Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.

Season the steak cubes with paprika, onion powder, salt, and black pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the steak bites and cook for 2-3 minutes per side until browned but still tender. Remove from skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter along with the remaining tablespoon of olive oil. Once melted, add the minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and stir to combine. Add the Parmesan cheese, Italian seasoning, and crushed red pepper flakes (if using). Stir continuously until the sauce thickens, about 3-5 minutes.

If the sauce becomes too thick, add a splash of halal chicken or vegetable broth to thin it out to your desired consistency.

Return the steak bites to the skillet and toss them in the creamy garlic butter sauce to coat evenly.

Add the cooked pasta to the skillet and gently toss everything together until the pasta is fully coated with the sauce.

Garnish with fresh parsley and serve immediately.