Preparation

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water to adjust sauce consistency later if needed. Set the pasta aside.

Heat the olive oil in a large skillet over medium-high heat. While the oil heats, toss the steak tips with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper until they’re evenly coated. Add the steak tips to the skillet in a single layer (you may need to work in batches to avoid overcrowding). Cook the steak bites for 3–4 minutes on each side until browned and cooked to your preferred doneness. During the last minute, add 1 tablespoon of butter to the skillet and spoon it over the steak to enhance richness. Remove the steak from the skillet and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and whole milk, stirring gently to combine. Add the softened cream cheese and stir continuously until fully melted and smooth. Then, gradually whisk in the Parmesan and mozzarella cheeses along with the remaining ½ teaspoon of Cajun seasoning. Continue whisking until the sauce thickens and becomes creamy. Season with salt and pepper to taste. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

Add the cooked rigatoni to the skillet with the cheese sauce. Toss gently to coat the pasta completely. Then fold in the Cajun steak tips, stirring carefully to combine without breaking up the steak. Allow everything to simmer together for 2–3 minutes so the flavors meld.

Finish the dish with a sprinkle of fresh chopped parsley for color and a hint of freshness. Serve the dish hot and enjoy the creamy, spicy flavors with every bite.