When it comes to family dinners, nothing says comfort like a creamy pasta dish paired with tender, flavorful steak. This Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips is one of those recipes that has become a staple in my home for good reason. It’s a meal that feels fancy enough to impress guests but simple enough to prepare on a weeknight when time is tight and appetites are hungry.
I remember the first time I made this dish, it was one of those busy evenings where I wanted to put a hearty, satisfying dinner on the table without spending hours in the kitchen. The combination of smoky, spicy Cajun-seasoned steak tips and the rich, velvety garlic butter cream sauce wrapped around perfectly cooked rigatoni pasta instantly won everyone over. The kids asked for seconds, and even my picky eaters licked their plates clean. It’s truly one of those dishes that brings everyone together.
Essential Elements and Equipment
To get this recipe just right, a few kitchen tools and ingredients really make the process easier and the outcome better.
- A large pot for boiling pasta, generously salted. The salt helps the pasta absorb flavor and prevents it from sticking together.
- A heavy-bottom skillet or sauté pan with enough surface area to sear the steak pieces and then make the sauce. I prefer cast iron or stainless steel pans because they hold heat evenly and develop a lovely sear on the meat.
- A whisk is essential for making the roux and combining the butter, flour, milk, and cream into a smooth, lump-free sauce.
- Tongs or a large spoon to gently toss the rigatoni and steak in the sauce so everything is evenly coated without breaking the pasta or tearing the meat.
These basic tools help keep the cooking smooth and stress-free. Nothing complicated, just good equipment that gets the job done.
What Makes This Recipe Work
This dish really shines because of the interplay between the spicy, tender steak tips and the creamy, cheesy pasta sauce.
- The Cajun seasoning is the heart of the steak’s flavor, bringing in smoky, spicy notes with just the right amount of heat to keep it exciting without overwhelming the palate.
- Searing the steak in a hot pan creates a beautiful caramelized crust that locks in juices, resulting in tender, flavorful bites that contrast perfectly with the smooth pasta.
- The garlic butter Parmesan cream sauce is rich but balanced. The butter and garlic infuse the sauce with deep, aromatic flavors, while the flour creates a roux that thickens the sauce without heaviness.
- Using a combination of whole milk and heavy cream helps the sauce achieve a luscious texture that clings lovingly to every piece of rigatoni.
- A mix of freshly grated Parmesan and mozzarella cheeses melts into the sauce, adding layers of nutty, gooey, and savory goodness.
- The subtle addition of Italian seasoning and garlic powder layers in extra depth without competing with the Cajun-spiced steak.
Ingredients You’ll Need
- 1½ pounds sirloin or ribeye steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1½ tablespoons Cajun seasoning
- Salt and black pepper, to taste
- 12 ounces rigatoni pasta
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- ¼ cup all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 1½ cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder (optional)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: In a large bowl, toss the steak pieces with Cajun seasoning, a pinch of salt, and black pepper until evenly coated.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned steak tips in a single layer and sear for 2–3 minutes per side, until nicely browned. Remove the steak and set aside.
Step 4: Reduce heat to medium. In the same skillet, melt the butter. Stir in the minced garlic and cook for 1–2 minutes until fragrant.
Step 5: Sprinkle in the flour and whisk to create a roux. Cook for 1 minute, then slowly pour in the milk and heavy cream, whisking continuously to prevent lumps. Let the mixture simmer gently for 3–4 minutes, until it begins to thicken.
Step 6: Stir in the Parmesan and mozzarella cheeses. Keep stirring until melted and smooth. Add Italian seasoning and garlic powder if using. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, stir in a bit of the reserved pasta water.
Step 7: Add the cooked rigatoni to the sauce and toss gently until every piece is coated. Fold in the cooked steak tips and let everything simmer together on low for 1–2 minutes.
Step 8: Plate the pasta and steak, garnish with chopped parsley, and serve hot. Add more Parmesan on top if you’re feeling extra cheesy.
Easy Variations to Try
One of the joys of this recipe is how adaptable it is. You can easily tailor it to suit your family’s tastes or dietary needs without sacrificing flavor.
- Make it lighter: Swap heavy cream for half-and-half or even whole milk to reduce calories while still maintaining creaminess.
- Add veggies: Toss in sautéed mushrooms, roasted bell peppers, or steamed broccoli to add color, texture, and nutrients. Spinach also works beautifully here.
- Go gluten-free: Use gluten-free rigatoni or another favorite gluten-free pasta. Just adjust cooking time accordingly.
- Switch up the protein: For a seafood twist, try substituting the steak with shrimp or scallops seasoned with Cajun spices.
- Vegan option: Use plant-based ground beef alternatives and substitute dairy cream and cheeses with vegan versions. Nutritional yeast adds that cheesy flavor to the sauce.
- Spice level: Adjust the Cajun seasoning to taste. Add a pinch of crushed red pepper flakes if you want an extra kick.
- Cheese variations: Try different cheese combos like smoked gouda, fontina, or provolone for subtle flavor shifts.
The flexibility means this recipe never gets boring and can be made to please everyone’s palate or dietary requirements.
How to Serve
This dish stands out on its own as a hearty, all-in-one meal, but pairing it with the right sides can elevate the experience.
- A crisp green salad with a light vinaigrette adds a refreshing contrast to the creamy pasta.
- Garlic bread or a crusty baguette is perfect for sopping up any leftover sauce on the plate.
- Roasted or steamed vegetables such as asparagus, green beans, or Brussels sprouts complement the richness nicely.
- For drinks, a chilled glass of white wine like Chardonnay or Pinot Grigio pairs beautifully, balancing the creaminess with crisp acidity. If wine isn’t your thing, sparkling water with a lemon wedge or a light iced tea also works well.
- For a family dinner, serve the pasta family-style in a big bowl and let everyone help themselves. It’s comforting, cozy, and encourages gathering around the table.
Recipe Tips
- Use freshly grated Parmesan cheese instead of pre-grated for a richer flavor and smoother melt.
- When cooking pasta, always salt the water generously. It’s your first chance to season the pasta itself.
- Don’t overcook the rigatoni; al dente texture ensures it holds up well tossed in the sauce.
- Let the steak rest a few minutes after searing to keep it juicy.
- Whisk the roux thoroughly to prevent lumps and ensure a silky sauce.
- If the sauce thickens too much as it cools, gently reheat with a splash of milk or reserved pasta water.
- Double the sauce if you like extra creaminess or want leftovers.
Cooking Notes
- Always use medium heat when making the sauce to avoid scorching the dairy.
- Adding pasta water to the sauce helps adjust consistency and adds some starchiness, which helps the sauce cling to the pasta.
- Be cautious with salt since cheeses and seasoning blends already contain salt.
- Use a wide, deep skillet or sauté pan for easy tossing of pasta and steak in the sauce.
- If you don’t have rigatoni, penne or another tubular pasta will work just fine.
Nutritional Information
Calories: Approximately 740 per serving
Protein: About 45 grams
Sodium: Moderate, depending on cheese and seasoning
Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Frequently Asked Questions (FAQs)
Q1: Can I use a different cut of steak?
Yes! Ribeye and sirloin are great for this recipe because they’re tender and flavorful. You can also use flank steak or skirt steak, but slice it very thinly and cook quickly to avoid toughness.
Q2: How do I make this recipe dairy-free?
Swap heavy cream with coconut milk or almond milk and use dairy-free cheese alternatives. Nutritional yeast adds a cheesy flavor. Keep in mind the sauce will taste a bit different, but still creamy and delicious.
Q3: Can I prepare this dish ahead of time?
You can cook the pasta and steak in advance and store them separately. Make the sauce fresh when ready to serve for best texture. Combine everything and reheat gently on the stove with a splash of milk or broth.
Q4: What if I don’t have Cajun seasoning?
Make your own blend using paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and pepper. Adjust quantities to your taste and use it in place of store-bought Cajun seasoning.
Conclusion
This Creamy Cajun Steak Rigatoni is the kind of meal that feels like a hug on a plate. It’s rich, satisfying, and just the right amount of indulgent to make weeknight dinners feel special without a lot of fuss. The balance between the spicy, well-seasoned steak and the velvety garlic Parmesan sauce creates a harmony of flavors that keeps everyone coming back for seconds.
What I love most about this recipe is how versatile and forgiving it is. Whether you’re cooking for a busy family night, a casual dinner with friends, or even meal prepping for the week, it holds up beautifully. You can tweak the spice level, swap the pasta for what you have on hand, or add your favorite veggies to make it your own.
Plus, it’s a great reminder that comfort food doesn’t have to be complicated. With just a handful of quality ingredients and a little love, you can whip up something that tastes like you spent hours in the kitchen. This dish has quickly become a favorite in my household, not just for its bold flavor, but for how it brings everyone together around the table.
So next time you want something cozy, cheesy, and full of flavor, remember this recipe. It’s a sure win that’s as comforting as it is delicious, and I’m confident it’ll become a staple in your rotation just like it has in mine.
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Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1½ pounds sirloin or ribeye steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1½ tablespoons Cajun seasoning
- Salt and black pepper, to taste
- 12 ounces rigatoni pasta
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- ¼ cup all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 1½ cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder (optional)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: In a large bowl, toss the steak pieces with Cajun seasoning, a pinch of salt, and black pepper until evenly coated.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned steak tips in a single layer and sear for 2–3 minutes per side, until nicely browned. Remove the steak and set aside.
Step 4: Reduce heat to medium. In the same skillet, melt the butter. Stir in the minced garlic and cook for 1–2 minutes until fragrant.
Step 5: Sprinkle in the flour and whisk to create a roux. Cook for 1 minute, then slowly pour in the milk and heavy cream, whisking continuously to prevent lumps. Let the mixture simmer gently for 3–4 minutes, until it begins to thicken.
Step 6: Stir in the Parmesan and mozzarella cheeses. Keep stirring until melted and smooth. Add Italian seasoning and garlic powder if using. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, stir in a bit of the reserved pasta water.
Step 7: Add the cooked rigatoni to the sauce and toss gently until every piece is coated. Fold in the cooked steak tips and let everything simmer together on low for 1–2 minutes.
Step 8: Plate the pasta and steak, garnish with chopped parsley, and serve hot. Add more Parmesan on top if you’re feeling extra cheesy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 740
- Protein: 45