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Creamy Cajun Steak Penne Pasta

A close-up, appetizing shot of creamy cajun steak penne pasta tossed in a rich, orange sauce and garnished with fresh parsley.
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Make this restaurant style steak pasta at home. This recipe features tender sirloin steak strips tossed with penne pasta in a rich, spicy, and savory Cajun cream sauce.

Ingredients

Scale
  • 1 pound sirloin steak, cut into bite-sized pieces
  • 1 pound penne pasta
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning (use your favorite blend)
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. Season the steak pieces generously with salt, pepper, and 1 teaspoon of the Cajun seasoning.
  3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the steak in batches until browned on all sides, about 2-3 minutes per batch. Do not overcrowd the pan. Remove the steak and set it aside.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
  5. Add the minced garlic and the remaining 1 tablespoon plus 2 teaspoons of Cajun seasoning to the vegetables. Cook for 1 minute until fragrant.
  6. Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  7. Stir in the heavy cream and cayenne pepper, if using. Bring the sauce to a gentle simmer, stirring occasionally. Do not let it boil rapidly.
  8. Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust salt and pepper as needed.
  9. Return the cooked steak to the skillet. Add the drained penne pasta. Toss everything together to coat evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until you reach your desired consistency.
  10. Serve immediately, garnished with fresh chopped parsley.

Notes

  • For the best sear on your steak, make sure the pan is hot before adding the meat, and pat the steak pieces dry before seasoning.
  • To achieve a truly rich creamy sauce, use freshly grated Parmesan cheese instead of pre-shredded varieties, as they melt better.
  • If you prefer a milder flavor, reduce the amount of Cajun seasoning used in the sauce base.

Nutrition

Find it online: https://cookingbycarla.com/creamy-cajun-steak-penne-pasta/