Go Back
–+ servings
Garlic Butter Pasta

Garlic Butter Pasta

Indulge in the rich flavors of Garlic Butter Pasta with tender steak and creamy sauce. Perfect for weeknights or special occasions, this easy recipe is a game changer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 680 g Sirloin or Ribeye Steak Cut into bite-sized pieces
  • 340 g Penne or Fettuccine Pasta
  • 30 ml Olive Oil
  • 56 g Butter Approximately 4 tbsp
  • 6 cloves Garlic Minced
  • 5 g Italian Seasoning
  • to taste Salt
  • to taste Black Pepper
  • 240 ml Heavy Cream
  • 50 g Grated Parmesan Cheese
  • 50 g Shredded Mozzarella Cheese Optional, for extra creaminess
  • 25 g Chopped Parsley For garnish

Equipment

  • Large Pot
  • Skillet
  • Wooden Spoon or Spatula
  • Cheese Grater
  • Grater

Method
 

  1. Start by bringing a large pot of salted water to a boil. Add your pasta and cook until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Season the steak with salt, pepper, and Italian seasoning. Sear for 2-3 minutes per side until browned and tender. Remove and set aside.
  3. Reduce the heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 1-2 minutes until golden. Stir in heavy cream, then add Parmesan and mozzarella. Let the sauce simmer until thickened.
  4. Add the cooked pasta and seared steak back to the skillet. Toss gently to coat in the sauce. Garnish with chopped parsley and extra Parmesan if desired.

Nutrition

Calories: 600kcalCarbohydrates: 60gProtein: 40gFat: 28gSaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Use high-quality ingredients—especially the cheese and steak—for the best results. Don’t overcrowd the skillet when searing the steak to ensure proper browning. If you have leftovers, store them in an airtight container in the fridge for up to 3 days, and reheat with a splash of cream for best results. For a lighter dish, consider using Greek yogurt instead of heavy cream or adding more vegetables to the mix.
Tried this recipe?Let us know how it was!