Cajun Steak Cheesy Rigatoni

Few dishes combine bold spice and creamy comfort as perfectly as Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce. Tender steak bites, seasoned with smoky Cajun spices, swim in a luscious Parmesan cream sauce that hugs every ridge of rigatoni pasta. It’s a satisfying, indulgent meal that marries vibrant Cajun flavors with Italian richness. Whether you want a quick weeknight dinner or a dish to impress guests, this recipe delivers on flavor and comfort every time.

I first made this on a chilly evening craving something warm and bold. The balance between the spicy steak and silky cheese sauce hooked my whole family, and now it’s a regular request at our dinner table.

Ingredients

• Sirloin or ribeye steak tips: one and a half pounds cut into bite-sized pieces for tender, juicy bites
• Olive oil: two tablespoons for searing and flavor
• Butter: added for richness and to help develop the sauce’s creaminess
• Cajun seasoning: one and a half teaspoons plus a pinch more for depth of smoky spice
• Garlic powder: one teaspoon to enhance savory notes
• Smoked paprika: half a teaspoon for mild smokiness that complements the Cajun flavor
• Salt and black pepper: to taste for seasoning balance
• Rigatoni pasta: twelve ounces because its ridges and tube shape catch the sauce beautifully
• Heavy cream: one and a half cups for a rich, velvety base
• Whole milk: half a cup lightens the cream and smooths the sauce
• Cream cheese: four ounces softened makes the sauce extra creamy and smooth
• Freshly grated Parmesan cheese: one and one quarter cups the star for nutty, aged flavor
• Shredded mozzarella cheese: one cup adds gooeyness and stretchiness
• Freshly chopped parsley: for garnish adds a pop of freshness and color

Step-by-Step Instructions

Cook the Rigatoni:

Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until just al dente, usually about 10 to 12 minutes. Drain, reserving half a cup of pasta water to use later in the sauce. Setting the pasta aside keeps it from overcooking.

Sear the Cajun Steak Tips:

Heat two tablespoons of olive oil in a large skillet over medium-high heat so the pan is hot but not smoking. Toss the steak tips with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper, making sure each piece is evenly coated. Add the steak tips to the pan, leaving space between pieces for proper searing. Cook for about three to four minutes per side until nicely browned and cooked to your preferred doneness. Just before removing from the pan, add one tablespoon of butter and spoon it over the steak tips for extra flavor and shine. Remove the steak and set it aside on a plate.

Make the Cheesy Parmesan Sauce:

In the same skillet, lower heat to medium and melt two tablespoons of butter. Add minced garlic and sauté gently for about one minute until fragrant but not browned. Pour in the heavy cream and milk, stirring to combine and bringing it to a gentle simmer. Add the softened cream cheese, stirring constantly until completely melted into the cream mixture. Gradually whisk in the Parmesan and mozzarella cheeses along with a small pinch of Cajun seasoning to tie the flavors together. Keep stirring patiently until the sauce thickens into a smooth, cheesy coating. If the sauce becomes too thick, add small splashes of the reserved pasta water to loosen it while maintaining creaminess. Adjust salt and pepper as needed for balance.

Combine Everything:

Add the cooked rigatoni to the sauce and toss well to coat every piece in cheesy goodness. Gently fold in the seared Cajun steak tips, mixing just enough to combine without breaking up the meat. Let everything simmer together on very low heat for two to three minutes so the flavors meld and the pasta absorbs some of the sauce.

Garnish and Serve:

Sprinkle freshly chopped parsley on top for color and added freshness. Serve the dish hot and saucy straight from the skillet or transfer to plates for an inviting presentation.

Bookmark

Parmesan cheese is a fantastic ingredient I cherish here not just for flavor but because of its aged, nutty depth. One family dinner memory that stands out was when I made this for a casual gathering. The cheese sauce was so creamy and perfectly seasoned, my usually picky eaters went back for seconds without hesitation. That night, this recipe truly shone as the star of the table.

Storage Tips

Store leftover steak tips and sauce separately from rigatoni in airtight containers to prevent the pasta from getting mushy. Keep refrigerated for up to three days. Reheat the sauce gently on low heat, adding a splash of cream or reserved pasta water to bring back the silky texture. Cook fresh pasta when ready to serve again for the best experience.

Ingredient Substitutions

You can swap rigatoni for penne, shells, or cavatappi so long as the pasta has ridges or a hollow shape to hold thick sauce. If cream cheese is unavailable, a small amount of mascarpone or sour cream can add creaminess. For a lighter dish, substitute heavy cream with half-and-half or use milk mixed with a spoonful of Greek yogurt for tang. You can use pre-made Cajun seasoning or make your own with paprika, cayenne, garlic powder, onion powder, dried oregano, and black pepper for customized heat.

Serving Suggestions

Pair this rich and spicy dish with a crisp green salad tossed in lemon vinaigrette to cut through the richness. Crusty bread or garlic bread on the side is perfect for soaking up any leftover sauce on the plate. Grilled or roasted vegetables such as asparagus or broccoli also complement the hearty pasta well.

Cultural Context

This dish beautifully marries Cajun cooking from Louisiana known for its bold and smoky spice blends, with creamy Italian-inspired comfort. Cajun seasoning’s paprika, cayenne, and herbs bring distinct Southwest flair while rigatoni pasta—which dates back centuries in Italy—offers texture ideal for thick sauces. Parmesan cheese adds aged complexity common in Northern Italian cuisine. This fusion celebrates two culinary traditions coming together to make something approachable yet exciting.

Pro Tips

Sear steak tips over medium-high heat to build a deliciously browned crust without overcooking inside. Add Parmesan cheese slowly over low heat to prevent clumping or separating in the sauce. Reserve pasta water to loosen thick sauce while keeping it luscious and creamy.

Common Recipe Questions

→ Can I use different pasta instead of rigatoni?

Yes, penne, cavatappi, or shell-shaped pasta work well too, as their contours hold the rich creamy sauce effectively.

→ How spicy is this dish?

The heat level depends on the Cajun seasoning blend used. It typically offers a moderate smoky kick that can be adjusted by varying the cayenne or adding red pepper flakes.

→ What’s the best way to avoid cheese sauce clumping?

Melt cheeses slowly over low heat while stirring constantly. Adding cheese gradually into gently heated cream and using reserved pasta water to adjust consistency helps maintain smoothness.

→ Can I substitute heavy cream with a lighter option?

Half-and-half is a great lighter alternative that retains creaminess. For even lighter texture, milk combined with Greek yogurt can be used though it may add a slight tang.

→ How should leftovers be stored and reheated?

Keep pasta and sauce separate in the fridge for up to three days. Reheat sauce gently, cook fresh pasta if possible, then combine to avoid sogginess and preserve flavors.

→ What cut of steak is ideal for this dish?

Sirloin is lean and flavorful, while ribeye offers marbling for tenderness. Cut beef into bite-sized pieces for quick searing and even cooking.