One-Pot Creamy Spicy Garlic Butter Steak and Pasta Recipe

When it comes to comfort food that feels luxurious without demanding hours in the kitchen, few dishes strike the balance quite like One-Pot Creamy Spicy Garlic Butter Steak and Pasta. This recipe is an unapologetic celebration of bold flavors, creamy textures, and the joy of a complete, indulgent meal made with minimal cleanup. It combines the richness of seared steak, the indulgence of a garlic butter cream sauce, the kick of chili heat, and the comforting heartiness of perfectly cooked pasta—all made in just one pot.

The idea behind this recipe is simple but powerful: take the best elements of a steakhouse dinner and infuse them into a one-pan format that’s approachable enough for weeknights, yet impressive enough for entertaining. The result is a dish that satisfies a deep craving for something both familiar and elevated.

What sets this dish apart is its layered complexity—achieved without layering dirty dishes. The steak is first seared to a savory, golden crust in a sizzling bath of garlic-infused butter, locking in flavor while creating a fond at the bottom of the pan that will later form the base of the sauce. The pasta is cooked directly in the same pot, absorbing the essence of garlic, spice, and umami from the steak and butter. Cream, Parmesan, chili flakes, and a dash of seasoning complete the transformation, coating every strand of pasta in velvety, spicy goodness.

This isn’t just a steak and pasta dinner—it’s an entire experience in a bowl. Rich, spicy, creamy, garlicky, and deeply satisfying. And since everything cooks in a single pot, cleanup is blissfully easy, making this recipe a go-to for those who want maximum flavor with minimum fuss.

Step-by-Step Instructions: How to Make One-Pot Creamy Spicy Garlic Butter Steak and Pasta

This dish is built on the fundamentals of layering flavor—beginning with a garlic butter steak sear, followed by simmering the pasta in the same pot, and finishing with a rich, spicy, creamy sauce. All of it comes together in under an hour, using just one pot or deep skillet.

1. Gather Ingredients and Tools

Let’s start with preparation. You’ll want everything chopped, measured, and within reach before you start cooking.

Essential Tools:

• Large deep sauté pan, Dutch oven, or braiser (with lid)

• Tongs (for flipping steak)

• Wooden spoon or spatula

• Knife and cutting board

• Measuring cups and spoons

• Ladle (for pasta water, optional)

Core Ingredients (Serves 4–5):

For the steak:

• 1–1.5 lbs ribeye, sirloin, or NY strip steak

• Salt and freshly ground black pepper

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 4 garlic cloves, minced or finely chopped

For the sauce and pasta:

• 1 small shallot, minced (or ½ small onion)

• 1 teaspoon red pepper flakes (adjust to taste)

• 2 cups heavy cream (or a mix of cream and whole milk)

• ½ cup grated Parmesan cheese (freshly grated preferred)

• 12 oz uncooked pasta (fettuccine, linguine, or penne)

• 3–3½ cups beef broth or water

• 2 tablespoons fresh parsley, chopped (optional)

• Juice of ½ lemon (optional, for brightness)

Optional Add-ins:

• 1 cup baby spinach

• ½ cup mushrooms, sliced

• Sun-dried tomatoes

• Dash of smoked paprika or Cajun seasoning for variation

2. Prep the Steak

The steak is the star of the dish, and a proper sear sets the tone for the rest of the meal.

Instructions:

1. Remove steak from the fridge and let it sit at room temperature for 20–30 minutes.

2. Pat the steak dry with paper towels—this helps it sear properly.

3. Season generously on both sides with salt and black pepper.

4. Optional: If you’re using a leaner cut like sirloin, you can rub a bit of olive oil directly onto the steak to help promote a deeper crust.

Tip: Trim excess fat but leave some for flavor. You can also cut steak into bite-size pieces after searing to retain juiciness.

3. Sear the Steak in Garlic Butter

Now we build the first layer of flavor.

Instructions:

1. Heat your large sauté pan or Dutch oven over medium-high heat.

2. Add 1 tablespoon olive oil and 2 tablespoons butter.

3. Once the butter is melted and foamy, add the minced garlic and stir for about 30 seconds until fragrant.

4. Place steak in the pan and sear 3–4 minutes per side, or until a crust forms.

   • For medium-rare, internal temp should reach about 130–135°F (54–57°C).

5. Remove steak from the pan and let it rest on a cutting board, loosely tented with foil.

Don’t clean the pan—those browned bits on the bottom are gold and will flavor the entire dish.

4. Sauté Aromatics and Build the Sauce Base

This is where the dish starts to take on its creamy, spicy character.

Instructions:

1. Lower heat to medium. If needed, add a small splash of oil or butter to the pan.

2. Add minced shallot and red pepper flakes to the remaining garlic butter and fond. Sauté for 2–3 minutes until soft and fragrant.

3. (Optional) Add mushrooms or sun-dried tomatoes here and sauté until softened.

5. Deglaze and Add Liquid

This step lifts all the flavor from the pan into your sauce.

Instructions:

1. Pour in 3 cups of beef broth or water.

   • Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits.

2. Add uncooked pasta to the pot, ensuring it’s mostly submerged.

3. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer.

4. Stir occasionally to prevent sticking.

5. Cook pasta according to package directions, usually 10–12 minutes, uncovered.

If liquid evaporates too quickly, add ½ cup more broth or water. You want enough to cook the pasta and create a loose sauce base.

6. Add Cream and Cheese for the Sauce

This is where the magic happens: cream, Parmesan, and pasta starch come together into a silky, spicy, savory sauce.

Instructions:

1. Once pasta is just shy of al dente and most of the liquid is absorbed, reduce heat to low.

2. Pour in 2 cups of heavy cream and stir gently to combine.

3. Add ½ cup freshly grated Parmesan, stirring until melted and smooth.

4. Season with more salt, pepper, and chili flakes as needed.

5. Let simmer gently for another 2–3 minutes, allowing the sauce to thicken slightly.

Tip: Add a squeeze of lemon juice or a touch of mustard for added brightness and balance.

7. Slice and Return the Steak

Now it’s time to bring everything together.

Instructions:

1. Slice your rested steak against the grain into bite-sized strips or cubes.

2. Return the steak (and any juices) to the pot, stirring gently into the creamy pasta.

3. Let sit on low heat for 1–2 minutes, just long enough to warm the steak through without overcooking.

Optional: Stir in a handful of baby spinach here to wilt and add freshness.

8. Final Touches and Garnish

Just before serving, add the finishing flourishes.

Instructions:

• Taste and adjust seasoning one last time.

• Add more Parmesan or red pepper flakes to taste.

• Garnish with chopped parsley, freshly ground black pepper, and optionally, a drizzle of garlic butter or chili oil for extra richness and heat.

9. Serve and Enjoy

Serve immediately while hot and creamy.

Serving Tips:

• Spoon into shallow bowls for a bistro-style presentation.

• Pair with crusty garlic bread to soak up the sauce.

• Add a light green salad with a zesty vinaigrette to balance the richness.

This dish is best enjoyed fresh, but leftovers reheat beautifully—more on that in the storage section.