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–+ servings
Cajun Steak Pasta

Cajun Steak Pasta

Discover the bold flavors of Cajun Steak Pasta, a creamy one-pan wonder perfect for any occasion. Easy to make and irresistibly delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
  • 1 lb pasta shells
  • 4 tbsp unsalted butter
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup shredded mozzarella cheese
  • 0.25 cup grated cheddar cheese
  • 0.5 cup chicken broth

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente, then drain and set aside.
  2. Season the steak bites with Cajun seasoning and heat a large skillet over medium-high heat. Add 2 tablespoons of butter and cook the steak bites for 3-4 minutes on each side until browned and cooked through.
  3. In the same skillet, add the remaining 2 tablespoons of butter, then pour in the heavy cream and chicken broth. Stir in the Parmesan, mozzarella, and cheddar cheeses until fully melted and the sauce is smooth.
  4. Add the cooked pasta and steak bites back into the skillet with the creamy sauce, toss until well coated, and serve hot.

Nutrition

Calories: 650kcalCarbohydrates: 50gProtein: 40gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

For an extra flavor boost, let the steak marinate in Cajun seasoning for at least 30 minutes before cooking. You can substitute steak with chicken or shrimp, and any short pasta like penne or fusilli works well. Don't overcook the pasta; it should be al dente to hold up in the sauce. Add a splash of hot sauce or red pepper flakes for extra heat if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; add a little cream when reheating to prevent the sauce from thickening too much.
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