Southern Creations Catering

06/18/2026

06/14/2026

Cajun Butter Steak with Creamy Parmesan Fettuccine

Ingredients:

1½ lbs sirloin steak, sliced into strips
12 oz fettuccine pasta
2 tbsp olive oil
4 tbsp butter
5 cloves garlic, minced
1½ tsp Cajun seasoning
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
¾ tsp salt
½ tsp black pepper
2 cups heavy cream
8 oz cream cheese, softened
1½ cups grated Parmesan cheese
1 cup shredded mozzarella cheese
½ tsp red pepper flakes
2 tbsp fresh parsley, chopped

Directions:

Cook the fettuccine according to package directions until al dente. Drain and set aside.
Season the steak strips with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook until deeply browned with lightly crisp edges.
Add 2 tablespoons of the butter and half of the garlic. Toss the steak in the garlic butter for 1 minute, then transfer to a plate.
In the same skillet, melt the remaining butter. Add the rest of the garlic and cook for 30 seconds.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the cream cheese until completely melted and smooth.
Add the Parmesan cheese, mozzarella cheese, and red pepper flakes. Stir until the sauce becomes thick and creamy.
Add the cooked fettuccine and toss until every noodle is coated in the rich Parmesan sauce.
Let the pasta cook for 2 minutes, stirring gently, until the sauce clings to the noodles.
Arrange the creamy fettuccine on one side of each plate and the Cajun steak strips on the other.
Sprinkle with fresh parsley and serve immediately.

Cooking Time: 35 Minutes | Servings: 5 | Calories: 945 per serving

06/14/2026

Garlic Butter Cajun Chicken with Creamy Parmesan Rigatoni

Ingredients:

1½ lbs boneless skinless chicken breast, cut into thick bite-size pieces
12 oz rigatoni pasta
2 tbsp olive oil
4 tbsp butter
6 cloves garlic, minced
1½ tsp Cajun seasoning
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
¾ tsp salt
½ tsp black pepper
2 cups heavy cream
4 oz cream cheese, softened
1 cup grated Parmesan cheese
1½ cups shredded cheddar cheese
2 tbsp fresh parsley, chopped

Directions:

Cook the rigatoni according to package directions until al dente. Drain and set aside.
Season the chicken with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until deeply golden brown with lightly crispy edges.
Add the butter and garlic to the skillet. Toss the chicken in the garlic butter and cook for 1 minute. Transfer to a plate.
In the same skillet, pour in the heavy cream and bring to a gentle simmer.
Stir in the cream cheese until completely melted and smooth.
Add the Parmesan cheese and 1 cup of the cheddar cheese. Stir until the sauce becomes thick and creamy.
Add the cooked rigatoni and toss until every piece is coated in the rich cheese sauce.
Stir for 2 minutes until the sauce thickens and clings to the pasta.
Sprinkle the remaining cheddar cheese over the pasta and allow it to melt.
Arrange the garlic butter Cajun chicken on one side of each plate and the creamy rigatoni on the other.
Garnish with fresh parsley and serve immediately.

Cooking Time: 35 Minutes | Servings: 5 | Calories: 895 per serving