Bold Cajun flavors meet creamy comfort in this unforgettable dinner recipe!
When you think of the perfect comfort meal, what comes to mind? For many, it’s a tender steak cooked just right, paired with a creamy, cheesy pasta that sticks to your ribs in the best way. That’s exactly what Spicy Cajun Steak with Parmesan Fettuccine Pasta delivers—every bite is a fiery, savory experience balanced with rich, velvety indulgence. Whether you’re looking to impress guests or treat yourself to a luxurious dinner, this recipe will quickly become a favorite.
Why You’ll Love This Recipe
Flavor-Packed: The Cajun seasoning infuses the steak with smoky, spicy heat.
Creamy Counterbalance: The Parmesan fettuccine is luscious and mellow, cooling down the spice.
Elegant Yet Easy: Ready in under an hour, but fancy enough for date night.
Versatile: Works with sirloin, ribeye, strip, or flank steak.
Ingredients
For the Cajun Steak:
2 ribeye or sirloin steaks (about 8 oz each)
1 tbsp Cajun seasoning (store-bought or homemade)
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1/2 tsp garlic powder
Salt and freshly cracked black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, smashed
Fresh thyme or rosemary sprigs (optional for basting)
For the Parmesan Fettuccine Pasta:
12 oz fettuccine pasta
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella (optional, for extra creaminess)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional Homemade Cajun Seasoning (Makes ~1/4 cup)
Mix together:
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
Directions
- Season and Rest the Steak
Pat steaks dry with paper towels. In a small bowl, mix Cajun seasoning, smoked paprika, cayenne, garlic powder, salt, and pepper. Rub both sides of the steak generously with the spice blend. Let sit at room temperature for 15–20 minutes. This allows the seasoning to penetrate and the meat to cook evenly.
- Sear the Steak
Heat a cast-iron skillet over medium-high heat. Add olive oil. Once hot, place steaks in the pan. Do not move them for 2–3 minutes to form a crust. Flip and sear the other side.
Add butter, smashed garlic, and thyme (if using). Tilt the pan and spoon the butter over the steak for 1–2 minutes (basting). Cook until your desired doneness is reached:
Rare: 120–125°F (about 5–6 minutes total)
Medium-Rare: 130°F (6–7 minutes)
Medium: 140°F (7–8 minutes)
Remove steak from pan and let rest on a cutting board for 10 minutes.
- Cook the Fettuccine
While the steak rests, bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Make the Creamy Parmesan Sauce
In a large skillet, melt butter over medium heat. Sauté garlic for 1 minute until fragrant.
Lower heat and stir in the cream. Let simmer gently for 3–4 minutes, allowing it to thicken slightly.
Add Parmesan (and mozzarella if using), stirring constantly until cheese melts and sauce becomes creamy. Season with salt and pepper.
- Combine Pasta with Sauce
Add cooked fettuccine to the skillet with the sauce. Toss well to coat. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
- Slice and Serve
Thinly slice the rested steak against the grain.
Plate a generous portion of Parmesan fettuccine and top with sliced Cajun steak. Spoon over any pan juices or extra sauce. Garnish with chopped parsley or even a touch more Parmesan for drama.
Chef’s Tips for Perfection
Don’t overcook the steak. Use a meat thermometer if possible.
Resting is key. It allows juices to redistribute, keeping your steak juicy.
Reserve pasta water. It’s starchy and helps bind the sauce perfectly.
Add heat carefully. Want it spicier? Drizzle with hot sauce or sprinkle with extra cayenne.
Perfect Pairings
Drink: A bold Cabernet Sauvignon or Malbec complements the steak’s richness.
Side Dish: Garlic bread, roasted asparagus, or a simple arugula salad.
Dessert: Something light, like a lemon sorbet or fresh berries with whipped cream.
Variations and Substitutes
Protein Swap: Use chicken breast or shrimp instead of steak—just coat with Cajun seasoning and sear.
Low-Carb Option: Swap fettuccine for zucchini noodles or spaghetti squash.
Vegan Version: Try tofu steak and use plant-based cream and cheese for the pasta.
Add-ins: Mushrooms, sun-dried tomatoes, or spinach can be sautéed with the garlic for added depth.
Make-Ahead and Storage
Steak: Can be seasoned a day in advance and refrigerated—bring to room temp before cooking.
Leftovers: Store in an airtight container for up to 3 days. Reheat gently to avoid drying out the steak or breaking the sauce.
Reheating Tip: Add a splash of cream or milk when reheating the pasta to bring back the silkiness.
Why It Works
The magic of this dish lies in contrast: spicy meets creamy, tender meets silky, rustic steak meets elegant pasta. Each component plays a role—none overpower the other. The heat wakes up your taste buds, while the creamy fettuccine comforts and cools them back down.
This is a meal with personality—perfect for when you want to indulge or impress. It’s hearty without being heavy, spicy without being overwhelming, and rich without being cloying.
Instagram-Worthy Tips
Plate pasta in a neat “twirl” using tongs.
Fan out the steak slices on top.
Finish with a crack of black pepper, Parmesan shavings, and parsley.
Add a lemon wedge on the side for brightness and visual appeal.
Final Thoughts
If you’re looking for that wow factor in your next homemade meal, Spicy Cajun Steak with Parmesan Fettuccine Pasta is it. It’s the kind of dish that turns an ordinary evening into a culinary experience. Flavor-packed, indulgent, and just a little bit fiery—this recipe is sure to find a permanent home in your rotation.