Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Drain, set aside, and lightly drizzle with olive oil if you want to prevent sticking.

Step 2: While the pasta cooks, pat the steak cubes dry with paper towels. This step helps them sear instead of steam. Season generously with Cajun seasoning, salt, and black pepper.

Step 3: Heat a skillet over medium-high heat and add olive oil. Once the oil shimmers, add the steak bites in batches. Cook for 2–3 minutes per side until golden-brown and slightly crisp on the edges. Transfer to a plate and cover loosely with foil to keep warm.

Step 4: Reduce the skillet heat to medium, add butter, and stir in minced garlic. Cook just until fragrant, about 30 seconds. Return the steak bites to the pan and toss them in the garlic butter until coated. Remove from heat.

Step 5: In a separate large skillet or saucepan, melt 2 tablespoons of butter. Add the minced garlic and cook briefly until fragrant. Pour in the heavy cream, letting it gently simmer. Stir in the cream cheese until melted and smooth.

Step 6: Add mozzarella and Parmesan, whisking until the sauce is glossy and thick. Season with salt and black pepper to taste. Lower the heat to keep warm, then fold in the cooked bowtie pasta, tossing to coat evenly in the sauce.

Step 7: Plate the Alfredo pasta on one side of each dish and arrange the garlic butter steak bites on the other. Garnish with fresh parsley and serve hot.