Cook the rigatoni according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the Cajun-seasoned steak tips and cook until browned and cooked to your liking (about 3-5 minutes). Remove from skillet and set aside.

In the same skillet, lower the heat and add heavy cream, garlic powder, red pepper flakes, salt, and pepper. Stir and cook for a few minutes until the sauce thickens slightly.

Add the grated Parmesan cheese to the sauce, stirring until melted and creamy.

Combine the cooked rigatoni with the sauce, tossing to coat. Add the steak tips back into the skillet and mix well.

Garnish with chopped parsley before serving.