Cajun Beef Spaghetti in Creamy Three-Cheese Parmesan Sauce

You ever crave something that feels a little fancy but also like total comfort food? Yeah, me too. That’s why I love this Cajun Beef Spaghetti in Creamy Three-Cheese Parmesan Sauce it hits spicy, cheesy, and cozy all at once. I first threw this together after a long week and, not gonna lie, it basically saved my sanity.

This recipe centers on one star ingredient: well-seasoned beef seared to perfection and tossed with spaghetti in a rich, three-cheese Parmesan sauce. I’ll walk you through what you need, how to make it step-by-step, and give you the little hacks I learned the hard way. Ready to make dinner something to brag about? Let’s go.

Why You’ll Love This Recipe

• Bold flavor with minimal fuss — Cajun seasoning gives a big punch without complicated prep.
• Ultra-creamy sauce — the combo of Parmesan, mozzarella, and cream cheese creates a silky texture that clings to every noodle.
• Hearty and satisfying — diced sirloin or ribeye turns a pasta night into a proper meal.
• Fast weeknight winner — you finish this in about 30 minutes, assuming you don’t philosophize too long about life while cooking.
• Customizable — easy to tweak for heat, veggies, or whatever fridge odds and ends you need to use up.

Ingredients You’ll Need

Ingredient: (all measurements below)

• 400g spaghetti
• 450g diced sirloin or ribeye steak
• 2 tbsp Cajun seasoning
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 100g cream cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

I like to use ribeye if I want a juicier bite, and sirloin when I’m watching the wallet. FYI: fresh Parmesan makes an actual world of difference.

How to Make (Step-by-Step)

Method: follow these steps in order for the best result.

1. Cook the spaghetti

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti until al dente—usually about 8–10 minutes depending on your brand. I undercook by 30 seconds because the pasta will finish in the sauce.
3. Drain and set aside.

2. Season and sear the beef

1. Toss the diced beef with 2 tbsp Cajun seasoning until coated.
2. Heat a hot skillet and melt 2 tbsp butter.
3. Sear the beef in batches so you don’t steam it. Brown each piece for about 2–3 minutes per side until cooked through.
4. Remove and set aside.

3. Build the creamy three-cheese Parmesan sauce

1. In the same hot skillet, sauté 3 cloves minced garlic for about 1 minute—don’t burn it unless you enjoy bitter chaos.
2. Add 1 1/2 cups heavy cream and bring to a gentle simmer.
3. Lower heat, then add 100g cream cheese, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan. Stir constantly until the sauce becomes smooth and glossy.
4. Season with 1/2 tsp salt and 1/2 tsp black pepper. Taste and adjust—Cajun seasoning will still add heat when you mix everything.

4. Combine everything

1. Return the seared beef and the spaghetti to the skillet.
2. Toss vigorously so the pasta gets fully coated with sauce and the beef distributes evenly.
3. Sprinkle with 2 tbsp chopped parsley and give one last toss.

5. Serve hot

1. Serve immediately. Offer extra Parmesan and a pinch of additional Cajun spice at the table for people who like to live dangerously. 😉

Pro Tips for the Best Results

• Use high-heat for the sear: a proper brown crust gives you flavor that no sauce can fake.
• Don’t overcrowd the pan: sear in batches so the beef browns instead of steams.
• Grate your own Parmesan: pre-grated stuff melts weirdly. Fresh is worth the five seconds of effort.
• Reserve some pasta water: add a splash if your sauce tightens up; the starch helps it cling.
• Room-temp dairy: let cream cheese come to room temp so it melts smoothly.
• Taste as you go: seasoning after combining makes a big difference. I always adjust salt and heat at the end.

Fun Variations & Topping Ideas

Variations

• Add sweet corn for a pop of sweetness and texture.
• Toss in crumbled cooked sausage alongside the beef for extra meaty goodness.
• Use this as a base for a loaded potato soup—just cube cooked potatoes and simmer in the sauce until piping hot.

Toppings

• Bacon bits (because duh)
• Extra shredded cheddar for a sharper hit
• Sliced green onions for freshness
• Sour cream dollop if you want a tangy counterpoint
• Crushed red pepper flakes for those who like the burn

Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The sauce thickens in the fridge, but it still tastes amazing.
• Freeze: You can freeze for up to 2 months, but expect some texture change in the cream cheese. Thaw overnight in the fridge.
• Reheat stovetop: Gently reheat over low heat with a splash of milk or reserved pasta water to loosen the sauce. Stir constantly to avoid separation.
• Reheat microwave: Microwave in 30-second bursts, stirring in between. Add a little liquid to keep it creamy.

Frequently Asked Questions (FAQ)

Can I use ground beef instead of diced steak?

Yes. Ground beef works well and speeds things up. Brown it thoroughly and drain any excess fat before building the sauce.

How spicy will this be with 2 tbsp Cajun seasoning?

It depends on your seasoning brand, but expect medium heat. I often use 1 tbsp for milder palates or double it for heat lovers.

Can I make this vegetarian?

Sure—swap the beef for mushrooms and smoked tofu. Use vegetable broth and a touch of smoked paprika to replace the meaty depth.

Can I use low-fat dairy?

You can, but the sauce won’t be as rich or smooth. If you must, use low-fat cream and a softer shred of cheese, and expect a slightly different mouthfeel.

Is this recipe keto-friendly?

Not without modifications—swap spaghetti for zoodles or shirataki noodles and omit the heavy cream or use a lower-carb cream substitute. The cheese keeps it somewhat low-carb, though.

Conclusion

If you want a quick, crowd-pleasing dinner that balances spice, creaminess, and meaty satisfaction, this Cajun Beef Spaghetti in Creamy Three-Cheese Parmesan Sauce hits all the marks. I love how it feels fancy without the fuss, and I promise your stove won’t judge you for making it on a random Tuesday. Try adding corn or bacon next time—you’ll thank me.

If you want another creamy Cajun pasta idea to compare or remix, check out The Best Creamy Cajun Pasta – CookWithCi for inspiration and extra tips.

Please leave a comment and a rating if you try this—tell me whether you went full heat or played it safe. IMO, the parsley garnish makes it look like you actually planned dinner.