Step 1: Cook the Linguine
Bring a large pot of salted water to a boil. Drop in the linguine and cook according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta water; you may need it later to thin the sauce. Drain the pasta and set it aside.

Step 2: Sear the Beef
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the thinly sliced beef with Cajun seasoning, salt, and black pepper. Once the oil is shimmering, add the beef in a single layer and sear for 3–4 minutes, stirring occasionally until browned and just cooked through. Remove the beef from the skillet and set it aside on a plate.

Step 3: Start the Garlic Butter Sauce
Using the same skillet (don’t clean it, you want all those flavorful browned bits), reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1–2 minutes until it’s fragrant but not browned.

Step 4: Build the Creamy Sauce
Pour in the chicken broth and stir well, scraping up any bits from the bottom of the pan. Let it simmer for a minute, then add the heavy cream. Sprinkle in the smoked paprika and stir again. Let the sauce cook for another 3–4 minutes until slightly thickened.

Step 5: Combine and Finish
Add the drained linguine into the sauce, tossing it gently to coat the noodles. If the sauce is a bit too thick, add a splash or two of the reserved pasta water. Stir in the Parmesan cheese until fully melted and the sauce turns creamy and silky.

Now return the cooked beef to the skillet and gently mix everything together. Give it a final taste and adjust the seasoning if needed.

Finish by sprinkling chopped parsley and serve hot. For extra flavor, add an additional pinch of Parmesan right before serving.