Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

Save this recipe on:

Creamy, spicy, and loaded with juicy beef bites, this Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni is the kind of comfort food that wakes up your taste buds. With the heat of Cajun seasoning, a rich garlic butter sauce, and perfectly seared beef, this pasta dish is full-on indulgence, without the fuss.

Rigatoni’s ridged, tubular shape holds the silky sauce beautifully, making every bite a balanced hit of spice, savory richness, and creamy goodness. It’s a dinner that looks and tastes restaurant-quality but is surprisingly simple to whip up at home.

---

What Kind of Pasta Works Best for This Dish?

While the title suggests linguine, rigatoni is the real hero here. Its sturdy shape allows it to hold up against the heavy Cajun cream sauce and beef strips. However, you can also try penne, fettuccine, or even pappardelle if that’s what you have on hand. Just make sure it’s a pasta that can carry bold flavors without getting lost.

---

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

Beef Sirloin or Tenderloin – The star protein, seared until beautifully browned outside and juicy inside. Choose a tender cut for that melt-in-your-mouth texture.

Rigatoni Pasta – The sauce-hugging champion. Its shape is ideal for capturing every drop of creamy Cajun garlic butter sauce.

Heavy Cream – Brings richness and silkiness to the sauce that balances the Cajun heat.

Cajun Seasoning – Adds bold flavor and a slight kick. You can adjust the amount to control the heat level.

Fresh Garlic – Essential for the butter sauce; minced finely to infuse the dish with savory depth.

Unsalted Butter – Used to make the garlic butter base. Unsalted lets you control the saltiness of the whole dish.

Parmesan Cheese – For creaminess and umami. Freshly grated is best.

Parsley – Adds color and a touch of freshness to the rich flavors.

Olive Oil – Helps sear the beef evenly without burning the butter.

Salt & Pepper – To taste, and to bring out the natural flavors of the ingredients.

---

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

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2: Sear the Beef Strips

Season the beef strips with salt, pepper, and a pinch of Cajun seasoning. In a hot skillet, add olive oil and sear the beef over medium-high heat for about 2-3 minutes per side until browned and medium-rare. Remove and set aside.

Step 3: Make the Garlic Butter Base

In the same skillet, reduce heat to medium and add unsalted butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant.

Step 4: Build the Cajun Cream Sauce

To the garlic butter, add the remaining Cajun seasoning and pour in the heavy cream. Stir to combine, then let it simmer gently for 3-4 minutes to thicken. Add a bit of reserved pasta water if the sauce needs loosening.

Step 5: Add Cheese and Combine

Stir in grated Parmesan cheese and cooked rigatoni. Toss well to coat every piece of pasta in the sauce.

Step 6: Finish with Beef and Parsley

Top the pasta with seared beef strips and sprinkle with freshly chopped parsley. Serve immediately while warm and creamy.

---

Serving and Storing Cajun Garlic Butter Rigatoni

Serve this dish hot straight from the skillet. A garnish of extra Parmesan and a light dusting of Cajun seasoning add flair to the presentation. This pasta pairs well with garlic bread or a crisp Caesar salad.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of cream or milk to bring the sauce back to life without drying out the pasta. It’s not recommended to freeze this dish as the cream sauce can separate.

---

Frequently Asked Questions

How spicy is this dish?

It depends on your Cajun seasoning. Some blends are hotter than others. You can always start with less and add more to taste.

Can I use chicken instead of beef?

Absolutely! Chicken breast or thighs work wonderfully. Just adjust the cooking time so the chicken is fully cooked through.

Is this recipe gluten-free?

Not as written. But you can easily swap in gluten-free pasta and check your Cajun seasoning for hidden gluten.

Can I make this dairy-free?

You can substitute the cream with a dairy-free alternative like coconut cream and use nutritional yeast or dairy-free cheese. The flavor will change slightly, but it still works!

What vegetables go well with this dish?

Sautéed bell peppers, spinach, or mushrooms make a great addition and add some balance to the rich sauce.

Do I need to marinate the beef?

Not necessarily, but a quick 15-minute soak in olive oil, Cajun seasoning, and a splash of lemon juice can enhance flavor.

---

Want More Pasta Ideas with Creamy Flair?

If you love this Cajun Garlic Butter Rigatoni, you’ll probably enjoy these creamy comfort favorites:

• Cheesesteak Tortellini in Rich Provolone Sauce
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli
• Skillet Ricotta Pasta with Roasted Broccoli
• One-Pot Creamy Beef and Garlic Butter Pasta
• Red Pepper Rigatoni – A Creamy Bold Pasta Delight

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a veggie twist? Try it with shrimp instead of beef?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook bolder.

For more creamy, savory, and spicy dishes like this one, follow me on Pinterest at Life with Jam.

---

Print

Save this recipe on: