Cook the pasta according to package instructions in salted water until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.

Season the steak bites with salt, black pepper, and paprika.

Heat olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer and sear for 2-3 minutes on each side until browned and cooked to your preferred doneness. Remove the steak bites from the skillet and set aside.

Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.

Stir in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Allow the sauce to simmer for 2-3 minutes until slightly thickened.

Add the grated Parmesan cheese, and stir until melted and the sauce is creamy. Adjust seasoning with additional salt and black pepper, if needed.

Return the steak bites to the skillet and toss to coat them in the creamy garlic butter sauce.

Add the cooked pasta to the skillet, tossing to combine with the sauce and steak bites. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.

Sprinkle with red chili flakes (if using) and garnish with chopped fresh parsley before serving.