Creamy Garlic Parmesan Steak Pasta – Easy Dinner for Small Family

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If you’re craving something rich, cozy, and downright indulgent, look no further than this Creamy Garlic Parmesan Steak Pasta. Imagine twirling forkfuls of silky pasta coated in a velvety, garlicky sauce… and then, boom—juicy, perfectly seared ribeye steak joins the party. Hungry yet? Thought so.

Here’s the thing: this dish may look fancy, but it’s secretly one of those simple meals for family that doesn’t demand hours in the kitchen. A few quality ingredients, a hot skillet, and you’re basically on your way to steakhouse-level vibes—minus the hefty bill and the side-eye from your kids when they spot kale on the menu.

Now, here’s a pro tip you absolutely can’t skip: let your steak rest for 5–10 minutes after cooking. Sounds extra? Nope. That short wait time makes sure the juices spread evenly throughout the meat. Translation: every bite is tender, juicy, and full of flavor. IMO, this is the make-or-break step that takes the whole dish from “pretty good” to “call-your-friends-and-brag” status.

And don’t worry about dinner being stressful. This recipe is the definition of an easy dinner for small family nights when you just want something comforting without the chaos. The steak rests while you whip up the sauce, and before you know it, dinner’s on the table. It’s quick enough for a Tuesday, but impressive enough if you want to pretend it’s date night.

So, are you ready to level up your weeknight routine? Because once you’ve had steak and pasta in the same bite, there’s no going back. (Sorry, spaghetti with jarred marinara—you’ve been officially benched.)

 

Yield: 4

Creamy Garlic Parmesan Steak Pasta – Easy Dinner for Small Family

Creamy Garlic Parmesan Steak Pasta – Easy Dinner for Small Family
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 450 g ribeye steak (about 2 steaks)
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • 2 tsp dried parsley
  • Salt & black pepper, to taste
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp butter, divided
  • ½ cup chicken stock (120 ml)
  • ½ cup double cream (120 ml)
  • ½ cup Parmesan cheese, grated (40 g)
  • ⅓ cup fresh parsley, chopped (10 g)
  • 300 g rigatoni pasta
  • ⅓ cup dry white wine (optional)

Instructions

1. Season the steaksCoat both sides of the ribeye with paprika, dried parsley, salt, and pepper. Rub in the olive oil so the spices stick nicely. Let the steaks sit for a few minutes to soak up that flavor.

2. Prep the extrasWhile the meat rests, chop your onion and parsley, mince the garlic, and grate the Parmesan. Having everything ready now will make cooking smoother later.

3. Cook the steakHeat a skillet on high until it’s good and hot. Lay down the steaks and sear for about a minute on each side. Drop in a tablespoon of butter and baste the meat for another minute. Remove from the pan and let the steaks rest—you want those juices to redistribute before slicing.

4. Boil the pastaBring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Reserve a cup of pasta water before draining.

5. Build the sauceUsing the same pan from the steaks, melt the remaining butter. Sauté onion for about 5 minutes, then toss in the garlic and cook until fragrant. If you’re using wine, pour it in to deglaze the pan and simmer briefly. Stir in chicken stock, cream, a pinch of salt, and pepper. Let it bubble for 2–3 minutes.

6. Finish it offAdd the Parmesan and stir until smooth. If the sauce feels too thick, loosen it with a splash of pasta water. Toss in the rigatoni and parsley until well coated.

7. ServeSlice the ribeye into bite-sized cubes and lay them over the creamy pasta. Serve immediately and watch it disappear!

© Maria
Category: Dinner

 

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