Creamy One-Pot Beef Pasta with Garlic Butter

I’ve always had a soft spot for recipes that bring comfort and flavor with minimal effort—and this Creamy One-Pot Beef Pasta with Garlic Butter checks all the boxes. It’s rich, savory, and ultra-satisfying without requiring multiple pans or complicated steps. You get that velvety sauce, the deep flavor of browned beef, and the punch of garlic butter, all wrapped around tender pasta. What’s not to love?

The best part? It all comes together in just one pot. That means less cleanup, more flavor (thanks to everything simmering together), and more time to enjoy a hearty meal. I’ve made this dish on weeknights when I barely had the energy to cook, and it never failed to hit the spot. Whether you're feeding picky eaters, hungry teens, or just yourself after a long day—this recipe is the kind of comfort food that gets you.

---

Why You’ll Love This Creamy One-Pot Beef Pasta with Garlic Butter

This dish is like the cozy sweater of weeknight dinners—warm, dependable, and always a good idea. The beef and garlic butter combo adds depth, the creaminess makes it indulgent, and the fact that it's made in one pot makes it practical. It’s perfect for quick dinners, family meals, or lazy Sundays when you want something hearty but fuss-free. Plus, the leftovers? Even better the next day.

---

What Kind of Pasta Works Best for Creamy One-Pot Beef Pasta with Garlic Butter?

For this dish, I usually go for fettuccine or linguine—they soak up the creamy sauce beautifully and cling to all that beefy, garlicky goodness. That said, any long or thick-cut pasta will work. Think tagliatelle, pappardelle, or even spaghetti in a pinch. If you're a fan of shorter shapes, rigatoni or penne can hold their own here too. The key is using pasta with enough surface area or texture to trap the sauce.

Just avoid super delicate shapes like angel hair or overly tiny ones like orzo—they tend to overcook quickly in one-pot meals and don't carry the sauce as well.

---

Options for Substitutions

• Ground Beef: Swap with ground turkey or chicken for a leaner option. Want more depth? Try half ground beef, half Italian sausage.
• Heavy Cream: You can use half-and-half or even full-fat coconut milk if you're dairy-free. Just note that it might be slightly less rich.
• Butter: If you're out, olive oil works fine. But for that true garlic butter punch, unsalted butter is ideal.
• Cheese: Parmesan is classic, but feel free to sub with Pecorino Romano or even a sharp cheddar for a bolder twist.
• Garlic: Fresh garlic is best, but garlic powder will do in a pinch—use about 1 teaspoon for every 2 cloves.
• Gluten-Free Pasta: Use your favorite brand, but reduce the simmering time slightly and watch closely to prevent mushiness.
• Broth: Beef broth gives it that deep, meaty backbone, but chicken or vegetable broth are suitable if that’s what you have.

---

Ingredients for This Creamy One-Pot Beef Pasta with Garlic Butter

• Fettuccine or Linguine
  These sturdy noodles hold onto the creamy sauce and beef beautifully without falling apart during simmering.
• Ground Beef
  Rich and hearty, it adds protein and a savory depth that forms the foundation of the sauce.
• Butter
  Essential for creating that silky garlic butter base—use unsalted so you can control the seasoning.
• Garlic (fresh, minced)
  Adds bold, aromatic flavor and makes the butter sing. It's the key to that addictive, savory finish.
• Heavy Cream
  This is where the "creamy" magic happens. It creates a luscious, thick sauce that clings to every bite.
• Beef Broth
  Adds umami and depth, helping cook the pasta and build flavor all in the same pot.
• Parmesan Cheese (grated)
  Melts into the sauce to thicken and enrich it while bringing a salty, nutty finish.
• Salt & Black Pepper
  Simple seasonings to balance the richness and enhance the overall flavor.
• Chopped Parsley (optional)
  For a fresh, bright garnish that adds color and contrast to the rich pasta.

---

Step 1: Brown the Beef

Heat a large, deep skillet or Dutch oven over medium heat. Add the ground beef and cook until browned and fully cooked through, breaking it apart with a wooden spoon as it cooks. Drain excess fat if needed, but leave a little for flavor.

---

Step 2: Add the Garlic and Butter

Reduce the heat slightly and add the butter to the pan. Once melted, stir in the minced garlic and cook for about 1 minute, just until fragrant. Don’t let the garlic brown—it should stay soft and aromatic.

---

Step 3: Pour in the Broth and Cream

Stir in the beef broth and heavy cream, scraping up any browned bits from the bottom of the pan. This is where the flavor builds. Bring the mixture to a gentle simmer.

---

Step 4: Add the Pasta

Nestle the uncooked fettuccine or linguine into the liquid. Stir to coat, then reduce the heat to medium-low. Let it simmer uncovered, stirring occasionally, until the pasta is tender and the sauce has thickened—about 12–15 minutes.

---

Step 5: Stir in the Cheese and Season

Once the pasta is cooked and the sauce is creamy, stir in the grated Parmesan. Taste and season with salt and black pepper as needed. If the sauce thickens too much, splash in a bit more broth or cream.

---

Step 6: Finish and Garnish

Remove from heat and let the pasta sit for 2–3 minutes to settle. Sprinkle with fresh chopped parsley if using. Serve hot, right from the pan.

---

How Long to Cook the Creamy One-Pot Beef Pasta with Garlic Butter

This recipe is wonderfully fast and efficient. Here's the breakdown:

• Browning the beef: 5–7 minutes
• Sautéing garlic and melting butter: 1–2 minutes
• Simmering pasta in cream and broth: 12–15 minutes
• Final touches and resting time: 2–3 minutes

Total cook time: Around 20–25 minutes from start to finish. It's ideal for busy weeknights when you need dinner on the table fast.

---

Tips for Perfect Creamy One-Pot Beef Pasta with Garlic Butter

• Use freshly grated cheese: It melts better than pre-shredded and helps thicken the sauce without clumping.
• Don’t overcook the pasta: Keep an eye on it and stir occasionally to avoid sticking and ensure even cooking.
• Simmer gently: A rapid boil can reduce the liquid too fast. A steady simmer allows the sauce to thicken naturally.
• Adjust consistency at the end: If the sauce thickens too much, stir in a splash of broth or cream before serving.
• Layer the seasoning: Taste as you go and adjust salt and pepper in stages, especially after adding broth and cheese.

---

Watch Out for These Mistakes While Cooking

• Using too little liquid: The pasta needs enough broth and cream to cook fully and create a creamy sauce—don’t skimp on the liquids.
• Boiling instead of simmering: A hard boil can make the sauce separate or evaporate too quickly. Keep it at a low simmer.
• Overcooking the pasta: Since everything cooks together, overcooking can result in mushy noodles. Start checking for doneness around the 10-minute mark.
• Skipping the garlic step: Sautéing the garlic in butter is crucial—it’s where that rich, aromatic flavor develops. Don't rush or skip it.
• Adding cheese too early: If you add Parmesan before the pasta is cooked, it can clump or burn. Always stir it in at the end for a smooth finish.
• Not seasoning properly: Between broth, cheese, and butter, seasoning can vary—always taste and adjust at the end to avoid blandness.

---

What to Serve With Creamy One-Pot Beef Pasta with Garlic Butter?

Simple Arugula Salad

Peppery arugula with a lemon vinaigrette cuts through the richness of the pasta perfectly.

Garlic Bread or Cheesy Breadsticks

Double down on the garlic goodness with crusty bread for dipping in the extra sauce.

Roasted Broccoli or Green Beans

Something green and slightly crispy helps balance the creamy, hearty dish.

Caprese Salad

Fresh mozzarella, tomatoes, and basil drizzled with balsamic—great contrast to the warm pasta.

Sautéed Spinach with Lemon

Quick and light, it’s an easy veggie side that adds brightness.

Cucumber and Dill Yogurt Salad

Cool and refreshing, it’s a nice change in temperature and texture.

A Glass of Red Wine

A bold red like a cabernet or zinfandel works wonderfully with the beef and cream.

Lemon-Honey Glazed Carrots

The sweet-tangy profile offers a gentle counter to the savory richness.

---

Storage Instructions

Leftovers of this Creamy One-Pot Beef Pasta with Garlic Butter store beautifully—perfect for lunch the next day or an easy reheat-and-eat dinner.

• Refrigerator: Let the pasta cool completely, then transfer it to an airtight container. It will stay fresh for up to 4 days.
• Freezer: You can freeze it, but the texture of the cream sauce may change slightly. If you do, store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over low heat or in the microwave. Add a splash of broth, milk, or cream to loosen the sauce as it reheats. Stir frequently to keep the cream from separating.

---

Estimated Nutrition

Here’s an approximate breakdown per serving (based on 4 servings total):

• Calories: 620
• Protein: 26g
• Carbohydrates: 48g
• Fat: 35g
• Saturated Fat: 18g
• Fiber: 3g
• Sugar: 3g
• Sodium: 720mg
• Cholesterol: 110mg

Note: Nutrition values can vary depending on specific brands and substitutions used.

---

Frequently Asked Questions

What kind of ground beef should I use?

I recommend using 85/15 ground beef—it has enough fat to give flavor without making the dish greasy. You can also drain excess fat after browning if needed.

---

Can I make this without cream?

Yes! You can swap in half-and-half, whole milk, or even dairy-free alternatives like oat or coconut milk. The texture will be slightly lighter, but still delicious.

---

Can I use pre-cooked pasta?

Not ideal for this recipe. The uncooked pasta absorbs flavor while simmering. If you must use pre-cooked pasta, reduce the liquid and add it toward the end just to warm through.

---

How do I keep the sauce from getting too thick?

If the sauce tightens too much, add a splash of broth or cream just before serving. Keep the heat low to prevent over-reducing.

---

Can I make this dish ahead of time?

Yes! Make it up to a day in advance, store in the fridge, and reheat gently on the stovetop or microwave. Add extra liquid to refresh the sauce.

---

What cheese works best?

Freshly grated Parmesan melts perfectly and adds depth. You can also try Pecorino Romano for a sharper bite or a bit of mozzarella for gooeyness.

---

Is this dish spicy?

Not by default. But if you like a kick, you can add red pepper flakes or a touch of chili oil while cooking the garlic.

---

Can I add vegetables to this pasta?

Absolutely. Try tossing in spinach, mushrooms, zucchini, or peas during the last 5 minutes of cooking. They’ll blend right in without overpowering the dish.

---

Conclusion

This Creamy One-Pot Beef Pasta with Garlic Butter is the kind of meal you’ll find yourself turning to again and again. It’s rich without being heavy, simple without being boring, and comforting in the best possible way. Whether you're cooking for family, friends, or just treating yourself, this one delivers bold flavor, easy cleanup, and full-on satisfaction. Keep this recipe close—you’re going to want it on repeat.

---

Print