A creamy, spicy pasta that dresses tender seared steak in a velvety, cheesy sauce — that’s Cajun Beef Spaghetti. It’s the kind of weeknight dinner that feels indulgent without being fussy: quick to make, big on flavor, and perfect when you want something a little bolder than the usual spaghetti. If you like creamy Cajun pasta with rich protein, you might also enjoy this shrimp-and-salmon take on a garlic cream sauce for a seafood twist Cajun shrimp and salmon with garlic cream sauce.
Why you’ll love this dish
This recipe balances two cravings at once: the comforting familiarity of spaghetti and the smoky, pepper-forward punch of Cajun seasoning. It’s fast enough for weeknights, impressive enough for casual guests, and flexible — swap the steak for chicken or shrimp if you need to.
“A bold, creamy pasta that still feels homey — perfect for when you want comfort food with kick.” — home dinner test
Reasons to try it:
- Fast protein: steak cooks quickly when diced and seared.
- Crowd-pleaser: creamy cheese sauce tames the heat for picky eaters.
- Minimal cleanup: one skillet for sauce and finishing the pasta.
Step-by-step overview
Before you start, here’s what happens in the pan: cook the spaghetti until al dente and reserve some starchy pasta water. Toss the diced steak with Cajun seasoning, sear it quickly in butter for a caramelized crust, then remove it while you build the sauce from cream, cream cheese, and two melty cheeses. Return the steak and pasta to the skillet, toss with reserved pasta water if needed, and finish with parsley. The whole process is about 25–30 minutes once your ingredients are prepped.
What you’ll need
- 400 g spaghetti
- 450 g diced sirloin or ribeye steak (about 1 lb)
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 100 g cream cheese, at room temperature (about 3.5 oz)
- 1 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley, for garnish
Ingredient notes and substitutions:
- Steak choice: sirloin is leaner and economical; ribeye adds more marbling and richness.
- Cream cheese at room temperature melts more smoothly into the sauce.
- For lower fat, use half-and-half plus a tablespoon of cornstarch to thicken (the result will be lighter, not as rich).
- To make it spicier, add extra Cajun seasoning or a pinch of cayenne.
How to prepare it
- Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8–10 minutes. Reserve 1/2 cup pasta water, then drain the pasta.
- Toss the diced steak with the Cajun seasoning and let it rest for 5 minutes so the spices adhere.
- Heat a large skillet over high heat and add the butter. When the butter foams, sear the steak in batches so you don’t crowd the pan — about 2 minutes per side — until browned. Remove the steak and keep it warm.
- Reduce heat to medium. Sauté the minced garlic in the same skillet for about 30 seconds, just until fragrant — don’t let it burn.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the room-temperature cream cheese until the sauce is smooth.
- Add the shredded mozzarella and grated Parmesan, stirring until you have a silky sauce. Taste and adjust with salt and pepper.
- Return the seared steak and the drained spaghetti to the skillet. Toss everything to coat; add reserved pasta water a little at a time to reach your preferred consistency.
- Warm through 1–2 minutes so the steak doesn’t overcook. Serve immediately, garnished with chopped parsley.
Directions to follow
- Prep mise en place: mince garlic, grate cheese, and let the cream cheese come to room temperature first.
- Sear on high heat for color — that crust is where much of the flavor comes from.
- Use the starchy pasta water to loosen the sauce and create a glossy finish.
- Serve hot; the sauce thickens as it cools, so toss and plate promptly.
How to plate and pair
Serve the spaghetti piled in shallow bowls with generous spoonfuls of steak and sauce. Sprinkle extra Parmesan and parsley over the top for freshness and color.
Pairing ideas:
- Crisp green salad with lemon vinaigrette to cut through the creaminess.
- Charred or roasted asparagus for a seasonal side.
- A California Chardonnay or a light-bodied red like Grenache complements the cream and spice.
If you prefer one-pot or slow-cooker comfort with Cajun flavor, consider trying a hands-off alternative like a Crock Pot Cajun chicken pasta for an easy make-ahead option.
Storage and reheating tips
Refrigeration:
- Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
- The sauce will thicken in the fridge; this is normal.
Freezing:
- You can freeze portions in a freezer-safe container for 1–2 months. Thaw overnight in the fridge before reheating. Note: dairy sauces can change texture slightly after freezing.
Reheating:
- Reheat gently in a skillet over medium-low heat, adding a splash of milk or reserved pasta water to loosen the sauce.
- Heat until steaming and reach an internal temperature of 165°F (74°C) if reheating meat for safety. Avoid high heat, which can separate the sauce.
Food safety note: since this recipe contains cream and cooked beef, refrigerate promptly and reheat thoroughly.
Pro chef tips
- Sear in batches: overcrowding causes steaming, not browning. Browning equals flavor.
- Rest the steak briefly off the heat so juices redistribute — even diced steak benefits from a short rest.
- Room-temperature cream cheese integrates much faster and avoids lumps. If you do get lumps, whisk the sauce over low heat until smooth.
- Reserve pasta water intentionally — that starchy liquid is a sauce emulsifier and can rescue a sauce that’s too thick.
- Taste as you go: Cajun seasoning blends vary in saltiness, so add salt at the end.
Recipe variations
- Protein swaps: use diced chicken breast, shrimp, or smoked sausage for different textures.
- Vegetarian: sauté a mix of mushrooms and roasted red peppers; finish with the same cheeses.
- Lighter version: replace heavy cream with half-and-half and add 1 tsp cornstarch mixed in cold water to thicken.
- Extra heat: stir in hot sauce or crushed red pepper to ramp up intensity.
- Cheesy twist: swap mozzarella for fontina or provolone for a nuttier melt.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 10 minutes prep and 20–25 minutes cook time — roughly 30–35 minutes total.
Q: Can I use a different cut of beef?
A: Yes. Sirloin and ribeye are recommended for quick searing; flank or skirt steak can work but slice thinly across the grain to avoid toughness.
Q: Can I make the sauce ahead?
A: You can prepare the cream-cheese base ahead and reheat before adding cheese and steak. However, for best texture, finish everything together just before serving.
Q: Is this dish freezer-friendly?
A: Yes — freeze in portions for up to 1–2 months. Reheat slowly; the dairy may separate slightly but will be edible and tasty.
Q: How do I reduce the spice for kids?
A: Cut the Cajun seasoning in half and supplement with a pinch of smoked paprika for flavor without the heat.
Enjoy this creamy, flavorful Cajun Beef Spaghetti — it’s a reliable weeknight upgrade that’s bold enough for guests and easy enough for a quick family meal.
Print
Cajun Beef Spaghetti
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A creamy, spicy pasta that dresses tender seared steak in a velvety, cheesy sauce.
Ingredients
- 400 g spaghetti
- 450 g diced sirloin or ribeye steak
- 2 tbsp Cajun seasoning
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 100 g cream cheese, at room temperature
- 1 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8–10 minutes. Reserve 1/2 cup pasta water, then drain the pasta.
- Toss the diced steak with the Cajun seasoning and let it rest for 5 minutes.
- Heat a large skillet over high heat and add the butter. Sear the steak in batches for about 2 minutes per side until browned. Remove the steak and keep it warm.
- Reduce heat to medium and sauté the minced garlic in the same skillet for about 30 seconds.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the room-temperature cream cheese until the sauce is smooth.
- Add the shredded mozzarella and grated Parmesan, stirring until you have a silky sauce. Adjust with salt and pepper.
- Return the seared steak and the drained spaghetti to the skillet. Toss everything to coat and add reserved pasta water as needed.
- Warm through for 1–2 minutes and serve immediately, garnished with parsley.
Notes
Serve hot; the sauce thickens as it cools. Use starchy pasta water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun