Spicy Cajun Steak & Mozzarella Alfredo Pasta

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Juicy, tender steak slices coated in bold Cajun seasoning, resting atop a silky bed of fettuccine drenched in creamy mozzarella Alfredo sauce—this dish is pure indulgence. The spice from the Cajun rub pairs perfectly with the richness of the Alfredo, delivering a flavor-packed experience that’s both comforting and elevated. Every forkful offers a balance of heat, creaminess, and savory goodness, making it a showstopper meal for any night of the week.

Whether you’re craving a restaurant-quality dinner at home or looking to impress someone with your cooking skills, Spicy Cajun Steak & Mozzarella Alfredo Pasta fits the bill. It’s bold, creamy, and has just the right touch of heat. The seared steak adds a luxurious, protein-packed punch that blends beautifully with the mozzarella-loaded sauce, turning your typical pasta night into a gourmet experience.

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Ingredients for this Spicy Cajun Steak & Mozzarella Alfredo Pasta

• 12 oz fettuccine pasta
• 1 lb ribeye or sirloin steak
• 1 tbsp Cajun seasoning (plus extra for garnish)
• Salt and pepper, to taste
• 2 tbsp olive oil or unsalted butter (for steak searing)
• 4 garlic cloves, minced
• 1 ½ cups heavy cream
• 1 cup grated mozzarella cheese
• ½ cup grated Parmesan cheese (optional but adds richness)
• 1 tsp smoked paprika
• ¼ tsp crushed red pepper flakes (optional for extra spice)
• 2 tbsp chopped parsley, for garnish

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Step 1: Prepare the Pasta

Start by bringing a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain the pasta and set it aside, reserving about ½ cup of pasta water for later to loosen the sauce if needed.

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Step 2: Season and Sear the Steak

Pat the steak dry with a paper towel. Season generously with Cajun seasoning, salt, and pepper on both sides. Heat 2 tablespoons of olive oil (or butter) in a heavy skillet over medium-high heat. Once hot, sear the steak for about 3–4 minutes per side for medium-rare, or cook to your preferred doneness. Remove the steak from the pan, let it rest for 5 minutes, then slice it thinly against the grain.

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Step 3: Make the Mozzarella Alfredo Sauce

In the same pan (do not wipe it clean), lower the heat to medium. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and stir, scraping up any flavorful brown bits from the steak. Let it simmer for 2–3 minutes.

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Step 4: Add the Cheese and Spice

Stir in the mozzarella cheese and Parmesan (if using), whisking continuously until melted and the sauce becomes smooth and creamy. Add smoked paprika and red pepper flakes if you’re craving extra kick. Taste and adjust with salt, pepper, or more Cajun seasoning.

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Step 5: Combine Pasta and Sauce

Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, stir in a little reserved pasta water until you reach your desired consistency.

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Step 6: Plate and Serve

Twirl the Alfredo-coated fettuccine onto plates or bowls. Arrange the sliced Cajun steak over the top. Garnish with freshly chopped parsley and a final sprinkle of Cajun seasoning for a vibrant finish.

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Storage Instructions

If you find yourself with leftovers (though it’s hard to imagine with a dish this irresistible), store them properly to keep the flavors intact. Place the pasta and steak in an airtight container and refrigerate for up to 3–4 days. For best results, store the steak and pasta separately to preserve the steak’s texture.

When reheating, use a skillet over low heat, adding a splash of milk or cream to loosen the sauce. Microwave reheating works in a pinch, but be sure to reheat in intervals and stir in between to avoid drying out the sauce or overcooking the steak.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 720
• Protein: 39g
• Fat: 44g
• Carbohydrates: 45g
• Sugar: 2g
• Fiber: 2g
• Sodium: 650mg
• Cholesterol: 135mg

(Note: These values are estimates and can vary depending on exact ingredients and portion sizes.)

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Frequently Asked Questions

What steak cut works best for this dish?

Ribeye or sirloin are ideal due to their tenderness and flavor. However, New York strip or filet mignon can also be used if you prefer leaner cuts.

Can I make this dish less spicy?

Absolutely! Just reduce or omit the crushed red pepper flakes and use a mild Cajun seasoning blend.

Is there a dairy-free version of this recipe?

You can substitute the cream and cheese with plant-based alternatives. Look for cashew cream or coconut cream, and vegan mozzarella for a similar texture.

Can I use a different type of pasta?

Yes! Penne, linguine, or tagliatelle are great alternatives if you don’t have fettuccine on hand.

How do I know when the steak is perfectly cooked?

Use a meat thermometer. Aim for 130°F (medium-rare) or 140°F (medium). Let the steak rest before slicing to retain its juices.

Can I prepare this ahead of time?

You can prep the sauce and cook the steak a few hours ahead. Reheat the sauce gently and slice the steak just before serving.

What can I serve alongside this meal?

A fresh green salad or roasted vegetables pair wonderfully. Garlic bread also makes a great addition!

Can I freeze the leftovers?

Freezing is not recommended due to the creamy sauce, which may separate when thawed. For best quality, enjoy within a few days refrigerated.

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