Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce – Bold, Creamy, and Pure Comfort

Some pasta dishes are cozy. Some are indulgent. And then there are dishes like Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce—dinners that make you close your eyes on the first bite because the flavor really is that good. This recipe is the perfect mashup of bold Cajun-spiced steak and luxuriously creamy parmesan rigatoni, creating a balance of heat, richness, and melt-in-your-mouth comfort that feels like something straight out of a restaurant kitchen.

This dish is built on two irresistible components: tender, perfectly seasoned steak tips and a velvety parmesan sauce that clings beautifully to each tube of rigatoni. The steak brings smoky flavor and juicy texture, while the sauce adds decadence without being overly heavy. Every bite hits that perfect trifecta—creamy, spicy, and savory.

The idea for this recipe came from craving something warm and comforting but also exciting. Cajun seasoning brings instant personality, transforming simple steak into something bold. Combining that with pasta, garlic, cream, and parmesan? That’s the kind of magic that happens when comfort food meets restaurant-style flair.

Make this dish on a weeknight when you want to treat yourself, or on a weekend when you want to impress guests with something that tastes far more complicated than it actually is. It’s easy, fast, rich, and deeply satisfying—the kind of pasta you’ll dream about making again.

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Ingredients:

• 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
• 8 oz rigatoni pasta
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 3 tablespoons butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup freshly grated parmesan cheese
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼ teaspoon cayenne (optional)
• 1 tablespoon flour (optional, for thickening)
• 2 tablespoons chopped parsley
• Extra parmesan for serving

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Instructions:

1. Cook the rigatoni:
   Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
2. Season the steak tips:
   Pat steak dry. Toss with Cajun seasoning, salt, pepper, and a drizzle of olive oil.
3. Sear the steak:
   Heat a large skillet over medium-high heat. Add steak tips and sear 2–3 minutes per side until browned and cooked to your liking. Remove and set aside.
4. Start the sauce:
   In the same skillet, add butter and garlic. Sauté 1 minute until fragrant.
5. Add liquids:
   Pour in heavy cream and chicken broth. Stir well and bring to a gentle simmer.
6. Season & thicken:
   Add smoked paprika, onion powder, cayenne, and parmesan. Stir until melted and smooth.
   If thicker sauce is desired, whisk in 1 tablespoon flour and simmer 2–3 minutes.
7. Combine:
   Add cooked rigatoni and steak tips to the skillet. Toss to fully coat. Add pasta water as needed for creaminess.
8. Finish:
   Garnish with fresh parsley and extra parmesan. Serve hot and creamy.

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Tips & Tricks

• Use ribeye for the most tender and flavorful steak tips.
• Freshly grate the parmesan—pre-shredded won’t melt as smoothly.
• Adjust heat by increasing or reducing the Cajun seasoning and cayenne.
• Add veggies: sautéed mushrooms, spinach, or roasted peppers fit perfectly.
• Make it extra creamy: add 2 oz cream cheese to the sauce.

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Variations

• Blackened Steak Pasta: Increase Cajun seasoning and add a pinch of brown sugar.
• Chicken Version: Swap steak tips for Cajun-seasoned chicken breast.
• Seafood Twist: Add shrimp during the final 5 minutes of cooking.
• Four-Cheese Sauce: Mix parmesan with mozzarella, romano, and asiago.

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Serving Suggestions

• Serve with garlic bread or cheesy Texas toast.
• Add a crisp green salad with balsamic dressing.
• Top with red pepper flakes for a spicy finish.

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Storage Information

• Refrigerator: Keeps 3–4 days in an airtight container.
• Reheat: Add a splash of cream or milk to loosen sauce.
• Freezing: Not recommended—cream sauces can separate.

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FAQ

Can I use another pasta shape?
Yes—penne, ziti, or fettuccine all work great.

Can I make the sauce lighter?
Use half-and-half and reduce parmesan slightly.

How do I avoid chewy steak?
Sear quickly over high heat and cut against the grain.

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History / Fun Facts

Cajun cooking is known for its bold seasoning blends, created by French-Acadian settlers in Louisiana. When Cajun spices meet Italian-style cheesy pasta, you get a fusion dish that celebrates comfort food at its finest. The combination of steak tips and rigatoni has roots in American steakhouse pasta dishes, but this Cajun version brings a fiery twist that makes the recipe uniquely irresistible.