Description
This Creamy Garlic Parmesan Steak Pasta is a rich and indulgent dish that combines perfectly seared steak with a velvety, garlicky Parmesan sauce. Tossed with tender rigatoni pasta and enhanced with sun-dried tomatoes and herbs, this meal is a restaurant-quality experience right in your own kitchen. Perfect for special occasions or a comforting dinner any night of the week!
Ingredients
For the Steak:
- 2 strip steaks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons minced garlic
- Kinder’s Buttery Steak Seasoning (or your favorite steak seasoning)
- Kinder’s The Blend Seasoning (or a mix of salt, pepper, and garlic powder)
For the Sauce:
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese (freshly grated)
- 1 teaspoon red pepper flakes
- ½ teaspoon oregano
- ½ teaspoon thyme
- ⅓ cup chopped sun-dried tomatoes
For the Pasta:
- 16 oz rigatoni (or your pasta of choice)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the steaks generously with steak seasoning. Sear for 3-4 minutes per side for medium-rare or longer for preferred doneness. Remove from the pan and let rest before slicing.
- In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Add red pepper flakes, oregano, thyme, and sun-dried tomatoes. Let the sauce simmer for 5 minutes.
- Stir in the grated Parmesan cheese and mix until smooth and creamy. Adjust seasoning if needed.
- While the sauce is simmering, cook the rigatoni pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Slice the rested steak into thin strips. Add the cooked pasta to the sauce, tossing to coat evenly. Gently mix in the steak slices.
- Serve hot, garnished with extra Parmesan cheese and fresh herbs if desired.
Notes
-
- For extra richness, add a splash of white wine before simmering the sauce.
- To lighten the dish, substitute half-and-half for heavy cream.
- If using pre-shredded Parmesan, the sauce may not be as smooth—freshly grated cheese melts better.
- Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian-American