One-Skillet Spicy Sriracha Beef & Cheese Pasta

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When I want something bold, cheesy, and fast on a weeknight, this One-Skillet Spicy Sriracha Beef & Cheese Pasta never disappoints. It’s the kind of dish that brings comfort with every bite—creamy, meaty, a little spicy, and oh-so satisfying. The best part? It all comes together in one pan, which means fewer dishes and more time enjoying the meal.

This dish was born out of my love for hearty pasta recipes and my obsession with adding just a touch of heat to everything. I’ve tested it over and over, and every time it hits that perfect balance of spicy, cheesy, and savory. Whether you’re making dinner for the family or meal-prepping for the week, this skillet pasta is a game changer.

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Why You’ll Love This One-Skillet Spicy Sriracha Beef & Cheese Pasta

• One-skillet magic: Easy cleanup, quick cooking.
• Balanced spice: Sriracha adds heat without overpowering the creamy cheese.
• Comfort food with a kick: Perfect for when you need something cozy and exciting.
• Hearty & satisfying: Ground beef and pasta make this a complete meal.
• Customizable: Easy to adjust the spice level or swap ingredients.

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What Kind of Pasta Works Best for Spicy Sriracha Beef & Cheese Pasta?

I’ve found that penne is ideal for this dish. Its tube shape holds onto the creamy, spicy sauce so well, giving you a flavor-packed bite every time. But if you don’t have penne on hand, don’t worry—rigatoni, fusilli, or even macaroni work just as beautifully. The key is to use a pasta with some texture so it can grip the sauce and beef nicely. Avoid long noodles like spaghetti or fettuccine for this one—they just don’t marry with the chunky beef and creamy sauce in the same satisfying way.

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Options for Substitutions

This recipe is pretty forgiving and open to tweaks depending on what’s in your pantry or your taste preferences:

• Ground Beef: Try ground turkey or chicken for a leaner option. Even plant-based ground works well if you’re keeping it vegetarian.
• Sriracha: You can swap this out for chili garlic sauce or your favorite hot sauce. Just adjust to taste.
• Heavy Cream: Use half-and-half or even whole milk for a lighter version, though it may be less rich.
• Cheese: Cheddar melts great here, but Monterey Jack, mozzarella, or a spicy pepper jack add awesome twists.
• Broth: Chicken or beef broth both add depth, but vegetable broth works if that’s what you’ve got.

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Ingredients for One-Skillet Spicy Sriracha Beef & Cheese Pasta

Every ingredient in this dish plays a role in building bold flavor and comforting texture. Here’s what you’ll need and why:

• Penne Pasta – The ideal shape to hold onto that rich, cheesy, spicy sauce. It cooks perfectly in the skillet without needing a separate pot.
• Ground Beef – Brings savory depth and a meaty bite that balances the creamy sauce and pasta.
• Garlic (3 cloves, minced) – Infuses the base with aromatic flavor that enhances the beef and sauce.
• Sriracha – Adds a tangy, spicy heat that’s bold but not overwhelming. You can dial it up or down to taste.
• Chicken or Beef Broth (1 cup) – Adds richness and moisture to the sauce, while helping the pasta cook right in the pan.
• Heavy Cream (1 cup) – The creamy backbone of the sauce, it smooths out the heat and ties everything together.
• Cheddar Cheese – Melts into the sauce to create that irresistible cheesy coating on every bite of pasta.
• Salt & Pepper – Essential for balancing all the flavors.
• Parsley or Green Onion (optional) – For a fresh pop of color and brightness at the end.

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Step 1: Brown the Beef

Start by heating a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until fully browned. This should take about 5–7 minutes. Drain any excess fat to keep the dish from getting greasy.

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Step 2: Add the Garlic and Sriracha

Toss in the minced garlic and sauté for about 30 seconds until fragrant. Stir in the sriracha and let it mix with the beef, infusing it with that spicy punch.

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Step 3: Pour in the Broth and Cream

Add the chicken or beef broth and the heavy cream to the skillet. Stir everything together and bring it to a gentle simmer. This is the base of your sauce—it should look silky and slightly pink from the sriracha.

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Step 4: Add the Pasta

Stir in the uncooked penne. Make sure it’s fully submerged in the liquid. Cover the skillet with a lid and let it simmer on low to medium heat for about 12–14 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

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Step 5: Add the Cheese

Once the pasta is cooked and the sauce has thickened slightly, turn off the heat and stir in the shredded cheddar cheese. Mix until it melts completely into the sauce, creating a creamy, cheesy coating.

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Step 6: Garnish and Serve

Top with chopped parsley or green onions if you’d like a fresh finish. Serve hot, right from the skillet.

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How Long to Cook One-Skillet Spicy Sriracha Beef & Cheese Pasta

The beauty of this dish is how quickly it comes together—all in under 30 minutes:

• Browning the beef: 5–7 minutes
• Simmering the pasta in broth and cream: 12–14 minutes
• Melting the cheese and finishing: 2–3 minutes

So from start to finish, you’re looking at 20 to 25 minutes total cook time, depending on your stove and the pasta you use. It’s fast, filling, and ideal for busy weeknights.

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Tips for Perfect Spicy Sriracha Beef & Cheese Pasta

• Use a large skillet with a lid: A roomy pan ensures even cooking and enough space for the pasta to move as it simmers.
• Adjust the heat level: Start with 1 tablespoon of sriracha and taste as you go—add more if you want a bigger kick.
• Don’t overcook the pasta: Keep it al dente. Overcooking will make it mushy, especially since it continues to absorb liquid after cooking.
• Stir occasionally: This keeps the pasta from sticking to the bottom and ensures even cooking.
• Use freshly shredded cheese: Pre-shredded varieties often have anti-caking agents that prevent smooth melting.
• Let it rest for a couple minutes before serving: This allows the sauce to thicken slightly and cling beautifully to the pasta.

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Watch Out for These Mistakes While Cooking

Even with a simple one-skillet meal, a few small missteps can affect the final result. Here’s what to avoid:

• Not draining excess beef fat: Leaving it in can make the dish too greasy, especially since you’re also adding cream and cheese.
• Adding too much sriracha at once: It’s easier to build heat than to fix a sauce that’s too spicy. Taste as you go.
• Using the wrong pasta shape: Long noodles won’t soak up the sauce the way short, ridged pasta will. Stick to penne, rigatoni, or similar.
• Not covering the pan while simmering: You want to trap the steam and help the pasta cook evenly.
• Walking away too long: Stir occasionally to prevent pasta from sticking or burning on the bottom.
• Skipping the cheese off heat: Adding cheese while the sauce is still boiling can lead to separation instead of that creamy melt.

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What to Serve With One-Skillet Spicy Sriracha Beef & Cheese Pasta?

Green Salad with Vinaigrette

A crisp salad with a light dressing helps balance the richness of the pasta.

Garlic Bread

You can’t go wrong with warm, toasty garlic bread to mop up the creamy sauce.

Steamed Broccoli

A healthy, slightly bitter side that pairs well with cheesy, spicy flavors.

Parmesan Zucchini Chips

These crunchy bites add texture and a nutty note to contrast the creamy pasta.

Tomato Cucumber Salad

Cool and refreshing, this salad soothes the heat of the sriracha.

Sautéed Mushrooms

Earthy mushrooms bring another layer of umami to the meal.

Lemon Roasted Asparagus

The brightness of lemon with roasted asparagus cuts through the richness of the dish.

A Glass of Red or Sparkling Water

Bold pasta deserves a bold drink. A fruity red wine or chilled sparkling water with lime is perfect.

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Storage Instructions

If you happen to have leftovers (which is a big if), this dish stores surprisingly well and makes a great next-day lunch.

• Refrigerate: Transfer cooled pasta into an airtight container and store in the fridge for up to 3–4 days.
• Reheat: Warm it gently in a skillet over low heat or microwave in 30-second bursts, adding a splash of milk or broth to bring back the creaminess.
• Freeze: You can freeze it, but keep in mind the texture may change slightly due to the dairy. If you go this route, use a freezer-safe container and eat within 1 month. Thaw overnight in the fridge before reheating.

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Estimated Nutrition (Per Serving – based on 4 servings)

Note: These values are approximate and will vary depending on brands and portion sizes used.

• Calories: ~620
• Protein: 28g
• Carbohydrates: 46g
• Fat: 36g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 720mg
• Fiber: 2g
• Sugar: 4g

This recipe is hearty and indulgent, perfect for a satisfying dinner. If you’re looking to lighten it up, try using lean ground meat and swap in half-and-half for the heavy cream.

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Frequently Asked Questions

What can I use instead of sriracha if I don’t like spicy food?

You can replace sriracha with ketchup for a mild sweetness or use a touch of smoked paprika for flavor without the heat.

Can I use pre-cooked pasta instead?

Technically yes, but the sauce won’t thicken the same way. Cooking the pasta in the broth and cream helps it absorb flavor and makes the sauce cling better.

How do I make this dish vegetarian?

Swap the ground beef for plant-based ground or cooked lentils. Use vegetable broth instead of chicken or beef.

Can I double the recipe?

Absolutely! Just make sure your skillet is large enough to hold everything without overcrowding, or split it into two batches.

Is this freezer-friendly?

Yes, but keep in mind that creamy sauces may separate slightly after freezing. Stir well when reheating and add a splash of cream if needed.

Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner and less rich. For better results, use whole milk or half-and-half and simmer a bit longer to reduce the liquid.

What cheese works best if I don’t have cheddar?

Mozzarella, Monterey Jack, or pepper jack are all great. Even a sprinkle of parmesan at the end adds nice flavor.

How spicy is it, really?

It has a noticeable kick, but it’s not overpowering if you stick to 1–2 tablespoons of sriracha. You can always add more heat later!

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Conclusion

This One-Skillet Spicy Sriracha Beef & Cheese Pasta is everything I love in a meal—quick, flavorful, satisfying, and just a little fiery. It’s the kind of recipe that becomes a staple because it’s easy to make and even easier to devour. Whether you’re feeding a hungry family or meal-prepping for the week, this dish delivers big-time comfort with a spicy twist. One pan, bold flavor, and practically no cleanup? Yes, please.

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