Bring a large pot of well salted water to a boil and cook rigatoni according to package instructions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium high heat, add the Cajun-seasoned steak tips and sear until browned and cooked through, about 3 to 5 minutes per side. Remove steak to a plate and tent with foil.

In the same skillet, reduce heat to medium, add butter, and melt. Stir in minced garlic and cook until fragrant.

Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan.

Remove from heat and gradually stir in grated Parmesan until the sauce is smooth. If grainy, return to low heat and stir gently.

Add cooked rigatoni to the skillet, toss to coat in the sauce, and return steak tips to pan, tossing briefly until heated through.

Plate immediately and garnish with chopped parsley.