Description
This One-Pot Creamy Beef & Garlic Butter Pasta is a comforting and easy-to-make meal combining savory ground beef, aromatic garlic butter, tender pasta, and a rich creamy sauce. Perfect for busy weeknights, this dish cooks everything in a single pot to deliver maximum flavor with minimal cleanup.
Ingredients
Scale
Meat & Dairy
- 1 lb ground beef (80/20 for best flavor)
- 2 tbsp butter
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded Parmesan cheese (plus extra for serving)
Vegetables & Aromatics
- 4 cloves garlic, minced
- 1 small onion, diced
- Fresh parsley (for garnish)
Liquids
- 3 cups beef broth (or chicken broth for a lighter taste)
Pasta & Seasonings
- 8 oz pasta (penne, rotini, or shells)
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt & black pepper to taste
Instructions
- Brown the Beef: In a large pot over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain any excess fat if necessary to avoid greasiness in the final dish.
- Sauté Onions and Garlic: Add butter to the pot with the browned beef. Once melted, add the diced onion and sauté until translucent, approximately 3 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Liquids and Pasta: Pour in the beef broth and heavy cream, then bring the mixture to a gentle boil. Add the pasta, making sure it is fully submerged. Season with salt, black pepper, Italian seasoning, and red pepper flakes if using.
- Simmer the Pasta: Cover the pot and reduce heat to medium-low. Let it simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened to a creamy consistency.
- Incorporate Parmesan Cheese: Stir in the shredded Parmesan cheese until melted and the sauce becomes smooth and creamy. Taste and adjust seasoning with more salt and pepper as desired.
- Garnish and Serve: Sprinkle fresh parsley and extra Parmesan cheese over the top. Serve the pasta hot for a rich and satisfying meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half and use chicken broth instead of beef broth.
- Use pasta shapes like penne, rotini, or shells for best sauce adherence.
- Drain excess fat after browning beef to prevent greasy taste.
- Red pepper flakes are optional and can be adjusted or omitted to control heat.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream.
