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One Pot Cajun Garlic Butter Steak Pasta

Tender Cajun-seasoned steak is seared in garlic butter.
Pasta simmers in a creamy Parmesan sauce in the same skillet.
Finish with parsley for a rich, flavorful one-pot dinner.
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Prep Time 10 minutes
Course Dinner
Cuisine American-Cajun inspired

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
  • Salt to taste
  • Freshly cracked black pepper to taste

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
  • 2 tbsp fresh parsley finely chopped

Instructions
 

  • Season the steak: Pat the steak cubes dry with paper towels. Toss them with Cajun seasoning, a pinch of salt, and freshly cracked black pepper until evenly coated.
  • Sear the steak: Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet over medium-high heat. Add the steak in a single layer and sear undisturbed for about 2 minutes. Flip and cook for another 1–2 minutes, depending on your preferred doneness. Transfer the steak to a plate.
  • Cook the garlic: Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet and scrape up the flavorful browned bits. Stir in the minced garlic and red pepper flakes. Cook for 30–45 seconds, just until fragrant.
  • Add the liquids: Pour in the heavy cream and broth. Stir well and bring the mixture to a gentle simmer.
  • Cook the pasta: Add the dry pasta directly to the simmering liquid. If using fettuccine, break it in half if necessary so it can submerge easily. Cover and simmer for 9–11 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
  • Add Parmesan: Turn off the heat. Gradually stir in the freshly grated Parmesan until it melts into a smooth, glossy Parmesan cream sauce.
  • Finish the pasta: Return the seared steak and any accumulated juices to the skillet. Toss gently until the steak and pasta are evenly coated. Sprinkle with fresh parsley and additional red pepper flakes if desired. Serve immediately.

Notes

For an extra vegetable boost, stir in baby spinach, sliced mushrooms, or broccoli toward the end of cooking. You can also substitute sirloin for another tender steak cut.
Serve this creamy steak pasta with a crisp green salad, roasted vegetables, or warm garlic bread. For a lighter variation, use half-and-half instead of heavy cream, although the finished sauce will be less rich.