Cajun Garlic Butter Steak Rigatoni Alfredo

Instructions

Step 1 Cook the rigatoni according to package instructions until al dente, then drain and set aside.
/n Step 2 Season the steak pieces with Cajun seasoning, smoked paprika, salt, and black pepper.
/n Step 3 Heat olive oil in a large skillet over medium-high heat.
/n Step 4 Sear the steak bites in batches until browned and cooked to your desired doneness, then remove and set aside.
/n Step 5 In the same skillet, melt butter and sauté the garlic until fragrant.
/n Step 6 Pour in the heavy cream and beef broth, stirring to combine.
/n Step 7 Add Parmesan cheese, mozzarella cheese, Italian seasoning, and red pepper flakes, stirring until smooth and creamy.
/n Step 8 Add the cooked rigatoni to the sauce and toss until fully coated.
/n Step 9 Return the steak to the skillet and gently mix with the pasta.
/n Step 10 Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce. Avoid overcooking the steak when reheating to keep it tender.