Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 8–10 minutes. Drain and set aside.

Sear the Steak: Season steak cubes with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear steak for 3–4 minutes on each side. Remove and keep warm.

Prepare the Aromatic Base: In the same skillet, reduce heat and add butter. Once melted, add minced garlic and thyme; sauté for 1 minute until fragrant.

Combine Steak and Aromatics: Return seared steak to skillet, tossing with garlic mixture for 1 minute. Remove from heat.

Create the Creamy Sauce: Melt additional butter in skillet. Add garlic, stir for 30 seconds. Pour in chicken broth and heavy cream, simmer for 3–4 minutes until thickened.

Add Cheese and Seasoning: Stir in Parmesan and Italian seasoning, adjusting with salt and pepper to taste.

Combine Pasta with Sauce: Add cooked pasta to sauce, tossing to coat. Fold in steak until heated through.

Serve and Garnish: Serve hot garnished with parsley and extra Parmesan if desired.