Name: Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American Fusion
Ingredients: 1 pound rigatoni; 1 pound sirloin steak, cubed; 1 tablespoon Cajun seasoning; 1 teaspoon salt; ½ teaspoon black pepper; 3 tablespoons unsalted butter, divided; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley (optional)

If there’s one dish I come back to over and over again, it’s this: Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips. It’s the kind of dinner that feels like something you’d order at a high-end restaurant, yet it’s incredibly easy to make at home. Creamy, cheesy rigatoni paired with juicy, well-seasoned steak bites—it’s indulgent, comforting, and packs a bold flavor punch.

I first made this meal on a random Tuesday, needing something satisfying but not overly complicated. The magic happened when I tossed tender rigatoni into a silky garlic butter parmesan cream sauce—rich, savory, and impossibly smooth. Then came the steak tips, sizzling with Cajun seasoning, seared to caramelized perfection. The combo? Instant hit. It’s now one of my go-to dinners when I want something hearty, luxurious, and wildly flavorful.

Why You’ll Love This Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips

This dish brings everything you want to the table: creamy, cheesy pasta, succulent bites of steak, and that Cajun spice that gives it a little kick without overwhelming the creaminess. It’s a perfect weeknight meal when you need comfort food fast, but it’s also impressive enough for a date night or when you’re entertaining friends. The best part? It only takes about 30 minutes from start to finish.

What Cut of Steak Works Best for Cajun Steak Tips?

When it comes to the steak tips, you want a cut that stays juicy and tender with a quick sear. I typically go for sirloin—it’s flavorful, affordable, and easy to cube. But if you want to go all out, ribeye or filet mignon takes this dish to a luxurious level. These cuts have great marbling, which means they stay tender and rich even when cooked quickly. Avoid overly lean cuts like round steak—they can turn chewy fast.

If you’re cooking for a crowd or prefer bite-sized portions, cut your steak into 1- to 1.5-inch chunks. This size cooks quickly but still gives you that caramelized sear outside while staying juicy inside.

Options for Substitutions

While the original recipe shines as is, there’s plenty of flexibility:

Pasta: Swap rigatoni for penne, fusilli, or even fettuccine. Just aim for a shape that holds sauce well.
Cream Sauce: Don’t have heavy cream? A mix of whole milk and a bit of cream cheese can give a similar richness.
Cheese: Parmesan adds that salty umami punch, but Asiago or Pecorino Romano work just as well.
Garlic: Fresh garlic is best, but if you’re in a pinch, garlic powder can fill in—just reduce the amount.
Cajun Seasoning: No Cajun blend? Make your own with paprika, garlic powder, onion powder, cayenne, and thyme.
Butter: Use ghee or olive oil if you’re avoiding dairy butter—but keep in mind it will slightly change the flavor.

Whether you’re working with pantry staples or customizing for dietary needs, this recipe adapts without losing its soul.

Ingredients for Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips

Rigatoni: This tubular pasta is perfect for catching all that creamy, cheesy sauce inside and out. Its ridges help the sauce cling to every bite.
Sirloin Steak (or Ribeye/Filet Mignon): The star of the plate—tender, juicy, and packed with flavor. It’s ideal for quick searing and holds up beautifully against the creamy pasta.
Garlic: Fresh minced garlic brings a bold, aromatic foundation to the sauce, balancing the richness with a savory kick.
Butter: Used both for searing the steak and as the base of the cream sauce. It adds that deep, comforting flavor and silkiness.
Heavy Cream: This is what gives the sauce its luscious, velvety texture. It makes every bite rich without being overly heavy.
Parmesan Cheese: Adds sharpness and saltiness to the sauce, and helps thicken it to a perfect creamy consistency.
Cajun Seasoning: Brings the heat and depth to the steak tips. The smoky spice cuts through the creaminess of the pasta for a balanced flavor.
Salt & Black Pepper: Essential for enhancing and rounding out all the flavors in both the sauce and the steak.
Fresh Parsley (optional): For a bit of color and brightness to finish the dish. It’s the little touch that makes it look and taste restaurant-worthy.

Step 1: Prep the Steak

Start by cutting your steak into 1 to 1.5-inch cubes. Pat them dry with a paper towel—this helps them sear better. Toss the steak tips with Cajun seasoning, salt, and pepper. Let them sit while you work on the pasta and sauce to allow the flavors to soak in.

Step 2: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following the package directions. Reserve about ½ cup of pasta water before draining—it can help loosen the sauce later if needed.

Step 3: Sear the Cajun Steak Tips

Heat a large skillet over medium-high heat. Add a tablespoon of butter (or oil) and sear the steak tips in a single layer. Let them sit undisturbed for 1-2 minutes to get a good crust, then flip and cook another 1-2 minutes. Don’t overcook; you want a medium-rare to medium center. Remove the steak from the pan and set aside, covered loosely with foil.

Step 4: Make the Garlic Butter Parmesan Cream Sauce

In the same skillet (don’t wipe it clean—you want those steak drippings!), lower the heat to medium. Add 2 tablespoons of butter and the minced garlic. Sauté until fragrant, about 30 seconds. Pour in the heavy cream and stir, scraping up the flavorful bits on the bottom of the pan.

Step 5: Add Parmesan and Combine

Once the cream is simmering, stir in the grated Parmesan cheese. Let it melt and thicken the sauce, stirring frequently. Add the drained rigatoni and gently fold it into the sauce, making sure every piece is coated. If it’s too thick, add a splash of the reserved pasta water.

Step 6: Plate and Serve

Transfer the creamy rigatoni to a plate and top with the seared Cajun steak tips. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if you’d like. Serve hot and enjoy the dreamy combo of rich, cheesy pasta with spicy, juicy steak.

How Long to Cook Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips

This dish comes together surprisingly fast—perfect for a weeknight dinner or when you’re craving something indulgent without the wait.

Rigatoni: Boil for about 10–12 minutes, or until al dente.
Steak Tips: Sear for about 4–6 minutes total, depending on your desired doneness and steak thickness.
Sauce: Takes about 5–7 minutes to build and finish.

Total cooking time is roughly 25–30 minutes, especially if you multitask by cooking the pasta while searing the steak.

Tips for Perfect Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips

Pat Your Steak Dry: This step is key to getting a good crust on the steak tips—don’t skip it!
Don’t Overcrowd the Pan: Cook the steak in batches if needed. Overcrowding leads to steaming, not searing.
Use Fresh Parmesan: Pre-shredded cheese can clump. Grating it fresh ensures a smoother, creamier sauce.
Save That Pasta Water: A splash of starchy water can help loosen the sauce if it thickens too much.
Taste as You Go: Between the Parmesan and Cajun seasoning, the salt level can climb fast—adjust gradually.
Rest the Steak: Let the steak tips sit for a few minutes before serving. This keeps them juicy.
Serve Immediately: The sauce thickens as it sits, so serve this dish hot and fresh for best texture.

Watch Out for These Mistakes While Cooking

Even a simple dish like this one can go sideways with a few missteps—here’s what to avoid:

Overcooking the Steak: Cajun seasoning can burn quickly, and steak dries out fast. Medium-rare to medium is your sweet spot.
Boiling the Cream: A gentle simmer is enough. High heat can cause the sauce to separate or curdle.
Using Cold Cheese: Add Parmesan at room temperature so it melts smoothly into the sauce.
Skipping the Pasta Water: This little step can rescue a sauce that’s too thick—don’t forget to reserve some before draining.
Not Tasting the Cajun Seasoning: Some blends are spicier or saltier than others. Start with less and add to taste.
Rushing the Garlic: Burnt garlic turns bitter. Sauté just until fragrant—about 30 seconds is enough.
Letting the Pasta Sit Too Long: Pasta soaks up sauce as it sits. Serve immediately for the creamiest result.

What to Serve With Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips?

Garlic Bread

A crispy slice of garlic bread is perfect for soaking up every bit of that rich sauce.

Caesar Salad

The crunchy romaine, creamy dressing, and Parmesan shavings balance the richness of the pasta.

Grilled Asparagus

Lightly charred asparagus adds freshness and a pop of green to your plate.

Roasted Broccoli

Simple but satisfying, the roasted edges give a nice contrast to the creamy rigatoni.

Caprese Salad

Fresh tomatoes, mozzarella, basil, and a drizzle of balsamic glaze pair beautifully with the Cajun-spiced steak.

Chardonnay or Light Red Wine

A dry white wine or something like Pinot Noir cuts through the creamy sauce perfectly.

Sparkling Water with Lemon

If you’re keeping it non-alcoholic, this adds brightness and balance to a rich meal.

Parmesan Zucchini Chips

Baked or air-fried, they’re crispy, cheesy, and a fun little snack on the side.

Storage Instructions

If you’re lucky enough to have leftovers, this dish stores quite well—with a couple of tricks.

Refrigerator: Store the rigatoni and steak tips in an airtight container for up to 3 days. Keep the pasta and steak together for the best flavor, but you can also store them separately if you plan to reheat only one part.
Reheating: Add a splash of milk or cream before reheating to loosen the sauce. Microwave in 30-second intervals, stirring between rounds, or reheat gently on the stovetop over low heat.
Freezer: Not ideal. Cream sauces tend to separate once thawed. If you must freeze, do so without the sauce and make it fresh when reheating.

Estimated Nutrition

Please note: these values are approximate and may vary depending on exact ingredients and portion sizes.

Calories: 720 per serving
Protein: 34g
Carbohydrates: 55g
Fat: 42g
Saturated Fat: 20g
Cholesterol: 135mg
Sodium: 800mg
Fiber: 2g
Sugar: 3g
Trans Fat: 0.5g
Unsaturated Fat: 18g
Serving Size: About 1.5 cups
Yield: Serves 4

This is definitely a comfort food meal, but with protein-rich steak and cheese, it can hold its own as a filling and satisfying dinner.

Frequently Asked Questions

How spicy is the Cajun seasoning in this recipe?

It depends on the brand or blend. Some Cajun seasonings lean heavily into cayenne and can be pretty hot. I recommend starting with a small amount and adding more after tasting. You can always increase the heat, but it’s hard to tone it down once it’s in the pan.

Can I use a different type of pasta instead of rigatoni?

Absolutely. Penne, ziti, or even fettuccine work well. Just pick a pasta that holds onto sauce—anything with ridges or curves is a great substitute.

Is it okay to make the cream sauce ahead of time?

Cream sauces are best fresh, but you can make it an hour or so ahead and keep it warm on low. Reheating later may require a bit more cream or milk to revive the texture.

Can I cook the steak tips in advance?

You can, but they’re best served fresh. If you do cook ahead, undercook them slightly so when you reheat, they don’t become tough.

What if I don’t have heavy cream?

A combo of whole milk and cream cheese (or butter) can be used in a pinch. Just keep the heat low to prevent curdling.

Is this recipe gluten-free?

Only if you use gluten-free pasta and ensure your Cajun seasoning and Parmesan cheese are gluten-free. Always check labels to be sure.

Can I make this vegetarian?

Yes! Skip the steak and add Cajun-seasoned roasted mushrooms or tofu for a hearty vegetarian twist. The cream sauce stands strong on its own.

How do I prevent the sauce from separating?

Keep the heat low while simmering and add cheese slowly, stirring constantly. Avoid boiling, and use freshly grated cheese for the smoothest results.

Conclusion

Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips is the kind of meal that instantly satisfies. It’s rich, creamy, and packed with bold flavor from the seared Cajun steak tips. Whether you’re cooking to impress or just treating yourself to a comfort-filled dinner, this dish delivers. With simple ingredients and quick steps, it’s a recipe that brings steakhouse vibes straight to your kitchen—no reservations needed.