This Cajun steak tips and rigatoni dish is a bold, comforting meal that combines tender seared steak with a rich, cheesy Parmesan cream sauce. The Cajun seasoning adds just the right amount of heat and smokiness, while the rigatoni holds onto every bit of the creamy sauce for a satisfying bite.

It’s a great choice for nights when you want something hearty and flavorful without complicated steps. With simple ingredients and a straightforward cooking process, this dish delivers restaurant-style comfort food that feels indulgent and filling.

Equipment

Large pot
Large skillet
Cutting board
Sharp knife
Wooden spoon or spatula
Measuring cups and spoons

Ingredients

Steak

1 to 1½ pounds steak tips (sirloin or ribeye), cut into bite-size pieces
1–2 tablespoons Cajun seasoning
Salt and black pepper, to taste
1–2 tablespoons olive oil

Pasta & Sauce

12 ounces rigatoni pasta
2 tablespoons butter
3–4 cloves garlic, minced
1½–2 cups heavy cream
1–1¼ cups freshly grated Parmesan cheese
1 cup shredded mozzarella or similar melty cheese (optional)
½ cup reserved pasta water (as needed)

Optional garnish

Chopped fresh parsley
Extra grated Parmesan
Cracked black pepper

instructions

Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
Season the steak tips evenly with Cajun seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 3–4 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.
In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
Gradually add the Parmesan cheese (and mozzarella if using), stirring until melted and smooth.
Add a splash of reserved pasta water if needed to loosen the sauce.
Stir in the cooked rigatoni until evenly coated.
Add the steak tips back to the skillet and gently toss to combine and warm through.
Serve immediately with optional garnishes.

Recipe Info

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 4
Cuisine: American / Cajun-inspired
Course: Main

How to store

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce.
Freezing is not recommended, as the cream sauce may separate.

what not to do

Do not overcook the steak, or it will become tough.
Don’t boil the cream—keep the heat gentle to avoid curdling.
Avoid overcooking the pasta past al dente.
Don’t skip reserving pasta water; it helps adjust sauce texture.

Tips & Variations

Reduce Cajun seasoning for a milder dish.
Add sautéed bell peppers or mushrooms for extra texture.
Swap steak for chicken or shrimp if preferred.
Use half-and-half instead of heavy cream for a lighter sauce.
Finish with a squeeze of lemon for brightness.

Approximate Nutrition (per serving)

Calories: ~750 kcal
Protein: ~40 g
Fat: ~45 g
Carbohydrates: ~60 g
Fiber: ~4 g
Sugar: ~3 g

Creamy rigatoni pasta coated in Parmesan sauce with Cajun-seasoned steak tips

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Anderson Jorge