1. Let’s start by getting that steak sizzling! First, we’ll pat the steak cubes dry and season them generously with Cajun seasoning, salt, and pepper. Then, we’ll heat up a large skillet with olive oil and butter over medium-high heat. Once the pan is nice and hot, we’ll add the seasoned steak cubes in a single layer and sear them for about 2-3 minutes per side, or until they’re beautifully browned and cooked to your desired doneness. After that, we’ll remove the steak from the pan and set it aside, ready to be reintroduced to the creamy magic we’re about to create.

2. Now, it’s time to take that same skillet and reduce the heat to medium. We’ll add the minced garlic and sauté it for about 30 seconds, just until it becomes fragrant and tantalizing. Next, we’ll stir in the honey, soy sauce, red pepper flakes (if you’re feeling a little spicy), and beef broth. Be sure to scrape up any browned bits from the bottom of the pan – that’s where all the flavor lives! We’ll let this sauce simmer for 2-3 minutes, allowing it to thicken and become the perfect balance of sweet, savory, and slightly spicy.

3. While the sauce is simmering, we’ll bring a pot of salted water to a boil and cook the fettuccine until it’s perfectly al dente, according to the package instructions. Drain the pasta, but be sure to reserve about 1/4 cup of the pasta water – this liquid gold will come in handy for adjusting the consistency of our creamy sauce later on.

4. Now, it’s time to take the honey garlic sauce to the next level. We’ll add the heavy cream and a sprinkle of smoked paprika to the skillet, stirring well. Let the sauce gently bubble for 2-3 minutes, allowing the flavors to meld and the texture to become gloriously creamy. Then, we’ll stir in the grated Parmesan cheese, which will melt into the sauce, creating an irresistibly rich and velvety finish. Taste the sauce and adjust the seasoning with salt and pepper as needed.

5. The moment of truth has arrived! We’ll add the drained fettuccine to the skillet, tossing it gently to ensure every strand is coated in the luscious, creamy sauce. If the sauce seems a bit too thick, we can add a splash or two of the reserved pasta water to loosen it up. Finally, we’ll return the seared steak cubes to the skillet, gently tossing everything together until the steak is warmed through and perfectly integrated with the creamy pasta.

6. To elevate the presentation and add a touch of freshness, we’ll sprinkle some chopped parsley over the top of our One-Pan Creamy Cajun Honey Garlic Steak Pasta. An extra sprinkle of Parmesan cheese is also a welcome addition if you’re feeling extra indulgent. Serve this dish hot and watch as the irresistible combination of flavors and textures dazzle your taste buds in every bite.