10-Minute Creamy Chili Butter Pasta

This super easy 10-minute Creamy Chili Butter Pasta is an easy last-minute pasta for two you can make right now! Creamy, spicy, and incredibly comforting, this spicy noodle dish uses pantry ingredients you already have. It’s got some heat, but with the cream and buttery aromatics mellowing out the flavors, it’s hard to stop eating after the first bite. It’s a pasta that always satisfies my spicy cravings, but also the perfect speedy weeknight dinner.

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Creamy Chili Butter Pasta in 10 Minutes

If you need a quick dinner in a pinch, you need to make this Spicy Chili Butter Pasta. I love pasta, and I absolutely love chili oil. What’s better than combining the two? Different from my usual 10 minute chili oil pasta, this version has a yummy cream-based sauce that’s a little more mellow and rich. It has the aromatic flavors of garlic and scallions, with the richness of cream, butter, and chili oil. This is what Dom and I make in the middle of the night sometimes, when we’re craving some spicy carbs.

Chili Butter Pasta Ingredients

• 2 tbsp butter
• 4–6 cloves garlic, sliced 
• 2 stalks green onion, separate by the whites & the greens 
• 1½–2 tbsp chili oil (adjust to taste)
• 1½ tbsp vegetarian oyster sauce
• 1 tbsp soy sauce (optional) 
• 1 tsp honey
• ½ cup cream
• 200 g cooked pasta (any shape you love)
• ½ cup freshly grated Parmesan cheese, plus more to finish
• ¼ cup pasta water (as needed)

Garlic Butter Aromatic Base

I always start this pasta with a quick garlic scallion butter base. It makes everything taste extra fragrant and indulgent without taking much extra time. Letting the garlic and the white parts of the green onion’s flavor melt into the butter adds that rich, savory aroma right away. By the time the creamy chili sauce goes in, it already tastes cozy and comforting instead of flat. It’s a small step, but it makes the whole dish feel a little more special.

Spicy Chili Cream Sauce

The spicy chili cream sauce comes together quickly in the same pan, once the garlic scallion butter is ready. By adding in vegetarian oyster sauce, honey, cream and chili oil, everything melts together into creamy, spicy, and savory sauce balanced with a little sweet. For a deeper flavor, add a little soy sauce if you’d like.

The most important ingredients here is the chili oil. You can use your favorite, so I usually use Mama’s chili oil from kai dong to add a deeply fragrant spiciness. But, you can also make your own with my homemade Chili Oil recipe, which is my family’s secret recipe!

Chili Butter Creamy Pasta Instructions

1. Build the base:
   Heat a pan over medium heat. Add butter, garlic, and the white parts of the green onion. Sauté for 2–3 minutes until fragrant but not browned.
2. Add the flavor: 
   Stir in chili oil, vegetarian oyster sauce, soy sauce (optional), and honey. Mix well to coat everything evenly.
3. Make it creamy: 
   Pour in the cream and bring to a gentle simmer.
4. Toss the pasta:
   Add in the cooked pasta, Parmesan cheese, and a splash of pasta water. Toss until glossy and creamy. Season with salt if you want it more salty
5. Finish Sauce: 
   Cook for 1–2 minutes, adding more pasta water if needed until the sauce clings perfectly to the pasta.
6. Serve: 
   Finish with extra Parmesan and green onion tops if you’d like.

10 Minute Side Dishes You Can Make with This Pasta