One-Pot Creamy Beef and Garlic Butter Pasta

I love how this rich and satisfying dish combines tender ground beef with deliciously creamy garlic butter sauce, all cooked in a single pot to keep things simple and straightforward.

Why You’ll Love This Recipe

I fell for this recipe because it’s incredibly easy and fuss-free—everything cooks together in one pot, meaning fewer dishes and less cleanup. The flavors meld beautifully: savory beef, aromatic garlic, and a smooth, creamy sauce come together to impress even on a busy weeknight. Plus, it’s hearty and comforting without requiring hours in the kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef

• unsalted butter

• garlic cloves, minced

• onion, finely chopped

• dried Italian seasoning

• salt and black pepper

• beef broth

• heavy cream

• pasta (penne or your favorite shape)

• grated Parmesan cheese

• fresh parsley, chopped

directions

1. I begin by melting butter in a large pot over medium heat.

2. I add the minced garlic and chopped onion, sautéing until fragrant and translucent.

3. Next, I add the ground beef, cooking until browned and breaking it apart with a spoon.

4. I season with Italian seasoning, salt, and black pepper, stirring to combine.

5. I pour in beef broth and heavy cream, bringing the mixture to a simmer.

6. I stir in the pasta, ensuring it’s submerged. Then I cover and let it cook, stirring occasionally, until the pasta is tender and the sauce has thickened.

7. Finally, I sprinkle in grated Parmesan and chopped parsley, stirring until the cheese melts into the sauce. I taste and adjust seasoning as needed before serving.

Servings and timing

• Servings: 4 people

• Prep time: 10 minutes

• Cook time: 20–25 minutes

• Total time: 30–35 minutes

Variations

• I often swap ground beef for ground turkey or Italian sausage to change the flavor profile.

• I sometimes stir in fresh spinach or baby kale at the end for a boost of greens.

• I enjoy adding a pinch of red pepper flakes for heat or a handful of sun-dried tomatoes for tanginess.

• I experiment by replacing heavy cream with half-and-half or whole milk if I want a lighter option.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove over low heat, adding a splash of water or milk to loosen the sauce. I stir often until heated through.

FAQs

1. Can I use a different type of pasta?

Yes, I use penne here, but rotini, fusilli, rigatoni, or farfalle all work well. Just watch the cooking time as it may vary slightly by shape.

 2. Can I make this dairy-free?

Absolutely. I substitute dairy ingredients with vegan alternatives: dairy-free butter, plant-based cream (like cashew or coconut cream), and vegan Parmesan-style cheese.

3. Can I prep parts of this ahead of time?

Yes, I can chop the garlic and onion up to a day ahead and refrigerate. I can also brown the beef and keep it stored separately, then finish the dish when ready to serve.

5. Is this freezer-friendly?

I don’t recommend freezing the creamy sauce since dairy can separate, but you can freeze the cooked beef, onion, and garlic mixture. Thaw and reheat with fresh cream or milk added at the end.

Conclusion

This One-Pot Creamy Beef and Garlic Butter Pasta is my go-to comfort meal when I want something warm, tasty, and uncomplicated. From savory beef to luscious garlic cream sauce, it’s a crowd-pleaser that comes together with minimal effort and maximum flavor. I hope I’ll make this a regular in my weeknight lineup!