Decadent, bold, and deeply satisfying — this Garlic Butter Steak with Creamy Cajun Bowtie Pasta delivers steakhouse flavor with a touch of Southern flair. Perfectly seared steak strips are coated in garlic butter and layered over a creamy, Cajun-spiced pasta sauce that’s smoky, cheesy, and silky smooth. Each bite balances tender beef, rich sauce, and the slight kick of Cajun seasoning for a meal that feels indulgent yet familiar.

This dish brings together the best of both worlds: juicy, flavorful steak and a comforting, creamy pasta base. The Cajun cream sauce is built from butter, garlic, spices, and Parmesan — bold but perfectly balanced. It clings beautifully to the bowtie pasta, wrapping every piece in flavor. Topped with tender steak and a hint of lemon for brightness, it’s a complete meal that turns an ordinary dinner into something unforgettable.

Why You’ll Love This Recipe

• Steakhouse quality at home: Perfectly seared beef with that signature garlic butter glaze.
• Rich and flavorful sauce: Smoky Cajun seasoning blended into a creamy Parmesan base.
• Balanced spice: A touch of heat that enhances, not overwhelms.
• Beautiful presentation: Vibrant, creamy sauce under golden-brown steak — restaurant look, easy prep.
• Versatile and crowd-pleasing: Great for dinner parties or weekend comfort meals.

Ingredients (Serves 4–6)

For the Garlic Butter Steak

• 1 pound sirloin, ribeye, or New York strip steak (cut into strips or cubes)
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 teaspoon Cajun seasoning
• 1 tablespoon olive oil
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley (for garnish)
• Lemon wedges, for serving (optional)

For the Creamy Cajun Pasta

• 12 ounces bowtie (farfalle) pasta
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 red bell pepper, diced
• 1 tablespoon Cajun seasoning (adjust to taste)
• 1 teaspoon smoked paprika
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup grated Parmesan cheese
• Salt and black pepper, to taste

For Serving

• Chopped parsley or thyme
• Lemon wedges (optional)
• Steamed broccoli or roasted vegetables on the side

Equipment

• Cast iron or heavy skillet
• Large pot for boiling pasta
• Tongs
• Wooden spoon
• Whisk

Instructions

1) Cook the Pasta

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, following package directions. Reserve 1/2 cup of pasta water, then drain and set aside. Toss lightly with olive oil to prevent sticking.

2) Prepare the Steak

Pat steak pieces dry with paper towels to ensure a good sear. Season generously with salt, pepper, and Cajun seasoning. Heat olive oil in a cast iron skillet over medium-high heat. Once the pan is hot, add the steak in a single layer — avoid overcrowding to maintain a crust. Sear for 2–3 minutes per side until golden brown. Lower the heat slightly, add butter and garlic, and spoon the melted garlic butter over the steak as it finishes cooking. Remove from heat and set aside to rest.

3) Sauté Aromatics

In a clean skillet or the same pan (wipe out excess grease), melt butter and olive oil over medium heat. Add onion and sauté until softened, about 2–3 minutes. Add garlic and red bell pepper, cooking another minute until fragrant. Sprinkle in Cajun seasoning and smoked paprika, stirring well to coat the vegetables and toast the spices.

4) Make the Creamy Cajun Sauce

Pour in chicken broth and scrape up any browned bits from the bottom of the pan — they add incredible flavor. Slowly stir in the heavy cream, whisking as the sauce comes together. Let it simmer gently for 3–4 minutes, reducing slightly. Add Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste. The sauce should be silky, slightly thickened, and richly golden in color.

5) Combine the Pasta

Add the cooked bowtie pasta directly into the skillet, tossing well to coat every piece. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency. Let the pasta simmer for 1–2 minutes so it absorbs the Cajun cream flavor.

6) Add the Steak

Place the garlic butter steak pieces over the pasta and drizzle any leftover butter from the pan on top. Sprinkle with extra Parmesan and parsley. Serve immediately with lemon wedges on the side — the acidity perfectly cuts through the richness.

Flavor Notes

The creamy Cajun sauce brings a balance of heat, smoke, and creaminess — the kind of flavor that lingers beautifully. The garlic butter steak adds depth and umami, each bite tender and seasoned perfectly. Combined with the chewy bowtie pasta, it’s a harmony of texture and taste — rich but not overpowering, spicy yet smooth. The lemon wedge and herbs lift it just enough to keep it fresh and bright.

Chef’s Tips

• Use room temperature steak: It sears more evenly and stays tender inside.
• Don’t overcook: Medium rare to medium keeps the steak juicy — it’ll cook slightly more in the sauce.
• Let the sauce rest: Removing it from heat for a minute before adding pasta prevents splitting.
• Always grate fresh Parmesan: It melts better and gives the sauce a creamy texture.
• Balance the heat: Start with 1 tablespoon Cajun seasoning — add more if you prefer extra spice.

Make-Ahead & Storage

• Make-ahead: Cook the steak and pasta sauce separately. Combine just before serving.
• Store: Keeps up to 3 days in the fridge in an airtight container.
• Reheat: Warm gently over low heat with a splash of cream or milk to loosen the sauce.
• Freeze: Sauce can be frozen up to 1 month, but steak is best made fresh.

Serving Suggestions

Serve with a side of roasted broccoli, asparagus, or garlic bread to soak up the creamy sauce. For a balanced plate, add a simple green salad dressed with lemon vinaigrette. A chilled glass of Chardonnay or Pinot Noir pairs beautifully, cutting through the richness and complementing the spice. Garnish with parsley and lemon wedges for that bright restaurant-style finish.

Variations

• Spicy Cajun Version: Add extra red pepper flakes or a dash of hot sauce to the sauce base.
• Blackened Steak: Rub the steak with blackening seasoning before searing for a deeper crust.
• Surf & Turf Twist: Add shrimp or scallops for a seafood variation.
• Smoky Paprika Cream: Add roasted tomatoes or fire-roasted peppers to the sauce for added depth.
• Cheese Lover’s Upgrade: Blend in shredded gouda or mozzarella for extra creaminess.

Quick Recipe Card

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Serves: 4–6

1. Boil pasta until al dente; reserve pasta water.
2. Season and sear steak in olive oil and butter; glaze with garlic butter.
3. Sauté onions, garlic, and bell pepper; add Cajun seasoning.
4. Pour in broth and cream, stir in Parmesan, and simmer until thickened.
5. Toss pasta in sauce, top with steak, and garnish with parsley and lemon.

Behind the Flavor

This recipe draws inspiration from Louisiana-style Cajun cooking, known for bold spices and rich sauces, but adapts it into an elevated pasta format. The combination of smoky seasoning and creamy sauce echoes the flavors of blackened chicken Alfredo — only with tender steak for a deeper, heartier profile. Every element — the garlic butter glaze, the pepper heat, and the tang of Parmesan — works together to build complexity without complication. It’s indulgent but balanced, rustic yet refined — a perfect reflection of modern comfort cuisine.

Final Thoughts

Garlic Butter Steak with Creamy Cajun Bowtie Pasta is the ultimate fusion of comfort and luxury. From the sizzling sear of the steak to the creamy Cajun sauce that hugs each pasta bow, every step builds layers of flavor that feel both soulful and sophisticated. It’s a dish meant to impress — not just in looks, but in taste. Perfect for cozy nights, dinner guests, or anyone craving something rich, bold, and absolutely unforgettable.