This creamy Cajun beef fettuccine is the kind of dinner that makes everyone go quiet at the table.
You know, that good kind of quiet where people are too busy eating to talk.
It’s rich, spicy, creamy, and loaded with three different types of cheese that melt into the most amazing sauce.
Why You Need This Pasta Recipe In Your Life
I’m always hunting for easy pasta recipes that taste like restaurant quality.
This one hits every single time.
The combination of spicy Cajun seasoning with that ultra-creamy garlic butter sauce is just perfect.
It comes together in about 40 minutes, which makes it ideal for weeknight dinners when you want something special without spending hours in the kitchen.
What Makes This Cajun Pasta Special
The secret is in the triple cheese situation happening here.
Cheddar gives you that sharp, classic cheese flavor.
Parmesan adds a nutty, salty depth.
And Velveeta makes everything melt together into this silky smooth sauce that coats every strand of pasta.
The beef broth adds a savory richness that you just don’t get with plain cream sauces.
It balances out all that cheese and cream perfectly.
Plus the Cajun spices give it just enough kick without being overwhelming.
Ingredients You’ll Need
For the Pasta:
- 12 oz fettuccine
For the Beef:
- 1 lb lean ground beef
- 2 tablespoons olive oil
For the Sauce Base:
- 2 tablespoons butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
For the Seasonings:
- 1 teaspoon parsley
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For the Cream Sauce:
- 1 cup beef broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 4 oz Velveeta cheese, cubed
- 2 tablespoons extra butter
For Garnish:
- Chopped fresh parsley
How To Make Cajun Beef Fettuccine
Step 1: Fill a big pot with water, add a good pinch of salt, and bring it to a rolling boil.
Toss in your fettuccine and cook it until it’s al dente, which usually takes about 8 to 10 minutes.
Drain it well and set it aside while you make the sauce.
Step 2: Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Add your ground beef and break it up with a wooden spoon as it cooks.
Let it brown for 6 to 8 minutes until there’s no pink left and you get those nice crispy brown bits.
Step 3: Drain off any excess fat from the beef, then transfer it to a plate.
Don’t worry about cleaning the pan, those browned bits stuck to the bottom are pure flavor.
You’ll use them in the next step.
Step 4: Drop the butter into that same skillet and let it melt.
Add your diced onion and cook it for 3 to 4 minutes, stirring occasionally.
You want the onion to soften and turn translucent but not brown.
Step 5: Toss in the minced garlic and stir it around for just 30 seconds.
Garlic burns really easily so you don’t want to cook it too long.
As soon as you can smell it, move on to the next step.
Step 6: Sprinkle in the Cajun seasoning, garlic powder, parsley, salt, and black pepper.
Stir everything together and let it cook for another 30 seconds.
This step wakes up all those spices and makes them extra fragrant.
Step 7: Add the flour and stir it constantly for about a minute or two.
This creates a roux that’ll thicken your sauce.
Keep stirring so the flour doesn’t clump up or burn on the bottom of the pan.
Step 8: Slowly pour in the beef broth while whisking constantly.
Then add the heavy cream, still whisking to keep everything smooth.
Let this mixture come to a gentle simmer and thicken up for 3 to 4 minutes.
Step 9: Turn the heat down to low because you don’t want the cheese to break.
Add the cheddar, Parmesan, and Velveeta cubes.
Stir continuously until every bit of cheese has melted into the sauce.
Step 10: Stir in those extra 2 tablespoons of butter for an even richer, glossier sauce.
Add the cooked beef back to the skillet and mix it through.
Toss in your cooked fettuccine and stir until every strand is coated in that gorgeous creamy sauce.
Tips For Perfect Creamy Pasta
Don’t rinse your pasta after draining it.
The starch on the surface helps the sauce cling better.
Just drain it and toss it straight into the sauce.
If your sauce seems too thick, save some pasta water before draining.
A splash of that starchy water loosens the sauce without making it watery.
Add it a little at a time until you get the consistency you want.
Use freshly grated Parmesan instead of the pre-grated stuff if you can.
It melts so much better and tastes way more intense.
The pre-grated kind has anti-caking agents that can make your sauce grainy.
Making It Spicier Or Milder
If you love heat, double the Cajun seasoning or add some red pepper flakes.
A few shakes of hot sauce at the end also works great.
Sometimes I’ll throw in some diced jalapeños with the onions for extra kick.
For a milder version, cut the Cajun seasoning in half.
You’ll still get that classic Cajun flavor without as much spice.
The creamy sauce helps mellow everything out anyway.
Cajun seasoning blends vary a lot between brands.
Some are super spicy while others are pretty mild.
Taste your sauce as you go and adjust accordingly.
Serving Suggestions
This pasta is honestly filling enough to stand on its own.
But a simple side salad with a tangy vinaigrette cuts through all that richness perfectly.
Caesar salad works especially well since the flavors complement each other.
Garlic bread is never a bad idea with creamy pasta.
You can use it to soak up every last bit of that amazing sauce.
I like to make mine extra garlicky to match the garlic in the pasta.
Some roasted vegetables on the side add color and nutrition.
Asparagus, green beans, or roasted broccoli all work great.
The slight char on roasted veggies pairs nicely with the creamy sauce.
Variations To Try
Swap the ground beef for Italian sausage if you want.
The fennel and herbs in Italian sausage add another layer of flavor.
Just remove the casings before cooking it.
Chicken works really well too for this type of Cajun pasta.
Cut it into bite-sized pieces and cook it the same way as the beef.
Shrimp is another fantastic option that cooks even faster.
For a veggie version, skip the meat and add sautéed mushrooms, bell peppers, and zucchini.
The vegetables soak up all that Cajun seasoning beautifully.
You might want to add a bit more seasoning since you’re losing the beef flavor.
Storage and Reheating
This fettuccine keeps in the fridge for up to 3 days in an airtight container.
The sauce will thicken up as it sits, which is totally normal.
Just add a splash of milk or cream when reheating to loosen it back up.
Reheat it gently on the stovetop over low heat, stirring frequently.
The microwave works too but go in short bursts and stir between each one.
High heat can make the cheese sauce separate and get oily.
I don’t recommend freezing cream-based pasta dishes.
The sauce tends to break when you thaw and reheat it.
Plus this is so quick to make that it’s easy enough to whip up fresh.
Why This Beats Takeout
Restaurant Cajun pasta usually costs at least 15 to 20 dollars per serving.
You can make this whole recipe for about the same price and feed four people.
The math just makes sense.
You also get way more control over the spice level and richness.
Some restaurant versions are so heavy you feel sick after eating them.
This one is indulgent but not overwhelming.
Making it at home means you know exactly what’s going into your food.
No weird additives or excessive amounts of salt.
Just real ingredients that taste amazing together.
Common Questions
Can I use a different pasta shape? Absolutely! Penne, rigatoni, or bowties all work great.
Just stick with something that has good nooks and crannies to catch the sauce.
What if I can’t find Velveeta? You can use all cheddar and Parmesan, just add an extra half cup of each.
The sauce won’t be quite as smooth but it’ll still taste delicious.
Is there a lighter version? You could use half-and-half instead of heavy cream and reduce the amount of cheese.
Just know that the sauce won’t be as thick and rich.
This creamy Cajun beef fettuccine has become my go-to when I’m craving something seriously comforting.
It’s one of those easy pasta recipes that feels fancy but comes together fast.
Give it a try and watch it become a regular in your dinner rotation.
Ingredients
Method
- 1️⃣Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Drain and set aside.
- 2️⃣ Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess fat and transfer the beef to a plate.
- 3️⃣ Sauté the Aromatics: In the same skillet, add the butter and diced onion. Sauté for 3-4 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- 4️⃣ Add the Seasonings: Stir in the Cajun seasoning, garlic powder, parsley, salt, and black pepper. Cook for another 30 seconds to bloom the spices.
- 5️⃣ Make the Roux: Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
- 6️⃣ Build the Cream Sauce: Gradually whisk in the beef broth, followed by the heavy cream, stirring continuously until the mixture begins to thicken, about 3-4 minutes.
- 7️⃣ Add the Cheese: Reduce the heat to low. Add the cheddar, Parmesan, and Velveeta cheese, stirring constantly until all the cheese is melted and the sauce becomes smooth, creamy, and velvety. Stir in the extra 2 tablespoons of butter for added richness.
