30-Minute Garlic Parmesan Fettuccine with Juicy Steak Bites

Name: 30-Minute Garlic Parmesan Fettuccine with Juicy Steak Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 lb sirloin steak (or ribeye), cut into bite-size pieces; 1 tbsp olive oil; 1 tbsp butter; 1 tsp garlic powder; 1/2 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 tsp smoked paprika (optional); 12 oz fettuccine; 2 tbsp butter; 4 cloves garlic, minced; 1 1/4 cups heavy cream; 3/4 cup grated Parmesan cheese (plus more to finish); 1/2 tsp salt (to taste); 1/2 tsp black pepper; 1–2 tbsp pasta water (as needed, to loosen sauce); 1 tbsp chopped parsley (for garnish)

Posted on February 1, 2026

Quick & Easy

Difficulty

Prep time

Cooking time

Total time

Servings

Oh, garlic parmesan fettuccine – just saying it makes my mouth water! This is the dish I whip up when I want something indulgent but don’t feel like spending hours in the kitchen. The magic happens when creamy garlic sauce clings to every strand of pasta, topped with those juicy steak bites that get perfectly crispy edges. I swear, the first time I made this for date night, my partner thought I’d ordered takeout from some fancy Italian place. Nope – just my trusty skillet and 30 minutes of love.

Table of Contents

Why You’ll Love This Garlic Parmesan Fettuccine

Creamy, dreamy sauce that coats every noodle (no sad, dry pasta here!)
Restaurant-quality meal in under 30 minutes – perfect for busy nights
Steak bites add protein and make it feel extra special
Only one pan needed for the steak and sauce (less dishes = happier you)
That garlic-parm flavor combo? Absolute perfection every time

Ingredients for Garlic Parmesan Fettuccine

Okay, let’s talk ingredients – because trust me, using the right stuff makes ALL the difference here. I’ve made this enough times to know exactly what works (and what doesn’t). Here’s what you’ll need, split into two easy sections so nothing gets forgotten:

For the Steak Bites:

1 lb sirloin steak (or ribeye if you’re feeling fancy), cut into 1-inch cubes – bigger bites mean juicier results!
1 tbsp olive oil (the good stuff, not the dusty bottle in back of your pantry)
1 tbsp butter (salted or unsalted, but I always go salted for that extra flavor punch)
1 tsp garlic powder (don’t skip this – it gives the steak that magic savory crust)
1/2 tsp each of salt and black pepper (freshly ground, please!)
1/2 tsp smoked paprika (optional but oh-so-worth it for that subtle smokiness)

For the Pasta & Creamy Sauce:

12 oz fettuccine (the wider noodles hold onto that sauce like nobody’s business)
2 tbsp butter (yes, more butter – we’re making magic here)
4 cloves garlic, minced (fresh only! No jarred stuff unless it’s an emergency)
1 1/4 cups heavy cream (half-and-half works in a pinch, but cream gives that luscious texture)
3/4 cup grated Parmesan cheese (freshly grated melts so much better than pre-shredded)
1/2 tsp each of salt and black pepper (taste as you go though – cheeses vary in saltiness)
1–2 tbsp pasta water (your secret weapon for adjusting sauce texture)
1 tbsp chopped parsley (mostly for that pretty green pop, let’s be honest)

Equipment You’ll Need

Large pot (for pasta)
Large skillet (12-inch works best)
Tongs (for flipping those steak bites)
Whisk (for smooth sauce)

How to Make Garlic Parmesan Fettuccine

Alright, let’s get cooking! This is where the magic happens – and don’t worry, it’s easier than you think. Just follow these steps, and you’ll have restaurant-quality garlic parmesan fettuccine with those irresistible steak bites in no time.

Cooking the Steak Bites

Pat those steak cubes dry – this is crucial for getting that perfect sear (wet meat = steamed meat, and nobody wants that).
Toss them with your seasonings while your skillet heats up over medium-high. Wait until it’s hot – I test by flicking a little water in; if it sizzles, you’re golden.
Cook in a single layer – don’t crowd the pan, or you’ll end up boiling the steak instead of searing it. I do batches if needed.
Flip after 2-3 minutes when you see that beautiful brown crust forming. Add that last tablespoon of butter at the end for extra richness.
Remove steak and let it rest while you make the sauce – those juices need to redistribute for maximum tenderness.

Preparing the Creamy Sauce

In that same glorious, flavorful pan (don’t you dare wash it!), melt the butter over medium heat. Watch it closely – burnt butter ruins everything.
Add garlic and stir constantly for just 30 seconds until fragrant. Any longer and it’ll turn bitter – trust me, I learned this the hard way.
Pour in the cream slowly, stirring as you go. Let it simmer gently (not boil!) for 2-3 minutes to thicken slightly.
Now the fun part – whisk in Parmesan gradually. Low and slow keeps it smooth. If it looks too thick, that reserved pasta water is your best friend.
Taste and adjust seasoning. Remember, Parmesan is salty, so go easy at first!

Serving Suggestions for Garlic Parmesan Fettuccine

Now for my favorite part – plating up this beauty! I love serving this garlic parmesan fettuccine family-style in a big bowl, with the steak bites piled right on top so everyone can dig in. A simple side of garlic bread (to soak up that extra sauce, obviously) and a crisp Caesar salad make it a complete meal. For date nights, I’ll sometimes add a glass of red wine and light some candles – because let’s be honest, this dish deserves a little romance!

Storage and Reheating Tips

Leftovers? Lucky you! This garlic parmesan fettuccine keeps beautifully in the fridge for up to 3 days – just store it in an airtight container. When reheating, go low and slow on the stovetop with a splash of cream to bring that sauce back to life. Microwaving tends to make the pasta gummy, so I always avoid it. Pro tip: Keep the steak bites separate if you can, adding them at the end so they stay juicy.

Variations for Garlic Parmesan Fettuccine

Oh, the possibilities! While I’m obsessed with the steak version, here are my favorite spins on this garlic parmesan fettuccine: Swap in chicken breast for steak bites if you prefer poultry. Mushroom lovers, toss in sautéed creminis for an earthy twist. Feeling fancy? Shrimp cooks up beautifully in that same garlicky pan. Vegetarian? Roasted cauliflower makes a surprisingly hearty substitute. And for extra greens, I sometimes stir in baby spinach at the end – it wilts perfectly into that creamy sauce!

Nutritional Information

Just a heads up – these values are estimates and will vary based on your specific ingredients. Per generous serving: about 780 calories, 45g fat (22g saturated), and 42g protein. It’s indulgent, but oh-so-worth it for that creamy, steak-topped perfection!

Common Questions About Garlic Parmesan Fettuccine

I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often with my tried-and-true answers:

Can I use half-and-half instead of heavy cream?

You can, but the sauce won’t be quite as luxuriously thick. If you go this route, let it simmer a bit longer to reduce, and maybe add an extra sprinkle of Parmesan to help thicken things up. Just don’t tell Grandma I suggested it!

How do I prevent clumpy sauce?

Two secrets: First, grate your own Parmesan – pre-shredded has anti-caking agents that fight smooth sauces. Second, whisk constantly while adding cheese and keep the heat low. If it starts looking grainy, a splash of that reserved pasta water will save the day.

What’s the best steak cut for this?

Sirloin gives you great flavor without breaking the bank, but ribeye is my splurge-worthy choice with those gorgeous marbled bits. Whatever you pick, slice against the grain for maximum tenderness – your teeth will thank you later!

Final Thoughts

There you have it – my foolproof garlic parmesan fettuccine that never fails to impress! Give it a try and tag me in your photos – I’d love to see your creamy, steak-topped masterpieces!