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Close up of seared steak bites with a charred crust in a vibrant orange-red Cajun cream sauce.

Cajun Steak Pasta Skillet: The Ultimate 30-Minute Comfort Dinner

A bold Cajun Steak Pasta Skillet featuring seared steak bites with a charred crust and al dente rigatoni smothered in a vibrant orange-red cream sauce with melted mozzarella streaks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Cajun Steak Pasta
  • 1.5 lbs Sirloin Steak 680g, cut into 1-inch bite-sized cubes
  • 2 tbsp Cajun Seasoning Divided
  • 1 tbsp Avocado Oil 15ml, or other high-smoke point oil
  • 16 oz Rigatoni Pasta 450g
  • 1 cup Heavy Cream 240ml
  • 0.5 cup Chicken Broth 120ml
  • 2 tbsp Unsalted Butter 28g
  • 3 cloves Garlic Minced
  • 1 cup Mozzarella Cheese 115g, freshly shredded
  • 2 tbsp Fresh Parsley Finely chopped
  • 0.5 tsp Red Chili Flakes Optional for extra heat

Equipment

  • 1 Cast Iron Skillet A 12-inch black cast iron skillet is preferred for the best sear.
  • 1 Large pot For boiling the rigatoni.

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook rigatoni until just under al dente. Reserve 1/2 cup of pasta water before draining.
Sear the Steak
  1. Pat steak cubes dry. Toss with oil and 1 tbsp Cajun seasoning. Heat the skillet over medium-high. Sear steak in batches for 2 minutes per side until a dark brown crust forms. Remove and set aside.
Make the Creamy Sauce
  1. In the same skillet, melt butter and sauté garlic for 1 minute. Pour in heavy cream, chicken broth, and remaining Cajun seasoning. Simmer until the sauce is a vibrant orange-red and thickens slightly.
  2. Toss the pasta into the sauce. Add mozzarella cheese and stir gently to create white streaks. Fold the steak back in.
  3. Top with fresh parsley and red chili flakes before serving directly from the skillet.

Notes

Use a high-smoke point oil for the steak to avoid bitterness.
Reserve pasta water to adjust sauce consistency at the end.