One-pot creamy beef and garlic butter pasta delivers rich comfort in a single pot with minimal cleanup. I created this recipe during a particularly busy week when I needed something satisfying but simple.
The first time I made this pasta was on a rainy Wednesday evening when nobody wanted to leave the house. I remember browning the beef and watching the pasta cook right in the same pot, absorbing all those wonderful flavors. The garlic butter sauce came together so smoothly, and the whole dish was ready before I knew it. My family gathered around the pot, and within minutes, it was empty. Now this one-pot creamy beef and garlic butter pasta has become my answer to those nights when I want maximum flavor with minimum effort.
What Makes This Pasta Special
After preparing this dish many times, I’ve learned what makes one-pot creamy beef and garlic butter pasta work so beautifully. The technique of cooking everything together creates layers of flavor you just can’t get any other way.
- True one-pot meal means easy cleanup afterward
- Pasta cooks directly in the sauce for maximum flavor
- Creamy garlic butter sauce coats every strand perfectly
- Ready in about 30 minutes from start to finish
- Customizable with your favorite pasta shapes and add-ins
The Essential Components
Ground beef provides hearty protein and rich flavor. I always use 80/20 ground beef for this dish because the fat adds flavor to the sauce.
Penne or rigatoni pasta holds the creamy sauce beautifully in its ridges. In my kitchen, I prefer these tube shapes because they trap the sauce perfectly.
Unsalted butter forms the luxurious base of the garlic sauce. Using plenty of butter creates that restaurant-quality richness.
Fresh garlic cloves infuse the entire dish with aromatic depth. Minced fresh garlic makes all the difference in this simple sauce.
Heavy cream creates the silky, rich texture that coats the pasta. I’ve learned that heavy cream works better than half-and-half for the best consistency.
Parmesan cheese adds nutty, salty complexity to the sauce. Freshly grated Parmesan melts smoothly and tastes so much better than pre-grated.
Building the Dish
Step 1. Heat olive oil in your large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-6 minutes. Season with salt and pepper. Drain excess fat if needed, but leave about a tablespoon for flavor.
Step 2. Add butter to the pot with the beef. Once melted, stir in the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
Step 3. Pour in the beef broth and add the dried pasta. Stir well to combine. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 12-15 minutes until the pasta is al dente and most of the liquid is absorbed.
Step 4. Reduce heat to low. Stir in the heavy cream, Italian seasoning, and red pepper flakes if using. Mix until the sauce is smooth and creamy.
Step 5. Add the grated Parmesan cheese and stir until melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.
Step 6. Remove from heat and let rest for 2-3 minutes to allow the sauce to thicken slightly. Garnish with fresh parsley and extra Parmesan. Serve hot.
Keeping It Fresh
I typically store this one-pot creamy beef and garlic butter pasta in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools, which is perfectly normal.
For freezing, this dish can be frozen for up to 2 months, though the texture of the cream sauce changes slightly. Thaw overnight in the refrigerator before reheating.
For the best texture, I reheat this pasta gently on the stovetop over low heat, adding a splash of milk or broth to thin the sauce back to the right consistency. Stir frequently to prevent sticking.
Making This Meal Complete
Serve this one-pot creamy beef and garlic butter pasta with a crisp Caesar salad or simple green salad with vinaigrette. Garlic bread on the side is essential for soaking up any extra sauce.
Steamed or roasted broccoli adds color and nutrition without much effort. A sprinkle of red pepper flakes at the table lets everyone adjust the heat to their preference.
For extra richness, top with additional butter or a drizzle of truffle oil. Fresh herbs like basil or parsley brighten the whole dish. Consider serving alongside Loaded Bacon Cheeseburger Pasta for similar comfort, or pair with Creamy Garlic Parmesan Chicken Pasta when you want chicken instead. One Pot Cheeseburger Macaroni offers another one-pot option, while Stovetop Creamy Ground Beef Pasta provides similar flavors.
FAQs
I recommend any short pasta shape like fusilli, shells, or farfalle. Adjust cooking time based on package directions.
To prevent this issue, you can use half-and-half mixed with a tablespoon of flour, though the sauce will be slightly less rich.
Many home cooks find success using ground turkey as a leaner alternative. The flavors work beautifully with turkey.
One-Pot Creamy Beef and Garlic Butter Pasta
Ingredients
Equipment
Method
- Heat olive oil in large pot or Dutch oven over medium-high heat. Add ground beef, breaking apart with wooden spoon. Cook until browned and no longer pink, about 5-6 minutes. Season with salt and pepper. Drain excess fat if needed, leaving about a tablespoon.
- Add butter to pot with beef. Once melted, stir in minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Pour in beef broth and add dried pasta. Stir well to combine. Bring to boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 12-15 minutes until pasta is al dente and most liquid is absorbed.
- Reduce heat to low. Stir in heavy cream, Italian seasoning, and red pepper flakes if using. Mix until sauce is smooth and creamy.
- Add grated Parmesan cheese and stir until melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and let rest for 2-3 minutes to allow sauce to thicken slightly. Garnish with fresh parsley and extra Parmesan. Serve hot.
