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Steak & Cheesy Rigatoni in Garlic Butter Sauce

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant.
  3. 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.
  4. Stir in the grated Parmesan cheese and mix until smooth and creamy. Adjust seasoning if needed.
  5. While the sauce is simmering, cook the rigatoni pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
  6. Slice the rested steak into thin strips. Add the cooked pasta to the sauce, tossing to coat evenly. Gently mix in the steak slices.
  7. 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.

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