Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

The smoky heat of Cajun-seasoned steak combined with creamy, cheesy rigatoni creates a dinner that feels indulgent but comes together in about 35 minutes. This high protein cajun steak cheesy rigatoni balances rich Parmesan sauce with bold spices, making it an ideal choice when you want something satisfying that doesn’t require complicated steps or hard-to-find ingredients.

Perfect for weeknight dinners when you need protein-packed comfort food, this recipe uses simple techniques to build layers of flavor. The steak tips sear quickly while the pasta cooks, and everything comes together in one skillet for a complete meal with minimal cleanup.

Why You’ll Love This Cajun Steak Cheesy Rigatoni

The Cajun seasoning adds warmth and complexity without overwhelming the dish, while the creamy Parmesan sauce balances the spice beautifully. Rigatoni’s ridges and hollow centers catch the sauce perfectly, ensuring every bite delivers both tender steak and rich, cheesy coating.

This dinner comes together fast enough for busy weeknights but feels special enough for weekend gatherings. The high protein content from both the steak and cheese makes it genuinely filling, so you won’t find yourself hungry an hour later. Using one skillet for the entire dish means you’re not juggling multiple pans or facing a mountain of dishes afterward.

You can easily adjust the spice level to suit your household, making this family-friendly or turning up the heat for those who prefer bolder flavors. The sauce is naturally creamy from the heavy cream and Parmesan, so there’s no need for processed cheese products or complicated roux-making. Leftovers reheat exceptionally well, making this an excellent candidate for meal prep.

Ingredients for Cajun Steak Cheesy Rigatoni

I use sirloin steak tips for this recipe because they’re tender, flavorful, and priced reasonably. The bite-sized pieces sear quickly and stay juicy when you don’t overcook them during that initial browning step.

• 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
• 10 oz rigatoni pasta
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1 tbsp Cajun seasoning (plus more to taste)
• 2 garlic cloves, minced
• 2 tbsp butter, divided
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1/2 cup shredded mozzarella or Fontina cheese (optional)

Rigatoni works best here because its shape holds onto the sauce, though penne or fusilli make fine substitutes if that’s what you have on hand. I always grate Parmesan fresh from a block rather than using pre-shredded varieties since freshly grated melts smoother and creates a silkier sauce without any anti-caking agents interfering.

For the Cajun seasoning, use your favorite store-bought blend or make your own with paprika, cayenne, garlic powder, onion powder, thyme, and oregano. Different brands vary in heat level, so taste as you go. The optional mozzarella or Fontina adds extra creaminess and stretch to the sauce, though the dish is perfectly delicious without it. Heavy cream is essential here for the right consistency, so avoid substituting with milk or half-and-half if you want that luxurious texture.

How to Make High Protein Cajun Steak Cheesy Rigatoni

Start by getting your pasta water boiling since that takes the longest. Season the steak tips generously with Cajun seasoning on all sides, making sure each piece gets good coverage for maximum flavor.

Sear the Steak

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter melts and the pan is hot. Add the seasoned steak tips in a single layer without crowding. If your skillet isn’t large enough, work in batches to ensure proper browning rather than steaming. Sear the steak for about 5-7 minutes total, turning occasionally to brown all sides. The goal is a nice crust with a medium interior, keeping in mind the steak will continue cooking slightly from residual heat. Transfer the seared steak to a plate and set aside.

Cook the Pasta

While the steak sears, add your rigatoni to the boiling salted water and cook according to package directions until al dente. Before draining, scoop out 1/2 cup of the starchy pasta water and reserve it. This pasta water becomes your secret weapon for adjusting sauce consistency later.

Build the Cheese Sauce

Using the same skillet where you cooked the steak, add the remaining tablespoon of butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. The heat should be moderate so the cream doesn’t break or curdle.

Gradually stir in the Parmesan cheese, allowing it to melt completely before adding more. This prevents clumping and ensures a smooth sauce. If you’re using mozzarella or Fontina, add it now and stir until melted. Taste the sauce and season with salt, pepper, and an additional pinch of Cajun seasoning if you want more heat. The sauce should coat the back of a spoon nicely.

Combine and Serve

Add the drained rigatoni directly to the cheese sauce and toss thoroughly to coat every piece. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your preferred consistency. The starch in the pasta water helps the sauce cling better to the rigatoni. Gently fold the rested steak tips and any accumulated juices back into the pasta just before serving, tossing everything together until the steak is heated through.

Plate immediately while everything is hot and garnish with extra grated Parmesan and freshly cracked black pepper. The sauce will thicken as it sits, so serve this one right away for the best texture.

What to Serve with Cajun Steak Cheesy Rigatoni

Since this pasta is rich and creamy, lighter sides help balance the meal nicely.

Arugula Salad: Peppery arugula with a simple lemon vinaigrette cuts through the richness of the cheese sauce beautifully. Toss with shaved Parmesan, cherry tomatoes, and a drizzle of olive oil for a fresh contrast.

Garlic Bread: Crusty bread brushed with garlic butter makes an excellent vehicle for soaking up any extra sauce left on the plate. Toast it until golden and serve warm alongside the pasta.

Roasted Broccoli: Broccoli florets roasted at 425°F with olive oil, salt, and a squeeze of lemon add a nutritious element without competing with the main dish’s bold flavors.

Caesar Salad: A classic Caesar with crisp romaine and crunchy croutons provides cool, tangy relief from the warm, spicy pasta. The creamy dressing actually complements the cheese sauce nicely.

Sautéed Green Beans: Quickly sautéed green beans with garlic and a touch of lemon zest offer a crisp, bright side that takes just minutes to prepare.

Grilled Asparagus: Asparagus spears grilled or roasted until tender with slight char marks bring a smoky element that pairs well with the Cajun spices in the steak.

Pro Tips & Variations

Use a Heavy Skillet: Cast iron or a heavy-bottomed stainless steel pan holds heat better and creates superior browning on the steak. The fond left behind becomes the flavor base for your sauce.

Don’t Overcook the Steak: Remove the steak tips when they’re slightly underdone since they’ll continue cooking from residual heat while they rest. Overcooked steak becomes tough and chewy, especially when you add it back to the warm pasta.

Room Temperature Steak: Let your steak sit at room temperature for 15-20 minutes before cooking. Cold steak hitting a hot pan won’t sear as effectively and can cook unevenly.

Control the Spice: Start with the tablespoon of Cajun seasoning called for in the recipe, then taste before adding more. Different brands vary widely in heat level, and you can always add more but can’t take it away.

Chicken Swap: Substitute boneless, skinless chicken breast or thighs cut into bite-sized pieces for the steak. Chicken cooks a bit faster, so adjust your timing accordingly.

Shrimp Version: Jumbo shrimp work beautifully in place of steak. Season with Cajun spices and sear for 2-3 minutes per side until pink and opaque.

Add Vegetables: Stir in sautéed spinach, roasted red peppers, or steamed broccoli florets at the end for added nutrition and color without much extra effort.

Make it Lighter: Use half-and-half instead of heavy cream for a slightly lighter sauce, though it won’t be quite as rich. You can also reduce the cheese slightly if desired.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits, which is completely normal.

For the best results when reheating, add the pasta to a skillet over medium heat with a splash of heavy cream, milk, or even just water to loosen the sauce. Stir gently until heated through, which usually takes about 5-7 minutes. This method keeps the steak from overcooking and maintains the creamy texture of the sauce.

Microwave reheating works if you’re short on time, but use 50% power and stir every minute to ensure even heating. Add a tablespoon of liquid to prevent the pasta from drying out. The steak may become slightly firmer when microwaved, so the stovetop method is preferable when possible.

Freezing isn’t recommended for this dish since cream-based sauces can separate when thawed, and the pasta texture suffers. The steak can also become tough after freezing and reheating.

Common Questions

Can I make this ahead of time? You can prep components separately. Cook and season the steak, make the sauce, and cook the pasta, then store each in separate containers. Combine and reheat everything together when ready to serve, adding a bit of cream to refresh the sauce.

What if I don’t have Cajun seasoning? Make your own blend with 2 teaspoons paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, salt, and black pepper. Adjust the cayenne based on your heat preference.

Can I use a different pasta shape? Absolutely. Penne, fusilli, or shells all work well since they catch the sauce nicely. Avoid very delicate shapes like angel hair, which don’t stand up well to the thick, creamy sauce.

Is there a way to make this less spicy? Reduce the Cajun seasoning to 1-2 teaspoons or use a mild blend. You can also add an extra splash of cream to mellow the heat without losing the flavor profile entirely.

How do I keep the sauce from getting too thick? The pasta water you reserved is key here. Add it gradually while tossing the pasta in the sauce until you reach your desired consistency. The starch helps the sauce cling without making it gloppy.

This high protein cajun steak cheesy rigatoni delivers restaurant-quality flavor with straightforward home cooking techniques. The combination of tender, spiced steak and rich Parmesan sauce over perfectly cooked rigatoni creates a satisfying dinner that works any night of the week. The one-skillet method keeps cleanup simple while the bold flavors keep everyone coming back for seconds.