Creamy, juicy, and packed with bold Cajun flavor — this Creamy Cajun Steak Penne with Garlic & Parmesan is the kind of dinner that feels special without being fussy. In about 30 minutes you get tender steak, al dente penne, and a silky Parmesan garlic sauce that hugs every noodle. Fun fact: Cajun seasoning was born in Louisiana kitchens where cooks learned to make big flavors from simple pantry staples — which is exactly what this recipe does. If you love rich pasta dinners that deliver comfort and spice, this one’s for you. Want a slightly different take on garlic-forward steak pasta? Check out steak bites in rich garlic butter sauce with creamy Parmesan rigatoni for another crowd-pleasing option. Give this recipe a try — you’ll be excited to serve it.
What is Creamy Cajun Steak Penne with Garlic & Parmesan?
What’s in a name? A lot of deliciousness. Creamy Cajun Steak Penne with Garlic & Parmesan combines tender strips of seasoned steak with penne pasta in a rich, garlicky, Parmesan-laced cream sauce. Why call it Cajun? Because the spice blend gives it that warm, smoky kick that makes you reach for seconds. Who named it — a Texan with a penchant for pasta or a Louisiana home cook with a skillet? Maybe both. After all, “the way to a man’s heart is through his stomach.” Ready to find out if it wins over your heart (and your family’s)? Try it tonight and see.
Why You’ll Love This:
- Bold, satisfying flavor: The Cajun seasoning plus smoked paprika and garlic powder gives the steak an irresistible savory heat, while the heavy cream and Parmesan create a lush, velvety sauce that coats every penne tube.
- Smart, budget-friendly cooking: Using one skillet and pantry-friendly ingredients means less cleanup and big flavor without expensive restaurant prices. Stretch a little steak across pasta for generous portions that feed more for less.
- Textures and finishes: Tender steak, crisp-tender peppers and onions, and creamy sauce make each bite varied and exciting. Add a sprinkle of fresh parsley for brightness.
If you like hearty, garlic-forward pasta meals, you might also enjoy this comforting twist on chicken pasta at garlic butter chicken balls with creamy Parmesan pasta. Ready to get cooking? Let’s go.
How to Make:
Quick Overview
This recipe is straightforward: sear seasoned steak, sauté aromatics and peppers, simmer penne in beef broth until tender, then finish with cream and Parmesan for a silky sauce. Prep and cook in about 30 to 35 minutes total. The standout element is the creamy, savory sauce that balances Cajun heat with rich Parmesan.
Ingredients
- 1 lb sirloin steak, thinly sliced (about 1/4-inch slices)
- 12 oz penne pasta, uncooked
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/8 teaspoon black pepper, plus more to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 red bell pepper, sliced
- 3 cups beef broth (low-sodium preferred)
- 1 cup heavy cream, room temperature
- 3/4 cup grated Parmesan cheese, freshly grated for best melting
- Fresh parsley, chopped (for garnish)
Directions
- Warm the olive oil in a large skillet over medium-high heat. While the oil heats, toss the thinly sliced steak with Cajun seasoning, smoked paprika, garlic powder, crushed red pepper flakes, salt, and the 1/8 teaspoon black pepper so each piece is evenly coated.
- Add the seasoned steak to the hot pan in a single layer. Cook for about 2 to 3 minutes on each side until nicely browned and just shy of desired doneness (it will finish cooking later). Avoid overcrowding — work in batches if needed. Remove the steak from the pan and set it aside on a plate tented with foil to keep warm.
- In the same pan, add the diced onion and sliced red bell pepper. Reduce heat to medium and cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 to 60 seconds until fragrant.
- Add the uncooked penne pasta to the pan, then pour in the beef broth. Increase heat to bring the mixture to a boil, then reduce heat to a simmer and cook uncovered. Stir occasionally to prevent sticking and cook for 10 to 12 minutes, or until the pasta is tender and most of the liquid has reduced but still remains to form a sauce.
- Slowly stir in the heavy cream and Parmesan cheese. Mix gently until the cheese melts and the sauce becomes smooth, thick, and creamy. Taste and adjust seasoning as needed.
- Return the cooked steak slices to the pan and gently fold everything together. Let it simmer for 2 to 3 more minutes so the steak heats through and the flavors meld. Sprinkle chopped fresh parsley over the dish just before serving and add extra Parmesan if desired.
What to Serve With:
- Green salad with lemon vinaigrette or a simple arugula salad for peppery contrast
- Garlic bread or a crusty baguette to mop up the creamy sauce
- Roasted or steamed broccoli for color and a mild crunch
- A crisp white wine like Sauvignon Blanc or a cold lager to cut the richness
- For a lighter side, try a cucumber and tomato salad with a splash of red wine vinegar
Top Tips for Perfecting:
- Use room-temperature heavy cream for a smoother finish and to avoid chilling the pan.
- Slice the steak thinly across the grain for the most tender bites.
- If your Cajun seasoning is salty, reduce added salt in the recipe; taste before adding.
- For a deeper smoky flavor, briefly char the bell pepper in the pan before adding the onion.
- Don’t overcook the pasta during the broth simmer; it should be slightly firmer than usual because it will finish cooking in the cream.
- If the sauce is too thin, simmer a minute longer; too thick, stir in a splash of reserved beef broth or cream.
- Avoid adding the Parmesan too quickly — allow the liquid to warm so the cheese melts smoothly without clumping.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen, but cream-based sauces can change texture after thawing. If you plan to freeze, undercook the pasta slightly and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating on stovetop: Reheat gently over low to medium heat, adding a splash of beef broth or cream to loosen the sauce. Stir frequently to prevent sticking.
- Reheating in microwave: Warm in 30-second intervals, stirring between bursts and adding a tablespoon of liquid if needed to maintain creaminess.
FAQs
Can I use another cut of steak or leftover steak?
Yes. Flank, ribeye, or strip steak work well; just slice thinly against the grain. Leftover cooked steak can be added toward the end to warm through so it doesn’t overcook.
Can I make this dairy-free or use a lighter cream?
You can substitute half-and-half or a dairy-free cream alternative, but texture will be lighter. For best creaminess, heavy cream and real Parmesan are recommended.
How spicy is this dish and can I adjust it?
It has a medium heat from Cajun seasoning and crushed red pepper. Reduce or omit the crushed red pepper flakes and use a mild Cajun blend to make it milder.
Can I use a different pasta shape?
Yes. Rigatoni, penne rigate, or fusilli all work. Thicker tubes help catch the sauce, but adjust cooking time according to package directions.
Is it possible to prep this ahead of time?
You can slice steak and measure spices ahead. Cook pasta and sauce a little underdone, then finish together when ready to serve for best texture.
Conclusion
This Creamy Cajun Steak Penne with Garlic & Parmesan is an easy weeknight winner — quick to make, full of bold flavor, and comforting enough to become a family favorite. If you want the original recipe reference or a slightly different skillet method, check out Creamy Cajun Steak Penne with Garlic & Parmesan | Stovetop/Skillet for another helpful take. Give it a try tonight and share the results with family or friends — it’s the kind of meal that brings everyone to the table.
Creamy Cajun Steak Penne with Garlic & Parmesan
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Sirloin steak, thinly sliced (about 1/4-inch slices)
- 12 oz Penne pasta, uncooked
- 1 tablespoon Olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 1/8 teaspoon Black pepper (plus more to taste)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 4 cloves Garlic, minced
- 1 small Onion, diced
- 1 red bell pepper Sliced
- 3 cups Beef broth (low-sodium preferred)
- 1 cup Heavy cream (room temperature)
- 3/4 cup Grated Parmesan cheese (freshly grated for best melting)
- to taste Fresh parsley, chopped (for garnish)
Instructions
- Warm the olive oil in a large skillet over medium-high heat. Toss the thinly sliced steak with Cajun seasoning, smoked paprika, garlic powder, crushed red pepper flakes, salt, and black pepper until evenly coated.
- Add the seasoned steak to the hot pan in a single layer. Cook for about 2 to 3 minutes on each side until nicely browned and just shy of desired doneness. Remove the steak from the pan and set aside.
- In the same pan, add the diced onion and sliced red bell pepper. Cook until the vegetables soften and the onion becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 to 60 seconds until fragrant.
- Add the uncooked penne pasta to the pan, then pour in the beef broth. Bring to a boil, then reduce heat to a simmer and cook uncovered for 10 to 12 minutes, or until the pasta is tender.
- Slowly stir in the heavy cream and Parmesan cheese. Mix gently until the cheese melts and the sauce becomes smooth. Adjust seasoning as needed.
- Return the cooked steak slices to the pan and gently fold everything together. Let it simmer for 2 to 3 more minutes. Sprinkle chopped fresh parsley over the dish just before serving.