Creamy, spicy, and packed with flavor in every forkful, this One-Pot Creamy Spicy Garlic Butter Steak & Pasta is your answer to a weeknight dinner that tastes like a restaurant dish. Tender steak bites sizzle in a garlicky butter sauce, then get folded into al dente pasta bathed in a creamy, spicy cheese sauce. It’s indulgent, comforting, and—best of all—done in a single pot for easy cleanup.

This dish combines the rich depth of steak with the bold punch of garlic and chili, softened by a luscious cream sauce that clings to every spiral of pasta. Whether you’re cooking to impress or just want to cozy up with something savory and satisfying, this meal delivers big on both flavor and comfort.

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

One-pot wonder: Less mess, more flavor. Everything cooks in one pot for convenience.
Restaurant-style flavor: Seared steak and silky sauce make this feel gourmet.
Bold & creamy: It balances a mild heat from spices with a buttery, creamy richness.
Customizable heat: Adjust the spice level to suit your preference.
Perfect for leftovers: This dish reheats beautifully, making it great for meal prep.

Preparation Phase & Tools to Use

Essential Tools and Equipment:

Large deep skillet or Dutch oven: You need enough surface area to sear the steak and deep sides to hold the pasta and sauce.
Tongs: Crucial for flipping steak bites without losing their juicy crust.
Wooden spoon or silicone spatula: Ideal for stirring without scratching non-stick surfaces.
Knife & cutting board: For slicing the steak and prepping garlic.
Measuring cups/spoons: Ensures balanced spice and creamy ratios.

The magic of this dish lies in managing heat and timing, which the right tools help control perfectly. Don’t skip on a heavy-bottomed skillet—it helps caramelize the steak beautifully while building the flavor base for the sauce.

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

Steak (sirloin or ribeye): Rich, tender cuts perfect for quick searing and soaking up garlic butter.
Rotini pasta: The spirals hold onto the creamy sauce for perfect texture in every bite.
Heavy cream: Adds silky richness and smooth body to the sauce.
Butter: Forms the base of the garlic sauce and enhances flavor.
Fresh garlic: Intensifies the savory notes and gives the butter its signature kick.
Parmesan cheese: Melts into the cream, adding sharpness and thickness to the sauce.
Red pepper flakes: Brings that warm heat, balanced by the cream.
Paprika: Adds depth and subtle smokiness.
Salt and black pepper: Enhances all the other flavors.
Fresh parsley: For a vibrant, herby finish.

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

Step 1: Sear the Steak Bites

Cut the steak into bite-sized pieces. Heat your skillet over medium-high heat with butter. Once sizzling, add steak and sear each side until browned. Remove and set aside.

Step 2: Sauté the Garlic

In the same pan, add more butter if needed and toss in minced garlic. Stir constantly until fragrant and golden, about 1 minute.

Step 3: Create the Creamy Base

Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan, red pepper flakes, paprika, and season with salt and pepper. Let it thicken slightly.

Step 4: Cook the Pasta

Add uncooked rotini pasta and just enough water or broth to cover. Let it simmer uncovered, stirring often, until pasta is al dente and the sauce thickens (about 10-12 minutes).

Step 5: Finish with Steak & Herbs

Return steak bites to the pot. Toss everything gently to combine and heat through. Sprinkle chopped parsley on top before serving.

Serving & Storing This Steak & Pasta Recipe

Serve hot, straight from the pot with extra Parmesan or a pinch of chili flakes if you like it bolder. Pair it with crusty garlic bread or a crisp green salad for a balanced meal.

To store, let it cool completely and transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to revive the sauce.

Frequently Asked Questions

How spicy is this dish?

It has a mild to moderate heat level depending on the amount of red pepper flakes. You can dial it up or down easily.

Can I use a different cut of beef?

Yes, flank steak or even stew meat can work, but sirloin and ribeye offer the best tenderness and sear.

Can I substitute the cream?

You can use half-and-half for a lighter version, but it won’t be as rich. Avoid milk as it might curdle.

Does this freeze well?

It’s best enjoyed fresh, but you can freeze leftovers for up to 2 months. Reheat slowly to preserve the sauce texture.

What can I use instead of rotini?

Penne, fusilli, or rigatoni work well—any shape that catches sauce in its curves.

Want More Pasta Ideas with a Kick?

If you enjoyed this steak pasta recipe, you’ll love these spicy and creamy favorites from my kitchen:

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And let me know in the comments how yours turned out. Did you add mushrooms or extra heat? Try it with a different pasta shape?

I love hearing your tweaks and twists. Drop your thoughts or questions below. You can also check out my latest creations here on Pinterest – Kitchen By Kate.