If you are looking for a comforting pasta dinner with juicy steak, tender penne, fresh garlic, butter, and a rich Parmesan cream sauce, this Creamy Garlic Butter Steak Penne Pasta is an excellent recipe to make. Seared steak bites are tossed with pasta in a silky garlic butter sauce made with cream, Parmesan, herbs, and a touch of Dijon for extra depth.
This recipe is perfect for weeknight dinners, date nights, family meals, or weekends when you want something that feels restaurant-style without being difficult to prepare. The steak cooks quickly, the penne holds onto the creamy sauce beautifully, and everything comes together in one skillet after the pasta is boiled.
One of the best things about this dish is how easy it is to customize. You can add mushrooms, spinach, sun-dried tomatoes, broccoli, extra Parmesan, or red pepper flakes depending on the flavors you enjoy.
Why You’ll Love This Creamy Garlic Butter Steak Penne Pasta
This recipe combines two comfort-food favorites—steak and creamy pasta—in one satisfying meal.
Searing the steak over high heat creates caramelized edges while keeping the center juicy.
Penne is ideal because its ridges and hollow centers capture plenty of creamy garlic Parmesan sauce.
Fresh garlic and butter provide the main flavor foundation, while heavy cream and Parmesan create a smooth, rich sauce.
The entire recipe is also easy to adjust depending on how creamy, garlicky, spicy, or cheesy you want it.
Ingredients
For the Steak
- 1½ pounds sirloin steak, ribeye, or New York strip
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
For the Penne Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
- ¾ cup reserved pasta water
For the Garlic Butter Sauce
- 4 tablespoons unsalted butter, divided
- 6 garlic cloves, finely minced
- 1 cup heavy cream
- ¾ cup low-sodium beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes, optional
- 1 cup freshly grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
For Garnishing
- 2 tablespoons freshly chopped parsley
- Extra Parmesan cheese
- Freshly cracked black pepper
- Red pepper flakes, optional
How to Make Creamy Garlic Butter Steak Penne Pasta
1. Prepare the Steak
Pat the steak thoroughly dry with paper towels.
Cut it into approximately 1-inch bite-sized pieces.
Keeping the pieces relatively similar in size helps them sear and cook evenly.
2. Season the Steak
Place the steak pieces in a bowl.
Add salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning.
Toss until evenly coated.
3. Bring the Pasta Water to a Boil
Fill a large pot with water.
Add salt and bring it to a rolling boil.
4. Cook the Penne
Add the penne pasta.
Cook according to the package directions until al dente.
Before draining, reserve approximately ¾ cup pasta water.
Drain the pasta.
Do not rinse it.
5. Heat the Skillet
While the pasta cooks, place a large heavy skillet over medium-high heat.
Add the olive oil.
Allow the pan to become very hot before adding the steak.
6. Sear the Steak
Add the steak pieces in a single layer.
Work in batches if necessary.
Cook for approximately 2–3 minutes on the first side without moving them excessively.
Turn and cook for another 1–2 minutes, depending on your preferred doneness.
7. Add Butter
During the final minute, add 1 tablespoon butter.
Toss the steak briefly in the melted butter.
Transfer the steak to a clean plate.
Avoid overcooking because the steak will be warmed briefly in the sauce later.
8. Lower the Heat
Reduce the skillet heat to medium-low.
Leave the browned bits in the pan.
They will add extra flavor to the sauce.
9. Add More Butter
Add the remaining 3 tablespoons butter.
Let it melt.
10. Cook the Garlic
Add the minced garlic.
Cook for approximately 30–60 seconds, stirring continuously.
The garlic should become fragrant but not deeply browned.
11. Deglaze the Skillet
Pour in the beef broth.
Use a wooden spoon or silicone spatula to scrape up the browned steak bits from the bottom.
Let the broth simmer for approximately 2 minutes.
12. Add Dijon and Worcestershire
Stir in the Dijon mustard and Worcestershire sauce.
Add the Italian seasoning, thyme, black pepper, and red pepper flakes if using.
Mix well.
13. Add the Heavy Cream
Reduce the heat to low.
Pour in the heavy cream.
Stir until the sauce becomes smooth.
Bring it only to a gentle simmer.
Do not aggressively boil the cream.
14. Simmer the Sauce
Cook gently for approximately 3–4 minutes.
The sauce should begin to thicken slightly.
15. Add Parmesan
Add the freshly grated Parmesan gradually.
Stir continuously and allow each addition to melt before adding more.
Keep the heat low.
16. Adjust the Sauce
If the sauce becomes too thick, add reserved pasta water 1–2 tablespoons at a time.
The finished sauce should be creamy enough to cling to the pasta without becoming heavy or pasty.
17. Add the Penne
Add the cooked penne directly to the skillet.
Toss gently until every piece is coated with the creamy garlic butter sauce.
18. Let the Pasta Finish in the Sauce
Cook over low heat for approximately 1–2 minutes.
This helps the sauce cling to the pasta.
Add another splash of pasta water if needed.
19. Return the Steak
Add the seared steak pieces back to the skillet.
Pour in any juices that collected on the plate.
20. Toss Gently
Toss the steak with the pasta for approximately 30–60 seconds, just until warmed.
Avoid cooking it for several more minutes or the steak can become tough.
21. Taste and Adjust
Taste the pasta.
Add additional Parmesan, black pepper, salt, or red pepper flakes if desired.
Remember that Parmesan and Worcestershire already contribute saltiness.
22. Rest Briefly
Remove the skillet from the heat.
Let the pasta sit for approximately 2 minutes.
The sauce will thicken slightly as it rests.
23. Garnish and Serve
Sprinkle with fresh parsley.
Finish with extra Parmesan, cracked black pepper, and red pepper flakes if desired.
Serve immediately.
What to Serve With Creamy Garlic Butter Steak Penne Pasta
Garlic bread or crusty Italian bread is excellent for soaking up the extra cream sauce.
For vegetables, try roasted asparagus, broccoli, green beans, Brussels sprouts, or zucchini.
A Caesar salad, arugula salad, garden salad, or tomato cucumber salad can add freshness and balance the richness.
For a steakhouse-style dinner, serve the pasta with roasted asparagus and warm garlic bread.
Tips for the Best Creamy Garlic Butter Steak Penne Pasta
Use a tender steak cut such as sirloin, ribeye, or New York strip.
Pat the steak dry before seasoning.
Get the skillet properly hot.
Sear the steak in batches.
Do not overcrowd the pan.
Avoid overcooking the steak.
Cook the pasta only until al dente.
Reserve pasta water before draining.
Keep the cream sauce over gentle heat.
Use freshly grated Parmesan.
Add Parmesan gradually.
Return the steak only at the end.
Serve immediately for the creamiest texture.
Easy Recipe Variations
Creamy Mushroom Steak Penne
Sauté 8 ounces sliced mushrooms after removing the steak.
Cook until browned before making the garlic butter sauce.
Spinach Steak Pasta
Stir 2–3 cups fresh spinach into the sauce before adding the pasta.
Spicy Garlic Steak Penne
Add extra red pepper flakes, cayenne pepper, or sliced chilies.
Cajun Steak Pasta
Season the steak with Cajun seasoning and add a little Cajun spice to the cream sauce.
Sun-Dried Tomato Steak Pasta
Add ½ cup chopped sun-dried tomatoes to the sauce.
Garlic Parmesan Steak Penne
Increase the Parmesan to 1¼ cups and add another garlic clove.
Broccoli Steak Penne
Add 2 cups lightly steamed broccoli florets when returning the steak.
Extra Cheesy Steak Pasta
Add ½ cup shredded mozzarella or Monterey Jack over very low heat for an even cheesier sauce.
How to Store Leftovers
Allow the pasta to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
For the best texture, reheat gently in a skillet over low heat.
Add a splash of milk, cream, beef broth, or water to loosen the sauce.
Stir gently until hot.
Avoid aggressively reheating the steak because it can become tough.
Individual portions can also be microwaved in short intervals, stirring between each one.
Cream-based pasta can be frozen, but the sauce may change texture after thawing. For the best result, enjoy it fresh or refrigerated.
Frequently Asked Questions
What steak works best?
Sirloin is an excellent balance of tenderness and price.
Ribeye gives you a richer flavor, while New York strip also works very well.
Can I use leftover steak?
Yes.
Slice leftover cooked steak into bite-sized pieces and add it only during the final minute so it does not overcook.
Can I use another pasta?
Absolutely.
Rigatoni, fettuccine, bowtie, rotini, or shells all work well.
Can I use milk instead of heavy cream?
Yes.
Whole milk or half-and-half can work, but the sauce will be lighter and less rich.
Why is my Parmesan sauce grainy?
The heat was probably too high.
Keep the sauce over low heat and add freshly grated Parmesan gradually.
How do I keep steak tender?
Use a tender cut, sear quickly over high heat, and avoid simmering it in the sauce for a long time.
Can I add mushrooms?
Yes.
Mushrooms are one of the best additions to this dish and pair beautifully with steak and garlic butter.
How do I thin leftover pasta sauce?
Add a splash of milk, cream, broth, or water while reheating gently.
Final Thoughts
This Creamy Garlic Butter Steak Penne Pasta combines juicy seared steak, tender penne, fresh garlic, butter, cream, beef broth, Parmesan, herbs, and a touch of Dijon and Worcestershire in one rich and satisfying dinner.
The key is searing the steak quickly, keeping the Parmesan sauce over gentle heat, and returning the beef only at the end so it stays tender.
Serve it hot with garlic bread, roasted vegetables, or a fresh salad for an easy restaurant-style pasta dinner packed with creamy garlic butter flavor.