Cajun Steak Cheesy Rigatoni Parmesan – Easy Creamy Pasta Recipe for Dinner

The sizzle of Cajun steak hitting a hot pan, the bubbling of creamy cheese sauce, and the golden crust of Parmesan—now that’s a dinner worth dropping everything for. Honestly, every time I whip up Cajun Steak Cheesy Rigatoni Parmesan, the whole house smells like a cozy Italian steakhouse with a Louisiana twist. I first made this creamy pasta dinner on a chilly Friday when we wanted something bold and comforting but didn’t have the patience for takeout. You know that feeling when you crave something hearty and a little spicy, yet you want it to feel special? That’s exactly what this recipe delivers.

I’ve gone through my share of pasta nights—sometimes it’s just jarred sauce and noodles, but this Cajun steak rigatoni is a total game-changer. I’ve tested different cuts of steak (ribeye wins for me), played with the spice levels, and even tried swapping cheeses a few times. Every version ends up creamy, cheesy, and loaded with flavor, but this one—packed with Cajun spices, tender steak, ooey-gooey cheese, and a crispy Parmesan topping—has become my go-to for impressing guests or treating my family.

Why make Cajun Steak Cheesy Rigatoni Parmesan? For starters, it’s a pasta dinner that feels indulgent, yet it’s surprisingly easy to pull off. If you love creamy pasta recipes with a hint of spice, this one checks all the boxes. Plus, it’s perfect for busy weeknights, lazy weekends, or anytime you want to mix things up from classic spaghetti. Whether you’re feeding picky eaters or spice lovers, this dish finds a way into everyone’s heart (and belly). And if you’re like me, always on the lookout for a Pinterest-worthy dinner, this creamy rigatoni piles high with steak and cheese is exactly what you need.

Why You’ll Love This Cajun Steak Cheesy Rigatoni Parmesan

After countless rounds of recipe testing (I’ve made this at least a dozen times!), I can say with confidence: this creamy pasta recipe is a keeper. Here’s why this Cajun Steak Cheesy Rigatoni Parmesan stands out from the crowd:

• Quick & Easy: Ready in under 45 minutes—no need to babysit the stove for hours. Perfect for last-minute dinner plans or a midweek treat.
• Simple Ingredients: Everything you need is probably already in your kitchen (steak, rigatoni, cheese, Cajun seasoning—nothing fancy!).
• Perfect for Cozy Dinners: Whether it’s a family gathering, date night, or a solo comfort meal, this dish brings everyone to the table.
• Crowd-Pleaser: Kids love the cheesy pasta; adults appreciate the zesty Cajun flavors and hearty steak. I’ve never had leftovers last long!
• Unbelievably Delicious: The combo of spicy Cajun steak, creamy cheese sauce, and golden Parmesan crust is straight-up addictive.

What makes this Cajun Steak Cheesy Rigatoni Parmesan different? Blending Cajun spice into the cheese sauce gives it a punch you just don’t get from regular pasta bakes. Searing the steak before adding it keeps the meat juicy and flavorful, and using rigatoni means every tube catches the sauce in all the right ways. I learned (the hard way) that overcooking steak ruins the magic—so don’t do it!

This isn’t just another steak pasta—it’s the kind that makes you pause and savor each bite. Creamy, spicy, and cheesy, but not heavy or greasy. It’s comfort food with a twist, and you’ll want to make it again and again—especially when you need something special but don’t want to fuss. Trust me, once you’ve tried this easy creamy pasta recipe for dinner, you’ll find yourself dreaming about it (been there, done that!).

Ingredients Needed for Cajun Steak Cheesy Rigatoni Parmesan

This recipe uses everyday ingredients that pack a punch—bold flavor, creamy texture, and a crispy finish. Here’s what you’ll need:

• For the Steak:
  • 12 oz (340g) ribeye or sirloin steak, cut into bite-sized strips (ribeye is my favorite for tenderness)
  • 1 ½ tablespoons Cajun seasoning (store-bought or homemade)
  • 1 tablespoon olive oil (for searing)
  • Salt and black pepper, to taste
• For the Pasta:
  • 14 oz (400g) rigatoni pasta (or penne if you’re in a pinch)
  • 4 quarts (3.8 liters) water, for boiling
  • 1 tablespoon kosher salt (for pasta water)
• For the Cheese Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (substitute gluten-free flour blend if needed)
  • 2 cups (480ml) whole milk (or 2% for lighter sauce)
  • 1 cup (90g) shredded mozzarella cheese (adds stretch)
  • 1 cup (85g) freshly grated Parmesan cheese (divided, half for sauce, half for topping)
  • ½ cup (120ml) heavy cream (for extra indulgence)
  • ½ teaspoon smoked paprika (optional, for smoky depth)
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of cayenne pepper (optional, for more heat)
• For the Finish:
  • 2 tablespoons chopped fresh parsley (for garnish)
  • Extra Parmesan, for serving

Ingredient Notes:

• If you’re dairy-free, swap out the milk and cream for unsweetened oat or almond milk and use dairy-free cheese blends (I’ve tried this with good results).
• Gluten-free rigatoni works just fine—just watch the cooking time so it doesn’t go mushy.
• Don’t skimp on the Cajun seasoning—brands like Tony Chachere’s or Slap Ya Mama are my go-tos for authentic flavor. If you make your own, use a mix of paprika, garlic powder, onion powder, cayenne, oregano, and thyme.
• For lighter pasta, use half-and-half instead of heavy cream and low-fat mozzarella.
• Out of rigatoni? Penne, ziti, or even shells will do the trick!

This Cajun Steak Cheesy Rigatoni Parmesan is all about building layers of flavor—so use the best ingredients you have, and don’t be afraid to adapt based on what’s in your pantry.

Equipment Needed

• Large Skillet or Sauté Pan: For searing steak and sautéing aromatics. Cast iron is ideal, but stainless steel works well. I use my trusty cast iron—seasoned and loved for years!
• Large Pot: For boiling rigatoni. A 6-quart stockpot is perfect.
• Colander: For draining pasta. If you don’t have one, a slotted spoon will do (just be careful with the hot water).
• Whisk: For blending the cheese sauce smoothly. A balloon whisk helps avoid lumps.
• Measuring Cups & Spoons: Accurate measurements for the sauce and seasoning.
• Baking Dish (9×13-inch or similar): For finishing under the broiler. Glass or ceramic pans both work.
• Oven Mitts: Safety first—those handles get hot!
• Sharp Knife & Cutting Board: For slicing steak and chopping parsley.

Tips: If you don’t have a broiler-safe pan, use a regular baking dish and skip the broiler—just bake at high heat until bubbly. Hand-wash cast iron pans to avoid ruining the seasoning. On a budget? Any heavy-bottomed pan will work; just monitor the heat to avoid scorching the sauce.

Preparation Method

1. Prep the Ingredients:
   • Slice ribeye or sirloin steak into bite-sized strips (about 1/2 inch thick). Pat dry with paper towels—this helps get a good sear.
   • Measure out all cheese, milk, cream, and seasonings. Chop parsley and set aside for garnish.

   (Estimated time: 10 minutes)

2. Cook the Rigatoni:
   • Bring 4 quarts (3.8 liters) of water to a boil in a large pot. Add 1 tablespoon kosher salt.
   • Add 14 oz (400g) rigatoni. Cook until just al dente, about 10-12 minutes. Drain and set aside. (Save 1/2 cup pasta water for later—trust me, it’s a lifesaver for thinning sauce.)

   (Estimated time: 12 minutes)

3. Sear the Steak:
   • Heat 1 tablespoon olive oil in a large skillet over high heat. Toss steak strips with Cajun seasoning, salt, and pepper.
   • Once pan is hot, add steak in a single layer. Sear for 1-2 minutes per side until browned but still slightly pink inside. Don’t overcrowd—work in batches if needed.
   • Remove steak from pan and set aside on a plate. (Don’t wipe out the pan; you want those flavorful bits for the sauce!)

   (Estimated time: 5 minutes)
   Note: Overcooking steak makes it tough—quick sear is key!

4. Make the Cheese Sauce:
   • Lower heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, whisk in 2 tablespoons flour—cook for 1 minute until bubbly.
   • Slowly pour in 2 cups (480ml) whole milk, whisking constantly to avoid lumps.
   • Add ½ cup (45g) Parmesan and 1 cup (90g) mozzarella, stirring until melted and smooth.
   • Pour in ½ cup (120ml) heavy cream, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and a pinch of cayenne (optional).
   • Simmer 2-3 minutes until thickened. If sauce gets too thick, add reserved pasta water a tablespoon at a time.

   (Estimated time: 5-7 minutes)
   Tip: Sauce should coat a spoon and be velvety, not gloopy.

5. Combine Pasta, Steak, and Sauce:
   • Stir drained rigatoni into cheese sauce until well coated. Gently fold in seared steak strips (plus any juices from the plate—flavor bomb!).
   • Transfer mixture to a greased 9×13-inch baking dish.

   (Estimated time: 3 minutes)

6. Top and Broil:
   • Sprinkle remaining ½ cup (45g) Parmesan evenly over top. Place under broiler for 2-4 minutes until golden and bubbly. Watch closely—Parmesan goes from perfect to burnt fast!

   (Estimated time: 4 minutes)
   Warning: Use oven mitts to remove from broiler—hot pan!

7. Garnish and Serve:
   • Sprinkle with chopped parsley and extra Parmesan. Serve piping hot.

   (Estimated time: 1 minute)

Preparation Notes: If sauce splits or gets grainy, whisk in a splash of cold milk. If steak is too tough, try a thinner cut or marinate briefly in olive oil and Cajun seasoning before searing.

Cooking Tips & Techniques

After messing up a few steak pastas (trust me, chewy steak ruins everything), I’ve picked up some tricks for making Cajun Steak Cheesy Rigatoni Parmesan flawless every time:

• High-Heat Searing: Sear steak quickly on high heat for maximum flavor and tenderness. Don’t cook past medium—overdone steak will be tough.
• Don’t Overcook Pasta: Always stop pasta just short of al dente. It finishes cooking in the sauce, soaking up all the flavor.
• Layer Cajun Spice: Season steak generously, but also add a dash to the cheese sauce. This builds depth—don’t be shy!
• Use Reserved Pasta Water: This trick keeps sauce creamy and helps fix dry pasta. Add a splash if sauce is too thick.
• Broil, Don’t Bake: Broiling the Parmesan topping gives you that golden, crispy finish in minutes. Baking risks drying out the pasta.
• Rest the Steak: Let steak rest a minute after searing. This keeps juices in the meat, making each bite tender.
• Multitask: Start boiling pasta while you prep steak. Make the sauce in the same skillet as the steak to save time (and dishes!).
• Consistency Matters: If sauce seems too thin, simmer a bit longer. Too thick? Add pasta water or a splash of milk.

Personal fail: Once I added steak too early and it overcooked in the hot sauce—never again! Wait until the last minute to fold in steak for best texture. And always taste for seasoning before serving—sometimes a sprinkle of salt or extra Cajun makes all the difference.

Variations & Adaptations

Cajun Steak Cheesy Rigatoni Parmesan is super flexible—here’s how you can switch things up:

• Chicken or Shrimp Swap: Substitute steak with sliced chicken breast or peeled shrimp. Cook the same way—just watch shrimp closely, they only need a minute or two.
• Vegetarian Version: Omit steak and add sautéed mushrooms, bell peppers, or zucchini. Cajun-spiced roasted chickpeas are another fun protein boost.
• Low-Carb/Keto: Use cooked cauliflower florets or low-carb pasta (like Palmini) instead of rigatoni. I’ve tried this for keto nights—works surprisingly well!
• Gluten-Free: Swap rigatoni for your favorite gluten-free pasta and use a gluten-free flour blend for the sauce.
• Extra Spicy: Add more cayenne, a dash of hot sauce, or chopped jalapeños to the cheese sauce.
• Milder Option: Use less Cajun seasoning and skip the cayenne for a kid-friendly version.
• Mix Up the Cheese: Try Monterey Jack or Gruyère for a different flavor profile. I once used smoked Gouda and loved the smoky twist!

Honestly, I love adding roasted red peppers for a pop of color and sweetness—it balances the spice perfectly. This creamy pasta dinner recipe is all about making it your own, so don’t be afraid to experiment. If you have allergies—dairy-free cheese and gluten-free pasta work just fine.

Serving & Storage Suggestions

Serve Cajun Steak Cheesy Rigatoni Parmesan straight from the oven, piping hot and golden. I like to pile it high in pasta bowls, sprinkle with fresh parsley, and add an extra dusting of Parmesan—because, why not?

• Best Served: Hot, fresh out of the broiler. The cheese is oozy, the steak is juicy, and the top is crispy.
• Presentation: Garnish with chopped parsley and a wedge of lemon for freshness. Add a side of garlic bread or a crisp Caesar salad for balance.
• Beverage Pairings: A chilled Sauvignon Blanc, Pinot Noir, or even a cold craft beer complements the Cajun spice.
• Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Pasta will absorb some sauce, so reheat gently with a splash of milk to revive creaminess.
• Freezer Tips: This dish freezes well—portion into containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Microwave in 1-minute intervals, stirring each time. Or reheat in a covered ovenproof dish at 350°F (180°C) for 15-20 minutes.

Flavor deepens overnight, so leftovers are extra tasty. If you prep ahead, assemble everything but wait to broil Parmesan until right before serving.

Nutritional Information & Benefits

Estimated Nutrition (per serving):
Calories: 650 | Protein: 32g | Carbs: 52g | Fat: 32g | Saturated Fat: 16g | Fiber: 3g | Sodium: 880mg

• Protein Boost: Ribeye steak and cheese pack in plenty of protein, making this dish satisfying and great for active lifestyles.
• Calcium & Vitamins: Parmesan and milk provide calcium, while parsley adds vitamin K.
• Gluten-Free & Dairy-Free Options: Easily adaptable with gluten-free pasta and dairy-free cheese/milk.
• Allergen Note: Contains dairy, gluten, and potential traces of soy in some Cajun spice blends.

Honestly, this creamy pasta dinner hits the spot without feeling overly heavy. My wellness tip: balance with a big salad or veggies on the side for a rounded meal.

Conclusion

Cajun Steak Cheesy Rigatoni Parmesan is so much more than just another creamy pasta recipe for dinner—it’s a celebration of bold flavors, comforting cheese, and a touch of Southern spice. I come back to this dish whenever I want something special but easy, and it never disappoints. If you love hearty pasta, zesty steak, and cheesy goodness, this recipe is a must-try.

Customize it to suit your tastes—swap proteins, dial up the spice, or make it gluten-free. That’s the beauty of homemade pasta dinners! Personally, I love how it turns an ordinary night into something memorable. Let me know if you try it, tweak it, or share it with your family. Drop a comment with your favorite variation, pin it to your boards, and pass it on to fellow pasta lovers.

Here’s to creamy, cheesy, Cajun-filled pasta dinners—may your kitchen always smell this good!

Frequently Asked Questions

Can I use a different cut of steak for Cajun Steak Cheesy Rigatoni Parmesan?

Yes, you can use sirloin, flank, or even strip steak. Ribeye is best for tenderness, but any quick-cooking steak works well. Just slice thin and sear fast.

Is this recipe spicy?

It has a gentle kick from Cajun seasoning and optional cayenne. Adjust the spice level by adding more or less seasoning to suit your preference.

Can I make this ahead?

Absolutely! Prep everything, assemble in your baking dish, and refrigerate. Broil the Parmesan topping just before serving for best texture.

What pasta shape works if I don’t have rigatoni?

Penne, ziti, or even shells are great substitutes. Choose a shape with grooves to hold onto that creamy sauce.

How do I make this gluten-free?

Use gluten-free rigatoni and swap the all-purpose flour for a gluten-free blend in the cheese sauce. The rest of the recipe stays the same!

Cajun Steak Cheesy Rigatoni Parmesan

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• Author: Sofia Garcia
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A creamy, cheesy pasta bake featuring Cajun-spiced steak, rigatoni, and a golden Parmesan crust. This easy dinner recipe blends Italian comfort with a Louisiana twist for a bold, hearty meal.

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Ingredients

Scale 1x2x3x

• 12 oz ribeye or sirloin steak, cut into bite-sized strips
• 1 1/2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 14 oz rigatoni pasta
• 4 quarts water
• 1 tablespoon kosher salt (for pasta water)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour (or gluten-free blend)
• 2 cups whole milk
• 1 cup shredded mozzarella cheese
• 1 cup freshly grated Parmesan cheese (divided)
• 1/2 cup heavy cream
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cayenne pepper (optional)
• 2 tablespoons chopped fresh parsley (for garnish)
• Extra Parmesan, for serving

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Instructions

1. Slice steak into bite-sized strips and pat dry.
2. Measure cheese, milk, cream, and seasonings. Chop parsley for garnish.
3. Bring 4 quarts of water to a boil in a large pot. Add kosher salt and rigatoni. Cook until al dente, 10-12 minutes. Drain and reserve 1/2 cup pasta water.
4. Heat olive oil in a large skillet over high heat. Toss steak with Cajun seasoning, salt, and pepper. Sear steak 1-2 minutes per side until browned but still pink. Remove steak and set aside.
5. Lower heat to medium. Add butter to skillet, melt, then whisk in flour and cook 1 minute.
6. Slowly whisk in milk, then add 1/2 cup Parmesan and mozzarella. Stir until melted and smooth.
7. Add heavy cream, smoked paprika, garlic powder, onion powder, and cayenne. Simmer 2-3 minutes until thickened. Thin with reserved pasta water if needed.
8. Stir drained rigatoni into cheese sauce. Fold in seared steak and any juices.
9. Transfer mixture to a greased 9×13-inch baking dish.
10. Sprinkle remaining Parmesan over top. Broil 2-4 minutes until golden and bubbly.
11. Garnish with chopped parsley and extra Parmesan. Serve hot.

Notes

For gluten-free, use GF pasta and flour. For dairy-free, substitute plant-based milk and cheese. Sear steak quickly for tenderness; do not overcook. Reserve pasta water to adjust sauce consistency. Broil for a crispy Parmesan top—watch closely to avoid burning. Add more Cajun or cayenne for extra spice, or reduce for milder flavor. Leftovers reheat well with a splash of milk.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Fusion (Italian-American, Cajun)

Nutrition

• Serving Size: About 1/4 of recipe (1 generous bowl)
• Calories: 650
• Sodium: 880
• Fat: 32
• Saturated Fat: 16
• Carbohydrates: 52
• Fiber: 3
• Protein: 32

Keywords: Cajun steak pasta, creamy rigatoni, cheesy Parmesan bake, easy dinner, comfort food, steak pasta, spicy pasta, weeknight meal