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Cajun Steak Fettuccine with Cheddar Alfredo
Emily

Cajun-Style Creamy Steak Fettuccine with Cheddar Alfredo Sauce

A bold and comforting pasta dish featuring tender seared steak strips tossed with Cajun spices, creamy cheddar-Parmesan Alfredo sauce, and fettuccine. Perfect for a cozy dinner with a spicy kick!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Cajun
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb steak (ribeye or sirloin), sliced into strips
  • 12 oz fettuccine pasta
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp Cajun seasoning (adjust to taste)
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 cups heavy cream
  • 1 tbsp tomato paste
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded sharp cheddar cheese
  • Salt and black pepper, to taste
  • 1/4 cup chopped fresh parsley (for garnish)
  • Red pepper flakes (optional, for extra heat)

Equipment

  • Large pot
  • Large skillet
  • Mixing spoon
  • Measuring cups and spoons
  • Colander
  • chef’s knife

Method
 

  1. Boil a large pot of salted water. Cook the fettuccine pasta according to package instructions. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add steak strips, season with Cajun seasoning, paprika, garlic powder, salt, and pepper. Sear for 4–5 minutes, then remove from skillet.
  3. In the same skillet, melt butter over medium heat. Add diced onion and sauté for 2–3 minutes. Add garlic and cook 1–2 minutes more until fragrant.
  4. Stir in tomato paste and cook for 1 minute. Pour in heavy cream, stirring constantly. Simmer 2–3 minutes until slightly thickened.
  5. Lower heat and stir in Parmesan and cheddar cheeses. Stir until melted and smooth. Adjust seasoning with salt and black pepper.
  6. Return steak to skillet and add fettuccine pasta. Toss until evenly coated in sauce.
  7. Garnish with fresh parsley and red pepper flakes if desired. Serve hot.

Notes

For a lighter version, use half-and-half instead of heavy cream. Adjust Cajun seasoning based on spice preference. You can also swap ribeye with chicken breast or shrimp for variations.