introduction
This dish mixes spicy Cajun beef with a creamy rigatoni Alfredo. It cooks fast and tastes rich. If you like bold, creamy pasta meals, this one is easy to love. For another similar idea, try the creamy Cajun beef spaghetti with triple-cheese parmesan sauce.
why make this recipe
- It pairs bold Cajun flavor with rich Alfredo sauce.
- It uses simple pantry items and cooks in about 30 minutes.
- It fills a family or gives good leftovers for work lunches.
how to make Savory Cajun Garlic Butter Beef with Rigatoni Alfredo
- Cook the rigatoni until al dente. Save 1/2 cup of the pasta water, then drain the pasta.
- In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium-high heat. Add 1 1/2 lbs ground beef. Season with 1 1/2 tsp Cajun seasoning, 1 tsp garlic powder, salt, and black pepper. Break the beef into pieces. Cook 6–8 minutes until browned. Add 2–3 cloves minced garlic in the last 1–2 minutes and stir until fragrant. Remove the beef and set aside.
- In the same skillet, melt 2 tbsp butter over medium heat. Add 3 minced cloves garlic and sauté 30 seconds. Pour in 1 1/2 cups heavy cream and 1/2 cup chicken broth (optional). Stir gently. Add 1/2 cup grated Parmesan and 1/2 cup shredded mozzarella (optional). Stir until smooth and creamy. Season with salt, pepper, and red pepper flakes if you like heat. Thin with reserved pasta water until you reach the texture you want.
- Toss the rigatoni in the Alfredo sauce to coat it well. Return the Cajun garlic butter beef to the skillet and fold gently to mix.
- Plate the pasta and top with the Cajun beef. Garnish with fresh parsley, extra Parmesan, and a light sprinkle of Cajun seasoning.
For a chicken version or more ideas, see the creamy Cajun chicken rotini with garlic-parmesan sauce.
Ingredients :
- 1 1/2 lbs ground beef
- 2 tbsp butter
- 1 tbsp olive oil
- 1 1/2 tsp Cajun seasoning
- 1 tsp garlic powder
- 2–3 cloves garlic, minced
- Salt & black pepper, to taste
- 12 oz rigatoni pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth (optional)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional)
- Red pepper flakes (optional)
- Fresh parsley (for garnish)
- Extra Parmesan (for garnish)
- A light sprinkle of Cajun seasoning (for garnish)
Directions :
Step 1: Cook the Rigatoni – Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and set aside, reserving 1/2 cup pasta water for later.
Step 2: Cook the Cajun Garlic Butter Beef – In a large skillet, heat butter and olive oil over medium-high heat. Add ground beef and season with Cajun seasoning, garlic powder, salt, and pepper. Cook, breaking up the beef, until browned and cooked through (6–8 minutes). Add minced garlic in the last 1–2 minutes of cooking and stir until fragrant. Remove beef from skillet and set aside.
Step 3: Make the Alfredo Sauce – In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring gently. Add Parmesan and mozzarella, stirring until the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes if desired. Thin with reserved pasta water to reach your preferred consistency.
Step 4: Combine Pasta & Beef – Toss rigatoni in the Alfredo sauce until fully coated. Return the Cajun garlic butter beef to the skillet and fold gently to combine.
Step 5: Serve & Garnish – Plate the creamy rigatoni topped with Cajun beef. Garnish with fresh parsley, extra Parmesan, and a light sprinkle of Cajun seasoning.
how to serve Savory Cajun Garlic Butter Beef with Rigatoni Alfredo
Serve hot on plates or in a shallow bowl. Add extra Parmesan and parsley on top. Offer lemon wedges or a green salad on the side to balance the cream. Crusty bread works well to soak up the sauce.
how to store Savory Cajun Garlic Butter Beef with Rigatoni Alfredo
- Cool the dish to room temperature within two hours.
- Store in an airtight container in the fridge for up to 3 days.
- To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
- Reheat gently on the stove over low heat with a splash of cream or water to loosen the sauce.
tips to make Savory Cajun Garlic Butter Beef with Rigatoni Alfredo
- Use fresh garlic for the best flavor.
- Don’t overcook the pasta; al dente keeps the texture when mixed with sauce.
- Save the pasta water — its starch helps the sauce cling to the rigatoni.
- Taste the sauce before serving and adjust salt, pepper, or Cajun seasoning.
- If the sauce is too thick, add a little cream or the reserved pasta water to thin it.
variation (if any)
- Swap ground beef for ground turkey or shredded chicken for a lighter option.
- Add cooked vegetables like bell peppers or spinach for color and nutrition.
- Use smoked paprika or a touch of chipotle for a smoky twist.
- Make it extra cheesy by adding more Parmesan or a bit of cream cheese.
FAQs
Q: Can I use a different pasta?
A: Yes. Penne, penne rigate, or fusilli all work well.
Q: How can I cut the spice level?
A: Reduce the Cajun seasoning and skip the red pepper flakes. Add a pinch of sugar if the sauce tastes too sharp.
Q: Can I make this ahead?
A: You can cook the beef and make the sauce ahead. Store them separately and mix with freshly cooked pasta when ready.
Q: How do I reheat without drying the sauce?
A: Reheat on low heat with a splash of cream or milk and stir until warm.
Conclusion
If you want a ready-made Cajun Alfredo option to compare flavors or save time, consider Marie Callender’s Cajun Style Chicken Alfredo Bowl.
Savory Cajun Garlic Butter Beef with Rigatoni Alfredo
Ingredients
Method
- Cook the rigatoni – Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and set aside, reserving 1/2 cup pasta water for later.
- Cook the Cajun Garlic Butter Beef – In a large skillet, heat butter and olive oil over medium-high heat. Add ground beef and season with Cajun seasoning, garlic powder, salt, and pepper. Cook, breaking up the beef, until browned and cooked through (6–8 minutes). Add minced garlic in the last 1–2 minutes of cooking and stir until fragrant. Remove beef from skillet and set aside.
- Make the Alfredo Sauce – In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring gently. Add Parmesan and mozzarella, stirring until the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes if desired. Thin with reserved pasta water to reach your preferred consistency.
- Combine Pasta & Beef – Toss rigatoni in the Alfredo sauce until fully coated. Return the Cajun garlic butter beef to the skillet and fold gently to combine.
- Serve & Garnish – Plate the creamy rigatoni topped with Cajun beef. Garnish with fresh parsley, extra Parmesan, and a light sprinkle of Cajun seasoning.