Garlic Butter Steak Rigatoni with Creamy Three-Cheese Sauce

In the same skillet (do not wipe clean), pour in the heavy cream and bring to a gentle simmer over medium heat.
Whisk in cream cheese and stir until melted and smooth.
Add mozzarella, Parmesan, Italian seasoning, and red pepper flakes (if using). Stir constantly until cheese is fully melted and the sauce is creamy and thick.
If the sauce is too thick, gradually stir in some reserved pasta water until it reaches your desired consistency. Season with salt and black pepper to taste.

Add cooked rigatoni into the skillet with the cheese sauce. Stir to coat evenly.
Gently fold in the garlic butter steak cubes so each piece is surrounded by the creamy sauce.

Plate immediately while hot. Top each serving with a sprinkle of grated Parmesan and chopped parsley for brightness and color.
Serve with garlic bread or a simple green salad for a full meal.

Recipe Notes

Steak tips: For best texture, avoid overcooking the steak. Medium-rare to medium works well here.
Cheese options: Swap mozzarella with provolone or fontina for a different flavor profile.
No rigatoni? Penne, ziti, or rotini all work great.

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