There’s something undeniably satisfying about a plate of rich, creamy Alfredo pasta—especially when it’s paired with perfectly seared steak and a bold Cajun kick. This Creamy Cajun Steak Alfredo is a delicious fusion of Southern spice and classic Italian comfort, creating a dish that’s indulgent, flavorful, and surprisingly easy to make.
With tender, juicy steak strips, a luscious Parmesan Alfredo sauce, and just the right amount of Cajun seasoning for a smoky heat, this dish is perfect for a weeknight dinner or a special occasion. Serve it with a crisp side salad or warm garlic bread, and you’ve got a restaurant-quality meal right at home!
Why You’ll Love This Recipe
- Rich and creamy – The Alfredo sauce is ultra-smooth and perfectly coats the pasta.
- Spicy and bold – Cajun seasoning adds a smoky, slightly spicy flavor that balances beautifully with the creamy sauce.
- Easy to make – Comes together in just 35 minutes for a quick and impressive dinner.
- Customizable – Adjust the spice level, swap out the protein, or add veggies to make it your own.
Ingredients You’ll Need
For the Steak and Pasta:
- 1 lb steak (ribeye or sirloin), sliced into strips
- 12 oz fettuccine pasta
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 tbsp butter
For the Alfredo Sauce:
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/4 cup fresh parsley, chopped
How to Make Creamy Cajun Steak Alfredo
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente. Reserve about ½ cup of pasta water, then drain the pasta and set it aside.
Step 2: Season and Cook the Steak
Pat the steak strips dry with a paper towel, then season with Cajun seasoning, salt, and pepper.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the steak in a single layer and cook for 2-3 minutes per side until browned and cooked to your desired doneness.
Remove the steak from the skillet and set it aside on a plate. Cover loosely with foil to keep warm.
Step 3: Sauté the Aromatics
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of butter. Stir in the diced onion and minced garlic and cook for 2-3 minutes, until softened and fragrant.
Step 4: Make the Cajun Alfredo Sauce
Slowly pour in the heavy cream, stirring continuously. Bring to a gentle simmer and cook for 2-3 minutes, allowing the flavors to blend.
Gradually whisk in the grated Parmesan cheese, stirring until melted and smooth. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency.
Taste the sauce and adjust seasoning if needed, adding more Cajun seasoning, salt, or pepper to taste.
Step 5: Combine Everything
Add the cooked fettuccine to the skillet and toss it in the creamy sauce until evenly coated. Then, return the steak strips to the pan, stirring gently to mix everything together.
Step 6: Garnish and Serve
Sprinkle with fresh chopped parsley and serve hot. For an extra burst of flavor, top with additional Parmesan cheese and a pinch of Cajun seasoning.
Pair with a simple side salad or garlic bread for the ultimate comfort meal.
Helpful Tips
- Use high-quality Parmesan – Freshly grated Parmesan melts better and creates a smoother sauce.
- Don’t overcook the steak – Cook it just until medium or medium-rare since it will continue cooking slightly in the sauce.
- Adjust the spice level – For a milder dish, use less Cajun seasoning. For more heat, add a dash of cayenne pepper or red pepper flakes.
- Keep the sauce creamy – If the sauce gets too thick, add a splash of pasta water or more cream to loosen it.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Cajun-Italian Fusion
Notes
- This dish is best enjoyed fresh, but leftovers can be stored in the fridge.
- If you prefer chicken, swap out the steak for grilled or blackened chicken breast.
- You can add sautéed bell peppers, mushrooms, or spinach for extra texture and flavor.
Nutritional Information (Per Serving)
- Calories: ~750
- Protein: ~40g
- Carbohydrates: ~60g
- Fat: ~40g
- Fiber: ~3g
- Sugar: ~4g
(Note: Nutritional values are estimates and may vary based on ingredients used.)
Frequently Asked Questions
Can I use a different cut of steak?
Yes! Ribeye is ideal for its tenderness and marbling, but sirloin, flank steak, or even filet mignon can work.
What if I don’t have Cajun seasoning?
You can make your own by mixing paprika, garlic powder, onion powder, cayenne, black pepper, oregano, and thyme.
Can I use a different pasta?
Absolutely! While fettuccine is traditional for Alfredo, penne, linguine, or even spaghetti will work well.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
Can I freeze Cajun Steak Alfredo?
Alfredo sauce doesn’t freeze well as it can separate. If you must freeze it, do so without the pasta, then reheat slowly while stirring.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Warm over low heat on the stovetop, stirring occasionally. Add a little cream or milk to refresh the sauce.
- Freezing: Not recommended due to the creamy sauce.
Related Recipe
If you loved this Creamy Cajun Steak Alfredo, you might also enjoy:
- Steak with Garlic Cream Sauce
- Steak with Creamy Cajun Shrimp Sauce: A Flavor Explosion
- Cajun Garlic Butter Steak Bites
Conclusion
This Creamy Cajun Steak Alfredo is the ultimate comfort food with a bold, flavorful twist. Whether you’re cooking for a cozy night in or serving up something special for family and friends, this dish is guaranteed to impress. The combination of juicy steak, creamy Alfredo, and a spicy Cajun kick makes every bite absolutely irresistible.
So grab your skillet, cook up some steak, and get ready to enjoy a plate of indulgent, restaurant-quality pasta—right at home!
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Creamy Cajun Steak Alfredo
Description
There’s nothing quite like the combination of tender, juicy steak and a rich, creamy Alfredo sauce. Add a bold Cajun twist, and you’ve got a dish that’s full of flavor, comforting, and just a little bit indulgent. This Creamy Cajun Steak Alfredo is a perfect fusion of classic Italian pasta and Southern spice, making it an irresistible meal for any occasion.
Whether you’re looking to impress guests with a restaurant-quality dinner or just craving a cozy, homemade meal, this recipe has you covered. It’s easy enough for a weeknight but special enough for a date night in. Plus, the smoky heat from the Cajun seasoning pairs beautifully with the creamy Parmesan sauce, creating a dish that’s as bold as it is comforting.
Ingredients
For the Steak and Pasta:
- 1 lb steak (ribeye or sirloin), sliced into strips
- 12 oz fettuccine pasta
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 tbsp butter
For the Alfredo Sauce:
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/4 cup fresh parsley, chopped
Instructions
Start by melting the butter in a large pot over medium heat. Once it’s melted and bubbling, add the chopped onion, celery, and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables become soft and fragrant. Then, add the minced garlic and cook for another minute, just until it becomes aromatic.
Sprinkle the flour over the sautéed vegetables and stir well, ensuring the flour coats everything evenly. Cook for about 2 minutes, stirring constantly. This helps remove the raw flour taste and thickens the bisque later.
Slowly pour in the seafood or vegetable broth, whisking constantly to prevent lumps. Add the tomato paste, bay leaf, paprika, Old Bay seasoning, salt, black pepper, and cayenne pepper (if using). Stir everything together, bring the mixture to a simmer, and let it cook for about 10 minutes to develop flavor.
At this point, you can use an immersion blender to blend the bisque until it reaches your desired consistency. If you prefer a chunkier bisque, you can skip this step. For an ultra-smooth bisque, transfer the mixture to a blender, blend until smooth, then return it to the pot.
Lower the heat to medium-low and add the shrimp to the pot. Let them cook for about 3–4 minutes, or until they turn pink and opaque. Then, gently fold in the crab meat, being careful not to break it apart too much. Let everything cook for another 2 minutes to warm the crab through.
Stir in the heavy cream and milk, then let the bisque heat through without bringing it to a boil. Finally, add the lemon juice and fresh parsley, giving everything a good stir.
Ladle the bisque into bowls and garnish with extra chopped parsley. Serve hot with a side of crusty bread or oyster crackers for a complete meal.
Notes
- If you prefer a little more heat, feel free to add more cayenne or even a dash of hot sauce.
- This bisque pairs wonderfully with a side salad or a simple grilled cheese sandwich for a heartier meal.
- If you want an even richer flavor, you can replace some of the milk with more heavy cream.