1. Boil a large pot of salted water. Add rigatoni and cook until just al dente (1 minute less than package directions). Reserve 1 cup pasta water, then drain and set aside.

2. Pat steak tips dry. Season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.

3. Heat olive oil in a large skillet over medium-high heat until shimmering.

4. Add steak tips in a single layer and sear until golden brown on all sides, about 4-5 minutes total. Add 1 tablespoon butter halfway through and baste the steak. Remove steak to a plate and rest.

5. In the same skillet, reduce heat to medium and melt 2 tablespoons butter.

6. Add minced garlic and cook for 30-60 seconds until fragrant (don’t brown).

7. Pour in heavy cream, milk, and softened cream cheese. Whisk continuously until smooth and simmering.

8. Gradually add shredded mozzarella, grated Parmesan, and ½ teaspoon Cajun seasoning, whisking until fully melted and sauce is velvety.

9. Taste and season with salt and pepper. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.

10. Add cooked rigatoni to the sauce and toss to coat evenly.

11. Return seared steak tips to the skillet along with any resting juices. Toss gently and simmer on low for 2 minutes to warm through and combine flavors.

12. Divide into serving bowls, garnish with chopped fresh parsley and extra black pepper.

13. Serve immediately while hot and cheesy.