Craving something rich, creamy, and just a little bit spicy? This Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni is the perfect answer to that weeknight dinner dilemma. Juicy, seasoned beef bites sit atop a bed of creamy Cajun-spiced rigatoni, swirled in buttery garlic sauce and sprinkled with fresh herbs. It’s the kind of dish that looks like it came from a fancy bistro but takes just one pan and a little time in your own kitchen.

The marriage of smoky Cajun spices, the depth of garlic butter, and the tenderness of well-seared beef strips over al dente pasta makes every bite irresistible. Whether you’re feeding a hungry family or just want leftovers worth fighting for, this pasta dish delivers on every level.

Preparation Phase & Tools to Use

To make this dish both effortless and flawless, gather the following tools:

Cast Iron or Heavy Skillet: Crucial for searing beef perfectly, locking in flavor and creating that beautiful crust.
Large Pot: You’ll need it for boiling rigatoni until al dente – essential for holding up to the rich sauce.
Tongs: Ideal for flipping beef strips and stirring pasta gently without breaking it.
Garlic Press: If you love big garlic flavor without the chunks, this tool intensifies the aroma quickly.
Whisk: Helps emulsify butter, cream, and Cajun seasoning into a velvety sauce that hugs the pasta.

Each tool is chosen not just for convenience but because it elevates the technique behind the flavor. This recipe is all about quick timing, rich textures, and layers of spice – and having the right tools sets you up for success.

Ingredients for the Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

Rigatoni Pasta: Its tube shape holds the creamy sauce beautifully and provides a chewy texture that complements the soft beef.
Beef Sirloin or Tenderloin Chunks: These cuts offer maximum tenderness and sear well in a hot pan.
Heavy Cream: Forms the base of the rich sauce and balances the heat from Cajun spices.
Butter: The backbone of the garlic sauce, adding luscious depth and a glossy finish.
Garlic (freshly minced): Essential for that punchy aroma and flavor.
Cajun Seasoning: Brings the smoky, spicy warmth that defines the dish.
Parmesan Cheese: Adds umami and thickens the sauce slightly with a nutty touch.
Olive Oil: Used to sear the beef without burning the butter.
Parsley (fresh, chopped): Adds brightness and color to the final dish.
Salt & Black Pepper: Enhances overall flavor and balances heat.

How To Make the Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

Step 1: Sear the Beef

Pat your beef chunks dry, season generously with salt, pepper, and a light dusting of Cajun seasoning. Heat olive oil in a cast iron skillet over high heat. Sear beef on all sides until a golden-brown crust forms. Remove from pan and set aside.

Step 2: Boil the Rigatoni

Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente. Drain and set aside, reserving ½ cup of pasta water.

Step 3: Build the Cajun Garlic Butter Sauce

In the same skillet used for the beef, lower heat to medium. Add butter and garlic. Sauté for 1 minute until fragrant, then whisk in Cajun seasoning and heavy cream. Simmer gently until sauce thickens.

Step 4: Combine Pasta and Sauce

Add the drained rigatoni to the sauce, tossing to coat. If the sauce is too thick, stir in reserved pasta water a little at a time.

Step 5: Add the Beef Back

Return the seared beef to the skillet, nestling the chunks over the pasta. Sprinkle in parmesan and let everything meld together over low heat for 2 minutes.

Step 6: Garnish and Serve

Plate the pasta and top with a dusting of chopped parsley. Optional: Add a pinch of smoked paprika for a visual pop and hint of extra heat.

Serving and Storing This Creamy Cajun Pasta

Serve this dish hot, ideally just after everything comes together in the skillet. The creamy sauce clings beautifully to the rigatoni, and the warm beef releases extra juices into the mix for unbeatable flavor. Pair it with a crusty baguette or a crisp green salad to balance the richness.

If you have leftovers, store them in an airtight container for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce and bring it back to its original luscious texture. Avoid microwaving the beef too long, as it can become tough – reheating on the stovetop works best.

Frequently Asked Questions

Can I substitute the beef with chicken?

Absolutely. Chicken breast or thighs work great. Just adjust the cooking time to ensure the meat is fully cooked.

Is this dish very spicy?

It has a warm kick from the Cajun seasoning, but it’s not overpowering. You can control the spice by adjusting the seasoning quantity.

Can I use a different type of pasta?

Yes, penne or fettuccine also work well. Just make sure it’s a shape that can hold the creamy sauce.

How do I get the beef perfectly tender?

Sear the beef quickly on high heat without overcooking. Letting it rest before adding back to the pasta keeps it juicy.

What can I add for more veggies?

Spinach, sun-dried tomatoes, or sautéed bell peppers make great additions that blend seamlessly with the flavors.

Can I make it dairy-free?

Yes! Use plant-based butter and cream alternatives, and skip the parmesan or use a vegan-friendly version.

Want More Creamy Pasta Dinner Ideas?

You might also enjoy the Delicious Beef Bowtie Pasta, which combines a different pasta shape with bold meaty flavors.

The Creamy Cajun Chicken Pasta brings a poultry twist to the Cajun theme if you’re looking for something slightly lighter.

Try the Beef and Rotini in Garlic Parmesan Sauce for a garlicky parmesan-loaded experience that rivals restaurant favorites.

Craving even more cheese? The Best Baked Cream Cheese Spaghetti offers comfort in every bite.

And don’t overlook the ultra-creamy Crockpot Mac and Cheese for a hands-off, family-friendly option.

Pin and Tell Me How Yours Turned Out

You can save this to your pasta or comfort food boards for next time. Just hit the Pin button.

If you make it, I’d love to hear how it turned out. Did you tweak the Cajun level? Did you go with sirloin or tenderloin? Leave a comment below. Your take always inspires new ideas!

For more delicious recipes like this, follow me on Pinterest – LadyPlate where I share daily creations you can bring to your table.

Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

Author: Julia Koch
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni is a spicy, creamy comfort meal that brings restaurant flavors into your home kitchen. Juicy seared beef, smoky Cajun cream sauce, and al dente rigatoni come together in a one-skillet wonder. Perfect for weeknights when you want something bold and satisfying.

Instructions

1. Pat the beef chunks dry and season them with salt, pepper, and half the Cajun seasoning.

2. Heat olive oil in a cast iron skillet over high heat. Sear beef chunks for 2–3 minutes per side until browned. Set aside.

3. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and reserve 1/2 cup pasta water.

4. In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant.

5. Add remaining Cajun seasoning and heavy cream. Simmer for 3–4 minutes until the sauce thickens slightly.

6. Add rigatoni and toss to coat. Add reserved pasta water as needed to loosen the sauce.

7. Stir in grated parmesan cheese until melted and combined.

8. Return seared beef to the skillet and mix gently into the pasta. Simmer for 1–2 minutes.

9. Garnish with fresh parsley and optional smoked paprika before serving.

Notes

Let the beef rest after searing to lock in juices before returning it to the pasta.

Don’t overboil the pasta—al dente texture holds up better with the creamy sauce.

Freshly grated parmesan melts smoother than pre-shredded cheese.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta
Method: Stovetop
Cuisine: Cajun-American

Nutrition

Serving Size: 1 bowl
Calories: 610
Sugar: 2g
Sodium: 510mg
Fat: 34g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 2g
Protein: 32g
Cholesterol: 115mg

Keywords: creamy Cajun pasta, beef pasta, rigatoni dinner