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Top view of Cajun Steak Pasta showing the thick white cheddar cream sauce and parsley garnish.

Cajun Steak Pasta with Thick White Cheddar Cream Sauce

This Cajun Steak Pasta features al dente penne in a glossy white cheddar cream sauce, topped with perfectly seared, medium-rare steak slices. A bold, restaurant-quality meal with spicy Cajun granules and fresh parsley.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Penne Rigate 340g
  • 1 lb Sirloin or Ribeye Steak 454g
  • 2 tbsp Cajun Seasoning 30g, divided
  • 2 cups Heavy Cream 480ml
  • 1.5 cups Sharp White Cheddar 170g, freshly grated
  • 1 tsp Crushed Red Pepper Flakes 2g
  • 1/4 cup Fresh Parsley 15g, finely chopped

Equipment

  • 1 Cast Iron Skillet Essential for the dark caramelized crust.
  • 1 Pasta Pot Large pot for boiling penne.
  • 1 Whisk For a smooth cheese sauce.

Method
 

Preparation and Searing
  1. Cook penne in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Season steak with 1 tbsp Cajun spice. Sear in a hot skillet with oil for 3-4 minutes per side until a dark crust forms and internal temp is 135°F (57°C). Rest for 8 minutes.
  3. Simmer heavy cream and remaining Cajun spice in the skillet until reduced. Whisk in white cheddar until thick and glossy.
  4. Toss pasta in sauce. Top with diagonal steak slices, red pepper flakes, and fresh parsley.

Notes

Always slice the steak against the grain for maximum tenderness.
Use freshly grated cheese to ensure the sauce stays glossy and smooth.