Spicy, creamy, and full of bold flavour, this One Pan Cajun Steak Pasta is a weeknight game-changer—no separate pots, no nonsense! Juicy, seared steak is seasoned with Cajun spice and cooked to perfection, then tossed in the same pan with sautéed capsicum, onion, pasta, beef stock, and a splash of cream for a rich, smoky sauce.
It’s comforting, hearty, and all comes together in one pan from start to finish. Perfect for a quick dinner with zero fuss and maximum flavour—just one pan, one killer dish, and one happy cook.
Ingredients needed
This recipe keeps it simple but seriously flavour‑packed — everything cooks in one pan for easy cleanup and maximum flavour. Here’s what you’ll need to make your creamy Cajun steak pasta shine:
Steak: I used rump because it’s affordable and still super tender when cooked right. Sirloin or scotch fillet would also work beautifully if you’re feeling fancy. Slice it thinly after resting so it stays juicy when mixed with the pasta.
Cajun Seasoning: This is the star of the show! I used MasterFoods Cajun seasoning, but any store-bought version works fine. If you like a bit more kick, sprinkle in extra at the end or add chilli flakes for extra heat.
Capsicum & Onion: I used red capsicum for sweetness and a quarter of an onion for flavour depth. These cook down quickly and balance the spicy seasoning nicely.
Pasta: I used regular penne, but any short pasta—fusilli, rigatoni, or even spaghetti—will do the trick. Just keep an eye on cooking time since some pastas soak up liquid faster.
Beef Stock & Cream: I used Massel beef stock powder mixed with hot water (500ml) for a rich base, then added a splash of cream (about 75ml) to bring everything together into a silky sauce.
Recipe tips & notes
Here are some handy tips and notes to make sure your One Pan Cajun Steak Pasta turns out perfectly every time:
1. Don’t skip resting your steak. After searing, let it rest for at least 3–4 minutes before slicing. It keeps the meat tender and juicy.
2. Control the spice. Cajun seasoning brands vary in heat—start with less and taste before adding more. You can always spice it up later, but you can’t take it away.
3. Adjust the liquid. Different pasta shapes absorb stock differently. If the sauce thickens too early, add a splash more stock or water until the pasta’s cooked through.
4. Use one pan, all the flavour. Cooking everything in one pan means all those steak juices and Cajun spices melt into the sauce—don’t wash them away!
5. Finish with a fresh touch. A sprinkle of chopped parsley or even grated parmesan adds a lovely contrast to the smoky Cajun flavours.
Substitutions & additions
This one‑pan wonder is flexible, so feel free to make it your own:
Protein: Swap steak for chicken breast or thigh—both work perfectly. Just adjust the cooking time slightly.
Pasta: Gluten-free pasta works fine; just keep an eye on the liquid since it can absorb stock faster.
Cream: You can replace the cream with evaporated milk or coconut cream for a lighter or dairy-free option.
Veggies: Add mushrooms, baby spinach, or cherry tomatoes for extra colour and nutrients.
Cheese: Stir through a handful of grated parmesan or tasty cheese at the end for a creamier, more indulgent finish.
How to make this recipe
This recipe is the definition of easy comfort food — all the flavour, barely any cleanup, and done in under 30 minutes. Here’s how to bring it together in one pan:
Step 1
Season your steak with 1 tsp of Cajun seasoning. Heat a large pan over medium-high heat and cook the steak for 1½ minutes per side (or to your liking). Set aside to rest.
Step 2
In the same pan, add sliced onion, capsicum, 2 teaspoons of Cajun seasoning, and parsley. Sauté for 2–3 minutes until soft and fragrant.
Step 3
Add pasta and beef stock. Simmer for around 6 mins or until the pasta is halfway cooked. Then, stir through the cream. Simmer again until the pasta is cooked and the sauce has thickened.
Step 4
Slice the rested steak thinly and serve it over the pasta. Sprinkle with fresh parsley. Add a little parmesan or chilli flakes for an extra kick to your meal!
One Pan Cajun Steak Pasta
Ingredients
- 170 g Steak of your choice
- 3 tsp Cajun seasoning
- 1/4 Red capsicum
- 1/4 Brown onion
- 1 tsp Dried parsley
- 100 g Pasta of your choice
- 500 ml Beef stock
- 75 ml Thickened cream
Instructions
- Season steak with 1 tsp Cajun seasoning. Cook to your liking, then set aside to rest.
- In the same pan, sauté capsicum, onion, 2 tsp Cajun seasoning, and parsley until softened.
- Add pasta and beef stock, simmer until halfway cooked. Stir in cream and continue cooking until pasta is tender.
- Slice steak and serve over pasta. Top with fresh parsley.
Nutrition
Storage & reheating
If you’ve got leftovers (lucky you!), here’s how to keep them tasting fresh:
Fridge: Store in an airtight container for up to 3 days. Add a splash of cream or stock before reheating to loosen the sauce.
Freezer: This pasta can be frozen for up to 2 months. I recommend slicing the steak separately before freezing to stop it from overcooking when reheated.
Reheating:
Stovetop: Add a tablespoon of water or stock to a pan over low heat, stir occasionally for 3–5 minutes until warmed through.
Microwave: Heat for 1½–2 minutes, stir, then another 30 seconds until hot. Add a splash of cream or water to keep it saucy.
Recipe FAQs
Can I make this ahead of time?
Yes! It reheats beautifully—just undercook the pasta slightly if you plan to reheat it later so it doesn’t go too soft.
What cut of steak works best?
Rump, sirloin, or scotch fillet are all excellent choices. Anything that cooks quickly and slices thinly works perfectly.
Can I make it less spicy?
Absolutely. Use half the Cajun seasoning and skip the extra chilli flakes. You’ll still get that smoky flavour without the heat.
What can I serve with it?
It’s a full meal on its own, but a simple side salad or garlic bread pairs perfectly if you’re feeding more people.
Can I make it creamy without dairy?
Yes—use coconut cream or a splash of oat milk with a teaspoon of cornflour to thicken.