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Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package directions. Drain and set aside.
Brown the beef: In a large skillet, heat the olive oil and butter over medium-high heat. Season the ground beef with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Add it to the skillet and cook until browned, breaking it up with a spoon.
Build the sauce: Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Add the sun-dried tomatoes and let the sauce simmer for 3–4 minutes until slightly thickened.
Add Parmesan: Stir in the Parmesan cheese and red pepper flakes if you want an extra spicy kick.
Toss the pasta: Add the cooked rigatoni to the skillet, tossing everything together until the pasta is fully coated with the creamy sauce.
Serve: Garnish with fresh parsley and a little more Parmesan if desired. Serve hot and enjoy!
Serving and Storage Tips:
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