Some recipes just get it right, creamy, savory, a little spicy, and totally satisfying. This Creamy Spicy Garlic Butter Steak Pasta with Parmesan Sauce is one of those go-to meals that feels like a treat but is easy enough for any night of the week.
It starts with tender steak seared in garlic butter, then tossed in a rich, cheesy Parmesan cream sauce. The Cajun seasoning and a pinch of red pepper flakes give it just the right kick, nothing overwhelming, just enough to keep every bite interesting.
Yes, it’s indulgent. But it’s also cozy, comforting, and surprisingly simple to make. You’d think it came from your favorite restaurant, but once you make it at home, you’ll realize it’s way easier than it looks.
This dish came from a craving, mixing garlic butter steak with creamy Alfredo, but with a little extra personality. The flavor is bold and full without being too spicy. It’s the kind of dinner that satisfies after a long day and still feels special, whether you’re cooking for the family or just treating yourself on the couch in PJs.
Essential Elements
This dish hits all the right notes because of how the flavors layer together. It’s not just about one star ingredient, it’s how everything works in harmony to create a meal that feels rich, bold, and still easy enough to pull off on a weeknight.
- A little parsley on top: For color, brightness, and just enough freshness to balance out the richness.
- Juicy, seared steak bites: You want those golden edges and tender centers. Sirloin or ribeye is perfect because it stays flavorful even with a quick sear.
- Garlic butter: Not the powdered stuff, real minced garlic melted into butter adds depth and that mouthwatering aroma that fills your kitchen before the sauce even starts.
- Cajun seasoning: Just enough to give it a smoky, peppery edge without overpowering the creaminess. It brings the personality to this pasta.
- Creamy Parmesan sauce: Made from heavy cream, fresh grated Parmesan, and a bit of mozzarella for extra meltiness. It’s velvety, cheesy, and clings to every bite.
- Hearty pasta shapes: Penne, rigatoni, or linguine are all great picks. They hold onto that sauce like they’re made for it.
Why You’ll Love This Recipe
There are a lot of creamy pasta recipes out there, but this one brings something extra to the table. It’s rich and cheesy, yes, but also boldly seasoned, surprisingly easy to make, and versatile enough to suit different occasions. If you’re a fan of garlic butter steak, creamy pasta, or just dinners that feel like a treat, this one’s for you.
- It’s a restaurant-style dish you can make at home. From the seared steak to the silky sauce, it tastes like something you’d order at a nice Italian bistro, but it only takes about 30 minutes to make.
- The flavor layers are bold and balanced. Garlic, spice, butter, cream, cheese, and tender beef; each element plays off the other in a way that keeps every bite interesting.
- The ingredients are easy to find. There’s nothing complicated or hard to source here. It’s made with basics you can find in any grocery store.
- It’s customizable. Like it extra spicy? Add more red pepper flakes. Prefer a lighter dish? Use half-and-half instead of heavy cream. Want to go big? Add mushrooms, spinach, or sun-dried tomatoes for even more flavor.
This recipe is more than the sum of its parts. It’s a comfort dish, a celebration, and a weeknight go-to all in one.
Ingredients You’ll Need
- 1.5 lbs sirloin or ribeye steak, cut into bite-sized pieces
- 12 oz pasta (penne, rigatoni, or linguine)
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- ½ tsp crushed red pepper flakes (optional for extra heat)
- Salt and black pepper, to taste
- For the Parmesan Cream Sauce:
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella (for extra cheesiness)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
You’ll also need a large skillet or sauté pan, a pot for boiling the pasta, and a whisk for the sauce.
Step-by-Step Preparation
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before draining, scoop out about ½ cup of pasta water to save for later. Drain the rest and set the pasta aside.
Step 2: Sear the Steak
Season your steak with Cajun seasoning, smoked paprika, salt, and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the steak in a single layer and sear for about 2–3 minutes per side until browned and cooked how you like. Remove from the skillet and set aside.
Step 3: Make the Garlic Butter Base
In the same skillet, melt the remaining 2 tablespoons of butter. Scrape up the browned bits from the bottom, those add big flavor. Add in the minced garlic and crushed red pepper flakes (if using) and sauté for about 1 minute until the garlic is golden and fragrant. Don’t let it burn!
Step 4: Create the Parmesan Cream Sauce
Lower the heat to medium-low. Slowly stir in the heavy cream. Let it warm gently, don’t boil it. Add the Parmesan and mozzarella, whisking until melted and smooth. Season with a little more salt and pepper if needed.
Step 5: Bring It All Together
Add the drained pasta to the skillet and toss to coat in the sauce. Return the steak and its juices to the pan and mix everything together. If the sauce gets too thick, stir in a splash of the reserved pasta water until it’s just right.
Step 6: Serve and Enjoy
Spoon into bowls, top with fresh parsley, and maybe a little extra Parmesan for good measure. Serve warm and enjoy every bite!
Variations
One of the best things about this pasta dish is how easily it adapts. Whether you want to lighten it up, add veggies, or switch out the protein, the creamy garlic-Parmesan base plays well with all kinds of ingredients.
- Try different cuts of beef. Sirloin and ribeye are perfect, but flank steak or NY strip also work well. Just slice them thinly against the grain for tenderness.
- Use chicken instead of steak. Boneless chicken breast or thighs make a great swap if you’re not in the mood for red meat.
- Make it meatless. Try sautéed mushrooms, roasted cauliflower, or even meatless steak tips as the main protein. The sauce is rich enough to carry the dish on its own.
- Add vegetables. Spinach, sun-dried tomatoes, caramelized onions, or roasted bell peppers can be stirred in for color and flavor.
- Make it extra cheesy. Add shredded cheddar, fontina, or even a spoonful of cream cheese to amp up the cheesiness.
- Use gluten-free pasta. Just be sure to cook it al dente and toss gently, as it can break apart more easily than traditional pasta.
How to Serve
This dish is rich, savory, and full of flavor, which means it doesn’t need much to feel like a complete meal. Still, the right side of the presentation can elevate it from great to unforgettable.
- Serve it hot and fresh right from the skillet. The sauce is at its silkiest just after cooking, and the steak stays perfectly tender.
- Garnish with parsley and Parmesan. A final sprinkle of cheese and a touch of greenery make the dish pop visually and balance the richness.
- Pair with a crisp green salad. A lemon vinaigrette or light balsamic dressing cuts through the creaminess beautifully.
- Add garlic bread or focaccia. Bread is practically required for soaking up that buttery, cheesy sauce left on the plate.
- Offer a light drink on the side. Iced tea, sparkling water with lemon, or a simple citrus mocktail pair nicely with the richness of the dish.
Recipe Tips
This recipe is fairly straightforward, but a few smart steps can make it even smoother and more successful, especially if you’re making it for the first time or in a hurry.
- Let the steak come to room temperature before searing. This helps it cook more evenly and sear more deeply.
- Use a hot skillet to sear the beef. If the pan isn’t hot enough, the steak will steam instead of caramelizing, which means less flavor.
- Don’t crowd the pan. If you’re cooking a large batch, do it in two rounds to give each piece space to brown.
- Whisk the sauce constantly while adding cheese. This helps the cheese melt smoothly and prevents clumping.
- Salt carefully. Cajun seasoning, Parmesan, and butter all add salt, so taste before adding extra.
- Reserve pasta water. If the sauce thickens too much, a few spoonfuls of this starchy liquid can loosen it without watering down the flavor.
Small steps like these ensure the final dish turns out silky, flavorful, and perfectly balanced.
Cooking Notes
Here are a few additional tips that can help avoid common pitfalls and make the cooking process easier:
- Cook pasta al dente. This keeps it from becoming mushy once combined with the warm sauce and steak.
- Don’t walk away from the garlic. It sautés quickly and can burn fast. Stir constantly and pull it off the heat as soon as it’s fragrant.
- Use heavy cream, not milk. Milk can curdle or make the sauce too thin; cream ensures smooth, rich results.
- If using pre-shredded cheese, be aware that it may not melt as smoothly. Freshly grated Parmesan is worth the extra effort.
- Leftovers keep for 2–3 days in an airtight container in the fridge. Avoid freezing, as the cream sauce may separate.
Nutritional Information
(Per serving – approx.)
- Calories: 850
- Protein: 42g
- Sodium: 690mg
These values will vary depending on pasta type, steak cut, and how much cheese is added at the end. For specific needs, calculate using exact brands and portions.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 generous portions
FAQs
1. Can I make this recipe ahead of time?
Yes, but for the best texture, it’s ideal to make it fresh. You can cook the pasta and sear the steak ahead of time, then make the sauce and combine everything just before serving. Leftovers reheat well but require a little cream or broth added during reheating to keep the sauce smooth.
2. What’s the best cut of steak for this recipe?
Sirloin is great for affordability and tenderness, while ribeye gives a richer, beefier flavor thanks to its marbling. Flank steak also works well, just slice it thin and across the grain to keep it tender.
3. Can I use milk instead of cream in the sauce?
Technically, yes, but it won’t be the same. Milk is thinner and doesn’t have enough fat to properly bind the cheese and create a smooth, clingy sauce. You can use half-and-half as a compromise, or add a bit of butter and extra cheese if using milk.
Conclusion
Creamy Spicy Garlic Butter Steak Pasta with Parmesan Sauce is one of those meals that feels like a little reward at the end of a long day. It’s rich, comforting, and packed with flavor: seared steak, plenty of garlic, a touch of Cajun heat, and that silky Parmesan cream sauce that pulls it all together.
But here’s the best part: it sounds fancy, yet it’s super simple to make. One pan, a pot of pasta, and about 30 minutes, seriously, that’s all you need. It’s the kind of meal that makes people pause mid-bite and go, “Wait, did you make this?”
Whether you’re cooking for your family, a few guests, or just yourself, this recipe delivers every time. It’s bold and creamy, satisfying and totally worth the little bit of effort.
So the next time you’re stuck wondering what to make that actually feels exciting, give this one a go. It’s easy, delicious, and just a little indulgent in the best way.
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Creamy Spicy Garlic Butter Steak Pasta with Parmesan Sauce
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1.5 lbs sirloin or ribeye steak, cut into bite-sized pieces
- 12 oz pasta (penne, rigatoni, or linguine)
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- ½ tsp crushed red pepper flakes (optional for extra heat)
- Salt and black pepper, to taste
- For the Parmesan Cream Sauce:
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella (for extra cheesiness)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before draining, scoop out about ½ cup of pasta water to save for later. Drain the rest and set the pasta aside.
Step 2: Sear the Steak
Season your steak with Cajun seasoning, smoked paprika, salt, and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the steak in a single layer and sear for about 2–3 minutes per side until browned and cooked how you like. Remove from the skillet and set aside.
Step 3: Make the Garlic Butter Base
In the same skillet, melt the remaining 2 tablespoons of butter. Scrape up the browned bits from the bottom, those add big flavor. Add in the minced garlic and crushed red pepper flakes (if using) and sauté for about 1 minute until the garlic is golden and fragrant. Don’t let it burn!
Step 4: Create the Parmesan Cream Sauce
Lower the heat to medium-low. Slowly stir in the heavy cream. Let it warm gently, don’t boil it. Add the Parmesan and mozzarella, whisking until melted and smooth. Season with a little more salt and pepper if needed.
Step 5: Bring It All Together
Add the drained pasta to the skillet and toss to coat in the sauce. Return the steak and its juices to the pan and mix everything together. If the sauce gets too thick, stir in a splash of the reserved pasta water until it’s just right.
Step 6: Serve and Enjoy
Spoon into bowls, top with fresh parsley, and maybe a little extra Parmesan for good measure. Serve warm and enjoy every bite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 850
- Sodium: 690
- Protein: 42