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Creamy garlic parmesan steak pasta dish garnished with herbs.

Creamy Garlic Parmesan Steak Pasta

A rich weeknight meal featuring tender steak bites in a silky, garlicky Parmesan sauce paired with rigatoni pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Steak and Seasoning
  • 2 pieces Ribeye steaks Trimmed of excess fat for even searing.
  • 1 teaspoon Paprika Adds mild warmth and color.
  • Salt to taste Salt Season to taste before cooking.
  • Black pepper to taste Black pepper Freshly ground for the best bite.
  • 1 tablespoon Olive oil For searing the steaks.
Sauce Ingredients
  • 1 medium Onion Diced small for quick softening.
  • 3 cloves Garlic Minced finely for strong flavor.
  • 8 ounces Rigatoni A tubular pasta that holds the sauce.
  • 2 tablespoons Butter Used to sauté the aromatics.
  • 1 cup Chicken stock Adds depth to the sauce.
  • 1 cup Heavy cream Creates the base for the creamy sauce.
  • 1 cup Parmesan cheese Stir in until melted for a silky finish.
  • Reserved pasta water as needed Reserved pasta water Adjusts sauce texture.

Method
 

Preparation
  1. Pat the steaks dry and rub with paprika, salt, pepper, and a little olive oil. Let them sit briefly.
  2. Dice the onion and mince the garlic. Keep them ready.
Cooking
  1. Heat a pan until hot and sear the steaks for about two minutes per side. Remove and let them rest.
  2. Boil rigatoni until al dente, reserving some cooking water before draining.
  3. In the same pan, melt butter and sauté onion and garlic until soft. Add chicken stock and cream, then simmer briefly.
  4. Stir in Parmesan until smooth and thin with reserved pasta water. Toss pasta into the sauce, slice the steaks, and plate over the pasta.

Notes

Pat meat dry before seasoning for better searing. Rest steaks after cooking to retain juices. Grate fresh Parmesan for a smoother sauce. Cook pasta al dente for best texture.