1. Pat steak bites dry with paper towels and season with salt and pepper.

2. Bring a pot of salted water to a boil. Cook shell pasta until al dente. Reserve ½ cup pasta water, then drain and set aside.

3. Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer, searing for 2–3 minutes per side until browned. Remove from pan and set aside.

4. Reduce heat to medium. Add butter and minced garlic to the pan. Sauté for 30 seconds until fragrant. Return steak to pan and toss in garlic butter. Remove from heat.

5. In a separate saucepan, warm a small amount of butter or oil. Add chipotle peppers and stir for 1 minute. Pour in heavy cream and stir to heat through.

6. Stir in garlic powder and onion powder, then slowly add shredded white cheddar, stirring until melted and smooth.

7. Add drained pasta to the sauce and toss to coat. Add pasta water a tablespoon at a time if sauce needs thinning.

8. Taste and adjust seasoning. Plate the creamy pasta and top with steak bites. Garnish with fresh parsley and serve hot.