One-Pot Cajun Garlic Butter Steak Pasta in a Rich Parmesan Cream Sauce

Tender, seared steak paired with al dente pasta tossed in a velvety, Cajun-spiced garlic butter cream sauce makes this skillet dinner an absolute knockout. It brings steakhouse quality straight to your stovetop with minimal cleanup.

Ingredients

• Steak:

  • 1 lb sirloin, ribeye, or New York strip (cut into bite-sized cubes)

  • 1 tbsp Cajun seasoning

  • 1 tbsp olive oil

  • 2 tbsp unsalted butter

• Pasta & Sauce:

  • 8 oz dry fettuccine or penne pasta

  • 4 cloves garlic, minced

  • 1 1/2 cups heavy cream

  • 1 cup low-sodium beef or chicken broth

  • 1 cup freshly grated Parmesan cheese

  • 1/2 tsp red pepper flakes (adjust to heat preference)

  • Salt and freshly cracked black pepper, to taste

  • 2 tbsp fresh parsley, finely chopped

Instructions

1. Season the Steak: Pat the steak dry with paper towels. Toss the steak cubes thoroughly with the Cajun seasoning, a pinch of salt, and freshly cracked black pepper until evenly coated.

2. Sear to Perfection: Heat olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the steak cubes in a single layer and sear without moving for 2 minutes to develop a deep crust. Flip and cook for an additional 1–2 minutes for medium-rare to medium. Transfer the steak to a plate and set aside.

3. Build the Sauce Base: Reduce the pan heat to medium. Melt the remaining tablespoon of butter in the same skillet, scraping up the browned bits from the bottom. Stir in the minced garlic and red pepper flakes, sautéing for about 30–45 seconds until fragrant.

4. Simmer the Liquid: Pour in the heavy cream and broth, bringing the mixture to a gentle simmer.

5. Cook the Pasta: Add the pasta directly into the simmering liquid (if using fettuccine, break them in half to submerge easily). Cover the skillet and let it simmer for 9–11 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and the sauce has reduced.

6. Add the Cheese: Turn off the heat. Gradually fold in the freshly grated Parmesan cheese, stirring continuously until the sauce transforms into a glossy, velvety consistency.

7. Assemble & Serve: Return the seared steak and any resting juices back to the skillet, tossing everything together until coated in the rich cream sauce. Garnish with chopped fresh parsley and an extra pinch of chili flakes before serving hot.