Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips

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There’s something irresistible about creamy pasta paired with perfectly seared, spice-crusted steak tips. This Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips is a full-bodied, indulgent dish that blends Southern-style seasoning with classic Italian comfort. Thick, tube-shaped rigatoni holds onto the rich, velvety garlic parmesan sauce in every bite, while the juicy Cajun steak tips bring a bold and smoky depth that balances the creaminess beautifully.

Whether you’re planning a cozy date night, craving a comforting weekend dinner, or trying to impress guests, this dish delivers restaurant-level flavor without the need for reservations. The contrast of buttery, cheesy pasta and spicy charred beef creates a forkful worth savoring every single time. From its rich aroma to its luxurious texture, this recipe turns a simple meal into an experience.

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

• Perfect balance of creamy and spicy: The garlic parmesan sauce coats each rigatoni tube with richness, while the Cajun seasoning on the steak cuts through with heat and flavor.
• Impressive yet easy: Looks like it came out of a fancy kitchen, but it’s surprisingly easy to pull off in under an hour.
• Great for any occasion: Whether it’s date night, Sunday dinner, or a celebratory meal, this dish satisfies every time.
• Customizable: Switch up the pasta, adjust the heat level of the steak, or add sautéed mushrooms or spinach for a twist.
• Comfort food elevated: It’s mac and cheese’s grown-up cousin—elegant, satisfying, and deeply flavorful.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

Before diving into this creamy-spicy delight, let’s make sure your kitchen is ready for action. The beauty of this dish lies in its contrast between silky pasta and seared meat, and that means the right tools make a big difference.

• Large Cast Iron Skillet or Grill Pan: Crucial for getting that perfect sear on the Cajun steak tips. Cast iron holds heat evenly and delivers that signature crust.
• Deep Saucepan or Sauté Pan: You’ll need a heavy-bottomed pan to prepare the garlic butter parmesan cream sauce. It helps prevent scorching and keeps the sauce silky smooth.
• Large Pot for Pasta: A big pot allows the rigatoni to boil freely without sticking, which is important for even cooking.
• Tongs: Great for flipping steak tips cleanly without piercing them and losing juices.
• Whisk: Essential for emulsifying the cream sauce and making it velvety and lump-free.
• Colander: For draining the pasta just before it’s added to the sauce.
• Instant-Read Meat Thermometer (Optional): Helps ensure the steak tips reach your preferred level of doneness.

Having these on hand helps keep the flow smooth and the results consistent, whether you’re a seasoned cook or just starting out.

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Preparation Tips

• Let Your Steak Rest at Room Temperature: Take the steak tips out of the fridge at least 20–30 minutes before cooking. This ensures a more even sear and better texture.
• Salt the Pasta Water Generously: The water should taste like the sea. It’s your only chance to season the pasta itself.
• Don’t Overcook the Rigatoni: Aim for al dente—firm to the bite—since it will finish cooking slightly in the sauce.
• Use Fresh Garlic & Real Parmesan: Skip the pre-minced garlic and bagged cheese. Fresh cloves and a block of Parmigiano-Reggiano make the sauce sing.
• Deglaze the Steak Pan: After searing the steak, consider using a splash of broth or wine to scrape up the browned bits. Add that to the sauce for bonus flavor.
• Reserve Pasta Water: Save ½ cup of the pasta cooking water before draining. It helps loosen and enrich the sauce if needed.

With these tips and tools, your cooking experience will be smoother, and your final dish will hit all the right notes.

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

Here’s everything you’ll need to bring this creamy, spicy masterpiece to life. The ingredients are straightforward, but the flavors are anything but.

For the Cajun Steak Tips

• 1½ lbs sirloin or tenderloin steak tips, cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning (store-bought or homemade)
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon butter (for searing)

For the Rigatoni & Garlic Butter Parmesan Cream Sauce

• 12 oz rigatoni pasta
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups heavy cream
• 1 cup whole milk
• 1 cup freshly grated Parmesan cheese
• ½ cup grated mozzarella (optional, for extra creaminess)
• ¼ teaspoon black pepper
• Salt, to taste
• ¼ teaspoon crushed red pepper flakes (optional, for mild heat)
• Chopped parsley, for garnish
• Reserved pasta water, as needed (up to ½ cup)

Everything in this list plays a role—from the spice blend that crusts the steak to the freshly grated cheeses that give the sauce its melt-in-your-mouth richness.

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Step 1: Marinate the Steak Tips

In a large bowl, toss the steak tips with olive oil, Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Make sure each piece is well coated. Let the steak sit at room temperature for about 20–30 minutes while you prep the other ingredients. This short marinade gives the meat time to absorb the bold flavors.

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Step 2: Cook the Rigatoni

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Before draining, reserve ½ cup of the pasta water, then set the pasta aside.

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Step 3: Sear the Cajun Steak Tips

Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of butter. Once it begins to sizzle, add the steak tips in a single layer—don’t overcrowd the pan. Sear for 2–3 minutes on each side until a dark, flavorful crust forms and the interior is cooked to your liking (medium-rare is 130–135°F). Remove the steak from the skillet and set aside to rest.

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Step 4: Make the Garlic Butter Parmesan Cream Sauce

In a separate deep skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Whisk in the flour and cook for 1 more minute to form a roux.

Slowly pour in the heavy cream and milk, whisking constantly to avoid lumps. Let the mixture simmer gently until it thickens slightly (about 4–5 minutes).

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Step 5: Add the Cheese & Seasoning

Reduce heat to low. Stir in the grated Parmesan and mozzarella, allowing them to melt into the sauce. Add black pepper, a pinch of salt (to taste), and crushed red pepper flakes if using. Stir until smooth and creamy.

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Step 6: Combine Pasta with the Sauce

Add the cooked rigatoni into the sauce, tossing to coat every piece thoroughly. If the sauce feels too thick, add a splash or two of the reserved pasta water to loosen it to your desired consistency.

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Step 7: Plate and Garnish

Spoon the creamy rigatoni into a serving bowl or plate. Arrange the seared Cajun steak tips around or over the pasta. Garnish with freshly chopped parsley and a final dusting of Parmesan, if desired. Serve immediately.

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Notes

• Use high-quality cheese: Freshly grated Parmesan—not the pre-shredded kind—melts more smoothly and adds a deeper, nuttier flavor to the sauce.
• Resting the steak is key: After searing, allow the steak tips to rest for 5–10 minutes before serving. This helps redistribute the juices, keeping the meat tender and moist.
• Adjust spice levels: Cajun seasoning can range in heat. Taste your blend and adjust accordingly, especially if you’re cooking for spice-sensitive guests.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan: Crowding the steak tips while searing traps steam, preventing that desirable char. Sear in batches if necessary.
• Skipping the roux step: The flour and butter base thickens the cream sauce. If you skip this, the sauce might turn out too runny.
• Adding cheese too quickly: Stir cheeses in gradually over low heat to prevent clumping or breaking.
• Overcooking the pasta: Remember, the pasta will continue to cook slightly when tossed with the hot sauce—pull it from the water at a true al dente stage.
• Using cold steak: Cold meat straight from the fridge can sear unevenly and cook less consistently. Bring it to room temp first.
• Not seasoning enough: Taste as you go. Cream sauces and pasta soak up a lot of flavor, so be sure to adjust salt and seasoning at each step.
• Letting the sauce boil: Once dairy is added, keep the heat at a gentle simmer. Boiling can cause the cream to separate.
• Forgetting pasta water: That starchy water is liquid gold—it can rescue a sauce that’s too thick and enhance the overall texture.

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

The richness of the creamy pasta and bold Cajun steak calls for sides that balance, lighten, or complement the meal. Whether you’re creating a full dinner spread or just looking for the perfect pairing, these options will round out your plate beautifully.

8 Recommendations

1. Garlic Bread or Herb Focaccia

A crispy, buttery side that’s perfect for mopping up leftover sauce. Try it with a sprinkle of sea salt and rosemary.

2. Arugula Salad with Lemon Vinaigrette

The peppery bite of arugula and brightness of citrus cut through the richness of the pasta and steak.

3. Sautéed Green Beans with Almonds

Light and crunchy, these add texture and color to your plate without overpowering the main dish.

4. Roasted Asparagus with Parmesan

Simple but elegant, asparagus roasted with a bit of olive oil and parmesan brings a slightly earthy balance.

5. Caprese Salad with Balsamic Glaze

Fresh mozzarella, tomatoes, and basil offer a refreshing, cool contrast to the warm, creamy pasta.

6. Crispy Brussels Sprouts

Roasted until caramelized, they add a touch of bitterness and crunch that balances out the cream sauce.

7. Creamy Polenta (as an alternative base)

Swap pasta for polenta for a Southern-style twist that still pairs well with Cajun steak.

8. Chilled Sparkling Water with Citrus or a Light Red Wine

Serve with a glass of sparkling water and lemon—or a fruity Pinot Noir—to keep the palate refreshed between bites.

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Storage Instructions

Got leftovers? You’re in luck—this dish reheats beautifully if stored properly. Here’s how to keep everything tasting fresh:

• Refrigerator: Store the rigatoni and steak tips separately in airtight containers. They’ll keep well for up to 3–4 days.
• Freezer: While the steak tips can freeze decently, the cream sauce may separate when thawed. If you must freeze, store the pasta and sauce in a freezer-safe container for up to 1 month, but expect some textural changes.
• Reheating: Gently reheat the pasta in a pan over low heat with a splash of milk or reserved pasta water to loosen the sauce. For steak tips, reheat in a skillet over medium heat just until warmed—avoid overcooking.

Pro Tip: Avoid microwaving the steak directly if you want to keep it tender. Use a skillet for better results.

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Estimated Nutrition (Per Serving – based on 4 servings total)

Note: Values are estimated and may vary depending on exact ingredients and portion size.

• Calories: 840
• Protein: 39g
• Carbohydrates: 58g
• Fat: 50g
• Saturated Fat: 26g
• Unsaturated Fat: 19g
• Trans Fat: 0.5g
• Cholesterol: 160mg
• Fiber: 3g
• Sugar: 4g
• Sodium: 760mg
• Serving Size: Approx. 1¼ cups pasta with 4–5 oz steak
• Category: Dinner / Main Dish
• Diet: High-Protein, Comfort Food

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Frequently Asked Questions

1. Can I use a different cut of beef for the steak tips?

Absolutely. Sirloin is ideal for its tenderness and flavor, but you can also use ribeye, flat iron, or even filet mignon if you’re feeling fancy. Just be sure to cut into bite-sized, even pieces for consistent cooking.

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2. Is there a way to make this dish less spicy?

Yes! Reduce or omit the crushed red pepper flakes and opt for a mild Cajun seasoning, or make your own with less cayenne. You’ll still get all the flavor with none of the heat.

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3. Can I substitute rigatoni with another pasta?

Definitely. Penne, ziti, or even fettuccine will work well. Just stick with a pasta that holds onto creamy sauces—tubular or ridged varieties are best.

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4. What’s the best way to reheat the pasta without drying it out?

Reheat on the stovetop with a splash of milk or reserved pasta water to loosen the sauce. Avoid the microwave, which can make the cream sauce separate.

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5. Can I make this dish ahead of time?

Yes, you can prep most components ahead. Cook the pasta and steak tips, store them separately, and make the sauce fresh before serving for best results.

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6. Is this recipe gluten-free?

Not as written, but it can be adapted! Use gluten-free rigatoni and substitute the all-purpose flour with a gluten-free blend or cornstarch for thickening the sauce.

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7. Can I add vegetables to the sauce?

Absolutely. Sautéed spinach, mushrooms, sun-dried tomatoes, or even roasted bell peppers would make excellent additions to the sauce and add extra nutrition.

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8. How do I make a homemade Cajun seasoning blend?

Mix together: 1 tsp paprika, ½ tsp each of garlic powder, onion powder, oregano, thyme, and black pepper, plus ¼ tsp cayenne pepper. Adjust to taste and scale up as needed.

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Conclusion

Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips is everything comfort food should be—bold, creamy, and deeply satisfying. With its velvety sauce and smoky, spiced steak, it’s a crowd-pleasing dish that works just as well for a romantic night in as it does for a weekend feast. By following the steps and avoiding a few common pitfalls, you’ll end up with a plate that feels gourmet but is totally achievable at home.

Whether you’re a pasta enthusiast, a steak lover, or someone looking for the next unforgettable dinner idea—this one checks all the boxes.

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