There’s something wildly comforting about a skillet full of creamy pasta tangled around tender, juicy steak bites, especially when it all comes together in just one pot. I’ve made this One-Pot Creamy Spicy Garlic Butter Steak & Pasta more times than I can count — and every single time, it’s been a hit. The rich, velvety sauce clings to every spiral of rotini, the steak is seasoned to perfection, and that touch of heat from the spices balances it all out beautifully.

I love how indulgent this dish feels while still being incredibly easy to pull off. Whether I’m craving a cozy solo dinner or need to impress guests without making a mess of the kitchen, this recipe never fails me. It’s bold, creamy, garlicky, and just spicy enough to keep things interesting — and best of all, it comes together fast, with minimal cleanup.

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

Flavor-Packed: The combination of garlic butter, spicy seasoning, and juicy steak creates a mouthwatering flavor explosion.
One-Pot Wonder: Everything cooks in one pan, which means fewer dishes and less stress.
Weeknight-Friendly: Done in under 30 minutes, this is ideal for busy evenings when you still want something hearty and homemade.
Creamy Comfort: That silky sauce brings just the right richness to the pasta and steak without feeling too heavy.
Customizable: You can easily tweak the spice level or switch up the protein or pasta type to suit your taste.

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

When I’m making this dish, I reach for sirloin most of the time — it’s tender, flavorful, and cooks quickly, making it perfect for this kind of one-skillet magic. Ribeye is another indulgent option if you want something extra juicy and rich. For a leaner alternative, strip steak or even flank steak (sliced thinly against the grain) can also work beautifully. The key is to not overcook it — a quick sear keeps the meat tender and lets all those garlicky, buttery flavors shine.

Options for Substitutions

This recipe is flexible, which is one of the reasons I love it so much. Here’s how you can make it your own:

Steak Substitute: Swap steak for chicken breast or shrimp if that’s more your vibe. Both pair great with the creamy garlic sauce.
Pasta Type: I use rotini because it holds sauce like a champ, but penne, fusilli, or even fettuccine will do the job.
Dairy-Free Cream: You can sub the heavy cream with a dairy-free alternative like coconut cream or oat milk (just note it’ll alter the flavor slightly).
Butter Alternatives: For a lactose-free option, ghee or vegan butter are solid stand-ins.
Spice Level: Not into heat? Dial back the crushed red pepper flakes or swap them for smoked paprika for warmth without the burn.
Add Veggies: Toss in spinach, mushrooms, or roasted red peppers to sneak in more nutrients and color.

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

Let’s talk ingredients — each one here earns its place in the pan.

Butter: This is the heart of the flavor base. It adds richness and helps coat the steak and pasta with that irresistible glossy finish.
Garlic (minced): Fresh garlic brings a bold, aromatic punch that defines the entire dish. Don’t be shy with it!
Heavy Cream: This is what gives the sauce its luscious, silky texture. It balances the spice and ties everything together.
Steak (sirloin, ribeye, or flank): The star of the show. It adds protein and that meaty, savory depth that turns this from a side dish into a full meal.
Rotini Pasta: Its twisted shape grabs onto all that creamy, spicy sauce so you get max flavor in every bite.
Crushed Red Pepper Flakes: The “spicy” part of this recipe. It adds a subtle kick that keeps things exciting without overpowering.
Parmesan Cheese (grated): Melts into the sauce, adding a salty, umami richness that boosts everything around it.
Salt & Black Pepper: Essential for seasoning each layer, especially the steak.
Parsley (optional, for garnish): A fresh touch that brightens up the plate and adds a little pop of green.

One Pot Creamy Spicy Garlic Butter Steak Pasta2

Step 1: Sear the Steak

Start by heating a large skillet over medium-high heat. Add a bit of butter and let it melt until foamy. Toss in the steak pieces, season generously with salt and pepper, and sear them until browned on the outside but still juicy inside — about 2-3 minutes per side. Once done, transfer the steak to a plate and set it aside (don’t worry, it’ll go back in later).

Step 2: Sauté the Garlic

In the same skillet (don’t clean it — those browned bits are flavor gold), reduce the heat to medium and add the rest of the butter. Stir in the minced garlic and crushed red pepper flakes. Let them sizzle gently for 1-2 minutes until the garlic is fragrant but not browned.

Step 3: Build the Sauce

Pour in the heavy cream and stir well to combine with the garlic butter. Let it simmer for 3-4 minutes to thicken slightly, stirring occasionally. If you want a silkier finish, now’s a good time to toss in the grated parmesan and stir until it melts in.

Step 4: Cook the Pasta

Add the dry rotini pasta straight into the skillet and pour in just enough water or broth to cover the pasta. Bring it to a boil, then reduce to a simmer. Cover the pan and let the pasta cook, stirring occasionally to prevent sticking. This should take about 10-12 minutes or until the pasta is al dente and most of the liquid has absorbed into the sauce.

Step 5: Combine Everything

Once the pasta is tender and the sauce is thick and creamy, return the cooked steak (and any juices) back to the skillet. Toss everything together so the steak gets coated in that luscious sauce. Let it warm through for a minute or two, then taste and adjust seasoning if needed.

Step 6: Garnish & Serve

Finish with a sprinkle of chopped parsley and a bit more grated parmesan if you’re feeling extra. Serve hot, straight from the pan — and get ready for it to disappear fast.

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

This dish comes together surprisingly fast — perfect for weeknights when time is tight but your cravings are big.

Searing the steak: 4–6 minutes total (2–3 minutes per side depending on thickness).
Garlic sauté & sauce prep: Around 5 minutes.
Cooking the pasta in sauce: 10–12 minutes, or until the pasta is tender and most of the liquid is absorbed.
Combining everything: 2–3 minutes for final toss and heating.

Total cook time: Approximately 20–25 minutes, start to finish.

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

Use room-temperature steak: It sears better and more evenly when it’s not straight from the fridge.
Don’t overcrowd the pan when searing: Give the steak pieces space to get that golden crust — that’s where the flavor lives.
Stir the pasta occasionally while simmering: This prevents sticking and ensures even cooking as it absorbs the creamy liquid.
Keep the heat medium-low for the sauce: Too high and the cream can split or scorch.
Add a splash of broth or milk if the sauce thickens too much: Especially useful if the pasta absorbs more liquid than expected.
Taste and adjust seasoning at the end: Sometimes just a pinch more salt or a twist of pepper can take it to the next level.
Finish with a fresh herb or cheese touch: A sprinkle of parsley or extra parmesan adds color and a little burst of brightness.

Watch Out for These Mistakes While Cooking

Even with an easy one-pot recipe like this, a few small slip-ups can impact the final result. Here’s what to avoid:

Overcooking the steak: It only takes a few minutes — cook just until browned, then pull it off the heat. It’ll finish gently in the sauce later.
Using too much pasta liquid: You want just enough to cook the pasta, not drown it. Stick to about 2½ to 3 cups and adjust as needed.
Scorching the garlic: Burnt garlic turns bitter fast. Keep your heat on medium and stir often when sautéing.
Skipping the cheese: Parmesan thickens and deepens the sauce flavor — don’t leave it out unless you have to.
Not seasoning in layers: Season the steak, season the sauce, and always taste before serving.
Overcrowding the steak while searing: This steams the meat instead of giving it that gorgeous crust.
Rushing the pasta simmer: Give it the full time to soften and soak in the flavors.
Letting the sauce get too thick: If needed, loosen it with a splash of pasta water, milk, or cream at the end.

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

This pasta is rich and hearty, so light and bright sides work best to balance it out.

Simple Arugula Salad

Peppery arugula with lemon vinaigrette and shaved parmesan adds freshness and zing.

Garlic Bread

Classic and comforting — perfect for soaking up any extra sauce.

Roasted Broccoli

Slightly charred and crisp, it contrasts the creamy pasta beautifully.

Tomato Basil Bruschetta

Fresh tomatoes and basil on toasted bread deliver brightness in every bite.

Sautéed Green Beans with Lemon

Quick, easy, and the citrus keeps things light next to the richness.

Caesar Salad

The crunchy romaine and sharp dressing are a great foil for the creamy pasta.

Cucumber and Red Onion Salad

Cool and tangy, this side cleanses the palate between bites.

A Glass of Red Wine

A medium-bodied red like Merlot or Zinfandel pairs wonderfully with the buttery steak and pasta.

Storage Instructions

One of the best parts about this One-Pot Creamy Spicy Garlic Butter Steak & Pasta? It reheats like a dream. Here’s how to store it right:

Refrigerator: Let the dish cool completely, then transfer it to an airtight container. It’ll keep well for up to 3–4 days.
Reheating: Warm it on the stovetop over medium heat, adding a splash of cream, milk, or water to loosen the sauce. Microwave works too — just use a lower heat setting and stir halfway through to heat evenly.
Freezing: Not ideal. Cream-based sauces tend to separate and turn grainy once frozen and thawed. If you do freeze it, use a freezer-safe container and eat within 1 month, but the texture may not be the same.

Estimated Nutrition

Here’s a general breakdown per serving, based on a four-serving yield. Keep in mind these are estimates and can vary depending on the exact ingredients and quantities used:

Calories: ~650–750 kcal
Protein: ~30–35g
Carbohydrates: ~45–50g
Fat: ~35–40g
Saturated Fat: ~18g
Cholesterol: ~130mg
Sodium: ~500–600mg
Fiber: ~2–3g
Sugar: ~3g

This dish is indulgent and satisfying — rich in flavor, protein-packed, and definitely filling. It’s not the lightest dinner, but it’s perfect for a treat-yourself kind of night or to impress your dinner guests.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes — you can cook the full dish, let it cool, and store it in the fridge for up to 4 days. For best texture, reheat gently on the stove with a splash of liquid to revive the sauce.

What can I use instead of heavy cream?

You can swap in half-and-half, whole milk with a bit of flour to thicken, or a dairy-free alternative like coconut cream or oat milk. Just note that the flavor and texture will vary slightly.

How spicy is this recipe?

It’s mildly spicy — just enough to give a gentle kick. You can easily dial it down (or up!) by adjusting the amount of crushed red pepper flakes.

Can I use pre-cooked or leftover steak?

Totally. Just add it in at the very end to warm through so it doesn’t dry out. The flavor won’t be quite as infused into the sauce, but it’s a great time-saver.

Can I make this gluten-free?

Yes! Just swap the regular pasta for your favorite gluten-free variety. Keep an eye on the cook time, as some gluten-free pastas cook faster or require more liquid.

Is it okay to use pre-minced garlic from a jar?

You can, but fresh garlic gives a stronger, more aromatic punch. If you’re short on time, jarred garlic will still do the trick.

What kind of pan should I use?

A large, deep skillet or sauté pan with a lid is ideal. Cast iron works great for searing, but make sure it’s big enough to hold the pasta and sauce too.

Can I double the recipe?

Yes! Just make sure your pan is large enough to handle the extra volume and adjust the liquid slightly as needed. You may also need to cook the steak in batches to avoid overcrowding.

Conclusion

This One-Pot Creamy Spicy Garlic Butter Steak & Pasta is everything I crave in a comforting meal — bold, creamy, savory, and perfectly spiced. It’s simple enough for a cozy night in, but decadent enough to serve to guests. And since everything comes together in a single skillet, cleanup is a breeze. Once you’ve tried it, I’m pretty sure it’ll earn a regular spot in your dinner rotation — because when steak and pasta meet a garlic butter cream sauce, it’s pure magic.