One-Pan Cajun Steak Pasta

This hearty Cajun honey butter steak pasta combines juicy steak strips and pasta in a single pan for a decadent weeknight dinner that will satisfy the whole family. The creamy honey butter sauce with Cajun spices creates a perfect balance of sweet, savory, and spicy flavors that cling to each bite of pasta and tender steak.

I first created this recipe when trying to impress my husband on date night without spending hours in the kitchen. Now it's our go to comfort meal whenever we need something special but don't want to make a reservation.

Ingredients

• Sirloin steak: this tender cut cooks quickly and remains juicy. Look for well marbled pieces for best flavor
• Cajun seasoning: the heart of this dish providing smoky paprika and herb notes. Choose one without too much salt so you can control seasoning
• Heavy cream: creates the luxurious sauce base. Full fat works best for preventing curdling
• Honey: balances the spicy Cajun elements with natural sweetness. Local raw honey adds depth
• Butter: enriches the sauce with silky texture. Use unsalted to control salt levels
• Penne pasta: the tubular shape catches sauce inside and out. Choose a brand with ridges for maximum sauce cling
• Chicken broth: adds savory depth to the pasta while it cooks. Use low sodium for better control
• Onion and garlic: aromatics that build the foundation of flavor. Fresh garlic is non negotiable here

Step-by-Step Instructions

Prep and Season Steak:

Pat the steak strips completely dry with paper towels this ensures proper browning. Season generously with Cajun spice blend plus additional salt and pepper. Allow meat to come to room temperature for about 15 minutes while preparing other ingredients.

Sear the Steak:

Heat a large deep skillet over medium high heat until almost smoking. Add olive oil and carefully place steak strips in a single layer working in batches if needed. Let them sear undisturbed for 2 minutes then flip and cook 1 more minute. You want caramelization without overcooking. Remove to a plate and cover loosely with foil.

Build the Flavor Base:

Reduce heat to medium and add sliced onions to the same pan. Cook until softened and starting to caramelize around the edges about 4 minutes. Add minced garlic and cook just until fragrant about 30 seconds being careful not to burn it.

Create the Sauce:

Pour chicken broth into the pan and use a wooden spoon to scrape up all the flavorful browned bits from the bottom. This deglazing step is crucial for depth of flavor. Add heavy cream honey melted butter paprika and red pepper flakes if using. Stir well to combine.

Cook Pasta in the Sauce:

Add dry pasta directly to the sauce mixture. Bring everything to a gentle simmer then cover and reduce heat to medium low. Cook for 12 to 15 minutes stirring occasionally to prevent sticking until pasta is al dente and sauce has thickened. Add a splash more broth if needed.

Reunite Steak with Pasta:

Return the seared steak strips and any accumulated juices to the pan. Gently fold everything together allowing the steak to warm through without overcooking about 2 to 3 minutes. Taste and adjust seasoning if needed.

Finish and Serve:

Remove from heat and let stand for 2 minutes to allow sauce to thicken slightly. Garnish generously with fresh chopped parsley and grated Parmesan if desired.

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The Cajun seasoning is truly the magical element in this dish. My grandmother grew up in Louisiana and always said a good Cajun blend should have layers of flavor not just heat. When I make this for my family I watch as everyone gets quiet at the table a sure sign that the food is hitting all the right notes.

Perfectly Cooked Steak Tips

The key to juicy steak in this recipe is avoiding overcooking. Since the steak will return to the hot pan later sear it just until medium rare initially. It will continue cooking when returned to the sauce. Let the steak rest after searing to retain its juices. For extra tenderness consider marinating your steak strips in a tablespoon of balsamic vinegar for 20 minutes before cooking.

Sauce Variations

While the honey butter sauce is already divine there are several ways to customize it. For a tangier version add 2 tablespoons of Dijon mustard. If you love garlic increase to 6 cloves for more punch. Creating a smokier profile is simple with 1 teaspoon of smoked paprika in place of regular. For a luxurious twist stir in 2 ounces of cream cheese at the end for an even more velvety texture.

Make It Ahead

This pasta reheats beautifully making it ideal for meal prep. Store in airtight containers in the refrigerator for up to 3 days. When reheating add a splash of cream or milk to refresh the sauce which will thicken when chilled. For best results warm gently on the stovetop rather than microwave. The flavors actually develop overnight making day two possibly even more delicious than the first serving.

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Recipe FAQs

→ Can I use a different cut of steak?

Absolutely! While sirloin works beautifully for its tenderness and flavor, you can substitute ribeye, flank steak (sliced against the grain), or even strip steak. For a budget-friendly option, chuck steak works well too if cut thinly and not overcooked.

→ How spicy is this dish?

The spice level is moderate with just the Cajun seasoning. For a milder version, reduce the Cajun seasoning and omit the red pepper flakes. To increase heat, add more red pepper flakes or a dash of hot sauce to the finished dish.

→ Can I make this dish ahead of time?

This dish is best enjoyed fresh, as the pasta may absorb too much sauce when stored. If needed, prepare the components separately—cook the steak and make the sauce, but prepare the pasta fresh before serving. Reheat the sauce, add the pasta to warm through, then add the steak last to prevent overcooking.

→ What pasta shapes work best?

Medium shapes with ridges or curves work best as they trap the creamy sauce. Beyond penne and rotini, try farfalle (bow ties), fusilli, or cavatappi. Avoid long pasta like spaghetti or fettuccine, as they're more difficult to cook evenly using the one-pan method.

→ Can I make this dish dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk and use dairy-free butter. The coconut flavor complements the Cajun and honey elements nicely. For a lighter version, half-and-half or whole milk can replace some of the heavy cream, though the sauce won't be quite as rich.

→ What side dishes pair well with this pasta?

A simple green salad with vinaigrette provides a refreshing contrast to the rich pasta. Garlic bread or crusty French bread is perfect for soaking up extra sauce. For vegetables, consider roasted asparagus, steamed broccoli, or a simple tomato-cucumber salad to balance the meal.