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creamy steak pasta in a pan

Creamy Steak Pasta

A rich, creamy one-pan pasta loaded with garlic, Parmesan, and perfectly seared steak. This comforting dinner tastes restaurant-worthy but comes together with simple ingredients the whole family will love.
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Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

Steak
  • 1 –2 NY strip steaks or ribeye steaks
  • 2 tablespoons avocado oil
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 2 tablespoons butter
  • 2 –3 cloves garlic smashed
  • A few sprigs fresh thyme
Pasta
  • 8 ounces paccheri rigati pasta or any short pasta such as rigatoni, penne, cavatappi, or shells
  • 32 ounces 900 g chicken broth
  • 8 ounces heavy cream
  • 2 cups freshly grated Parmesan cheese
  • 1 medium onion finely diced (or 1 large shallot)
  • 10 cloves garlic minced
  • 1½ tablespoons chicken bouillon
  • 1 tablespoon sweet paprika
  • 1 tablespoon smoked paprika
  • 1½ tablespoons dried oregano
  • 1½ tablespoons Italian seasoning
  • 1 tablespoon garlic powder
  • Salt to taste
  • Freshly cracked black pepper to taste
Garnish
  • Fresh chives chopped
  • Extra grated Parmesan cheese

Method
 

Prepare the Steak
  1. Remove the steak from the refrigerator 30–45 minutes before cooking.
  2. Pat it completely dry with paper towels, then season both sides generously with salt and freshly cracked black pepper.
Cook the Steak
  1. Add the avocado oil to a large skillet and heat over high heat.
  2. Once the oil is hot and shimmering, add the steak and cook until it reaches your preferred doneness.
  3. During the last 1–2 minutes of cooking, add the butter, smashed garlic, and thyme. Tilt the pan and continuously baste the steak with the melted butter.
  4. Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing.
Start the Pasta
  1. Using the same skillet over high heat, add the diced onion (or shallot) and sauté for 1–2 minutes until softened.
  2. Add the minced garlic and cook for another 30–60 seconds until fragrant.
Pour in the chicken broth and stir in:
  1. Chicken bouillon
  2. Sweet paprika
  3. Smoked paprika
  4. Oregano
  5. Italian seasoning
  6. Garlic powder
  7. Salt and freshly cracked black pepper to taste
Add the uncooked pasta and stir well.
  1. Cook, stirring occasionally, until the pasta is almost al dente.
Finish the Sauce
  1. Pour in the heavy cream and stir to combine.
  2. Add the freshly grated Parmesan cheese and stir until completely melted into a smooth, creamy sauce.
  3. Cook for another 1–2 minutes until the sauce thickens and coats the pasta.
  4. If the sauce becomes too thick, add a splash of chicken broth until it reaches your desired consistency.
Serve
  1. Slice the steak against the grain.
  2. Arrange it over the creamy pasta and spoon extra sauce over the steak.
  3. Garnish with fresh chives and an extra sprinkle of Parmesan before serving.

Notes

Ribeye will give you the richest flavor, while NY strip is a slightly leaner option that still stays tender.
Freshly grated Parmesan melts much smoother than pre-shredded cheese.
Let the steak rest before slicing to keep it juicy.
Paccheri rigati is my favorite for this recipe, but any short pasta works great, including rigatoni, penne, cavatappi, or shells.
If the sauce thickens too much while sitting, simply stir in a splash of warm chicken broth or heavy cream before serving.