Steak Penne with Garlic & Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz penne pasta; 1 lb sirloin or ribeye steak, thinly sliced against the grain; 2 tablespoons Cajun seasoning (divided); 2 tablespoons olive oil or butter; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1/2 cup chicken or beef broth; 1 cup heavy cream (or half-and-half); 1/2 cup grated Parmesan cheese (plus more for serving); 1/2 teaspoon chili flakes (optional); Salt & black pepper, to taste; Fresh parsley, chopped (for garnish)

Creamy Cajun Steak Penne with Garlic & Parmesan is a bold and comforting pasta dish where tender steak strips are paired with penne and coated in a luxuriously creamy, Cajun-spiced sauce. It’s rich, garlicky, cheesy, and has just the right amount of heat—everything I want in a satisfying weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz penne pasta

1 lb sirloin or ribeye steak, thinly sliced against the grain

2 tablespoons Cajun seasoning (divided)

2 tablespoons olive oil or butter

1 small onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, sliced

1/2 cup chicken or beef broth

1 cup heavy cream (or half-and-half)

1/2 cup grated Parmesan cheese (plus more for serving)

1/2 teaspoon chili flakes (optional, for heat)

Salt & black pepper, to taste

Fresh parsley, chopped (for garnish)

Directions

I start by cooking the penne according to the package instructions. Once it’s al dente, I drain it and set it aside.

While the pasta cooks, I season the sliced steak with 1 tablespoon of Cajun seasoning, plus salt and pepper.

In a large skillet over medium-high heat, I sear the steak in olive oil for 2–3 minutes per side, just until it’s browned but still tender. Then I remove it and set it aside.

Using the same skillet, I sauté the onion, garlic, and bell pepper until they’re softened—about 4–5 minutes.

I stir in the remaining Cajun seasoning, then deglaze the pan with broth. I let that simmer for 2 minutes to build depth.

I pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan until the sauce thickens and turns creamy.

Finally, I return the pasta and steak to the skillet, tossing everything together until well coated in the sauce.

I garnish with extra Parmesan, fresh parsley, and a sprinkle of chili flakes if I want more heat. Then I serve it hot.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total—10 minutes prep and 20 minutes cooking. Each serving is approximately 520 kcal, making it a satisfying meal without going overboard.

Variations

Protein swap: I sometimes use grilled chicken or shrimp instead of steak, depending on what I have on hand.

Make it spicier: I add extra chili flakes or a dash of hot sauce for an extra kick.

Lighter version: I use half-and-half or light cream instead of heavy cream and cut back a bit on the cheese.

More veggies: Mushrooms, spinach, or zucchini all work well in the sauté step for added nutrition.

Low-carb option: I swap the pasta with zucchini noodles or cooked spaghetti squash.

Storage/Reheating

To store leftovers, I transfer them to an airtight container and keep them in the fridge for up to 3 days. For reheating, I warm the pasta gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce. I avoid high heat to prevent the cream sauce from separating.

FAQs

What type of steak is best for this recipe?

I prefer using sirloin or ribeye because they’re tender and flavorful. Flank steak also works well if sliced thinly against the grain.

Can I make this dish ahead of time?

Yes, I can prepare the sauce and cook the pasta in advance. I store them separately and combine everything when I’m ready to eat for the freshest texture.

Is this dish very spicy?

It has a mild-to-moderate kick from the Cajun seasoning and optional chili flakes. I adjust the heat based on who I’m serving it to.

Can I use milk instead of cream?

I’ve tried using whole milk, but it makes the sauce thinner and less rich. For a balance, I go with half-and-half if I want to lighten it up without sacrificing creaminess.

What can I serve with this pasta?

I usually pair it with garlic bread, a crisp green salad, or roasted veggies to round out the meal.

Conclusion

Creamy Cajun Steak Penne with Garlic & Parmesan is one of those meals I turn to when I want something hearty, flavorful, and quick. The juicy steak, bold Cajun spices, and creamy Parmesan sauce hit all the right notes, whether I’m cooking for myself or feeding a hungry crowd. It’s comfort food with a bit of flair—and it always disappears fast at the dinner table.

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