Step 1: Cook the pasta according to the package instructions until al dente. Drain and set aside, but remember to save about 1/2 cup of the pasta water; you’ll need it later to loosen the sauce if it gets too thick.

Step 2: While the pasta is boiling, heat olive oil in a large skillet over medium-high heat. Pat the steak cubes dry with paper towels (this helps get a good sear), then season generously with salt, pepper, garlic powder, and smoked paprika.

Step 3: Add the steak cubes to the hot skillet in a single layer. Don’t overcrowd the pan; cook them in batches if necessary. Let them cook undisturbed for 1-2 minutes to get a good sear, then turn them with tongs to brown all sides. This should take about 3-4 minutes total. Once done, remove the steak from the skillet and set aside.

Step 4: In the same skillet (don’t wipe it clean, you want those browned bits for flavor), melt the butter and sauté the minced garlic for about 1-2 minutes, just until fragrant. Be careful not to burn the garlic.

Step 5: Now it’s time to make the Alfredo sauce. Pour in the heavy cream, then stir in the Cajun seasoning, garlic powder, and a bit of salt and pepper. Bring the mixture to a gentle simmer. Let it bubble for about 3-4 minutes to thicken slightly. Once the sauce is creamy and aromatic, stir in the grated Parmesan cheese. Keep stirring until the cheese melts completely and the sauce is smooth.

Step 6: Add the cooked pasta to the skillet and toss it in the sauce until well-coated. If the sauce feels too thick, add a splash of that reserved pasta water until it reaches your desired consistency.

Step 7: Gently fold in the cooked steak bites and any juices that collected while resting. Give everything a final stir to combine the flavors.

Step 8: Sprinkle with chopped parsley for a pop of freshness and serve hot. You can even add a little extra Parmesan on top if you’re feeling indulgent.