Step 1: Fill a large pot with salted water and bring it to a boil. Drop in the rigatoni and cook until just al dente so it has a little bite. Drain it, but don’t forget to save a splash of that pasta water in case the sauce needs loosening later. Set the pasta aside.

Step 2: In a big skillet, melt 2 tablespoons of butter over medium heat. Toss in the garlic and let it sizzle for half a minute, just until your kitchen smells amazing. Pour in the cream and bring it to a soft simmer. Add the cream cheese and whisk until smooth. Stir in mozzarella and Parmesan until the sauce turns silky and thick. Season with a little salt and pepper, then fold in the rigatoni so every piece gets coated. Keep it warm on the lowest heat.

Step 3: Pat the steak cubes dry so they sear properly. Season generously with Cajun seasoning, salt, and black pepper. Heat olive oil in a skillet over medium-high, then add the steak in batches so the pan isn’t crowded. Sear for 2 to 3 minutes per side until browned with crisp edges but still juicy inside. Transfer to a plate.

Step 4: Drop the remaining butter into the skillet. Once it melts, stir in the garlic and let it release its flavor for 30 seconds. Return the steak to the skillet and toss it all together so the meat gets coated in that golden garlic butter.

Step 5: Pile the creamy rigatoni onto plates, then arrange the garlic butter steak bites alongside. Spoon a little of that garlicky butter over the top and finish with fresh parsley.