Name: Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 pounds sirloin steak, cubed (Well-marbled sirloin for juicy and tender steak bites.); 3 tablespoons olive oil (Extra virgin for the best flavor.); 4 tablespoons butter (Real butter for rich, garlicky flavor.); 4 cloves garlic, minced (Fresh is best, but pre-minced works too.); 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper, to taste; 1/2 teaspoon red pepper flakes (optional) (For extra heat.); 12 oz twisted pasta (rotini or fusilli) (Twisted pasta catches more sauce.); 1 cup heavy cream (Makes the sauce creamy.); 1/2 cup grated Parmesan cheese (Freshly grated for best texture.); 2 tablespoons Cajun seasoning (To suit your spicy preference.); 1 tablespoon butter (for the sauce); Fresh parsley, chopped (for garnish) (Optional for garnish.)

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Weeknight Magic: Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta

Let me take you back to a Friday night not so long ago—the kind where the week felt way too long, and I found myself craving something comforting but still a little daring. My husband and I had just settled onto the couch when he said, “Can we make something…special tonight?” Challenge accepted! And just like that, Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta was born. If you love savory steak, butter, garlic, and just enough heat to make every forkful a thrill, this pasta recipe is going to hit every single spot. There’s something so soul-soothing about the sizzle of steak in a pan, the aroma of melted butter and garlic, and that glorious swirl of creamy Cajun Alfredo sauce hugging every spiral noodle.

Why You’ll Adore This Garlic Butter Steak Bites & Spicy Cajun Alfredo Pasta

Let me count the ways, because honestly, it’s hard to choose just a few!

It’s a flavor explosion
Between the rich garlic butter steak bites and the bold, smoky Cajun Alfredo sauce, every bite is full of personality (and plenty of crowd-pleasing flavor).
Easy enough for weeknights, special enough for a date night
Seriously, I’ve whipped this up for casual dinners and for impressing friends—no one guesses how easy it actually is.
Twisted pasta means creamy sauce in every bite
Rotini or fusilli hug the Alfredo sauce like a dream, making every forkful extra satisfying.
Customizable to your fave spice level
You can totally dial up (or mellow out) the Cajun seasoning and red pepper flakes to make it just right for you and yours.

Ingredients You’ll Need for Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta

Here’s what you’ll need to bring this steak pasta masterpiece to life. Don’t worry—nothing here is tricky!

1.5 pounds sirloin steak, cubed:
I usually look for well-marbled sirloin; you want steak that’s juicy and tender for those irresistible steak bites.
3 tablespoons olive oil:
If you’ve got it, use extra virgin for the best flavor (perfect for searing that steak!).
4 tablespoons butter:
Real butter only—this is where all that rich, garlicky goodness comes from.
4 cloves garlic, minced:
Fresh is best, but pre-minced will totally work in a pinch (I won’t tell).
1 teaspoon garlic powder + 1 teaspoon smoked paprika:
These give your steak bites extra depth and that little smoky kick.
Salt and pepper, to taste
1/2 teaspoon red pepper flakes (optional):
For those who love a little extra heat (I always sneak in a few flakes).
12 oz twisted pasta (rotini or fusilli):
The more ridges and curves, the more sauce you’ll catch.
1 cup heavy cream:
This makes the alfredo sauce melt-in-your-mouth luscious.
1/2 cup grated Parmesan cheese:
Freshly grated for the gooey, salty finish (but bagged works too).
2 tablespoons Cajun seasoning:
Use your favorite blend—store-bought or homemade!
1 tablespoon butter (for the sauce):
Fresh parsley, chopped (for garnish):
Optional but it makes everything pop (and adds a fresh, herby finish).

Step-by-Step Guide: Making the Perfect Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta

Let’s do this! I promise these instructions are super straightforward—even if you’re a beginner in the kitchen.

Start with the pasta:
Cook your twisted pasta according to the package instructions. Don’t forget to reserve 1/2 cup of that magical pasta water before you drain—it’s your secret to a silky sauce.
Steak bites, here we come:
Heat olive oil in a large skillet over medium-high. While it’s warming up, season your steak cubes with salt, pepper, garlic powder, and smoked paprika. The steak should just sizzle when it hits the pan!
Brown it up:
Add steak cubes and cook for 3–4 minutes, turning to sear all sides. Don’t worry about cooking them through—they finish later. Remove from the skillet and set aside (try not to eat too many straight from the pan!).
All about that garlic butter:
In the same pan, melt butter and toss in minced garlic. Let it get just fragrant—about a minute or two. If your kitchen doesn’t smell amazing already, it will now.
Make the Cajun Alfredo sauce:
Pour in the heavy cream, stir in Cajun seasoning, another sprinkle of garlic powder, salt and pepper. Bring to a gentle simmer for 3–4 minutes, then mix in the Parmesan cheese. Watch that sauce thicken and get glossy—yum.
Bring it all together:
Add drained pasta to the sauce, tossing to coat. If it feels too thick, add a splash or two of reserved pasta water.
Steak bites back in:
Gently stir your cooked steak bites into the pasta. Mix just enough to coat everything in the Cajun Alfredo deliciousness.
Finish and serve:
Sprinkle chopped parsley on top and serve hot. A little extra Parmesan never hurt, either!

My Secret Tips and Tricks for Garlic Butter Steak Pasta Success

Let me share some little tricks I’ve picked up making this steak Alfredo pasta over the years:

Don’t crowd the skillet!
When you sauté the steak bites, give them space. Overcrowding means steam = less brown, less flavor.
Rest your steak before adding to sauce.
This keeps all the juices locked in, so it’s extra tender when you dig in.
More heat? More flavor!
Double up on Cajun seasoning or red pepper flakes for a spicier pasta dish. If you like it milder, dial it back.
Fresh Parmesan = creamier sauce
Pre-grated works, but fresh off the block melts silkier into your Alfredo.
Save that pasta water!
It really does make a world of difference to the final sauce texture. Don’t skip it!

Creative Variations and Ingredient Swaps

The best part about this dish? You can make it your own. Here are some tried-and-true swaps:

Chicken instead of steak:
Cajun chicken Alfredo pasta is a classic for a reason. Just cube chicken breasts and sear the same way as steak.
Make it lighter:
Swap heavy cream for half-and-half, or use a dash of Greek yogurt for a tangy twist.
Gluten-free pasta:
Use your favorite gluten-free rotini or fusilli—the sauce still clings beautifully.
Showcase seasonal veggies:
Toss in baby spinach, sautéed mushrooms, or roasted peppers for an extra dose of color and nutrition.
Dairy-free option:
Use olive oil for the steak and try a plant-based cream or nut-based Parmesan. Still delicious!

How to Serve and Store Your Garlic Butter Steak Pasta

Serve this garlic butter steak Alfredo pasta piping hot, straight out of the skillet. I love it family-style in a big bowl at the center of the table (with extra Parmesan on the side and maybe some garlic bread for swiping up the sauce).

Storing leftovers:
Let cool, then keep in an airtight container in the fridge for up to 3 days.
Reheating tips:
Add a splash of cream, milk, or reserved pasta water when reheating to keep the sauce creamy, not clumpy.
Make-ahead tips:
You can pre-cook your steak bites and whisk up the sauce ahead of time, then assemble with fresh noodles just before serving (a real game-changer on busy nights!).

FAQs: Your Top Questions About Garlic Butter Steak Bites & Spicy Cajun Alfredo Pasta Answered

Can I use a different cut of steak?
Absolutely! Sirloin is my go-to for tenderness and flavor, but ribeye or even flank steak will work beautifully for this garlic butter steak pasta recipe.

How spicy is the Cajun Alfredo sauce?
It’s totally customizable. With just Cajun seasoning, it’s warmly spiced but not overly hot. Want a true spicy pasta experience? Add extra red pepper flakes!

Is this steak Alfredo pasta kid-friendly?
If your little ones are spice-sensitive, just dial back (or skip) the Cajun and red pepper. They’ll love the creamy garlic butter sauce and steak bites.

Can I freeze garlic butter steak and Alfredo pasta?
I wouldn’t recommend freezing once it’s all mixed together—the cream sauce tends to separate. But you can freeze the cooked steak bites and sauce separately, then combine with fresh pasta later!

What makes this steak Alfredo pasta "twisted"?
It’s all in the pasta shape! Twisted pasta like rotini or fusilli is perfect for grabbing onto every bit of creamy, garlicky Cajun Alfredo. Trust me, it makes each bite more fun.

This Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta has become my weeknight hero—satisfying, a little luxurious, and always a joy to make and share. If you try it, tell me how it turned out (and definitely let me know your favorite twist

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