There’s something utterly comforting about a creamy, cheesy pasta dish with a spicy kick, and that’s exactly what the Cajun Steak Rigatoni with Cheese Recipe delivers. It’s got tender, smoky steak bites mingling with a luscious parmesan sauce — perfect for cozy dinners that feel a bit special.
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Why You'll Love This Recipe
This recipe holds a special place in my kitchen because it combines bold Cajun flavors with creamy, cheesy indulgence. It’s one of those dishes that always makes friends and family gather around the table, asking for seconds.
- Bold Flavor Kick: The Cajun seasoning and smoked paprika give just the right amount of heat and depth that keeps everyone coming back for more.
- Perfect Steak Texture: Searing the steak tips locks in juices and creates a tender, flavorful bite every time.
- Cheesy Cream Dream: A silky blend of cream cheese, mozzarella, and parmesan creates a sauce so rich and smooth it coats every rigatoni perfectly.
- Comfort Meets Class: It’s cozy enough for weeknights but impressive enough to serve when you want to wow guests without fuss.
Ingredients & Why They Work
The magic of this dish is in how its ingredients play off each other — juicy steaks, fragrant spices, creamy cheeses, and al dente rigatoni pasta all come together in perfect harmony. Here’s why each one matters and how to pick the best.
- Sirloin or Ribeye Steak Tips: Choose well-marbled cuts for juicy tenderness and flavor. Cutting steak into bite-sized pieces helps with quick, even cooking.
- Cajun Seasoning: This blend brings smoky, spicy warmth. I like to use store-bought for convenience but feel free to make your own for more control.
- Smoked Paprika: Adds a subtle smoky depth that amplifies the Cajun spices without overpowering.
- Garlic Powder and Fresh Garlic: Layering garlic in both spice mix and sauce builds a rich aroma and flavor.
- Butter and Olive Oil: Butter adds creaminess and depth, while olive oil raises the searing temperature to lock in steak flavor.
- Cream Cheese, Mozzarella & Parmesan: Each cheese adds a distinctive texture and taste — cream cheese for smoothness, mozzarella for meltiness, parmesan for a sharp, nutty punch.
- Heavy Cream & Whole Milk: Together, they create a luscious sauce base that’s perfectly balanced — not too heavy, not too thin.
- Rigatoni Pasta: Its ridges and hollow shape make it perfect to hold that cheesy sauce in every bite.
- Fresh Parsley: The fresh herb brightens the dish and adds color — don’t skip this garnish!
Make It Your Way
I often like to tweak this Cajun Steak Rigatoni with Cheese Recipe based on what’s in my fridge or my mood. It’s very flexible — add some heat, dial down the creaminess, or swap cheeses to fit your taste.
- Variation: Sometimes I swap ribeye with skirt steak for a leaner option but still get that great sear and flavor.
- Spicy Kick: When I want it hotter, I add a pinch of cayenne pepper or some hot sauce straight into the sauce — it wakes everything up!
- Vegetarian Swap: Try sautéed mushrooms or spicy roasted cauliflower in place of steak for a meaty texture without the meat.
- Cheese Change-Up: Using sharp cheddar instead of mozzarella adds a punchier cheese flavor that’s a fun twist.
Step-by-Step: How I Make Cajun Steak Rigatoni with Cheese Recipe
Step 1: Boil and Prep the Rigatoni
Start with a large pot of boiling salted water — I add a good pinch of salt to bring flavor into the pasta itself. Cook your rigatoni until just tender but still firm to the bite, usually according to the package instructions (around 10-12 minutes). Don’t forget to save a cup of pasta water before draining — that starchy water will come in handy later if your sauce needs loosening up.
Step 2: Season and Sear the Steak
In a bowl, toss your steak pieces with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Heat olive oil in a pan over medium-high until shimmering. Add the steak and let it sear without moving too much, so you get a nice crust. Flip to brown all sides — I like to add a tablespoon of butter halfway through and spoon it over the steak for extra richness. Once done to your liking, transfer the steak to a plate and let it rest a bit to keep it juicy.
Step 3: Build the Creamy Cheese Sauce
Using the same skillet (no need to clean—this is flavor gold), melt butter over medium and add minced garlic. Cook just until aromatic, about 30 seconds—don’t burn it! Then stir in heavy cream and whole milk, letting it heat gently. Add softened cream cheese and whisk until silky and smooth.
Step 4: Blend Pasta, Steak & Cheese All Together
Toss the cooked rigatoni directly into the sauce pan, followed by the rested steak bites. Stir in shredded mozzarella, freshly grated parmesan, and a dash of Cajun seasoning. Whisk everything together, letting the cheese melt and the flavors meld for a few minutes on low heat. If the sauce gets a bit too thick, slowly add some reserved pasta water until you get your perfect creamy consistency. Taste and season with salt and pepper as needed.
Step 5: Garnish and Serve
Ladle generous portions onto plates, pile high with chopped fresh parsley, and maybe a sprinkle of extra parmesan. Serve immediately while it’s wonderfully warm and gooey.
Top Tip
I’ve made this recipe countless times, and a few tweaks really bumped the flavor and texture for me. Here are my tried-and-true tips so you won’t miss a beat in your Cajun Steak Rigatoni adventure.
- Let the Steak Rest: Giving the steak a few minutes outside the pan seals in juices, so the meat stays tender instead of drying out when added back to the sauce.
- Use Reserved Pasta Water: That starchy water is magic for thinning thick sauces without watering down flavor — add it gradually until the sauce feels just right.
- Low Heat Melting: When melting cheese and cream, keep heat low to avoid curdling and keep the sauce silky smooth.
- Don’t Overcrowd the Pan: When searing steak bites, make sure the pan is hot and the pieces aren’t crowded, or they’ll steam instead of getting that beautiful crust.
How to Serve Cajun Steak Rigatoni with Cheese Recipe
Garnishes
I’m a sucker for fresh brightness, so chopped parsley is my go-to garnish — it cuts through the richness and adds a lovely pop of color. Sometimes, I add a drizzle of extra virgin olive oil or a few cracked black pepper flakes on top for that finishing touch.
Side Dishes
This Cajun Steak Rigatoni pairs beautifully with simple sides like garlic bread to sop up every last bit of sauce, or a crisp green salad dressed lightly with lemon vinaigrette to balance the richness. Roasted veggies like asparagus or broccoli also make a great contrast.
Creative Ways to Present
When I want to impress guests, I serve this in warm, wide bowls and top with a sprinkle of crushed red pepper flakes and finely shaved parmesan ribbons. Adding edible flowers or microgreens takes it a step further for celebrations without extra fuss.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers into an airtight container and keep them in the fridge for up to three days. The sauce thickens as it chills, so I recommend reheating gently to bring back that creamy flow.
Freezing
This recipe freezes okay but can lose some creaminess upon thawing. If you plan to freeze, I suggest separating the steak and pasta from the sauce and combining after reheating for better texture.
Reheating
Reheat leftovers over low heat on the stove, stirring frequently with a splash of milk or pasta water to loosen the sauce. Microwave works in a pinch but go slow and stir often to avoid curdling.
Frequently Asked Questions:
Absolutely! While rigatoni holds the sauce beautifully due to its shape, penne, ziti, or even fusilli would work well. Just make sure to cook until al dente for the best texture.
The spice level is moderate, thanks to the Cajun seasoning and smoked paprika. You can easily adjust it by increasing or reducing the amount of seasoning, or adding some cayenne pepper if you like things hotter.
Yes! You can prep the steak and sauce separately and refrigerate for up to a day. Combine and warm through just before serving to keep everything fresh and flavorful.
Sirloin and ribeye are ideal because they’re tender and flavorful. Ribeye has more marbling for richness, while sirloin is leaner but still delicious. Choose based on your preference and budget.
Final Thoughts
This Cajun Steak Rigatoni with Cheese Recipe is one of those dishes I come back to when I want something hearty with an exciting flavor twist. It’s simple enough to make any weeknight special but impressive enough to share with guests. I hope you’ll enjoy making and eating it as much as I do — it’s comfort food with a little Cajun soul, and that’s a combo that never gets old in my kitchen.
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Cajun Steak Rigatoni with Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A deliciously creamy Cajun Steak Cheesy Rigatoni Parmesan featuring tender sirloin steak bites seared with bold Cajun spices, tossed in a rich, cheesy sauce made with mozzarella, Parmesan, and cream cheese, served over perfectly cooked rigatoni pasta and garnished with fresh parsley.
Ingredients
Steak and Seasoning
- 680 g sirloin or ribeye steak tips, cut into bite-sized pieces
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter (for skillet)
- 4 garlic cloves, minced
- 0.5 teaspoon Cajun seasoning (additional for sauce)
Cheese Sauce
- 110 g shredded mozzarella cheese
- 100 g freshly grated Parmesan cheese
- 115 g cream cheese, softened
- 120 ml whole milk
- 360 ml heavy cream
Pasta
- 340 g rigatoni pasta
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Rigatoni: Start by boiling a large pot of water with a good pinch of salt. Add the rigatoni and cook until just tender following package instructions. Reserve a cup of the pasta water before draining, then set the pasta aside.
- Prepare Steak: In a bowl, combine the steak pieces with 1.5 teaspoons Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until hot. Add the seasoned steak and sear, turning occasionally, until all sides are dark golden and cooked to your preference. Midway through cooking, add 1 tablespoon unsalted butter and spoon the melted butter over the steak for extra flavor. Remove the steak from the pan and let it rest.
- Make Cheese Sauce: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Pour in the heavy cream and whole milk, then stir in the softened cream cheese until the mixture is smooth and creamy.
- Add Cheeses and Seasoning: Slowly whisk in the shredded mozzarella, grated Parmesan, and 0.5 teaspoon Cajun seasoning into the sauce. Stir continuously until all cheeses are melted and the sauce is smooth. Taste and adjust salt and black pepper as needed. If the sauce becomes too thick, add reserved pasta water little by little to reach desired consistency.
- Combine Pasta and Steak: Toss the cooked rigatoni into the cheesy sauce. Gently fold in the rested steak pieces, allowing the flavors to meld together over low heat for a few minutes.
- Serve: Scoop the rigatoni and steak onto plates, garnish generously with freshly chopped parsley, and serve immediately while hot.
Notes
- For extra smoky flavor, use smoked paprika as directed.
- If you prefer a spicier kick, increase the Cajun seasoning to 2 teaspoons.
- Save some pasta water to loosen the sauce as needed for better texture.
- Letting the steak rest after cooking ensures juicy, tender bites.
- Fresh parsley adds a nice herbal brightness to balance the richness of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 840 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 65 g
- Saturated Fat: 35 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 165 mg
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