Instructions
Step 1 Cook the rigatoni pasta according to package instructions until al dente, then drain and set aside /n
Step 2 Season the steak with Cajun seasoning, salt, and black pepper /n
Step 3 Heat olive oil in a skillet over high heat and sear the steak for 3–4 minutes per side until desired doneness, then remove and let rest /n
Step 4 In the same skillet, melt butter and sauté garlic until fragrant /n
Step 5 Add chicken broth and heavy cream, stirring to combine /n
Step 6 Stir in Parmesan cheese and paprika, cooking until the sauce thickens /n
Step 7 Add cooked rigatoni to the sauce and toss until fully coated /n
Step 8 Slice the steak and place over the creamy pasta /n
Step 9 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 with a splash of cream or broth to maintain the sauce’s texture. Avoid overcooking the steak when reheating to keep it tender.
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