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Cheesy Cajun Pasta

Cheesy Cajun Pasta

Discover the perfect blend of bold Cajun flavors and creamy garlic Parmesan in this Cheesy Cajun Pasta a must-try for any pasta lover
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs sirloin steak, sliced into bite-sized strips
  • 12 oz pasta (penne, rotini, or fettuccine)
  • 1.5 cups heavy cream
  • 0.5 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 oz cream cheese for extra richness
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • 1/4 teaspoon smoked paprika
  • to taste salt and pepper
  • to garnish fresh parsley, chopped

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain and reserve 1/2 cup pasta water.
  2. Pat the steak dry, season it with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper, then sear in heated olive oil for 3-4 minutes per side; remove and set aside.
  3. In the same skillet, melt butter, cook minced garlic for 1-2 minutes, add chicken broth, reduce slightly then stir in heavy cream, cream cheese, mozzarella, and Parmesan until smooth.
  4. Return pasta and steak to the skillet, toss to coat in the sauce, let it heat through for 1-2 minutes, garnish with parsley, and serve hot.

Nutrition

Calories: 720kcalCarbohydrates: 60gProtein: 45gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 880mgPotassium: 660mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 2mgCalcium: 400mgIron: 3mg

Notes

For enhanced steak flavor, marinate it in olive oil, garlic, and Worcestershire sauce for at least 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, add a splash of milk or cream to loosen the sauce as needed.
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