1. Season and Sear the Steak: Begin by patting the steak cubes dry and seasoning them generously with Cajun seasoning, salt, and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Add the steak cubes in a single layer and sear for about 2–3 minutes per side until deeply browned and cooked to your preferred doneness. Remove the steak from the pan and set it aside.

2. Build the Honey Garlic Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the honey, soy sauce, red pepper flakes (if using), and beef broth. Scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 2–3 minutes until slightly reduced and sticky.

3. Cook the Pasta: Meanwhile, bring a pot of salted water to a boil and cook the fettuccine until al dente. Drain the pasta, reserving 1/4 cup of the cooking water.

4. Make It Creamy: To the honey garlic sauce, add the heavy cream and smoked paprika. Stir well and let it gently bubble for 2–3 minutes. Add the Parmesan cheese and stir until the cheese is melted, and the sauce is creamy. Taste and adjust the seasoning with salt and pepper as needed.

5. Bring It All Together: Add the drained fettuccine to the skillet and toss until the pasta is coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Return the seared steak cubes to the skillet, tossing gently to coat the steak with the sauce, and warm through for 1–2 minutes.

6. Garnish and Serve: Sprinkle chopped parsley over the One-Pan Creamy Cajun Honey Garlic Steak Pasta and an extra sprinkle of Parmesan if desired. Serve hot and enjoy the rich, sweet-spicy-creamy magic in every forkful.