One-Pan Spicy Honey Garlic Steak Pasta

Save this article on:

Imagine sinking your fork into juicy, seared steak slices layered over a bed of creamy, garlicky pasta—only to be met with a subtle heat from chili and the sweet whisper of honey in every bite. This One-Pan Spicy Honey Garlic Steak Pasta isn’t just dinner; it’s a full-on flavor experience. The rich, savory cream sauce clings to every strand of fettuccine while the seared steak brings that deep, caramelized edge that makes each bite more crave-worthy than the last.

Whether you’re looking for a romantic dinner idea, a quick weeknight meal, or something to seriously impress guests, this dish fits all those roles effortlessly. The best part? It’s all made in just one pan—meaning less mess, less stress, and more time to enjoy the food. Creamy, spicy, sweet, and savory, this pasta is the perfect marriage of indulgence and ease.

Why You’ll Love This One-Pan Spicy Honey Garlic Steak Pasta

• It’s a full-flavored meal made in just one pan for easy cleanup.
• Combines savory steak, creamy pasta, and bold sweet-spicy sauce.
• Impressive enough for date night but simple enough for weeknight dinner.
• Comfort food meets gourmet without the complicated steps.

Preparation Phase & Tools to Use

For a successful One-Pan Spicy Honey Garlic Steak Pasta, using the right tools makes a major difference:

• Cast Iron Skillet or Heavy-bottomed Pan: Essential for getting that perfect sear on your steak and building a deep flavor base for the sauce.
• Tongs: Helps with flipping steak without piercing it and losing juices.
• Sharp Knife: To slice the steak cleanly after it rests.
• Wooden Spoon or Silicone Spatula: For stirring the sauce and pasta without scratching your pan.
• Large Pot (Optional): Only needed if you prefer to boil pasta separately, though it’s meant to be cooked in the same pan for ease.

These tools don’t just make prep easier—they ensure texture, flavor, and presentation come together beautifully.

Preparation Tips

Let your steak sit at room temperature for about 20–30 minutes before searing to help it cook more evenly. Pat it dry with paper towels before seasoning to ensure a deep, golden crust. Don’t rush the searing process—high heat and patience will reward you with flavor-packed browning. When making the sauce, scrape up the browned bits left behind from the steak; that’s liquid gold for depth of flavor. And finally, be mindful of your pasta’s doneness—cook it al dente so it soaks up the sauce without getting mushy.

---

Ingredients for this One-Pan Spicy Honey Garlic Steak Pasta

• 1 lb (450g) sirloin or ribeye steak
• 8 oz (225g) fettuccine or linguine pasta
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon red chili flakes (adjust to taste)
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup reserved pasta water (as needed for sauce consistency)
• Salt and black pepper to taste
• Fresh parsley or thyme for garnish
• Optional: Sun-dried tomatoes or cherry tomatoes for extra depth and color

---

Step 1: Season and Sear the Steak

Take the steak out of the fridge and let it come to room temperature (about 20-30 minutes). Pat it dry and season generously with salt and pepper. In a hot cast iron skillet over medium-high heat, add olive oil and sear the steak for 3-4 minutes per side, or until your preferred doneness. Remove from pan and let it rest. This step builds the base flavor of the dish.

Step 2: Cook the Pasta

In the same skillet (don’t wipe it clean), add water and a generous pinch of salt. Once boiling, add the pasta and cook until al dente. If needed, cook the pasta separately in a large pot according to package instructions, reserving some pasta water before draining. Cooking in the same skillet adds extra flavor from the steak.

Step 3: Make the Spicy Honey Garlic Sauce

Reduce the heat to medium. Add butter to the skillet. Once melted, stir in the minced garlic and red chili flakes. Sauté for 1-2 minutes until fragrant. Add soy sauce and honey, stirring to deglaze the pan and lift all those tasty steak bits.

Step 4: Create the Creamy Base

Pour in the heavy cream, bring to a simmer, and mix well with the honey-garlic base. Add the Parmesan cheese and stir until melted and the sauce thickens slightly. If the sauce is too thick, stir in reserved pasta water a bit at a time to reach your desired consistency.

Step 5: Combine Pasta and Sauce

Add the drained (or skillet-cooked) pasta to the sauce and toss to coat every strand evenly. Allow it to simmer for 2-3 minutes to let the flavors blend beautifully. Adjust seasoning with salt and pepper if needed.

Step 6: Slice and Add the Steak

Slice the rested steak against the grain into thin strips. Layer the steak over the pasta or mix it in depending on your presentation preference. Optionally, toss in sun-dried tomatoes or halved cherry tomatoes for a pop of flavor and visual appeal.

Step 7: Garnish and Serve

Finish with a sprinkle of fresh parsley or thyme for an herby lift. Serve hot and enjoy the luxurious blend of creamy, spicy, sweet, and savory in every single bite.

---

Notes

This recipe balances bold and creamy flavors in a way that feels both gourmet and comforting. Don’t skimp on the resting time for the steak—it helps the juices redistribute and keeps the meat tender and flavorful. Cooking the pasta in the same skillet as the steak maximizes flavor, but if you want a bit more control over the texture, feel free to boil it separately. Also, adjust the spice level by reducing or increasing chili flakes to match your heat preference.

---

Watch Out for These Mistakes While Cooking

• Skipping the steak rest time: Slicing too soon causes juices to run out, resulting in dry steak.
• Overcooking the pasta: Remember it will continue to cook slightly when mixed with the sauce.
• Not scraping the pan after searing: Those browned bits are flavor gold—use them!
• Adding cream on high heat: This may cause the sauce to split; keep it at a gentle simmer.
• Using pre-shredded Parmesan: Freshly grated melts better and improves the sauce texture.

---

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium-low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving steak if possible, as it can become tough—reheat it gently in a pan or eat it cold over a salad. This dish is not ideal for freezing due to the cream-based sauce and pasta texture.

---

Estimated Nutrition (per serving)

• Calories: 720 kcal
• Protein: 35g
• Carbohydrates: 58g
• Fat: 38g
• Saturated Fat: 18g
• Sugar: 8g
• Fiber: 3g
• Sodium: 610mg
• Cholesterol: 115mg

---

Frequently Asked Questions

Can I use a different type of steak?

Yes! Ribeye, sirloin, or strip steak all work well. Choose one with good marbling for best results.

Is it possible to make this dish less spicy?

Definitely. Just reduce or omit the red chili flakes.

What can I substitute for heavy cream?

You can use half-and-half or a mix of milk and cream cheese, though the sauce may be slightly thinner.

Can I make this ahead of time?

You can prep the sauce and cook the pasta ahead, but cook and slice the steak fresh for best texture.

Can I add vegetables to this dish?

Absolutely. Spinach, mushrooms, or bell peppers would all be delicious additions.

How do I know when my steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

What’s the best way to get a good sear on the steak?

Pat the steak dry, use high heat, and avoid moving it for a few minutes to develop a crust.

Is there a dairy-free version of this recipe?

You can swap the cream for coconut cream and use nutritional yeast or dairy-free cheese instead of Parmesan.

---

Conclusion

One-Pan Spicy Honey Garlic Steak Pasta is more than just a quick dinner—it’s a deliciously rich, satisfying meal that impresses every time. With tender steak, spicy-sweet cream sauce, and silky pasta, it’s an unforgettable fusion of comfort and flair. Whether you’re cooking for guests or just treating yourself, this dish deserves a spot in your regular recipe rotation.

---

Print