One-Pot Creamy Spicy Garlic Butter Steak & Pasta

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I’ve always been drawn to meals that strike the perfect balance between indulgence and comfort, and this One-Pot Creamy Spicy Garlic Butter Steak & Pasta delivers on both fronts. The combination of tender steak bites, velvety garlic butter sauce, and perfectly cooked rotini is exactly the kind of dish I turn to when I want something satisfying but don’t want to dirty an entire sink full of dishes. It’s bold, creamy, just the right amount of spicy—and all made in a single pan.

I first threw this dish together on a weeknight when I had a craving for something rich and hearty, but I didn’t want to deal with marinades, side dishes, or even a separate pot to boil pasta. The result was unexpectedly spectacular. Since then, I’ve refined it to perfection, tweaking the spice, playing with the butter-to-cream ratio, and learning exactly how to brown the steak for maximum flavor. This recipe quickly became a staple in my kitchen and I’m confident it’ll become one in yours too.

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

This recipe checks all the boxes: it’s quick enough for weeknights but indulgent enough for a cozy date night. It has the kind of bold, craveable flavors you’d expect from a restaurant dish—creamy with a spicy kick, buttery with hints of roasted garlic, and deeply savory from the seared steak. And did I mention it’s made in one pot? That’s less cleanup and more time to enjoy what really matters: eating.

Whether you’re cooking for yourself or feeding a hungry family, this one-pot wonder is versatile, filling, and downright addictive.

What Cut of Steak Works Best for One-Pot Creamy Spicy Garlic Butter Steak & Pasta?

When it comes to this dish, tenderness is everything. I usually go for sirloin steak—it’s lean, flavorful, and cooks quickly without drying out. Ribeye works beautifully too if you’re feeling extra indulgent, with its marbled fat adding richness to the sauce. New York strip is another solid option, offering a balance between tenderness and bite.

Avoid tougher cuts like stew meat or flank unless you plan to marinate or slow cook them ahead of time. This recipe is all about speed and sear—you want steak that browns fast and melts in your mouth.

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Options for Substitutions

While I think the original combo hits the sweet spot, there’s plenty of room to tweak it to your taste or pantry:

• Steak Substitute: Swap steak for chicken breast or thighs, or even shrimp if you’re craving seafood. For a vegetarian version, sauté mushrooms or seared tofu for a hearty bite.
• Pasta: Rotini holds the sauce beautifully, but penne, rigatoni, or fusilli are great alternatives. Avoid delicate noodles like angel hair—they won’t stand up to the sauce and steak.
• Cream: Use half-and-half or Greek yogurt for a lighter option. Coconut cream can work if you’re dairy-free.
• Spice Level: Tone it down by cutting the chili flakes or hot sauce in half, or dial it up with extra cayenne or diced jalapeños.
• Garlic Butter Base: No fresh garlic? Garlic powder will do in a pinch. No butter? Try a mix of olive oil and a bit of parmesan for richness.

Ingredients for This One-Pot Creamy Spicy Garlic Butter Steak & Pasta

Each ingredient in this recipe plays a big role in building flavor and texture. Here’s what I use and why it matters:

• Steak (sirloin, ribeye, or strip): This is the star of the dish. You want a cut that sears well and stays tender in the creamy sauce.
• Rotini pasta: Its spiraled shape grabs onto the sauce beautifully, giving every bite a creamy, spicy coating.
• Butter: Essential for that rich garlic-butter base. It adds depth and smoothness to the sauce.
• Garlic (freshly minced): Brings a bold, aromatic kick that’s both savory and slightly sweet when cooked down in butter.
• Heavy cream: Creates the luscious, velvety texture that defines the sauce.
• Parmesan cheese (freshly grated): Melts into the sauce, adding saltiness and body.
• Red pepper flakes: Adds that spicy heat you can adjust to your liking.
• Paprika: Gives a subtle smoky undertone and enhances the dish’s warmth.
• Beef broth: Helps cook the pasta and deepens the flavor of the entire dish.
• Olive oil: For searing the steak—helps it brown evenly while keeping the meat juicy.
• Salt & black pepper: Basics that bring all the flavors together.
• Fresh parsley (optional): Adds a fresh, vibrant touch to balance the richness.

Step 1: Sear the Steak

Start by cutting your steak into bite-sized cubes and season generously with salt, black pepper, and a pinch of paprika. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the steak in batches (don’t overcrowd!) and sear until browned on all sides, about 2–3 minutes per batch. Remove the steak and set aside.

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Step 2: Make the Garlic Butter Base

Reduce heat to medium. In the same pan, add butter and let it melt, scraping up the brown bits from the steak. Toss in the minced garlic and red pepper flakes, cooking until fragrant—about 30 seconds to 1 minute.

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Step 3: Add Pasta and Broth

Pour in the uncooked rotini and beef broth. Stir to coat the pasta in the garlic butter mixture. Bring everything to a boil, then reduce heat to low and cover. Simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

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Step 4: Create the Creamy Sauce

Stir in the heavy cream and freshly grated parmesan. Mix until the cheese is melted and the sauce is thick and creamy. If it’s too thick, add a splash more broth or cream to loosen it.

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Step 5: Bring Back the Steak

Return the seared steak (and any juices) back into the pan. Toss everything together and cook for another 2–3 minutes over low heat to warm the steak and meld the flavors.

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Step 6: Finish and Garnish

Taste and adjust seasoning with more salt, pepper, or chili flakes if needed. Sprinkle with freshly chopped parsley before serving for a pop of color and brightness.

How Long to Cook the One-Pot Creamy Spicy Garlic Butter Steak & Pasta

From start to finish, this dish comes together in about 30 minutes:

• Searing the steak: 5–7 minutes
• Sautéing garlic and making the butter base: 2–3 minutes
• Simmering pasta in broth: 10–12 minutes
• Finishing the sauce and reheating steak: 5–6 minutes

It’s fast enough for weeknights but tastes like you spent hours on it.

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Tips for Perfect One-Pot Creamy Spicy Garlic Butter Steak & Pasta

• Sear in batches: Overcrowding the pan will steam the steak instead of browning it. A good sear means more flavor.
• Use freshly grated parmesan: Pre-shredded cheese doesn’t melt as smoothly and can make your sauce grainy.
• Don’t overcook the pasta: Keep an eye on it as it simmers—al dente is the goal, so it doesn’t get mushy in the creamy sauce.
• Control the heat: Garlic burns quickly—lower the heat slightly after searing the steak before adding butter and garlic.
• Adjust the spice: Start with a pinch of red pepper flakes and add more later if you want a stronger kick.
• Rest the steak: Let the steak rest a minute or two after searing before adding it back to preserve its juiciness.
• Thin the sauce as needed: If it thickens too much while sitting, add a splash of beef broth or cream to loosen it.

Watch Out for These Mistakes While Cooking

• Skipping the steak seasoning: A simple salt, pepper, and paprika mix goes a long way. Under-seasoned steak will make the whole dish feel flat.
• Burning the garlic: Garlic can go from fragrant to bitter fast—don’t walk away from the pan during this step.
• Overcooking the pasta: Since it simmers in broth and cream, pasta can go soft quickly. Stir occasionally and test early.
• Using low-fat dairy: It might seem like a shortcut, but low-fat cream can curdle or result in a thinner, less satisfying sauce. Stick with heavy cream or full-fat alternatives.
• Adding the steak too early: Reheating it in the sauce for just a few minutes keeps it juicy. Cooking it too long makes it chewy.
• Using pre-shredded cheese: It often contains anti-caking agents that prevent smooth melting—grate fresh for best results.
• Neglecting to scrape the pan: The brown bits left after searing the steak (called fond) are packed with flavor—scrape them up when you melt the butter.

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What to Serve With One-Pot Creamy Spicy Garlic Butter Steak & Pasta?

Garlic Bread

Crunchy on the outside, soft on the inside—it’s perfect for scooping up that spicy, creamy sauce.

Simple Green Salad

Something fresh and crisp with a tangy vinaigrette will cut through the richness of the dish.

Roasted Broccoli or Asparagus

Lightly charred and seasoned veggies add balance and texture.

Parmesan Zucchini Chips

A low-effort side that adds crunch and plays off the flavors of the dish.

Crispy Brussels Sprouts

Tossed in olive oil and roasted until golden—earthy and delicious.

Chili-Lime Corn on the Cob

The sweetness of corn plus a spicy citrus twist complements the heat in the pasta.

Sparkling Water with Lemon or Lime

For a refreshing sip between bites, especially when the spice level climbs.

Red Wine (Cabernet or Zinfandel)

If you’re serving this for a special dinner, a bold red wine pairs beautifully with the steak and creamy sauce.

Storage Instructions

This dish stores surprisingly well, making it a great option for leftovers:

• Refrigerator: Store in an airtight container for up to 3 days. The pasta will continue to absorb the sauce, so you may need to loosen it with a splash of cream or broth when reheating.
• Freezer: You can freeze it, though the cream sauce might separate a bit upon thawing. If freezing, cool completely, then store in a freezer-safe container for up to 2 months. Reheat slowly on the stove with a bit of added cream.
• Reheating Tips: Reheat on the stovetop over low heat or in the microwave in 30-second bursts, stirring often to maintain creaminess.

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Estimated Nutrition (Per Serving – Approx. 4 servings)

• Calories: ~680
• Protein: 34g
• Carbohydrates: 52g
• Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 140mg
• Fiber: 3g
• Sugar: 3g
• Sodium: 620mg

These are estimates and will vary based on the type of steak, pasta, and cream used.

Frequently Asked Questions

Can I use a different type of meat instead of steak?

Yes, chicken breast, shrimp, or even ground beef can work well. Just adjust cooking times accordingly to avoid overcooking.

Can I make this dish ahead of time?

Absolutely. You can prepare it a day in advance and store it in the fridge. Reheat gently with a splash of cream or broth to revive the sauce.

Is this recipe too spicy for kids?

It depends on their spice tolerance. You can easily cut the chili flakes in half or omit them entirely for a milder version.

Can I make this dairy-free?

Yes. Use a plant-based butter, full-fat coconut milk instead of cream, and a dairy-free parmesan alternative. Just be aware the flavor and texture will change slightly.

Can I use pre-cooked pasta?

It’s best to cook the pasta in the broth for full flavor absorption, but in a pinch, you can use pre-cooked pasta and reduce the broth amount significantly.

How do I prevent the cream from curdling?

Always lower the heat before adding cream and avoid boiling the sauce once it’s in. Stir gently and steadily to keep it smooth.

Can I double this recipe for a crowd?

Yes, just use a larger pot and double the ingredients. You may need to increase simmering time slightly and stir more often.

What if I don’t have beef broth?

You can substitute with chicken or vegetable broth, though beef broth adds the richest flavor. A bouillon cube with water also works in a pinch.

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Conclusion

This One-Pot Creamy Spicy Garlic Butter Steak & Pasta is everything I want in a comfort food meal: bold, creamy, full of flavor, and incredibly easy to pull off. Whether you’re feeding yourself after a long day or impressing guests without the stress, this dish brings steakhouse flavor into your kitchen with minimal fuss. It’s spicy, satisfying, and absolutely worth every bite—and you only need one pot to make it happen.

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