Name: Spicy Cajun Steak with Parmesan Fettuccine Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb steak (sirloin, ribeye, or strip); 2 tbsp Cajun seasoning; 1 tbsp olive oil; 2 tbsp butter; 3 cloves garlic, minced; 1 ½ cups heavy cream; 1 cup freshly grated Parmesan cheese; 8 oz fettuccine pasta; 2 tbsp chopped fresh parsley; ½ tsp salt (adjust to taste); ½ tsp black pepper; ¼ tsp red chili flakes or diced red pepper (optional)

When I’m craving a dinner that feels indulgent but still has that spicy, comforting kick, Spicy Cajun Steak with Parmesan Fettuccine Pasta is my go-to. This dish brings together two things I absolutely love—perfectly seared steak bursting with bold Cajun flavors and a creamy, garlicky Parmesan pasta that clings to every strand of fettuccine like a warm hug. It’s rich, it’s satisfying, and it’s got just the right amount of heat to keep things exciting.

What I love most about this recipe is how it balances luxury with simplicity. The Cajun spice rub takes the steak to an entirely new level, creating a caramelized crust that locks in all the juices. Paired with the buttery, cheesy pasta, it’s a match made in comfort food heaven. Whether I’m making this for guests or just treating myself after a long day, this dish never disappoints.

Why You’ll Love This Spicy Cajun Steak with Parmesan Fettuccine Pasta

Bold & Balanced Flavors: The spicy Cajun rub brings serious flavor, while the creamy pasta cools it down in the best way.
Comfort Food with a Kick: You get that warm, soul-soothing feel of comfort food—but with personality.
Perfect for Date Night or Dinner Guests: It looks impressive, tastes incredible, and comes together quicker than you’d expect.
Customizable Heat: Dial the spice up or down to suit your taste.
Restaurant-Quality at Home: It feels like something you’d order at a high-end steakhouse, without the price tag.

What Cut of Steak Works Best for Spicy Cajun Steak with Parmesan Fettuccine Pasta?

I’ve tried this recipe with several different cuts, and honestly, it’s hard to go wrong—but some definitely stand out. My personal favorite is sirloin because it’s lean, flavorful, and cooks quickly without drying out. Ribeye is fantastic if you’re in the mood for something richer and more marbled, while New York strip gives a great balance between tenderness and bold beefy flavor. Even flank steak works well when sliced thin across the grain after searing—it soaks up that Cajun seasoning beautifully.

If you want a more budget-friendly option, top round or flat iron steak can be delicious when cooked properly. Just make sure not to overcook them, and let them rest before slicing for maximum juiciness.

Options for Substitutions

This dish is super adaptable if you need to switch things up or work with what you’ve got:

Steak Substitute: You can absolutely use chicken breast or thighs with the same Cajun rub if steak isn’t your thing.
Pasta Options: No fettuccine? Try tagliatelle, linguine, or even spaghetti. Short pastas like penne also work, but I love how creamy sauces cling to flat ribbons.
Dairy-Free Cream Sauce: Swap heavy cream with unsweetened coconut cream or a thick oat milk blend, and use nutritional yeast or dairy-free parmesan.
Spice Level: Cut back the cayenne or paprika in the Cajun mix to mellow the heat—or throw in red pepper flakes if you want more fire.
Gluten-Free: Just switch to gluten-free pasta and double-check your Cajun spice mix doesn’t contain any flour fillers.

This recipe is all about big flavor, but it’s also incredibly forgiving. Make it your own!

Ingredients for Spicy Cajun Steak with Parmesan Fettuccine Pasta

Every ingredient in this dish plays a specific, flavorful role—here’s what I use and why it matters:

Steak (sirloin, ribeye, or strip)
The centerpiece of the dish. We need a juicy, well-marbled cut that can handle a bold spice rub and deliver rich, savory flavor.
Cajun Seasoning
This is where the magic starts. It brings heat, smokiness, and a deep, earthy kick. I usually make my own blend for better control over salt and spice levels.
Olive Oil
Helps the seasoning stick to the steak and gives a beautiful sear when it hits the hot pan.
Garlic (minced)
Essential in both the Cajun rub and the creamy pasta sauce. It adds depth and a warm, aromatic punch.
Butter
Adds richness to both the steak finish and the pasta sauce. A little butter goes a long way in amplifying flavors.
Heavy Cream
Forms the base of that luxurious, velvety pasta sauce that clings perfectly to the fettuccine.
Parmesan Cheese (freshly grated)
This is what makes the sauce irresistibly cheesy and salty. Always go fresh—pre-grated won’t melt the same way.
Fettuccine Pasta
The perfect vessel for a creamy sauce. Its broad surface holds onto every drop of flavor.
Fresh Parsley
Adds a fresh, vibrant finish that cuts through the richness. Plus, it looks beautiful sprinkled on top.
Red Chili Flakes or Diced Red Pepper (optional)
For an extra pop of heat and color in the pasta. Totally optional but highly recommended.
Salt & Black Pepper
To enhance all the flavors—always season both the steak and the sauce to taste.

Step 1: Season the Steak

Start by patting the steak dry with paper towels. This helps it sear better. Generously rub both sides with Cajun seasoning, a bit of salt, and freshly ground black pepper. Let it sit at room temperature for about 15–20 minutes—this helps the steak cook evenly.

Step 2: Sear the Steak

Heat olive oil in a heavy skillet or cast-iron pan over medium-high heat. Once it’s shimmering hot, place the steak in and sear it without moving for about 3–4 minutes per side, depending on thickness and desired doneness. Finish it with a knob of butter and minced garlic in the last minute, spooning the melted butter over the steak.

Step 3: Rest the Steak

Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes. This keeps all those flavorful juices inside. After resting, slice it against the grain into strips.

Step 4: Boil the Fettuccine

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta water, then drain.

Step 5: Make the Parmesan Cream Sauce

In the same skillet (wipe it out if needed), melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese and a small splash of reserved pasta water. Let it thicken slightly, stirring constantly.

Step 6: Toss the Pasta

Add the cooked fettuccine to the sauce and gently toss until every strand is coated. If the sauce is too thick, add a little more pasta water until it reaches your desired consistency.

Step 7: Plate and Garnish

Arrange the creamy fettuccine on one side of the plate and lay the sliced Cajun steak beside it. Sprinkle with freshly chopped parsley and extra Parmesan if desired. Serve immediately while everything is hot and melty.

How Long to Cook Spicy Cajun Steak with Parmesan Fettuccine Pasta

The total cooking time for this dish is surprisingly quick, making it a fantastic weeknight dinner that feels like a weekend splurge. Here’s a general time breakdown:

Steak Searing: About 3–4 minutes per side for medium-rare to medium doneness, plus 5 minutes resting time.
Pasta Cooking: 8–10 minutes for fettuccine (check your package for exact timing).
Cream Sauce: 5–6 minutes to come together and thicken.
Total Cook Time: Around 25–30 minutes, start to finish.

If you multitask well—boiling pasta while the steak sears and prepping the sauce as things rest—you’ll have this on the plate in no time.

Tips for Perfect Spicy Cajun Steak with Parmesan Fettuccine Pasta

Don’t Skip the Resting Time for Steak: This is key for keeping the meat juicy. Slice too soon, and you’ll lose all those flavorful juices.
Use Freshly Grated Parmesan: It melts better, tastes better, and gives your sauce a silkier texture compared to pre-packaged shredded versions.
Reserve Pasta Water: A little starchy pasta water helps the sauce cling to the noodles and keeps things creamy without breaking.
Taste and Adjust the Cajun Spice: Every brand or homemade blend varies. Taste it before applying so you don’t go overboard.
Sear in a Hot Pan: Make sure your skillet is properly heated before adding the steak for a beautifully browned crust.
Slice Steak Against the Grain: This makes each bite more tender, especially with leaner cuts.
Don’t Overcook the Pasta: Al dente pasta will hold up better against the rich sauce and prevent a mushy texture.

Watch Out for These Mistakes While Cooking

Even though this dish is straightforward, a few common pitfalls can mess with the final result. Here’s what to avoid:

Overcooking the Steak: Cajun seasoning has sugar and spices that can burn fast—so keep the heat high but the timing tight. Use a meat thermometer if you’re unsure: 130–135°F for medium-rare.
Not Letting the Steak Rest: Cutting into the steak too soon will cause it to lose juices, making it dry and chewy.
Using Pre-Shredded Parmesan: It often contains anti-caking agents that prevent it from melting smoothly. This can result in a grainy sauce instead of a silky one.
Skipping the Pasta Water: This liquid gold is key for emulsifying the sauce and helping it coat the noodles like a pro.
Over-seasoning with Cajun Spice: Some blends are salt-heavy. Taste the spice mix before applying, and hold back on added salt if needed.
Burning the Garlic: It only needs 30 seconds in the butter—any longer and it turns bitter quickly.
Cooking Pasta Too Early: Make sure your sauce is ready before draining the pasta so everything comes together while it’s still hot and fresh.

What to Serve With Spicy Cajun Steak with Parmesan Fettuccine Pasta?

Garlic Bread

A crusty slice of garlic bread is perfect for sopping up any leftover sauce. Plus, it complements the richness of the pasta without overpowering the flavors.

Simple Arugula or Caesar Salad

The peppery bite of arugula or the creamy tang of Caesar dressing pairs well with the heat and creaminess of the main dish. Bonus: it adds a fresh crunch.

Grilled Corn on the Cob

Sweet and smoky grilled corn brings a summery balance to the spicy Cajun steak. A little chili butter and lime? Chef’s kiss.

Roasted Cherry Tomatoes

These pop with natural sweetness and acidity, cutting through the creamy pasta and spiced meat for a flavor reset between bites.

Sautéed Mushrooms

Earthy mushrooms, cooked in butter and thyme, give an extra umami boost that complements both the steak and Parmesan.

Creamed Spinach

For a full-on steakhouse experience, add a side of creamy spinach to round out the indulgence.

Steamed or Roasted Broccoli

Lightly seasoned broccoli adds a welcome green crunch and a bit of health balance to this comfort-rich plate.

A Glass of Red Wine or Spicy Zinfandel

If you’re sipping, go for something bold enough to stand up to the Cajun spice and the creamy pasta—Zinfandel or a Malbec does the trick.

Storage Instructions

Got leftovers? Lucky you—this dish holds up surprisingly well!

Refrigerator: Store steak and pasta separately in airtight containers. They’ll keep well for up to 3 days.
Reheating the Pasta: Warm it gently in a skillet over medium-low heat with a splash of cream or milk to bring the sauce back to life. Stir often to prevent it from separating.
Reheating the Steak: The best way is to reheat it in a pan over low heat or in the oven at 275°F until warmed through. Microwaving can make it rubbery, so I avoid that when possible.
Freezing: The steak freezes better than the pasta. You can freeze cooked steak slices for up to 2 months, tightly wrapped. Pasta with cream sauce is best enjoyed fresh, but it can be frozen in a pinch—just expect a slightly different texture after thawing.

Estimated Nutrition

Here’s an approximate breakdown per serving (based on 4 servings total):

Calories: 780 kcal
Protein: 43g
Carbohydrates: 52g
Fat: 44g
Saturated Fat: 21g
Fiber: 3g
Sugar: 3g
Cholesterol: 145mg
Sodium: 850mg

Keep in mind, these numbers will vary depending on the cut of steak you use, your pasta brand, and how much cheese or cream goes in!

Frequently Asked Questions

How spicy is the Cajun seasoning in this dish?

It has a noticeable kick, but it’s not overwhelmingly hot—more of a warm, smoky spice. You can adjust the heat level by dialing down the cayenne or choosing a milder Cajun blend.

Can I make this recipe ahead of time?

Yes! You can cook the steak and make the sauce ahead. Store them separately and combine just before serving. The pasta is best cooked fresh for texture, but everything else holds well for a day or two.

What’s the best way to slice the steak?

Always slice against the grain—this means cutting across the lines of muscle fiber, not with them. It keeps the meat tender and easy to chew.

Is there a vegetarian version of this dish?

Absolutely! Swap the steak for blackened tofu or roasted portobello mushrooms, and keep the Cajun seasoning and creamy pasta. You’ll still get tons of flavor and texture.

Can I use milk instead of heavy cream in the pasta sauce?

You can, but the sauce won’t be as rich or thick. If using milk, add a bit of flour or cornstarch to help thicken the sauce, or reduce it longer over low heat.

What’s the ideal pasta shape if I don’t have fettuccine?

Linguine or tagliatelle are great alternatives. Even spaghetti or pappardelle work well—anything with a flat surface that’ll hold the sauce.

How do I know when the steak is done?

Use a meat thermometer. Medium-rare is 130–135°F, medium is 135–145°F. If you’re going by feel, it should spring back slightly to the touch without being too firm.

Can I make this gluten-free?

Yes—just use your favorite gluten-free pasta, and make sure your Cajun seasoning doesn’t contain any wheat or flour. The rest of the recipe is naturally gluten-free.

Conclusion

Spicy Cajun Steak with Parmesan Fettuccine Pasta is the kind of recipe that makes you feel like a culinary rockstar without spending hours in the kitchen. It’s bold, rich, a little fiery, and totally comforting. Whether you’re whipping it up for a cozy night in or impressing someone special, it strikes the perfect balance between spice, creaminess, and umami. Once you try it, I promise it’ll become one of those repeat recipes you crave again and again.