Creamy Cajun Beef Pasta With Peppers and Penne

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 12 oz (340 g) penne pasta
• 1 lb (450 g) ground beef (85–90% lean)
• 2 tbsp Cajun or blackening seasoning
• 2 tbsp olive oil + 1 tbsp unsalted butter
• 1 small onion, 2 bell peppers (red and green), 4 garlic cloves
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 1 tbsp tomato paste
• 1/2 cup (50 g) freshly grated Parmesan cheese
• Salt, black pepper, crushed red pepper flakes, parsley, green onions

Do This

• 1. Boil penne in well-salted water until al dente; reserve 1 cup pasta water and drain.
• 2. Brown ground beef in a large skillet with oil and butter; season generously with Cajun seasoning until nicely blackened and crisp in spots. Transfer beef out and keep drippings.
• 3. In the same skillet, sauté onion and sliced bell peppers in the beef drippings until softened and slightly charred; add garlic and optional red pepper flakes.
• 4. Stir in tomato paste, then deglaze with chicken broth, scraping up browned bits. Simmer 2–3 minutes.
• 5. Lower heat; add heavy cream and a pinch more Cajun seasoning. Simmer gently until slightly thickened, then stir in Parmesan until smooth.
• 6. Add drained penne and cooked beef to the skillet; toss, adding splashes of reserved pasta water until the sauce clings to the pasta.
• 7. Taste and adjust seasoning; finish with chopped parsley, green onions, and extra Parmesan. Serve hot.

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Why You’ll Love This Recipe

• Big, bold Cajun flavors meet cozy, creamy pasta in one skillet.
• Blackened-style ground beef adds crispy, smoky bits in every bite.
• Weeknight-friendly: ready in about 40 minutes with basic pantry ingredients.
• Easily adjustable heat level so everyone at the table is happy.

Grocery List

• Produce: 1 small yellow onion, 1 red bell pepper, 1 green bell pepper, 4 garlic cloves, 2 green onions, fresh flat-leaf parsley, 1 lemon (optional)
• Dairy: Heavy cream, unsalted butter, Parmesan cheese
• Pantry: Penne pasta, olive oil, low-sodium chicken broth, tomato paste, Cajun or blackening seasoning (or individual spices for homemade), crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

For the Cajun Beef

• 1 lb (450 g) ground beef, 85–90% lean
• 2 tbsp Cajun or blackening seasoning (store-bought or Homemade Cajun / Blackening Seasoning below)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt (or to taste, depending on how salty your seasoning is)

For the Pasta & Creamy Garlic Sauce

• 12 oz (340 g) dried penne pasta
• 2 tsp kosher salt (for the pasta water)
• 1 tbsp olive oil (plus more as needed)
• 1 small yellow onion, finely diced (about 1 cup)
• 1 medium red bell pepper, seeded and cut into thin strips
• 1 medium green bell pepper, seeded and cut into thin strips
• 4 large garlic cloves, minced
• 1/4 tsp crushed red pepper flakes (optional, for extra heat)
• 1 tbsp tomato paste
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 1 tsp Cajun seasoning (from above, optional for extra Cajun kick)
• 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
• 1/2 to 3/4 cup (120–180 ml) reserved pasta cooking water, as needed
• Salt and freshly ground black pepper, to taste

To Finish

• 2 green onions, thinly sliced
• 2 tbsp chopped fresh flat-leaf parsley
• Lemon wedges, for serving (optional but bright and delicious)

Optional Homemade Cajun / Blackening Seasoning (makes about 3 tbsp)

• 2 tsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 to 1 tsp cayenne pepper, to taste
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Cook the penne

Fill a large pot (at least 4–5 quarts) with water and bring it to a rolling boil over high heat. Add 2 teaspoons kosher salt, then add the 12 oz (340 g) penne pasta. Stir well so it does not stick.
Cook according to package directions until al dente, usually 10–12 minutes. Before draining, carefully scoop out 1 cup (240 ml) of the starchy pasta cooking water and set aside. Drain the pasta and leave it in the colander while you prepare the sauce and beef.

Step 2: Mix the seasoning and prep the vegetables

If you are making the Homemade Cajun / Blackening Seasoning, combine all the spices listed in that section in a small bowl and stir until evenly mixed. You will use about 2–3 tablespoons for this recipe; any extra can be stored in an airtight jar for future Cajun dishes.

Prepare your vegetables: finely dice the onion, slice the red and green bell peppers into thin strips, mince the garlic, slice the green onions, and chop the parsley. Having everything prepped and ready (your mise en place) makes the cooking go quickly and smoothly.

Step 3: Brown and blacken the Cajun beef

Heat a large, heavy skillet (ideally 12-inch cast iron or stainless steel) over medium-high heat for 2–3 minutes, until hot. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Once the butter is melted and foamy, add the ground beef.
Break the beef up with a spatula, then immediately sprinkle evenly with 2 tablespoons Cajun seasoning and 1/2 teaspoon kosher salt (if your seasoning is salty, use less salt).

Stir to coat the beef thoroughly, then spread it out into an even layer and let it cook undisturbed for 3–4 minutes. This contact time creates those flavorful, blackened, crispy bits. Flip and continue cooking, breaking the meat into crumbles, for another 3–4 minutes, or until nicely browned and cooked through (internal temperature at least 160°F / 71°C).

Use a slotted spoon to transfer the seasoned beef to a bowl, leaving as much of the flavorful fat and browned bits in the pan as possible. You will use this to cook the vegetables.

Step 4: Sauté the peppers and aromatics

If the pan looks very dry, add up to 1 tablespoon more olive oil. Return the skillet to medium-high heat. Add the diced onion and sliced bell peppers. Sprinkle with a small pinch of salt. Sauté, stirring occasionally, for 5–7 minutes, until the onions are soft and the peppers are tender with a few charred edges. Those slightly blackened spots deepen the Cajun flavor.

Reduce the heat to medium. Add the minced garlic and crushed red pepper flakes (if using). Cook, stirring constantly, for 30–60 seconds until the garlic is fragrant but not browned. If it starts to brown too quickly, lower the heat.

Step 5: Build the creamy Cajun garlic sauce

Stir in the 1 tablespoon tomato paste and cook for about 1 minute, stirring, to caramelize it slightly. Pour in the 1 cup (240 ml) chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These browned bits, called fond, add rich, savory flavor to your sauce.

Bring the mixture to a gentle simmer over medium heat and cook for 2–3 minutes, until it reduces slightly. Lower the heat to medium-low, then slowly stir in the 1 cup (240 ml) heavy cream. If you like it a bit spicier and smokier, add 1 teaspoon more Cajun seasoning at this point.
Simmer gently (do not rapidly boil) for 3–4 minutes, stirring often, until the sauce thickens just enough to lightly coat the back of a spoon.

Add the 1/2 cup (50 g) grated Parmesan cheese and stir until completely melted and smooth. Taste and season with salt and freshly ground black pepper as needed. Remember that the beef and pasta will also bring seasoning, so do not over-salt at this stage.

Step 6: Toss in the pasta and Cajun beef

Add the drained penne to the skillet with the creamy sauce. Add about 1/4 cup (60 ml) of the reserved pasta cooking water. Toss everything together over medium heat for 1–2 minutes so the pasta starts absorbing the sauce.

Return the cooked Cajun beef (and any juices in the bowl) to the skillet. Toss again until the beef is evenly distributed throughout the pasta. If the sauce seems too thick or dry, add more reserved pasta water a splash at a time (1–2 tablespoons) until it looks silky and coats the pasta nicely. If it is too thin, let it simmer for another 1–2 minutes, stirring often, until thickened.

Taste and adjust: add a little more Cajun seasoning, salt, or pepper if you want more kick or depth of flavor.

Step 7: Finish with fresh herbs and serve

Turn off the heat. Stir in the chopped parsley and about half of the sliced green onions. This adds a fresh, bright flavor that balances the richness of the sauce and beef.

Serve the Cajun beef pasta hot in warm bowls or onto a large serving platter. Top with the remaining green onions and extra grated Parmesan. If you like a tangy contrast, serve with lemon wedges and encourage diners to squeeze a little over their bowls right before eating.
This dish is best enjoyed immediately while the sauce is creamy and glossy and the pasta is perfectly tender.

Pro Tips

• Get real blackened flavor: For the beef, resist the urge to stir constantly. Let it sit in a flat layer for a few minutes to form dark, flavorful crusty bits before flipping.
• Salt the pasta water well: The pasta water should taste pleasantly salty (like the sea). This is your first chance to season the pasta from the inside out.
• Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents and may not melt smoothly. Grating from a block gives you a silkier sauce.
• Control the heat level: For milder pasta, reduce or skip the cayenne in the homemade seasoning and omit the crushed red pepper flakes. For spicier results, add an extra pinch at the end.
• Adjust sauce thickness with pasta water: The starchy cooking water is your best tool for a glossy, restaurant-style sauce that clings beautifully to the penne.

Variations

• Cajun chicken or sausage pasta: Swap the ground beef for 1 lb sliced smoked sausage or thinly sliced boneless chicken thighs. Cook the meat fully with the seasoning, then proceed as written.
• Extra veggie version: Add sliced mushrooms, chopped zucchini, or a handful of baby spinach in Step 4. Sauté until tender before adding the garlic.
• Lighter cream sauce: Replace half of the heavy cream (1/2 cup) with whole milk or half-and-half. Simmer a little longer to thicken, and use an extra tablespoon of Parmesan if needed.

Storage & Make-Ahead

Cool leftovers completely, then transfer to an airtight container. Refrigerate for up to 3–4 days. To reheat, add a splash of milk, cream, or chicken broth to a skillet over medium-low heat, then stir in the pasta until warmed through and the sauce is creamy again (about 5–7 minutes). You can also microwave in short bursts, stirring and adding a teaspoon or two of liquid as needed so it does not dry out.

For make-ahead prep, you can cook the beef and chop the vegetables up to 1 day in advance and refrigerate separately. When ready to eat, cook the pasta fresh and finish the sauce so the texture stays silky. This dish is best enjoyed fresh, but it can be frozen in an airtight container for up to 2 months; thaw overnight in the refrigerator and reheat gently, knowing the cream sauce may separate slightly but will usually come back together with gentle stirring and a splash of extra cream or broth.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 900 calories; 45 g fat; 26 g saturated fat; 65 g carbohydrates; 3 g fiber; 7 g sugar; 38 g protein; 950 mg sodium. Actual values will vary based on specific brands of ingredients, how much salt and Parmesan you use, and any variations or substitutions.