Tanya Rivers
There’s something undeniably satisfying about a juicy, well-seasoned steak, especially when paired with creamy, cheesy pasta. This Spicy Cajun Steak with Parmesan Fettuccine Pasta brings together the bold, smoky flavors of Cajun seasoning with the rich indulgence of parmesan-coated noodles. Every bite is a blend of heat, creaminess, and savory perfection.
The Cajun spice rub gives the steak its mouthwatering crust, while the pasta, infused with fresh herbs and sun-dried tomatoes, offers a bright and cheesy contrast. It’s a hearty, soul-warming dish perfect for dinner parties, date nights, or a weekend indulgence at home.
Why You’ll Love This Spicy Cajun Steak with Parmesan Fettuccine Pasta
You get the best of both worlds—a flavorful, tender steak and a luxurious pasta dish. It’s not just filling; it’s a full sensory experience. The spice of the steak and the creaminess of the pasta balance each other perfectly, making this a crowd-pleaser for spice lovers and comfort food enthusiasts alike.
What Cut of Steak Works Best for This Dish?
A ribeye or New York strip steak works beautifully for this recipe. These cuts have just the right amount of marbling to stay juicy while developing a crispy, flavorful crust when seared. If you prefer a leaner cut, sirloin is also a great choice, though slightly less tender.
Ingredients for the Spicy Cajun Steak with Parmesan Fettuccine Pasta
This recipe uses simple yet high-impact ingredients that each play a vital role in creating the perfect balance of flavors. The Cajun seasoning is the star for the steak, while Parmesan and fresh herbs make the pasta shine.
- Steak (Ribeye or New York Strip) – Rich, juicy cuts that cook beautifully and stay tender.
- Cajun Seasoning – Adds smoky, spicy depth to the steak.
- Olive Oil – Helps sear the steak and keeps it moist.
- Fettuccine Pasta – Thick noodles that hold the creamy Parmesan sauce perfectly.
- Parmesan Cheese – Gives the pasta its rich, savory flavor.
- Butter – Adds richness and a silky texture to the pasta sauce.
- Sun-Dried Tomatoes – Provide a tangy, sweet burst in every bite.
- Fresh Parsley – Adds freshness and color.
- Garlic – Enhances the savory base of the pasta sauce.
- Salt & Pepper – Essential for balancing and enhancing all the flavors.
How To Make the Spicy Cajun Steak with Parmesan Fettuccine Pasta
Step 1: Season the Steak
Pat the steak dry, then rub generously with Cajun seasoning on all sides. Let it sit for 10 minutes to allow the flavors to penetrate.
Step 2: Cook the Steak
Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steak for about 4-5 minutes per side for medium-rare, adjusting time based on thickness. Remove from the pan and let it rest.
Step 3: Boil the Pasta
While the steak rests, cook fettuccine in salted boiling water according to package instructions. Reserve 1 cup of pasta water before draining.
Step 4: Prepare the Sauce
In the same skillet, melt butter and sauté garlic for 1 minute. Add sun-dried tomatoes and stir briefly. Reduce heat and add Parmesan, stirring until melted. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
Step 5: Combine and Serve
Toss the pasta with the sauce and fresh parsley. Slice the rested steak and serve alongside the creamy Parmesan fettuccine. Garnish with extra Parmesan and parsley for a beautiful finish.
Serving and Storing the Spicy Cajun Steak with Parmesan Fettuccine Pasta
This dish is best enjoyed fresh, with the steak juicy and the pasta creamy. It serves 2 to 3 people, making it perfect for a small dinner gathering or a romantic night in. If you have leftovers, store the pasta and steak separately in airtight containers in the fridge for up to 2 days. Reheat gently to avoid overcooking the steak and drying it out.
What to Serve With Spicy Cajun Steak with Parmesan Fettuccine Pasta?
Garlic Bread
Crispy, buttery garlic bread is perfect for mopping up any extra sauce.
Simple Green Salad
A light salad with vinaigrette balances the richness of the pasta.
Roasted Asparagus
Adds a tender-crisp, slightly smoky vegetable element.
Grilled Zucchini
A healthy, fresh side that complements the Cajun flavors.
Creamed Spinach
For an extra indulgent side, this creamy dish pairs beautifully with steak.
Tomato Bruschetta
Brings a burst of fresh, tangy flavor to contrast the savory main dish.
Sautéed Mushrooms
Their earthy, umami flavor pairs beautifully with the Cajun spice.
Frequently Asked Questions
1. Can I use chicken instead of steak?
Yes! Chicken breasts or thighs work well with Cajun seasoning and pair wonderfully with Parmesan fettuccine.
2. How spicy is Cajun seasoning?
Cajun seasoning has a mild to medium heat, but you can adjust it by adding more or less chili powder or cayenne pepper.
3. Can I make the pasta sauce creamier?
Absolutely. Add a splash of heavy cream along with the Parmesan for a richer, creamier sauce.
4. What pasta alternatives can I use?
Linguine, spaghetti, or even penne can be used if you don’t have fettuccine on hand.
5. How do I know when the steak is done?
Use a meat thermometer—130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
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And let me know in the comments how yours turned out. Did you add extra spice or keep it mild? Did you try a creamy twist to the sauce?
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Spicy Cajun Steak with Parmesan Fettuccine Pasta
Equipment
- Cast‑iron skillet
- Large pot
- Tongs
- Fine grater
- Colander
- instant‑read thermometer
Ingredients
Ingredients
- 2 (10 oz) New York strip steaks
- 2 tablespoons Cajun seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 3 cloves garlic, minced
- 8 ounces fettuccine pasta, dry
- 3/4 cup finely grated Parmesan cheese
- 3/4 cup reserved pasta cooking water as needed
- 1/3 cup sun‑dried tomatoes, oil‑packed, drained and sliced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice optional
- 1/4 teaspoon red pepper flakes optional
Instructions
- Pat steaks dry. Season both sides with Cajun seasoning, salt, and pepper; rest 10 minutes.
- Heat olive oil in a cast‑iron skillet over medium‑high. Sear steaks 4–5 minutes per side for medium‑rare (or to desired doneness). Add 1 Tbsp butter to baste, then transfer to rest 5–10 minutes.
- Cook fettuccine in salted boiling water until al dente. Reserve 3/4 cup pasta water; drain.
- In the same skillet, melt remaining 2 Tbsp butter over medium. Stir in garlic 30–60 seconds. Add sun‑dried tomatoes and red pepper flakes; cook 30 seconds.
- Reduce heat low; stir in 1/2 cup pasta water and Parmesan until creamy, adding more water to loosen as needed.
- Toss fettuccine with sauce, parsley, and lemon juice. Season to taste.
- Slice steaks against the grain and serve with the Parmesan fettuccine. Garnish with extra Parmesan and parsley.