Juicy, blackened steak served over a bed of tender fettuccine drenched in a velvety Cajun Alfredo sauce—this dish is the definition of weeknight indulgence. The smoky heat from Cajun seasoning perfectly balances the richness of the creamy sauce, creating a restaurant-quality meal that can be made right in your kitchen.

Each bite delivers the savory punch of seared steak and the comfort of a luscious, buttery Alfredo, heightened with garlic and parmesan. It’s bold, comforting, and perfect for a cozy dinner or to impress at a dinner party.

Ingredients for this Creamy Cajun Steak Alfredo Recipe

2 ribeye or sirloin steaks (about 1 lb total)
2 tablespoons Cajun seasoning
2 tablespoons olive oil
Salt and freshly cracked black pepper, to taste
12 oz fettuccine pasta
3 tablespoons butter
4 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup grated parmesan cheese
1/2 teaspoon smoked paprika (optional)
Fresh parsley, chopped (for garnish)

Step 1: Prepare the Steak

Pat the steaks dry with a paper towel. Rub both sides with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for about 4–5 minutes per side for medium-rare, or cook to your desired doneness. Transfer to a plate, tent with foil, and rest.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Step 3: Make the Cajun Alfredo Sauce

In the same skillet used for the steak, reduce the heat to medium. Melt butter and sauté the minced garlic for 30 seconds until fragrant. Stir in heavy cream, bringing it to a gentle simmer. Add parmesan cheese and smoked paprika. Stir until the sauce is smooth and thickened slightly, about 3 minutes.

Step 4: Combine Pasta and Sauce

Add the drained pasta to the skillet, tossing to coat in the Alfredo sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen.

Step 5: Serve

Slice the rested steak into strips. Plate the creamy pasta, top with steak slices, and garnish with chopped parsley and extra black pepper. Serve hot.

Frequently Asked Questions

Can I use a different cut of steak?

Absolutely. Ribeye and sirloin are ideal, but New York strip or filet mignon also work well.

Is there a substitute for heavy cream?

You can use half-and-half or a mix of milk and cream cheese, but the sauce may be thinner.

Can I make it less spicy?

Yes, reduce the amount of Cajun seasoning or use a mild blend.

What type of pasta can I use instead of fettuccine?

Linguine, spaghetti, or penne are great alternatives that hold the sauce nicely.

Can I add vegetables?

Definitely! Sautéed bell peppers, spinach, or mushrooms pair wonderfully with the sauce.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let it rest before slicing.