Creamy One-Pot Beef Pasta with Garlic Butter – So Good, So Easy!

There’s something deeply comforting about a bowl of creamy beef pasta, especially when it’s made in just one pot. This Creamy One-Pot Beef Pasta with Garlic Butter is the kind of meal that brings everyone to the table — quick enough for weeknights, but flavorful enough to feel special.

Inspired by the richness of Italian-American skillet dinners, this dish blends tender ground beef, al dente pasta, and a velvety cream sauce infused with garlic butter. The aroma alone is enough to stop you in your tracks, and the cleanup? Just one pot. It’s hearty, cheesy, and irresistibly garlicky — a true family favorite that’s ready in 30 minutes or less.

Whether you’re feeding a crowd or meal prepping for the week, this dish delivers big flavor with minimal effort. Perfect for busy evenings, chilly nights, or any time you’re craving something rich and satisfying.

Ingredients Overview

Let’s break down the ingredients that make this one-pot beef pasta so deeply flavorful:

• Ground Beef: Choose 85/15 or 90/10 lean ground beef for the perfect balance of flavor and richness. A fattier cut will render more flavor but may need draining.

• Short-Cut Pasta: Penne, rotini, or rigatoni hold the creamy sauce beautifully. Avoid very small pasta shapes (like orzo) or delicate types that might break down with stirring.

• Garlic: Fresh garlic cloves, finely minced, are key. Don’t substitute garlic powder — the fresh version blooms in the butter and brings that irresistible, savory aroma.

• Butter: Unsalted butter forms the base of the garlic sauce. You can adjust salt levels more easily this way.

• Onion: A small yellow or white onion adds a mild sweetness that balances the richness of the cream and beef.

• Beef Broth: Enhances the meaty depth of the dish while also helping cook the pasta in the same pot. Use low-sodium broth if you prefer to control salt.

• Heavy Cream: Creates the silky, luscious sauce. You can swap for half-and-half or full-fat coconut milk (for dairy-free), but nothing beats cream for texture.

• Parmesan Cheese: Freshly grated Parmigiano-Reggiano thickens the sauce slightly and adds a salty umami finish. Pre-shredded versions don’t melt as well.

• Italian Seasoning: A classic blend of basil, oregano, thyme, and rosemary infuses each bite with warm herbaceous flavor.

• Crushed Red Pepper (Optional): Adds a mild heat that balances the richness. Adjust to taste or omit entirely for a milder version.

• Salt & Black Pepper: Essential for seasoning. Add gradually and taste as you go.

Substitutions & Variations:

• Gluten-Free: Use a sturdy gluten-free pasta like chickpea penne or brown rice rotini. Adjust cooking time slightly.

• Dairy-Free: Swap butter for olive oil and cream for unsweetened oat or soy milk with a touch of cornstarch to thicken.

• Vegetable Boost: Add baby spinach, mushrooms, or zucchini just before the pasta finishes cooking.

Step-by-Step Instructions

This recipe is designed to keep things simple without sacrificing flavor. Here’s how to make it:

1. Sauté the Aromatics:
   In a large, heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add minced garlic and chopped onion. Stir frequently for 2–3 minutes until soft and fragrant, but not browned.

2. Brown the Beef:
   Add ground beef to the pot. Break it up with a wooden spoon and cook for 5–7 minutes, or until fully browned. Season lightly with salt, pepper, and a pinch of Italian seasoning. If the beef releases a lot of fat, drain off excess but leave some for flavor.

3. Add Pasta and Broth:
   Stir in the uncooked pasta and pour in beef broth. The broth should just cover the pasta. Scrape any browned bits from the bottom of the pot — this adds flavor to the sauce.

4. Simmer and Stir:
   Bring the pot to a gentle boil, then reduce to medium-low heat. Cover and simmer for 10–12 minutes, stirring every few minutes to prevent sticking. Cook until the pasta is al dente and most of the broth is absorbed.

5. Stir in Cream and Cheese:
   Lower the heat and add the heavy cream. Stir gently to combine. Add grated Parmesan and a pinch of red pepper flakes if using. Let the sauce simmer uncovered for another 2–3 minutes until thickened and glossy.

6. Final Seasoning and Serve:
   Taste and adjust seasoning with additional salt or pepper if needed. The sauce should cling to the pasta with a rich, creamy texture. Let sit for 2–3 minutes before serving to allow it to thicken slightly more.

Tips, Variations & Substitutions

• Cook Pasta Just Right: Avoid overcooking — pasta should be tender but still slightly firm to the bite. If it absorbs liquid too fast, add a splash of broth or water.

• Use Freshly Grated Cheese: Pre-shredded cheeses contain anti-caking agents and don’t melt as smoothly. Fresh Parmesan creates a velvety sauce.

• Double for Meal Prep: This dish reheats beautifully and makes great leftovers. Simply add a splash of cream or broth when reheating to revive the sauce.

• Add Greens: Stir in a handful of spinach or kale at the end for added nutrients and color.

• Spice It Up: Try a dash of hot sauce or a spoonful of Calabrian chili paste for a deeper kick.

• Make It a Casserole: Transfer the finished pasta to a baking dish, top with mozzarella, and broil for 2–3 minutes for a golden cheesy top.

Serving Ideas & Occasions

This creamy one-pot beef pasta is satisfying on its own but pairs well with:

• Garlic Bread or Breadsticks: Perfect for soaking up the sauce.

• Simple Green Salad: A crisp, tangy contrast to the rich pasta.

• Roasted Veggies: Like broccoli, carrots, or Brussels sprouts.

It’s ideal for:

• Busy Weeknights: Quick prep, minimal cleanup.

• Potlucks and Casual Dinners: Crowd-pleasing and filling.

• Cold Weather Comfort Food: A bowl of this on a chilly night is pure coziness.

Nutritional & Health Notes

While this dish is indulgent, it also offers balance:

• Protein: Ground beef provides a strong protein base, supporting muscle and satiety.

• Carbs for Energy: The pasta fuels your body — ideal for active days or post-workout meals.

• Portion Control Tip: Serve with veggies or salad to create a more balanced plate.

• Lighten It Up: For a lower-calorie version, use lean ground turkey, light cream, and reduced cheese.

This recipe is also easy to adjust for dietary preferences, making it a flexible option in any meal rotation.

FAQs

Q1: Can I make this ahead of time?
A1: Absolutely. Cook as directed, then cool completely before storing in an airtight container. Reheat gently on the stove or microwave with a splash of broth or cream to restore the sauce.

Q2: Can I freeze creamy beef pasta?
A2: It’s best eaten fresh, but it can be frozen. Allow it to cool completely, then freeze in single portions. Note: the texture of cream sauces can change slightly when thawed, so stir well after reheating.

Q3: What kind of pasta works best?
A3: Short, sturdy pasta like penne, rotini, or rigatoni is ideal. Avoid delicate pastas like angel hair or very large shapes that won’t cook evenly in one pot.

Q4: How do I make this spicier?
A4: Add more crushed red pepper flakes or stir in chili paste or hot sauce when adding the cream. For deeper spice, cook a diced jalapeño with the garlic and onion.

Q5: What vegetables can I add?
A5: Mushrooms, spinach, zucchini, or even frozen peas work well. Add sturdy vegetables earlier (like mushrooms) and delicate ones at the end (like spinach).

Q6: Can I use milk instead of cream?
A6: Yes, but the sauce will be thinner. To help it thicken, mix 1 tsp of flour or cornstarch with the milk before adding, or simmer longer uncovered.

Q7: Is this recipe kid-friendly?
A7: Very! Most kids love the creamy, cheesy texture and mild garlic flavor. You can skip the red pepper flakes to keep it extra mild.

Print