There’s something deeply comforting about watching ground beef sizzle in a big pot, knowing dinner will be done in twenty minutes. One Pot Creamy Beef and Garlic Butter Pasta is exactly thattender noodles, rich sauce, and golden garlic butter all cooked together with zero fuss.
I shot this dish last fall during a particularly hectic test kitchen week, and the aroma alone made everyone stop what they were doing. The trick is letting the pasta absorb the beef drippings and cream as it cooksit creates this silky, cling-to-every-bite texture that’s tough to beat. After photographing hundreds of pasta recipes, this one still makes me reach for a fork before the camera even clicks.
Thomas Baker
One-Pot Creamy Beef and Garlic Butter Pasta Recipe Easy
This One Pot Creamy Beef and Garlic Butter Pasta is a comforting and rich dish that combines tender ground beef with a luscious garlic butter cream sauce. Perfect for a quick, hearty meal, it brings together classic flavors in a simple, no-fuss preparation everyone will love.
Melt butter in a large skillet over medium heat and add ground beef, breaking it apart and cooking until fully browned, around 5 to 7 minutes.
Add the chopped onion to the skillet and sauté until it softens and turns translucent, about 3 to 4 minutes.
Stir in the minced garlic and cook just until fragrant, about 1 to 2 minutes, being careful not to burn it.
Season the beef mixture by mixing in dried Italian seasoning, salt, and pepper, then stir well to combine everything evenly.
Pour in the beef broth, stirring gently and scraping the bottom of the pan to release any flavorful bits, then slowly add the heavy cream and bring the sauce to a low simmer.
Add the pasta, ensuring it is fully covered by the creamy sauce, then lower the heat and cover the pan. Let it cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and has absorbed the sauce.
When the pasta is ready and the sauce has thickened, sprinkle the grated Parmesan cheese over the top and stir until it melts smoothly into the sauce.
Garnish the dish with freshly chopped parsley before serving to add a fresh, colorful touch.
Notes
Feel free to add a pinch of crushed red pepper flakes if you prefer a little heat. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth to bring back creaminess.
Why You’ll Love This One Pot Creamy Beef and Garlic Butter Pasta
This recipe delivers restaurant-quality flavor with zero fancy technique required. Everything cooks in one skillet, which means the pasta soaks up every bit of garlicky, buttery goodness while you’re just standing there stirring occasionally. After photographing hundreds of pasta dishes, I can tell you this one hits differentlythe beef drippings mingle with cream and Parmesan in a way that makes each bite taste richer than the last.
Minimal cleanup: One pan from start to finish means more time eating, less time scrubbing
Budget-friendly: Ground beef, pantry staples, and everyday ingredients you probably already have
Family-approved: Even picky eaters go back for seconds when creamy garlic butter is involved
Quick enough for weeknights: About 25 minutes total, and most of that is hands-off simmering
Key Ingredients That Make It Work
The magic here isn’t in exotic spices or hard-to-find cheesesit’s about layering simple flavors so they build on each other. Ground beef browns in butter (not oil), which gives you that golden, slightly nutty base. Garlic and onion get just enough time to soften and sweeten without burning, while Italian seasoning adds that familiar, cozy herb note.
Heavy cream and beef broth create the sauce, but here’s the trick: the pasta cooks directly in that liquid, releasing starch that thickens everything naturally. Parmesan melts in at the end for a velvety finish, and fresh parsley cuts through the richness with a pop of color and brightness.
Ingredient
Why It Matters
Easy Swap
Ground beef
Adds hearty protein and flavor base
Ground turkey or Italian sausage
Heavy cream
Creates rich, silky sauce
Half-and-half (thinner, lighter result)
Parmesan cheese
Melts into sauce for depth
Pecorino Romano for sharper flavor
Butter
Browns beef, adds golden richness
Olive oil (less buttery, still works)
How the Cooking Process Works
You’ll start by browning the ground beef in melted butter over medium heat, breaking it into small crumbles as it cooks. Once it’s no longer pink, the chopped onion goes in to soften, followed by minced garlic for just a minute or twolong enough to release that irresistible aroma without turning bitter.
After seasoning with Italian herbs, salt, and pepper, you’ll pour in beef broth and heavy cream, scraping up any browned bits stuck to the pan (that’s pure flavor). The uncooked pasta goes right into the bubbling liquid, where it simmers gently until tender and the sauce thickens around it. Stir in Parmesan at the end, and you’re done.
Pro Tip: If the sauce looks too thick before the pasta is tender, add a splash more broth or water. If it’s too thin, let it simmer uncovered for an extra minute or two.
Serving and Storage Tips
Serve this straight from the skillet with a sprinkle of fresh parsley on topit’s rustic, inviting, and honestly, why dirty another dish? A simple side salad or garlic bread is all you need to round out the meal. Leftovers reheat beautifully on the stovetop with a tablespoon of water or broth to loosen the sauce.
Storage Method
How Long
Reheating Tip
Refrigerator (airtight container)
3–4 days
Stovetop with splash of broth, stir gently
Freezer (portioned containers)
Up to 2 months
Thaw overnight, reheat on low heat
Note: Cream-based sauces can separate slightly when frozen, but a good stir while reheating brings everything back together.
Simple Tweaks to Make It Your Own
Want to sneak in some veggies? Toss in a handful of baby spinach or frozen peas during the last two minutes of cookingthey’ll wilt right into the sauce. If you prefer a little heat, add a pinch of crushed red pepper flakes when you season the beef.
You can also swap the pasta shape based on what’s in your pantrypenne, rigatoni, or even rotini work just as well as spaghetti. The key is using a shape that holds onto that creamy sauce in every forkful.
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FAQs (One-Pot Creamy Beef and Garlic Butter Pasta)
What cut of beef works best for this recipe?
Sirloin steak or beef tenderloin work perfectly for quick cooking. Cut the beef into bite-sized strips against the grain for maximum tenderness. Ground beef is also excellent if you prefer a more budget-friendly option that cooks faster.
Can I use different types of pasta?
Absolutely! Penne, rigatoni, or rotini work wonderfully as they hold the creamy sauce well. Avoid delicate pasta like angel hair as it may become mushy. Stick to sturdy shapes that can handle the one-pot cooking method.
How do I prevent the cream from curdling?
Add the cream after reducing heat to low and stir constantly while adding. Never let the sauce boil once cream is added. If it starts to separate, remove from heat immediately and whisk in a tablespoon of cold butter.
What vegetables can I add to this dish?
Mushrooms, bell peppers, and spinach are excellent additions. Add harder vegetables like peppers with the beef, and delicate greens like spinach during the last 2 minutes of cooking. Frozen peas work great stirred in at the very end.
How long will leftovers keep in the fridge?
Store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop with a splash of milk or broth to restore creaminess. The sauce may thicken when cold but will loosen up when reheated.
The Final Scoop on This Cozy One-Pot Wonder
You’ll love how this One Pot Creamy Beef and Garlic Butter Pasta comes together in just 25 minutes with minimal fuss. The pasta turns silky and rich, soaking up every bit of that garlicky cream sauce while the beef adds hearty comfort. It’s the kind of dinner that feels indulgent but doesn’t ask much of you after a long day.
Want a little extra depth? Stir in a splash of white wine with the broth for a subtle tang, or swap ground beef for Italian sausage when you’re craving bolder flavor. Leftovers reheat beautifully on the stovetop with a tablespoon of broth stirred inI learned that trick from countless test kitchen lunches where yesterday’s pasta became today’s favorite meal. Try it with crushed red pepper if your family likes a gentle kick.
I’d love to see how yours turns outtag me on Instagram or drop a comment below if you added your own twist. Did your kids ask for seconds? Did it remind you of a favorite childhood dinner? Save this recipe for the next time you need something warm, satisfying, and honestly just really good. Happy cooking, friend.
