Spicy Cajun Steak with Parmesan Fettuccine Pasta

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Get ready to turn your weeknight dinner into a steakhouse-worthy experience with this bold and creamy dish. Spicy Cajun Steak with Parmesan Fettuccine Pasta brings together sizzling Cajun-rubbed steak with ribbons of fettuccine tossed in a rich Parmesan sauce. It’s the ultimate combination of heat and cream, creating a comforting yet elevated plate that’s impossible to resist.

Each bite is packed with flavor—the smoky heat from the Cajun spice rub perfectly complements the velvety fettuccine. It’s a feast that feels indulgent, yet it’s simple enough to whip up at home. Whether you’re cooking for a crowd or just want to treat yourself, this dish hits every satisfying note.

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Preparation Phase & Tools to Use

Creating this dish with confidence starts with having the right tools on hand. A cast iron skillet is crucial for achieving that deep, flavorful crust on your steak. Its ability to hold heat and distribute it evenly makes it unbeatable for searing.

For the pasta, a large stockpot is key to giving the fettuccine enough room to boil without sticking. To finish, a saucepan for the Parmesan cream ensures you have smooth, lump-free sauce, and a fine grater will give your Parmesan that melt-in-the-mouth texture that elevates the sauce.

Lastly, keep a sharp chef’s knife nearby for slicing the steak cleanly and beautifully before serving. The right tools really do make all the difference when balancing spice and cream.

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Ingredients for the Spicy Cajun Steak with Parmesan Fettuccine Pasta

Ribeye or Sirloin Steak
This is the star of the dish. Choose a well-marbled cut for optimal tenderness and flavor.

Cajun Seasoning
This spice blend brings the smoky, spicy flavor to your steak—don’t skimp!

Olive Oil
Used to sear the steak, adding depth and helping the seasoning adhere.

Fettuccine Pasta
Its broad shape holds onto the creamy sauce, making every forkful luxurious.

Heavy Cream
Forms the base of the Parmesan sauce, delivering that rich and creamy texture.

Freshly Grated Parmesan Cheese
Melted into the sauce, it adds nutty and salty depth to the pasta.

Butter
Helps enrich the sauce and gives it a silky finish.

Garlic (minced)
Sautéed into the butter, it infuses aromatic flavor into the sauce.

Fresh Parsley (chopped)
Brightens the finished dish with a touch of color and freshness.

Salt & Cracked Black Pepper
Essential for balancing and enhancing every other flavor in the recipe.

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How To Make the Spicy Cajun Steak with Parmesan Fettuccine Pasta

Step 1: Season and Sear the Steak

Pat your steak dry and rub generously with Cajun seasoning. Heat olive oil in a cast iron skillet over medium-high heat. Once hot, sear the steak 3–4 minutes per side until a nice crust forms. Let it rest for 5–10 minutes before slicing.

Step 2: Boil the Fettuccine

While the steak rests, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

Step 3: Make the Parmesan Sauce

In a saucepan, melt butter over medium heat. Add the minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until smooth. Season with salt and pepper to taste.

Step 4: Combine Pasta and Sauce

Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, use reserved pasta water to loosen it until creamy.

Step 5: Assemble and Serve

Slice the rested steak and place it over the creamy fettuccine. Sprinkle chopped parsley over the top and serve immediately while hot.

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Serving and Storing Your Spicy Cajun Steak with Parmesan Fettuccine

This dish is best served fresh and hot off the stove. The contrast between the sizzling, juicy steak and the warm, creamy pasta is part of the magic.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave with a splash of cream or milk to revive the sauce’s creaminess.

Avoid freezing, as cream-based sauces tend to separate once thawed.

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Frequently Asked Questions

How spicy is Cajun seasoning?

Cajun seasoning has a warm, smoky heat, but it’s generally mild to medium. If you’re sensitive to spice, start with less and adjust to taste.

Can I use a different type of pasta?

Absolutely. While fettuccine is ideal for creamy sauces, linguine, tagliatelle, or even penne will also work beautifully.

What cut of steak works best for this recipe?

Ribeye and sirloin are top choices for their marbling and tenderness, but New York strip or filet mignon are great upgrades if you’re feeling fancy.

Is it okay to use pre-grated Parmesan?

Freshly grated Parmesan melts better and has richer flavor, but pre-grated can be used in a pinch. Just avoid the powdered kind.

Can I make this dish dairy-free?

You can substitute plant-based cream and vegan Parmesan, but the richness and flavor will vary. Opt for high-quality vegan alternatives.

Do I need to let the steak rest?

Yes! Resting helps retain the juices, giving you a more flavorful and tender bite. Don’t skip it.

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Want More Pasta Ideas with a Kick?

If you loved this spicy Cajun steak and creamy pasta combo, you’ll want to try these flavor-packed dishes next:

• One Skillet Spicy Honey BBQ Sausage Pasta
• Creamy Honey Buffalo Steak Pasta Bake
• Sticky Honey Garlic Steak and Rotini
• Beef and Bowtie Pasta with Alfredo Sauce
• Creamy Garlic Butter Chicken Rotini in Parmesan Sauce

For even more dinner inspiration, check out my Pinterest board where I share daily recipe favorites: Life With Olivia on Pinterest

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra spicy? Did you swap the steak cut?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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