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Creamy Pasta, 30 N Gould Street Ste R, Sheridan, WY (2026)

10/09/2026

Cheesy Cowboy Butter Steak Spaghetti with Baby Spinach 🥩🧈✨
This skillet dinner is a hearty, flavor-packed indulgence! Tender steak bites are seared to perfection and tossed with al dente spaghetti, creating a dish that’s as satisfying as it is comforting.

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories per serving: ~650 kcal

Ingredients:
- 12 oz spaghetti
- 1 lb steak (sirloin or ribeye), cut into bite-sized cubes
- Salt, black pepper, and garlic powder, to taste
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp onion powder
- 2 cups baby spinach
- 1 cup shredded cheddar or Monterey Jack cheese
- Optional: red pepper flakes, fresh parsley for garnish

Directions:
1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Season steak cubes with salt, pepper, garlic powder, paprika, and onion powder. In a large skillet over medium-high heat, sear the steak in olive oil until browned and cooked to your liking (about 3–5 minutes). Remove and set aside.
3. In the same skillet, melt butter. Add minced garlic and cook for 1–2 minutes until fragrant.
4. Add the cooked spaghetti, seared steak, and baby spinach to the skillet. Toss everything gently to coat with the garlic butter.
5. Sprinkle shredded cheese over the pasta and toss until melted and creamy. Adjust seasoning as needed.
6. Garnish with red pepper flakes and fresh parsley if desired. Serve warm.

Notes & Variations 📝
- For a bit of heat, toss in some red pepper flakes while cooking the steak.
- You can substitute the steak with grilled chicken for a lighter option.
- Add some cherry tomatoes for a fresh twist and extra color.
- Feel free to mix in your favorite vegetables, such as bell peppers or broccoli!

Enjoy this deliciously rich and cheesy meal that's sure to satisfy the whole family!

10/09/2026

Baked Caesar Chicken with Garlic Parmesan Bowtie Pasta 🍗🧄🧀

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Calories per serving: ~600 kcal

Ingredients: 🛒

For the Bowtie Pasta:

1 lb bowtie pasta (farfalle)

For the Garlic Parmesan Cream Sauce:

6 tablespoons butter

8 garlic cloves, minced

1 tablespoon Italian seasoning

1/2 teaspoon salt

2 1/2 cups heavy cream

4 oz cream cheese, softened and cubed

1 1/2 cups grated Parmesan cheese

For the Cheesy Caesar Topping:

1/2 cup Caesar dressing

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Instructions: 👩‍🍳

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Lightly grease a baking dish and set it aside while preparing the pasta and creamy garlic Parmesan sauce.

Cook the Bowtie Pasta:

Bring a large pot of salted water to a boil.

Add the bowtie pasta and cook according to the package instructions until al dente.

Drain the pasta and set it aside.

Prepare the Garlic Parmesan Sauce:

In a large skillet over medium heat, melt 6 tablespoons of butter.

Add the minced garlic and sauté gently until fragrant, stirring to prevent the garlic from burning.

Sprinkle in the Italian seasoning and salt, stirring until the seasonings are evenly combined with the garlic butter.

Make the Sauce Rich and Creamy:

Pour the heavy cream into the skillet and add the softened, cubed cream cheese.

Stir continuously over medium-low heat until the cream cheese melts completely and the sauce becomes smooth, thick, and creamy.

Gradually add 1 1/2 cups of grated Parmesan cheese, stirring until melted and fully incorporated.

Combine the Pasta and Sauce:

Add the cooked bowtie pasta to the skillet.

Gently fold the pasta into the creamy garlic Parmesan sauce until every piece is generously coated.

Make sure the sauce settles into the folds of the bowtie pasta for maximum flavor.

Assemble the Pasta Bake:

Transfer the creamy pasta mixture into the prepared baking dish.

Spread the pasta evenly, then sprinkle 2 cups of shredded mozzarella cheese over the top.

Finish with 1 cup of grated Parmesan cheese to create a rich, cheesy topping.

Add the Caesar Dressing:

Drizzle 1/2 cup of Caesar dressing evenly over the top of the pasta.

The dressing adds a tangy, savory flavor that complements the garlic Parmesan cream sauce.

Bake Until Golden and Bubbly:

Place the baking dish in the preheated oven at 375°F (190°C).

Bake for approximately 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

Serve and Enjoy:

Remove the baking dish from the oven and allow it to rest briefly before serving.

Serve the creamy garlic Parmesan bowtie pasta hot, with an optional extra sprinkle of grated Parmesan cheese.

For a complete baked Caesar chicken dinner, pair the pasta with cooked, sliced chicken breast.

Enjoy this comforting, creamy, cheesy dish that's perfect for family dinners or a cozy meal at home!

Tips & Variations: 📝

Add Fresh Vegetables: Mix fresh spinach or halved cherry tomatoes into the creamy pasta before baking for additional color, flavor, and nutrition.

Try Different Pasta Options: Substitute regular bowtie pasta with whole wheat or gluten-free farfalle to accommodate your dietary preferences.

Give It a Spicy Kick: Add crushed red pepper flakes to the garlic Parmesan cream sauce for a little extra heat.

Add Chicken for a Complete Meal: Stir leftover shredded rotisserie chicken into the pasta before baking, or serve the finished pasta alongside sliced cooked chicken breast for a heartier meal.

10/09/2026

Cowboy Butter Chicken Linguine with Roasted Carrots & Baby Spinach 🍽️✨
This skillet sensation is buttery, garlicky, and loaded with flavor—tender chicken, sweet roasted carrots, and fresh baby spinach all come together for a delightful meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories per serving: ~700 kcal

Ingredients:
- 12 oz linguine
- 1 lb chicken breast, cut into bite-sized pieces
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 cups roasted carrots, sliced
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups shredded or freshly grated parmesan
- Optional: fresh parsley, red pepper flakes, cracked black pepper

Directions:
1. Cook the linguine: Boil linguine according to package instructions, then drain and set aside.
2. Sear the chicken: Season the chicken generously with salt, pepper, garlic powder, and smoked paprika. In a large skillet over medium-high heat, sear the chicken until golden and cooked through (about 4–6 minutes). Remove from skillet and set aside.
3. Roast the carrots: If not already roasted, toss the sliced carrots with olive oil, salt, and pepper. Roast them at 425°F for 15–20 minutes until tender and slightly caramelized.
4. Cook the spinach: In the same skillet, sauté the baby spinach for 1–2 minutes until just wilted. Remove and set aside.
5. Make the cowboy butter sauce: Melt the butter in the skillet, then add the minced garlic and cook for 1 minute until fragrant. Stir in the heavy cream and whole milk, letting it simmer and thicken for 3–4 minutes.
6. Add the cheese: Stir in the parmesan until the sauce is silky and smooth. Adjust the salt and pepper to taste.
7. Combine everything: Return the chicken, roasted carrots, spinach, and linguine to the skillet. Toss gently to coat everything in the creamy cowboy butter sauce.
8. Garnish and serve: Sprinkle with fresh parsley, cracked black pepper, and red pepper flakes if desired.

Notes & Variations 📝
- For a touch of brightness, add a squeeze of lemon juice just before serving.
- Feel free to swap out carrots for other roasted vegetables like bell peppers or zucchini.
- You can make this a one-pan meal by cooking the pasta in the same skillet with the sauce—just add extra water as needed!
- If you want more spice, add more red pepper flakes or a dash of hot sauce!

Enjoy your delicious Cowboy Butter Chicken Linguine—it’s sure to become a family favorite!

10/09/2026

Ground Beef Penne with Monterey Cheddar Sauce 🧀🍝

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Calories per serving: ~550 kcal

Ingredients: 🛒

For the Pasta:

12 oz penne pasta

1/2 cup reserved pasta water

For the Seasoned Ground Beef:

1 lb ground beef

3 tablespoons butter

1 small yellow onion, finely diced

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes, plus a pinch for finishing

Salt and black pepper, to taste

For the Creamy Cheddar Sauce:

1 1/2 cups heavy cream

4 oz cream cheese, softened and cubed

1 1/2 cups shredded sharp cheddar cheese, divided (1/2 cup reserved for topping)

Instructions: 👩‍🍳

Cook the Penne Pasta:

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente.

Before draining, reserve 1/2 cup of the pasta water. Drain the penne and set it aside.

Sauté the Onion:

In a large skillet over medium heat, melt 3 tablespoons of butter.

Add the finely diced yellow onion and sauté until softened and translucent, stirring occasionally.

Brown the Ground Beef:

Add the ground beef to the skillet with the sautéed onions.

Use a spatula to break the beef into small pieces as it cooks.

Continue cooking for approximately 5–7 minutes, or until the ground beef is fully browned.

Season the Beef:

Sprinkle in the smoked paprika, garlic powder, onion powder, dried oregano, red pepper flakes, salt, and black pepper.

Stir everything together and cook for another minute until the seasonings become fragrant and coat the beef evenly.

Make the Creamy Cheese Sauce:

Reduce the heat to low.

Pour the heavy cream into the skillet and add the softened, cubed cream cheese.

Stir gently until the cream cheese melts completely and creates a smooth, rich, creamy sauce.

Combine the Pasta and Sauce:

Add the cooked penne and reserved 1/2 cup of pasta water to the skillet.

Gently toss until every piece of pasta is coated in the creamy sauce and the ground beef is evenly distributed.

Stir in 1 cup of shredded sharp cheddar cheese, allowing it to melt into the sauce.

Reserve the remaining 1/2 cup of cheddar for the topping.

Bake Until Golden and Cheesy:

Preheat your oven to 350°F (175°C).

Transfer the creamy ground beef penne mixture into a baking dish and spread it evenly.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.

Bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden.

Garnish and Serve:

Remove the baking dish from the oven and allow it to rest briefly.

Finish with a pinch of crushed red pepper flakes for a little extra heat.

Serve warm and enjoy the creamy cheddar sauce, tender penne pasta, and flavorful seasoned ground beef in every bite!

Tips & Variations: 📝

Add Some Vegetables: Stir steamed broccoli or fresh spinach into the pasta mixture before baking for extra color, texture, and nutrition.

Experiment with Cheese: Replace part of the sharp cheddar with Monterey Jack or use a combination of cheeses for a different flavor and an extra-melty topping.

Make It Crunchy: For a crispy finish, sprinkle breadcrumbs mixed with a little melted butter over the pasta before baking.

Adjust the Heat: Increase or decrease the crushed red pepper flakes according to your preferred spice level. You can also leave them out completely for a milder, family-friendly version.

10/09/2026

Creamy Garlic Butter Chicken Rotini with Colby Jack Cheese Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories per serving: ~600 kcal

Ingredients:
- 12 ounces rotini pasta
- 1 1⁄2 pounds chicken bites (boneless skinless chicken breasts cut into bite-sized pieces)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon Cajun seasoning (plus more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 5 cloves garlic, minced
- 1 cup chicken broth
- 1 1⁄2 cups heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded Colby Jack cheese
- 1⁄2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Italian seasoning

Directions:
1. Fill a large pot with salted water and bring it to a boil. Add the rotini pasta and cook according to the package directions until al dente. Drain, drizzle lightly with olive oil, and set aside.
2. In a large skillet, melt butter and olive oil over medium-high heat. Add the chicken bites and season with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken pieces are golden and cooked through. Remove from the skillet and set aside.
3. Reduce heat to medium and add the minced garlic to the same skillet. Sauté for 30 seconds until fragrant, then pour in the chicken broth, scraping the bottom of the pan to lift the flavorful bits.
4. Stir in heavy cream and softened cream cheese. Whisk until smooth and creamy. Gradually add the Colby Jack, Parmesan, and mozzarella cheeses, stirring until everything melts into a thick, velvety sauce.
5. Add Italian seasoning and half of the chopped parsley. Return the cooked chicken to the skillet and toss to coat in the cheesy garlic butter sauce.
6. Add the cooked rotini and mix until the pasta is fully covered in the creamy Colby Jack sauce. Let it simmer on low for 2 to 3 minutes to blend all the flavors together.
7. Taste and adjust seasoning with more Cajun seasoning or salt if needed. Garnish with the remaining parsley and an extra sprinkle of Parmesan before serving.

Notes & Variations 📝
- For a bit of spice, add diced jalapeños or red pepper flakes to the chicken while cooking.
- Swap out the Colby Jack for another cheese like cheddar or pepper jack for different flavor profiles.
- Add some veggies such as spinach or broccoli during the last few minutes of cooking for a healthy twist!
- This dish can be made ahead of time and reheated for an easy weeknight meal.

10/09/2026

Garlic Butter Chicken with Bowtie Pasta was our delicious dinner tonight, featuring a creamy, cheesy garlic sauce that perfectly coated the pasta. The Cajun chicken brought an amazing burst of flavor to the dish!

Ingredients:

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 lb bowtie pasta
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1 cup heavy cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories per serving: ~650 kcal

Directions:
1. Cook the bowtie pasta according to package instructions; once done, drain and set aside.
2. In a large skillet, melt butter over medium heat.
3. Add the chicken pieces, sprinkle with Italian seasoning and black pepper, and sauté until fully cooked.
4. Stir in the Velveeta and cream cheese until they melt and combine into a creamy sauce.
5. Pour in the heavy cream and chicken broth, mixing everything well.
6. Toss in the cooked pasta, making sure it’s generously coated with the cheesy sauce.
7. Top with mozzarella and Parmesan cheese, then cook on low heat until the cheese is melted and bubbly.
8. Serve warm and enjoy!

Notes & Variations 📝
- For an extra kick, add some chopped spinach or kale for added nutrition.
- Spice things up with some red pepper flakes if you like a bit of heat!
- Swap out the chicken for shrimp or diced turkey for a different protein option.
- Use gluten-free pasta if needed for a gluten-sensitive crew!

This recipe is a guaranteed hit for a cozy family dinner! 🍽️

10/09/2026

🥩🧀 Cheesy Steak Bite Tortellini with Monterey Jack & Gouda Herb Cream Sauce

⏱️ Prep Time: 15 minutes
🔥 Cook Time: 20 minutes
⏰ Total Time: 35 minutes
🍽️ Servings: 4
🔥 Calories per Serving: ~850 kcal (estimated)

🛒 Ingredients

For the Steak & Tortellini:

- 12 oz cheese tortellini (fresh or frozen)
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced

For the Creamy Cheese Sauce:

- 1 cup heavy cream
- ½ cup beef broth
- 1 cup shredded Monterey Jack cheese
- ¾ cup shredded Gouda cheese
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves (or ½ tsp dried thyme)

Optional Garnish:

- ¼ cup grated Parmesan cheese
- Extra fresh parsley or thyme

👩‍🍳 Instructions

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until tender but still firm. Drain well and set aside.

Step 2: Sear the Steak Bites

Season the steak cubes generously with salt and freshly ground black pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer, working in batches if necessary.

Sear for 2–3 minutes per side until beautifully browned and cooked to your preferred doneness. Transfer the steak to a plate and set aside.

Step 3: Prepare the Garlic Herb Cream Sauce

Reduce the heat to medium and melt the unsalted butter in the same skillet.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and beef broth. Stir in the Italian seasoning, chopped parsley, and fresh thyme.

Allow the sauce to simmer gently for 3–4 minutes until slightly thickened.

Step 4: Melt the Monterey Jack & Gouda

Reduce the heat to low.

Gradually add the shredded Monterey Jack and Gouda cheeses, stirring continuously until completely melted.

Continue stirring until the sauce becomes smooth, rich, and velvety. Avoid boiling the sauce after adding the cheese.

Step 5: Combine Everything

Add the cooked cheese tortellini to the creamy sauce.

Gently toss until every piece is generously coated.

Return the seared steak bites and any accumulated juices to the skillet.

Stir gently and warm everything together for 1–2 minutes.

Step 6: Garnish & Serve

Remove the skillet from the heat.

Sprinkle with freshly grated Parmesan cheese, extra parsley, and fresh thyme if desired.

Serve immediately while the cheese sauce is warm and creamy!

💡 Tips & Variations

🌶️ Make It Spicy: Add a pinch of crushed red pepper flakes for a little heat.

🍗 Chicken Variation: Replace the steak with bite-sized chicken breast pieces. Cook chicken thoroughly to 165°F.

🥬 Add Vegetables: Stir in fresh spinach or halved cherry tomatoes for extra color and flavor.

🧀 Extra Cheesy: Sprinkle additional Monterey Jack or Gouda over the finished dish.

🥡 Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat, adding a splash of milk or broth to loosen the sauce.

10/09/2026

Creamy Honey Garlic Chicken Bites with Cheesy Alfredo Twists

Ingredients (Serves 6):

- 2.25 lbs boneless skinless chicken breast, cut into bite-size pieces
- 3 tbsp olive oil
- 1 1⁄2 tbsp butter
- 3 tbsp honey
- 1 1⁄2 tsp garlic powder
- 3⁄4 tsp smoked paprika
- Salt and pepper to taste
- 18 oz twisted pasta (rotini or fusilli)
- 1 1⁄2 tbsp butter
- 1 1⁄2 tbsp flour
- 1 7⁄8 cups heavy cream (about 1 cup + 3⁄4 cup + a splash)
- 6 oz cream cheese
- 1 1⁄2 cups grated Parmesan cheese
- 3⁄4 cup shredded mozzarella
- 1 1⁄2 tsp garlic powder
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- About 3⁄4 cup reserved pasta water, as needed
- Chopped parsley for garnish

Directions:
1. Bring a large pot of salted water to a boil and cook the pasta until tender. Before draining, scoop out some pasta water and set it aside. Drain the pasta and keep it handy.
2. Pat the chicken dry and season it with garlic powder, smoked paprika, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and fully done, about 6–8 minutes.
3. Add the butter and honey to the chicken. Stir and cook just long enough for the chicken to become glossy and lightly sticky. Transfer the chicken to a plate.
4. In the same skillet, lower the heat to medium and melt 1 1⁄2 tablespoons of butter. Sprinkle in the flour and stir for about a minute. Slowly pour in the heavy cream, whisking to smooth it out.
5. Add the cream cheese and stir until fully melted and the sauce is creamy. Then add Parmesan, mozzarella, garlic powder, salt, pepper, and red pepper flakes for a bit of heat, if desired. If the sauce feels thick, add a splash of the reserved pasta water until it's silky smooth.
6. Toss the cooked pasta into the sauce until well-coated. Gently mix in the honey garlic chicken so all the flavors blend together.
7. Finish by garnishing with parsley and extra Parmesan before serving warm.

Notes & Variations 📝
- Try using different pasta shapes for a fun twist!
- For added texture, toss in some sautéed veggies like spinach or broccoli.
- If you love spice, add more red pepper flakes or even some diced jalapeños.
- Leftovers can be stored in the fridge and make for a delicious lunch the next day!

10/09/2026

# # # Blackened Steak Tips with Rigatoni in Creamy Garlic Cheese Sauce 🥩🧄🧀

**Prep Time:** 15 minutes
**Cook Time:** 25 minutes
**Servings:** 4
**Calories per serving:** ~600 kcal

# # # Ingredients: 🛒

**For the Blackened Steak Tips:**

* 1 1/2 lbs sirloin or ribeye steak tips (left whole or in thick strips, not cubed)
* 1 tbsp olive oil
* 3 tbsp unsalted butter
* 4 cloves garlic, minced
* 1 tbsp Cajun or blackened seasoning blend
* 1 tsp smoked paprika
* Salt and freshly ground black pepper, to taste
* Fresh parsley, chopped (for garnish)

**For the Creamy Garlic Cheese Rigatoni:**

* 12 oz rigatoni pasta
* 2 tbsp unsalted butter
* 4 cloves garlic, minced
* 1 1/2 cups heavy cream
* 1 cup whole milk
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup sharp white cheddar cheese, shredded
* 1/2 cup Parmesan cheese, grated
* 1/2 tsp Italian seasoning
* 1/4 tsp crushed red pepper flakes (optional)

# # # Instructions: 👩‍🍳

**Cook the Rigatoni:**

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set it aside.

**Make the Creamy Garlic Cheese Sauce:**

In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add 4 cloves of minced garlic and sauté for about 30 seconds, just until fragrant.

Pour in the heavy cream and whole milk, stirring gently. Reduce the heat to low.

Gradually whisk in the shredded mozzarella, sharp white cheddar, and grated Parmesan until the cheese melts into a smooth, rich, creamy sauce.

Season with Italian seasoning, salt, freshly ground black pepper, and crushed red pepper flakes if you enjoy a little extra heat.

Add the cooked rigatoni and gently toss until every pasta tube is coated in the creamy garlic cheese sauce. If the sauce becomes too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

**Season the Steak Tips:**

Pat the steak tips dry with paper towels to help develop a beautiful blackened crust.

Season generously on all sides with the Cajun or blackened seasoning blend, smoked paprika, salt, and freshly ground black pepper.

**Sear the Blackened Steak:**

Heat 1 tablespoon of olive oil in a cast-iron skillet over **medium-high heat** until shimmering.

Arrange the steak tips in a single layer, leaving enough space between them for even browning.

Sear without moving for approximately 3–4 minutes per side, until a dark, flavorful crust forms and the steak reaches your preferred doneness. Medium-rare to medium is recommended for a tender result.

**Finish with Garlic Butter:**

Reduce the heat slightly and add the remaining 3 tablespoons of butter and 4 cloves of minced garlic to the skillet.

As the butter melts, tilt the skillet slightly and use a spoon to baste the steak tips with the warm garlic butter for 1–2 minutes.

This adds extra richness and garlic flavor to the beautifully seared steak.

**Plate and Serve:**

Spoon a generous portion of creamy garlic cheese rigatoni onto one side of a large serving plate.

Arrange the thick blackened steak tips alongside the pasta.

Drizzle any remaining garlic butter from the skillet over the steak and pasta.

Finish with freshly chopped parsley and an extra sprinkle of grated Parmesan.

Serve warm and enjoy the combination of bold, blackened steak and rich, creamy garlic cheese pasta!

# # # Tips & Variations: 📝

* **Add Colorful Vegetables:** Stir fresh spinach or halved cherry tomatoes into the creamy rigatoni for extra color, flavor, and freshness.
* **Switch Up the Cheese:** Try replacing one of the cheeses with pepper jack for a slightly spicy twist.
* **Boost the Steak Flavor:** For a deeper, bolder flavor, coat the steak tips with the seasoning blend and let them marinate in the refrigerator for a few hours before cooking.
* **Make It Lighter:** Substitute half of the heavy cream with low-fat yogurt for a lighter variation. Stir the yogurt in over very low heat to reduce the chance of curdling.

10/09/2026

One-Pan Cowboy Butter Tortellini Steak Bites 🥩🧈🍝
This delicious dish features tender steak bites paired with cheesy tortellini, all drenched in a flavorful cowboy butter sauce. Get ready for a taste explosion!

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories per serving: ~600 kcal

Ingredients:
1 1⁄2 lbs sirloin or ribeye steak, cut into bite-sized cubes
1 tsp Cajun seasoning (or to taste)
1⁄2 tsp smoked paprika
1⁄2 tsp garlic powder
Salt & black pepper, to taste
2 tbsp olive oil
6 tbsp unsalted butter
4 cloves garlic, minced
1⁄2 tsp red pepper flakes (optional, for heat)
1 tsp Dijon mustard
Juice of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
12 oz cheese tortellini (fresh or refrigerated)
1⁄2 cup grated Parmesan cheese
1⁄2 cup reserved pasta water

Directions:
1. Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until tender. Reserve 1⁄2 cup of pasta water, then drain and set aside.
2. Prepare the Steak Bites: Pat the steak pieces dry and season with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak bites for 2–3 minutes per side until browned and cooked to your liking. Remove from skillet and set aside.
3. Make the Cowboy Butter Sauce: In the same skillet, reduce the heat to medium. Melt the butter, then add garlic and cook until fragrant (about 1 minute). Stir in red pepper flakes, Dijon mustard, and lemon juice. Add chopped parsley and chives, mixing everything well.
4. Combine Everything: Add the tortellini and the cooked steak bites back into the skillet. Toss gently until everything is coated in that amazing cowboy butter sauce. Pour in reserved pasta water as needed to achieve a silky consistency. Stir in the grated Parmesan cheese.
5. Serve: Plate the dish hot and garnish with extra Parmesan, parsley, and a light sprinkle of Cajun seasoning for an added kick.

Notes & Variations 📝
- Add your favorite veggies like spinach or bell peppers for extra color and nutrition.
- You can substitute the steak with chicken or shrimp if you prefer!
- For a creamier sauce, consider adding a splash of heavy cream.
- Leftovers can be stored in the fridge and are great for meal prep!

Creamy Pasta

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