Oh my goodness, are you ready for a dinner that’s going to knock your socks off? This Spicy Cajun Steak with Creamy Alfredo Pasta is what happens when bold Southern flavors meet Italian comfort food in the most delicious culinary marriage ever! I created this recipe on a night when I couldn’t decide between steak or pasta—why choose when you can have both? The zesty, spicy Cajun-rubbed steak sits atop a bed of silky, creamy Alfredo pasta that helps cool the heat just enough. Trust me, this is going to become your new favorite “impress the guests” dish (or just treat yourself on a Tuesday because you deserve it)!
Table of Contents
Why You’ll Love This Recipe
- It’s the perfect balance of spicy and creamy—each bite takes your taste buds on a flavor adventure
- That gorgeous presentation makes it look like you spent hours in the kitchen (but it’s our little secret how simple it really is!)
- The recipe is easily customizable to adjust the spice level up or down, depending on your preference
- It’s a complete meal in itself but can be dressed up with simple sides for a show-stopping dinner party main course
Ingredients
For the Cajun Steak:
- Ribeye steaks – the marbling in ribeyes gives you the juiciest result, but NY strip works beautifully too
- Cajun seasoning – the star of the show with its perfect blend of spices (make your own or use store-bought)
- Brown sugar – just a touch to balance the heat and help with caramelization
- Garlic powder – for that extra depth of flavor
- Salt – to enhance all those beautiful flavors
- Black pepper – for a touch of extra heat
- Olive oil – to help the seasoning stick and promote gorgeous browning
For the Creamy Alfredo Pasta:
- Fettuccine pasta – the traditional choice for Alfredo, with those wide noodles perfect for catching sauce
- Butter – the rich foundation of any good Alfredo sauce
- Heavy cream – for that silky, luxurious texture
- Garlic – freshly minced for the best flavor
- Parmesan cheese – please grate your own; pre-grated won’t melt as beautifully
- Nutmeg – just a tiny pinch for that classic Alfredo flavor
- Salt and white pepper – white pepper keeps the sauce looking pristine
For Garnish:
- Fresh parsley – adds a pop of color and freshness
- Red pepper flakes – for those who want an extra kick
- Additional grated Parmesan – because there’s no such thing as too much cheese!
The full ingredient list with measurements will be available in the recipe card below.
How to Make Spicy Cajun Steak with Alfredo Pasta
Step 1: Prepare the Cajun Rub and Season the Steaks
Let’s start with those gorgeous steaks! In a small bowl, mix together your Cajun seasoning, brown sugar, garlic powder, salt, and pepper. Take your steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature (this ensures even cooking). Pat them dry with paper towels—this is super important for getting that perfect crust! Drizzle both sides with olive oil, then generously coat with your Cajun spice mixture, pressing it in so it really sticks to the meat. Let them sit while you prep the other components.
Step 2: Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil (it should taste like the ocean—don’t be shy with the salt!). Add your fettuccine and cook until just al dente according to the package directions. Before draining, reserve about a cup of that starchy pasta water—it’s liquid gold if you need to thin your sauce later! Drain the pasta but don’t rinse it; that starch helps the sauce cling to every strand.
Step 3: Cook the Steaks
Heat a cast iron skillet over high heat until it’s smoking hot. This is where the magic happens! Place your seasoned steaks in the hot pan and don’t touch them for about 3-4 minutes—this is how you get that gorgeous crust. Flip once and cook for another 3-4 minutes for medium-rare, or longer if you prefer your steak more done. Remove to a cutting board and let them rest for at least 5 minutes before slicing—this keeps all those juices in the meat where they belong!
Step 4: Make the Alfredo Sauce
While your steaks are resting, prepare that luscious Alfredo sauce. In a large skillet over medium heat, melt the butter, then add the minced garlic and sauté until fragrant but not browned, about 30 seconds. Pour in the heavy cream and bring to a gentle simmer, then reduce the heat to low. Gradually whisk in the grated Parmesan until melted and smooth. Add that pinch of nutmeg, salt, and white pepper to taste. If the sauce seems too thick, add a splash of that reserved pasta water to reach your desired consistency.
Step 5: Combine and Serve
Add your drained pasta directly to the Alfredo sauce, tossing gently to coat every strand with that creamy goodness. Transfer to serving plates, twirling the pasta into a beautiful nest. Slice your rested steak against the grain into strips and arrange them over the pasta. Sprinkle with fresh parsley, extra Parmesan, and red pepper flakes if desired. Take a moment to admire your creation before diving in!
Pro Tips for Making the Recipe
- For the perfect medium-rare steak, use an instant-read thermometer to hit 130-135°F before resting (it will rise to 135-140°F while resting)
- If your Alfredo sauce breaks or becomes grainy, whisk in a splash of heavy cream over low heat until it comes back together
- For an even more decadent sauce, add 2 ounces of cream cheese along with the heavy cream
- Let the steaks come to room temperature before cooking for the most even doneness from edge to center
How to Serve
This show-stopping dish deserves center stage on your dinner table! For a complete meal that will have everyone asking for the recipe, serve alongside simple roasted asparagus or a crisp Caesar salad—the freshness cuts through the richness perfectly. If you’re hosting a special dinner, start with a light appetizer like bruschetta or stuffed mushrooms, and consider a bold red wine like Zinfandel or Cabernet Sauvignon to complement those Cajun spices. For a final flourish, place a small ramekin of extra Alfredo sauce on each plate for dipping or drizzling.
Make Ahead and Storage
Make Ahead Components
You can season the steaks up to 8 hours ahead and keep them covered in the refrigerator—just bring to room temperature before cooking. The Alfredo sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator; reheat gently with a splash of cream to bring it back to life.
Refrigerator Storage
Leftover pasta and steak can be stored separately in airtight containers in the refrigerator for up to 3 days, though the pasta will absorb some of the sauce as it sits.
Reheating Tips
To reheat the pasta, place in a skillet over low heat with a splash of cream or milk and stir gently until warmed through. For the steak, it’s best to bring it to room temperature, then quickly sear in a hot pan just to warm the outside while keeping the inside from overcooking.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is my personal favorite for its beautiful marbling and tenderness, you can absolutely use NY strip, sirloin, or even filet mignon. Just remember that leaner cuts like filet will cook faster, so keep an eye on them. The most important thing is to choose a steak that’s at least 1-inch thick so you can get that gorgeous sear on the outside while maintaining your preferred doneness on the inside. Whatever cut you choose, don’t forget to let it rest after cooking—that’s the secret to juicy perfection!
My family can’t handle much spice. How can I tone down the heat but keep the flavor?
I totally understand—not everyone has the same spice tolerance! The easiest way to adjust is to make your own Cajun seasoning blend where you can control the heat level. Reduce or eliminate the cayenne pepper and hot paprika, focusing instead on the herbs and smoky elements like thyme, oregano, garlic powder, and smoked paprika. Another trick is to use the same amount of seasoning but add a bit more brown sugar to the rub, which helps balance the heat. And of course, that creamy Alfredo pasta does wonders for cooling things down between bites of spicy steak!
Can I make this recipe dairy-free?
You sure can make adjustments for a dairy-free version! For the steak, simply use the same Cajun seasoning rub—it’s naturally dairy-free. For the Alfredo sauce, you’ll need to get creative with substitutions. Use a plant-based butter alternative, full-fat coconut cream instead of heavy cream, and a good-quality dairy-free Parmesan alternative (there are several cashew-based ones that melt surprisingly well). Add a tablespoon of nutritional yeast to enhance the cheesy flavor. The texture might be slightly different, but you’ll still get that creamy, indulgent quality that pairs so beautifully with the spicy steak.
The Alfredo sauce separated and became grainy. What went wrong?
Oh, I’ve been there—Alfredo sauce can be a bit temperamental! This usually happens when the sauce gets too hot or when the cheese is added too quickly. Next time, make sure your cream is just at a gentle simmer (not boiling) before adding the cheese, and reduce the heat to low. Add the cheese gradually, a small handful at a time, whisking constantly until each addition is fully melted before adding more. Using freshly grated Parmesan rather than pre-grated makes a huge difference too, as pre-grated often contains anti-caking agents that can affect the texture. If disaster strikes again, you can often rescue a broken sauce by removing it from the heat and whisking in a splash of heavy cream until it smooths out.
Spicy Cajun Steak with Creamy Alfredo Pasta
Equipment
- Cast Iron Skillet
- Large pot
- Mixing bowl
- Knife
- Cutting board
- Tongs
Ingredients
For the Cajun Steak
- 2 ribeye steaks or NY strip
- 1 1/2 tablespoons Cajun seasoning
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Alfredo Pasta
- 8 oz fettuccine pasta
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1/8 teaspoon nutmeg
- salt and white pepper to taste
For Garnish
- fresh parsley chopped
- red pepper flakes optional
- extra Parmesan for serving
Instructions
- Pat steaks dry and season with Cajun seasoning, brown sugar, garlic powder, salt, and pepper. Rub in olive oil and let rest at room temp for 30 minutes.
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup pasta water and drain (do not rinse).
- Heat a cast iron skillet over high heat. Sear steaks 3–4 minutes per side for medium-rare. Let rest on cutting board for 5 minutes.
- In another skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Add cream and simmer gently.
- Whisk in Parmesan until smooth. Stir in nutmeg, salt, and white pepper. Use reserved pasta water to loosen sauce if needed.
- Add fettuccine to the sauce and toss gently to coat.
- Slice steak against the grain and layer over plated Alfredo pasta. Garnish with parsley, red pepper flakes, and extra Parmesan.