Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

by Nina Johnson August 12, 2025

Bold, creamy, and packed with melt-in-your-mouth beef cubes, this Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni is your ultimate indulgent pasta night recipe. Each bite is laced with rich buttery garlic, kissed with Cajun spices, and wrapped around rigatoni noodles that hug every drop of the luscious cream sauce. And let’s not forget those juicy beef cubes that are seared to perfection and tossed on top for a hearty, satisfying finish.

This dish strikes the perfect balance between comfort food and weeknight luxury. Whether you’re craving something spicy, cheesy, or ultra-saucy, this pasta brings it all together in under an hour. It’s an ideal choice for date night dinners, cozy fall meals, or any time you’re looking to wow without the fuss.

What Kind of Pasta Should I Use?

Although the title nods to linguine, rigatoni is a brilliant twist for this dish. Rigatoni’s ridges catch the creamy Cajun sauce beautifully, adding texture and bite that complements the beef. If you prefer a silkier noodle, linguine or fettuccine would also work, but rigatoni brings that satisfying chew that holds up against bold flavors.

Ingredients for the Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

Rigatoni pasta – It holds the sauce beautifully thanks to its tube shape and ridged exterior.
Beef sirloin or tenderloin – Cut into cubes and seared for a deeply savory bite.
Butter – Adds richness and carries the Cajun flavors into every layer.
Garlic – Freshly minced garlic is essential for that bold, fragrant flavor.
Heavy cream – Creates a velvety, indulgent base for the sauce.
Parmesan cheese – Adds a salty, nutty note to the creamy sauce.
Cajun seasoning – The heart of the flavor in this dish – smoky, spicy, and irresistible.
Parsley – Fresh chopped parsley adds a touch of color and brightness.
Paprika – For added warmth and color in the final presentation.
Olive oil – Used for searing the beef and balancing out the butter in the sauce.

How To Make the Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

Step 1: Boil the Pasta

Cook the rigatoni pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2: Sear the Beef Strips

Season the beef cubes with Cajun seasoning. Heat olive oil in a skillet over medium-high heat, then sear the beef on all sides until browned and cooked to your preferred doneness. Set aside.

Step 3: Make the Cajun Garlic Butter Sauce

In the same skillet, reduce heat to medium. Melt butter and add minced garlic. Sauté for 1-2 minutes until fragrant. Stir in Cajun seasoning and paprika.

Step 4: Build the Creamy Base

Pour in the heavy cream and stir to combine with the butter mixture. Let it simmer for 3-4 minutes until it thickens slightly. Stir in the Parmesan cheese until fully melted.

Step 5: Combine with Pasta

Add the cooked rigatoni into the sauce and toss to coat. If needed, use reserved pasta water to loosen the sauce to your desired consistency.

Step 6: Assemble and Serve

Top the creamy pasta with seared beef cubes, sprinkle with chopped parsley and extra paprika for garnish. Serve hot and enjoy!

Serving and Storing Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

Serve this dish fresh off the stove while the sauce is at its silkiest. It pairs beautifully with a crisp green salad or warm garlic bread. If you’re prepping ahead, store the pasta and beef separately in airtight containers. Refrigerate for up to 3 days.

To reheat, warm the pasta on the stovetop with a splash of cream or milk to revive the sauce. Reheat the beef gently to avoid overcooking.

Frequently Asked Questions

Can I use a different cut of beef?

Yes! Sirloin, tenderloin, or even ribeye work great. Just make sure it’s a tender cut that cooks quickly.

What can I substitute for heavy cream?

Half-and-half or whole milk with a bit of cream cheese can work in a pinch, but the sauce may be thinner.

Is this recipe spicy?

The heat level depends on your Cajun seasoning. Start with less and add more to taste if you’re sensitive to spice.

Can I make this ahead?

Yes, but for the best texture, store the pasta and beef separately and combine when reheating.

Can I use shrimp or chicken instead of beef?

Absolutely! This recipe adapts well to different proteins. Try shrimp for a seafood twist or chicken for a leaner option.

Do I need fresh garlic?

Fresh garlic makes a huge flavor difference, but you can use pre-minced in a pinch.

Want More Pasta Dinner Ideas?

If you love this Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni, you’ll love these other cozy pasta meals:

Looking for more daily comfort meal ideas? Check out my collection of recipes on Pinterest: Life with Nina

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you stick with beef or switch up the protein? Did you make it extra spicy or tone it down?

I love seeing how you all make these dishes your own. Questions and ideas are always welcome—let’s cook together!