One-Pot Creamy Garlic Butter Steak Pasta Recipe – Easy & Spicy Dinner

The sizzle of steak meeting hot garlic butter in my favorite cast iron skillet is pure magic. You know that aroma—rich, a little smoky, and packed with the promise of something delicious. That’s exactly what you get with this one-pot creamy spicy garlic butter steak & pasta recipe. It’s the kind of meal that looks like you fussed for hours, but honestly, it comes together faster than you’d believe (especially when everyone’s hungry).

I first whipped up this one-pot creamy garlic butter steak pasta late one Friday night, after a long week when takeout just wasn’t going to cut it. I wanted something creamy, comforting, and (let’s face it) a little indulgent. Steak and pasta sounded almost too decadent, but with a quick toss of pantry staples and a touch of heat, it became a new favorite. The spicy kick, buttery sauce, and juicy bites of steak—totally irresistible.

This recipe is a weeknight lifesaver. It’s hearty enough for big appetites, but the pasta’s silky sauce and the pop from chili flakes make it feel special enough for date night, too. If you love bold flavors and the convenience of one-pot meals (less mess, more flavor), this creamy garlic butter steak pasta is your new go-to. I’ve tested this recipe a dozen times, tweaking the spice and perfecting the sauce so you don’t have to. Trust me, it’s a winner every time—family-tested, picky-eater approved, and always the first dish to disappear at the table.

Why You’ll Love This One-Pot Creamy Spicy Garlic Butter Steak & Pasta Recipe

• Quick & Easy: This one-pot creamy garlic butter steak pasta is ready in just about 35 minutes from start to finish. It’s the ultimate fix for busy weeknights or when you want something impressive without a huge time commitment.
• Simple Ingredients: You probably already have everything you need—steak, pasta, garlic, butter, a splash of cream, and a few spices. No fancy shopping trips required.
• Perfect for Any Occasion: Whether it’s a casual family dinner, a cozy night in, or a last-minute meal for surprise guests, this pasta delivers big flavor with minimal effort.
• Crowd-Pleaser: The creamy sauce and spicy kick are a hit with both adults and kids. My family always asks for seconds, and even my steak-purist dad gives it two thumbs up.
• Unbelievably Delicious: The combination of juicy steak, silky pasta, and the punch of garlic butter is comforting and bold. It’s the kind of dish that makes you pause after the first bite—so good, you might not want to share.

What sets this one-pot creamy garlic butter steak pasta apart? For starters, everything cooks together—pasta included—so the sauce infuses every bite. I use a trick I learned from a chef friend: sear the steak first, then finish it in the sauce, so it stays tender and flavorful. The addition of red pepper flakes brings just the right amount of heat, but you can dial it up or down depending on your mood.

This isn’t just another steak and pasta combo. It’s comfort food reimagined—rich, a little spicy, and way easier than it looks. It’s perfect for impressing guests without the stress, or for making a regular Tuesday feel extra special. Trust me, it’s a keeper.

Ingredients Needed for Creamy Spicy Garlic Butter Steak Pasta

This recipe uses simple, wholesome ingredients to deliver bold flavor and a creamy, satisfying texture—no fancy stuff, just the good stuff. Most are pantry and fridge staples, so you might have them on hand already.

• For the Steak:
  • 12 oz (340g) sirloin steak, cut into bite-size cubes (ribeye or New York strip also work well)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (adds a subtle depth)
• For the Pasta & Sauce:
  • 8 oz (225g) penne or rigatoni pasta (short shapes soak up more sauce—use gluten-free if needed)
  • 3 tbsp (45g) unsalted butter (for richness)
  • 6 cloves garlic, minced (fresh is best for that punchy flavor)
  • 1/2 tsp red pepper flakes (adjust for spice level; optional but highly recommended)
  • 1 cup (240ml) low-sodium beef broth (chicken broth works in a pinch)
  • 1 cup (240ml) heavy cream (half-and-half also works, but sauce will be lighter)
  • 1/2 cup (50g) grated parmesan cheese (plus extra for serving; use real Parmigiano-Reggiano if possible)
  • Salt and cracked black pepper to taste
  • 1 tbsp olive oil (for searing the steak)
• Optional Garnishes:
  • Fresh chopped parsley (for color and freshness)
  • Extra parmesan cheese (can you ever have too much?)
  • Crushed red pepper or chili oil (for those who really like it spicy)

Ingredient Tips: For steak, I love using Choice-grade sirloin for tenderness and flavor, but you can use any quick-cooking cut. If you want to go dairy-free, swap the butter for vegan margarine and use a plant-based cream and cheese (it won’t be quite as rich, but still delicious). Whole wheat or chickpea pasta works, too—just keep an eye on cooking time. I sometimes toss in a handful of spinach or halved cherry tomatoes at the end for extra veg.

Equipment Needed

• Large, deep skillet or Dutch oven (12-inch): A heavy-bottomed pan is best for even cooking and browning. I use my trusty cast iron, but stainless steel works, too.
• Sharp chef’s knife: For cubing the steak and mincing garlic. A good knife makes prep faster (and safer!).
• Cutting board: Preferably one for meat and one for veggies—keeps things tidy.
• Wooden spoon or heat-proof spatula: For stirring the pasta and sauce. Silicone spatulas are great because nothing sticks.
• Measuring cups & spoons: Precision helps keep the sauce just right.
• Tongs: For flipping steak pieces quickly and easily.
• Colander (optional): Only needed if you want to drain pasta before adding it back in, but usually, you cook everything in one pot.

If you don’t have a Dutch oven, any deep skillet with a lid will do. I’ve even used a big nonstick sauté pan in a pinch. Just make sure it’s wide enough so the steak browns instead of steams. For cleanup, a nonstick pan is easier, but nothing beats the fond that builds up in cast iron. If you’re on a budget, you can find great pans at thrift shops—just give them a good scrub and oil before using.

How to Make One-Pot Creamy Spicy Garlic Butter Steak & Pasta

1. Prep the Ingredients:
   • Cube 12 oz (340g) steak into 1-inch pieces. Pat dry with paper towels—this helps it brown.
   • Season steak cubes with 1 tsp kosher salt, 1/2 tsp pepper, and 1/2 tsp smoked paprika. Set aside for a few minutes.
   • Mince 6 garlic cloves and measure out all ingredients so you’re ready to go (mise en place, as the pros say!).
2. Sear the Steak (5 minutes):
   • Heat 1 tbsp olive oil in your skillet over medium-high until shimmering.
   • Add half the steak cubes in a single layer (don’t crowd the pan or they’ll steam). Sear for 1-2 minutes per side until browned but still rare inside. Remove to a plate and repeat with the rest.
   • If you see a lot of brown bits stuck to the pan, don’t worry—that’s flavor for your sauce.
3. Make the Garlic Butter Sauce (3 minutes):
   • Reduce heat to medium. Add 3 tbsp butter to the same pan and let it melt, scraping up any browned bits.
   • Add the minced garlic and 1/2 tsp red pepper flakes. Sauté 30-60 seconds until fragrant—don’t let the garlic burn!
4. Cook the Pasta (12-14 minutes):
   • Pour in 1 cup beef broth and 8 oz pasta. Stir well, scraping the bottom. Add a big pinch of salt.
   • Bring to a simmer, then reduce heat to low. Cover and cook, stirring every few minutes, until pasta is just al dente. If the liquid evaporates too quickly, splash in extra broth or water, 1/4 cup at a time.
   • Troubleshooting: If pasta sticks, scrape it gently with your spoon. If it’s too soupy, simmer uncovered for a couple minutes at the end.
5. Finish the Sauce & Steak (5 minutes):
   • Once pasta is al dente, pour in 1 cup heavy cream and 1/2 cup parmesan. Stir until cheese melts and the sauce thickens—about 2-3 minutes.
   • Return the seared steak (and any juices) to the pan. Fold gently to combine. Simmer 2 minutes until steak is just cooked through and sauce is glossy and creamy.
   • Taste and add more salt, pepper, and chili flakes if you like it spicier.
6. Serve:
   • Sprinkle with chopped parsley and a little extra parmesan. Serve hot, right from the pan.

Personal Tip: If you like your steak more well-done, add it in a minute earlier. For a richer sauce, stir in an extra tablespoon of butter at the end. And don’t forget to scrape every bit from the pan—those browned bits are the best part!

Cooking Tips & Techniques

• Don’t Overcrowd the Pan: Searing steak in batches is key. If you pile it all in at once, it’ll steam instead of brown—and you’ll miss out on that crusty, caramelized flavor. I learned this the hard way my first time (ended up with gray steak—bleh).
• Watch the Garlic: Garlic goes from fragrant to burnt in a flash. I keep the heat at medium and stir constantly. If your pan is too hot, remove it from the heat for a few seconds before adding the garlic.
• Taste as You Go: Start with less red pepper if you’re spice-shy. You can always add more at the end, but you can’t take it out. Same goes for salt—parmesan is salty, so wait until the end before adding more.
• Use the Right Pasta Shape: Short pasta like penne or rigatoni holds sauce better and cooks more evenly in one-pot dishes. Spaghetti gets clumpy (trust me, I tried it once and regretted it).
• Timing is Everything: Start cooking the pasta as soon as the garlic butter is ready. If you let the pan cool too much, the pasta won’t cook evenly. Multitask by chopping garnishes while the pasta simmers.
• Finish with Freshness: A sprinkle of parsley or basil adds a pop of color and a fresh flavor that balances the creamy, spicy sauce.

Sometimes, I prep the steak and garlic in the morning before work, so dinner comes together even faster. If the sauce gets too thick, a splash of broth or pasta water loosens it up perfectly. And don’t forget: a spoonful of butter at the end makes everything silkier (this is a chef’s secret for a reason!).

Variations & Adaptations

• Make It Gluten-Free: Use your favorite gluten-free pasta—just watch the cooking time, as it can get mushy if overcooked. I’ve used chickpea pasta for a protein boost, too.
• Dial Up the Veggies: Add a few handfuls of baby spinach or kale in the last 2 minutes of cooking for extra greens. Halved cherry tomatoes are tasty and add a pop of color (I toss them in right before the cream).
• Change Up the Protein: Swap steak for chicken breast or shrimp. Both work beautifully—just adjust cooking times (shrimp cooks fast, so add it right at the end).
• Go Dairy-Free: Use plant-based butter, coconut milk or oat cream, and vegan parmesan. The sauce won’t be quite as thick, but it’s still satisfying. I’ve made this version for a lactose-intolerant friend, and she loved it!
• Adjust the Heat: For a milder dish, skip the red pepper flakes and offer hot sauce on the side. If you’re a spice lover, add a drizzle of chili oil when serving.

My personal favorite twist is to add a squeeze of lemon right before serving—it brightens the creamy sauce and cuts through the richness. If you’re cooking for kids, I scale back the chili and let them sprinkle their own cheese on top. This recipe is endlessly customizable, so have fun with it!

Serving & Storage Suggestions

For the best experience, serve this one-pot creamy garlic butter steak pasta piping hot, straight from the skillet. I like to finish it with a shower of parmesan and a sprinkle of fresh parsley. A big green salad or some garlic bread on the side makes it a full meal—plus, the bread is perfect for mopping up extra sauce.

Leftovers? Store them in an airtight container in the fridge for up to 3 days. The pasta continues to soak up the sauce, so it gets even more flavorful overnight. To reheat, add a splash of cream or broth and gently warm on the stove over low heat, stirring often. The microwave works in a pinch, but the sauce can separate if overheated—just go low and slow.

If you want to freeze portions, do it before adding the cream and cheese. Thaw and finish with the cream when you’re ready to serve. Honestly, though, we rarely have leftovers—this dish goes fast every time!

Nutritional Information & Benefits

This creamy garlic butter steak pasta recipe is hearty and satisfying, with an average serving (about 1/4 of the recipe) packing roughly 650 calories, 32g protein, 30g fat, and 55g carbs. The steak adds iron and B vitamins, while the garlic brings natural immune-boosting properties. Parmesan gives a punch of calcium and rich flavor, so you don’t need as much salt.

If you use whole wheat or legume-based pasta, you’ll get extra fiber and protein. For gluten-free or dairy-free versions, swap in appropriate alternatives (see above). Allergens: contains wheat, dairy, and may contain traces of soy if you use processed cheese. From my wellness perspective, this meal is all about balance—protein, carbs, and that little bit of indulgence that keeps you satisfied. Enjoy every bite!

Conclusion

There’s just something about digging into a bowl of one-pot creamy spicy garlic butter steak & pasta that makes any night feel special. It’s bold, creamy, and spicy in all the right ways—plus, you only have to wash one pan! Whether you’re cooking for family, friends, or just yourself, this recipe delivers big-time flavor with very little fuss.

Don’t be afraid to play around—try new pasta shapes, swap in shrimp, or make it extra spicy. I love this recipe because it’s always a hit, and it never gets boring. If you make it, let me know in the comments how you customized it, or tag me on social media so I can see your creations. Trust me, you’ll want to make this one again and again. Happy cooking!

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! Sirloin, ribeye, or New York strip all work well. Just avoid tough cuts like chuck unless you plan to cook them much longer.

What pasta shapes work best in one-pot creamy garlic butter steak pasta?

Penne, rigatoni, ziti, or rotini are all great—short shapes hold the sauce beautifully. Avoid long noodles, which tend to clump.

How spicy is this dish?

It has a gentle kick from the red pepper flakes, but you can adjust the amount to make it milder or spicier to your taste.

Can I make this recipe ahead of time?

You can prep the steak and garlic in advance. The full dish tastes best fresh, but leftovers keep well for up to 3 days in the fridge.

What can I use instead of heavy cream?

Half-and-half, evaporated milk, or a plant-based cream are all good substitutes. The sauce may be a bit lighter, but still delicious!

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One-Pot Creamy Garlic Butter Steak Pasta

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• Author: Bella
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This one-pot creamy garlic butter steak pasta is a quick, spicy, and indulgent dinner featuring juicy steak, silky pasta, and a bold, garlicky sauce. Perfect for busy weeknights or special occasions, it comes together in about 35 minutes and is always a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 12 oz sirloin steak, cut into bite-size cubes (ribeye or New York strip also work)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 8 oz penne or rigatoni pasta (use gluten-free if needed)
• 3 tbsp unsalted butter
• 6 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional, adjust to taste)
• 1 cup low-sodium beef broth (or chicken broth)
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup grated parmesan cheese (plus extra for serving)
• Salt and cracked black pepper to taste
• 1 tbsp olive oil
• Fresh chopped parsley (for garnish, optional)
• Extra parmesan cheese (for garnish, optional)
• Crushed red pepper or chili oil (for garnish, optional)

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Instructions

1. Cube steak into 1-inch pieces and pat dry with paper towels.
2. Season steak cubes with kosher salt, black pepper, and smoked paprika. Set aside.
3. Mince garlic and measure out all ingredients.
4. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
5. Add half the steak cubes in a single layer and sear for 1-2 minutes per side until browned but rare inside. Remove to a plate and repeat with remaining steak.
6. Reduce heat to medium. Add butter to the pan and let it melt, scraping up browned bits.
7. Add minced garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant.
8. Pour in beef broth and pasta. Stir well, add a big pinch of salt, and bring to a simmer.
9. Reduce heat to low, cover, and cook, stirring every few minutes, until pasta is just al dente (12-14 minutes). Add extra broth or water if needed.
10. Once pasta is al dente, pour in heavy cream and parmesan cheese. Stir until cheese melts and sauce thickens (2-3 minutes).
11. Return seared steak and any juices to the pan. Fold gently to combine and simmer 2 minutes until steak is just cooked through.
12. Taste and adjust salt, pepper, and chili flakes as desired.
13. Sprinkle with chopped parsley and extra parmesan. Serve hot, straight from the pan.

Notes

For a gluten-free version, use gluten-free pasta. To make it dairy-free, substitute plant-based butter, cream, and cheese. Add spinach or cherry tomatoes for extra veggies. Sear steak in batches for best browning. If sauce thickens too much, add a splash of broth or cream. Leftovers keep well for up to 3 days in the fridge.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: About 1/4 of recipe (approx. 2 cups)
• Calories: 650
• Sugar: 4
• Sodium: 800
• Fat: 30
• Saturated Fat: 15
• Carbohydrates: 55
• Fiber: 3
• Protein: 32

Keywords: steak pasta, one-pot dinner, creamy garlic butter, spicy pasta, easy weeknight meal, skillet pasta, comfort food, family dinner