Taste of Home

03/26/2026

08/06/2025

Cajun Steak Tips in Cheesy Parmesan Linguine Pasta

Ingredients:

1½ lbs sirloin or ribeye steak tips, cut into bite-sized strips
2 tbsp olive oil
1 tbsp butter
1½ tsp Cajun seasoning
1 tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste
12 oz linguine pasta
2 tbsp butter
4 cloves garlic, minced
1½ cups heavy cream
½ cup whole milk
4 oz cream cheese, softened
1¼ cups freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
½ tsp Cajun seasoning (to tie the flavor together)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions:

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 9–10 minutes. Reserve ½ cup of pasta water, then drain and set aside.
2. Pat the steak tips dry and season with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
3. In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Sear steak tips in a single layer for 1–2 minutes per side until browned and cooked through. Transfer to a plate and cover loosely.
4. Lower the heat to medium and add 2 tbsp butter to the same skillet. Sauté minced garlic for about 30 seconds until fragrant.
5. Stir in heavy cream and whole milk. Add the cream cheese and stir until fully melted and smooth.
6. Add Parmesan, mozzarella, and ½ tsp Cajun seasoning. Stir until the cheese is melted and the sauce is thick and creamy. Season with salt and pepper to taste.
7. Add the cooked linguine to the sauce and toss gently until well coated. If needed, stir in a splash of reserved pasta water to adjust consistency.
8. Serve the cheesy linguine topped with the seared Cajun steak tips and garnish with fresh parsley.
Cooking Time: 35 minutes
Servings: 4–6
Calories: 740 per serving (estimated)

08/03/2025

Cajun Steak Tips in Cheesy Parmesan Rotini

Ingredients:

1½ lbs sirloin or ribeye steak tips, cut into bite-sized strips
2 tbsp olive oil
1 tbsp butter
1½ tsp Cajun seasoning
1 tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste
12 oz rotini pasta
2 tbsp butter
4 cloves garlic, minced
1½ cups heavy cream
½ cup whole milk
4 oz cream cheese, softened
1¼ cups freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
½ tsp Cajun seasoning (to tie the flavor together)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8–9 minutes. Reserve ½ cup of pasta water, then drain and set aside.
2. Pat steak tips dry and season them with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
3. In a large skillet over medium-high heat, heat olive oil and 1 tbsp butter. Add the steak in a single layer and sear for 1–2 minutes per side until browned and cooked through. Remove from skillet and set aside.
4. Reduce heat to medium and add 2 tbsp butter to the skillet. Add minced garlic and sauté for 30 seconds until fragrant.
5. Stir in heavy cream and milk. Add the softened cream cheese and stir until melted and smooth.
6. Add Parmesan, mozzarella, and ½ tsp Cajun seasoning. Stir until everything is melted and creamy. Season with salt and pepper.
7. Toss the cooked rotini into the sauce until evenly coated. If needed, add reserved pasta water to loosen the sauce slightly.
8. Plate the cheesy rotini and top with the Cajun steak tips. Garnish with fresh
chopped parsley.
Cooking Time: 35 minutes
Servings: 4–6
Calories: 750 per serving (estimated)

07/09/2025

Golden Garlic Butter Chicken with creamy Parmesan linguine

Ingredients:

For the Chicken:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1/2 tsp paprika
1/2 tsp Italian seasoning
3 tbsp butter, divided
3 cloves garlic, minced
Zest and juice of 1 lemon
Fresh parsley, chopped, for garnish
For the Parmesan Linguine:
8 oz linguine
2 tbsp butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
1/2 tsp garlic powder
Fresh parsley, chopped, for garnish

Directions:

Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain and set aside.
Season the chicken pieces with salt, pepper, paprika, and Italian seasoning.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook for 5–6 minutes until golden brown and fully cooked.
Add the remaining tablespoon of butter, minced garlic, lemon zest, and lemon juice. Stir and cook for another 1–2 minutes, coating the chicken in the garlic lemon butter. Remove from heat and set aside.
In a separate saucepan over low heat, melt 2 tablespoons of butter. Stir in the heavy cream and garlic powder, then slowly mix in the Parmesan cheese. Stir until melted and smooth. Season with salt and pepper.
Toss the cooked linguine in the Parmesan cream sauce until fully coated.
Plate the creamy linguine and top with the garlic butter chicken. Garnish with chopped parsley and serve warm.
Cooking Time: 25 minutes
Servings: 4
Calories: ~580 per serving

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