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Triple Garlic Steak Fettuccine Alfredo

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If you’re looking to cook something cozy, rich, and totally irresistible for date night, this Triple Garlic Steak Fettuccine Alfredo is the perfect way to turn up the romance without stepping foot in a restaurant. There’s just something special about a creamy pasta dish that makes people feel cared for. Maybe it’s the way the sauce hugs the noodles or the aroma that fills the kitchen as everything comes together. Either way, this is one of those meals that feels indulgent, comforting, and made to be shared with someone you love.

What makes this dish stand out is the triple garlic situation. We’re talking roasted garlic for that mellow, buttery depth. Then we bring in minced garlic for a bold punch that lets you know it’s really there. And to finish, we sprinkle over crispy, golden garlic chips for a little crunch and a ton of flavor. It’s garlic in every bite, but in three completely different, totally balanced ways. If you’re the kind of person who always adds extra garlic to your recipes, this one will speak to your soul.

The steak doesn’t need much to shine. A simple seasoning of salt and pepper, a good sear in a hot pan, and a short rest before slicing is all it takes. I like to use a ribeye or New York strip for something tender and flavorful, but you can use whatever cut you love most. Once it’s sliced thin and laid over the garlic Alfredo, it adds the perfect hearty, meaty contrast to the creamy, garlicky noodles. It’s the kind of thing that looks like you spent hours making it, but comes together surprisingly quickly once you get started.

This is a dish that sets the tone for a cozy night in. Maybe you pour a glass of red wine, put on your favorite playlist, and light a candle while the garlic roasts. Cooking together can be part of the fun, too, whether you’re smashing the roasted garlic into the sauce or sneaking bites of crispy garlic chips off the plate. The whole process just feels warm and intentional, like you’re doing something sweet for each other that ends in a really delicious reward.

So whether you’re making this to impress a date, celebrate something special, or just show your partner a little love on a random Tuesday, this pasta has your back. It’s rich, flavorful, and comforting in all the best ways. And the best part? You can always kiss each other after — because if you both eat garlic, no one notices. Let’s get into it.

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Triple Garlic Steak Fettuccine Alfredo

Recipe by Julia Vuong
5.0 from 1 vote
Course: MainCuisine: American, Italian
Servings

2

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 8 oz 8 fettuccine pasta (dry)

  • 2 tbsp 2 unsalted butter

  • 4 4 garlic cloves (minced)

  • 1.5 cups 1.5 heavy cream

  • 1/2 cup 1/2 freshly grated parmesan cheese

  • 2 tbsp 2 chives

  • 1/2 tsp 1/2 garlic salt (adjust for taste)

  • 1/4 tsp 1/4 paprika

  • 1/4 tsp 1/4 garlic powder

  • 1/4 tsp 1/4 onion powder

  • 1/4 tsp 1/4 chili flakes

  • 1/4 tsp 1/4 pepper

  • 1/4 cup 1/4 pasta water

  • Ribeye Steak

  • 13 oz 13 boneless ribeye steak (1–1.5 inches thick)

  • 1/2 tsp 1/2 kosher salt (adjust depending how big your steak is)

  • 1/4 tsp 1/4 pepper

  • 2 tbsp 2 unsalted butter

  • 5 5 garlic cloves

  • Garlic Chips

  • 7 7 garlic cloves (thinly sliced)

  • 3 tbsp 3 vegetable oil

  • Roasted Garlic Head

  • 1 1 garlic head

  • 1 tbsp 1 olive oil

Directions

  • Bring the steak to room temp:
    Let the ribeye sit out for 30–45 minutes before cooking. Pat it dry with paper towels. Season both sides with salt and pepper.
  • Roast garlic:
    Cut off the tip of the garlic head so all the cloves are exposed. Drizzle olive oil over it. Wrap fully in tin foil and air fry at 400F degrees for 25-30 minutes.
  • Boil the pasta:
    Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions, usually about 9–11 minutes. Reserve ¼ cup of pasta water, then drain the rest.
  • Make the garlic chips and reserve garlic infused oil:
    Thinly slice garlic cloves. Heat up a small skillet with oil on medium – low heat. Throw in the garlic slices and stir frequently with a wooden chopstick. Remove garlic chips from oil once lightly browned. Save the garlic infused oil.
  • Make the sauce:
    In a large skillet over medium heat, add 1 tbsp of the garlic infused oil and melt the butter. Sauté minced garlic for about 30 seconds until fragrant (but not browned). Pour in the heavy cream and stir until it starts to gently simmer. Lower the heat and slowly stir in the Parmesan, letting it melt into the sauce. Squeeze in the roasted garlic head. Stir continuously until smooth and creamy. Add in the seasonings. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
  • Toss the pasta:
    Add the cooked fettuccine to the sauce and toss until fully coated. Let it simmer for a minute or two to help the sauce cling to the noodles.
  • Heat the pan:
    Heat up the rest of the garlic infused oil in a heavy skillet and heat it over medium-high heat until it’s very hot — just before smoking.
  • Sear the steak:
    Place the steak in the pan and sear without moving it for about 2–3 minutes per side, or until a golden-brown crust forms. You can also sear the edges if your steak is thick.
  • Add butter and garlic:
    Reduce the heat to medium. Add butter and smashed garlic cloves to the pan. Once the butter melts and starts bubbling, tilt the pan slightly and use a spoon to baste the steak with the garlicky butter for another 1–2 minutes per side or until your desired doneness (125°F for rare, 135°F for medium rare).
  • Rest and cut:
    Remove the steak from the pan and let it rest for at least 5–10 minutes. Slice against the grain and drizzle some of that extra garlic butter over the top. Place over the fettuccine pasta in the pan.
  • Garnish and enjoy:
    Add more parmesan cheese, chives, and garlic chips over the pasta steak pan. Enjoy!

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