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Three-Cheese Alfredo Rigatoni with Cajun Garlic Butter Steak Bites

Rich, creamy three-cheese Alfredo rigatoni paired with spicy Cajun garlic butter steak bites—this indulgent and comforting meal comes together quickly, perfect for cozy dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cajun Garlic Butter Steak Bites
  • 1.5 lb sirloin steak cut into bite-sized cubes
  • 2 tbsp olive oil
  • 3 tbsp butter divided
  • 8 cloves garlic minced and divided
  • 1 tsp Cajun seasoning or to taste
  • 1 tsp salt divided
  • 0.5 tsp black pepper divided
  • fresh parsley chopped, for garnish
For the Three-Cheese Alfredo Rigatoni
  • 12 oz rigatoni pasta
  • 2 cups heavy cream
  • 4 oz cream cheese softened and cubed
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated

Equipment

  • Large Pot
  • Large Skillet
  • Paper towels

Method
 

  1. Step 1: Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Drain and set aside. Toss with a little olive oil to prevent sticking.
  2. Step 2: In a large skillet over medium heat, melt 2 tablespoons butter. Add 4 cloves minced garlic and cook until fragrant, about 1 minute.
  3. Step 3: Pour in heavy cream and warm gently, stirring occasionally.
  4. Step 4: Add cream cheese cubes and stir until melted and smooth. Sprinkle in mozzarella and Parmesan cheeses, stirring until sauce is thick and creamy. Season with salt and black pepper to taste. Toss in cooked rigatoni to coat. Keep warm on low heat.
  5. Step 5: Pat steak cubes dry with paper towels. Season evenly with Cajun seasoning, half the salt, and half the black pepper.
  6. Step 6: Heat olive oil in a separate skillet over medium-high heat. Add steak cubes in a single layer and cook undisturbed for 2–3 minutes to develop a crust. Turn and sear all sides until browned and cooked to your liking. Remove steak from skillet and set aside.
  7. Step 7: Reduce skillet heat to medium. Add remaining 1 tablespoon butter. Once melted, add remaining 4 cloves minced garlic and cook until fragrant, about 1 minute.
  8. Step 8: Return steak bites to the pan and toss in garlic butter until glossy and well coated.
  9. Step 9: Plate rigatoni and arrange steak bites on top or alongside. Spoon any remaining garlic butter from the pan over the dish, sprinkle with fresh parsley, and serve immediately.

Notes

Substitute rigatoni with penne or cavatappi if preferred. Ribeye or strip steak can be used for a richer flavor. Add sautéed spinach or roasted mushrooms for extra veggies. Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently, adding a splash of cream or milk if sauce thickens. Avoid overcooking steak bites when reheating.