Creamy One-Pot Beef Pasta with Garlic Butter

A Cozy, Creamy One-Pot Beef Pasta You Can Make Tonight

This creamy one-pot beef pasta with garlic butter flavor feels like a warm hug in a bowl. It is rich, hearty, and full of simple flavors that make your kitchen smell amazing. You cook everything in one pot, so the pasta soaks up the beef broth, the cream turns silky, and the Parmesan melts into a smooth sauce. The garlic adds bold, savory notes. A quick sprinkle of parsley brightens it up at the end.

This dish fits weeknights, date nights, and lazy Sundays. You do not fuss with many pans. You do not need special tools. You use common pantry items. From the first sizzle of beef in the pot to the last stir of cheese, you move in easy steps. The payoff is big flavor in a short time.

The best part is the texture. The pasta cooks right in the sauce, so it releases starch and helps the sauce cling to every piece. The beef browns and adds deep flavor. The garlic blooms and makes the whole dish smell like a cozy Italian kitchen. The cream makes it extra smooth, and the Parmesan brings a salty, nutty taste that rounds it out. If you want a stronger “garlic butter” finish, you can stir in a small knob of butter at the end. But even as-is, the garlic and cream give you that butter-like richness people love.

This recipe works for almost any pasta shape. You can use shells, penne, rotini, or elbow pasta. It also stretches well to feed a crowd. Make it when you want comfort without stress. Make it when you want a reliable, creamy pasta that tastes like you cooked all day. You can serve it with a simple salad, some crusty bread, or just a spoon and a smile. Either way, it satisfies.

Why Make This Recipe

• It saves time. You cook everything in one pot. You cut down on prep and clean-up. Dinner moves fast from stove to table.
• It tastes rich and cozy. The beef, garlic, cream, and Parmesan make a smooth, full sauce that coats the pasta.
• It uses simple ingredients. You likely have most items on hand. You do not need special sauces or fancy add-ins.
• It fits busy nights. You brown the beef, stir in garlic, add pasta and broth, then finish with cream and cheese. The steps feel natural and quick.
• It is family-friendly. Kids and adults love creamy pasta with beef. You can adjust the garlic and pepper to match your taste.
• It is budget-friendly. Ground beef, pasta, broth, and a bit of cream go a long way. You can feed several people without spending a lot.
• It is flexible. Swap pasta shapes, change the cheese mix, or add vegetables like spinach or peas. You can also use different ground meat.
• It delivers consistent results. The pasta cooks in liquid that becomes the sauce, so you get flavor in every bite.
• It reheats well. The sauce may thicken as it sits, but a splash of broth or milk brings it back to creamy.
• It feels special. Even though it is simple, the aroma of garlic and the silk of Parmesan cream make it feel like a treat.

How to Make Creamy One-Pot Beef Pasta with Garlic Butter

You make this dish in a large, heavy pot or deep skillet with a lid. A Dutch oven works great, but any large pot holds the heat and gives you space to stir. Here is the flow:

• Heat the pot first, then add olive oil. This prevents sticking and helps the beef brown.
• Brown the ground beef. Spread it out in the hot oil and let it sit for a minute before you stir. This builds nice color and flavor. Break it up as it cooks so the pieces are small and even. If the beef releases a lot of fat and you prefer a lighter sauce, you can spoon some out before adding the garlic.
• Add the minced garlic. Stir it into the hot beef. Let it cook just until fragrant. This usually takes about 30 seconds to 1 minute. Do not let the garlic burn; it turns bitter fast.
• Add the pasta and the beef broth. Stir well to coat the pasta and loosen any bits stuck on the bottom. Those browned bits carry lots of flavor.
• Bring it to a gentle boil. Once it boils, reduce the heat to a simmer. Stir a few times to keep the pasta from sticking to the bottom or to itself.
• Stir in the heavy cream and grated Parmesan. The starch from the pasta plus the cream and cheese will thicken the sauce. Keep the heat on low so the dairy does not scorch.
• Cook until the pasta turns tender and the sauce turns creamy. You want the sauce to look glossy and thick enough to cling to the pasta. If it looks too thick before the pasta is done, add a splash of broth or water. If it looks too thin at the end, let it simmer a few extra minutes or let it rest for a couple of minutes off the heat. It will thicken as it stands.
• Season with salt and pepper. Taste and adjust. Parmesan is salty, so wait to add salt until after the cheese melts.
• Garnish with chopped parsley. It adds color and a fresh note right on top.
• If you want a stronger garlic-butter taste, stir in a tablespoon of butter right at the end. The sauce gets extra glossy and rich.

That is it. The whole process feels smooth and quick. The pasta cooks in the sauce, the beef adds body, the garlic lifts the flavor, and the cream and Parmesan bring it all together.

Ingredients

• 8 oz pasta
• 1 lb ground beef
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil
• Chopped parsley for garnish

Directions

1. In a large pot, heat olive oil over medium heat.
2. Add ground beef and cook until browned.
3. Stir in minced garlic and cook for another minute.
4. Add pasta, beef broth, and bring to a boil.
5. Reduce heat and stir in heavy cream and Parmesan cheese.
6. Cook until pasta is tender and sauce is creamy, about 10 minutes.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley before serving.

How to Serve Creamy One-Pot Beef Pasta with Garlic Butter

• Serve it hot in warm bowls. Warm the bowls with hot water for a minute, then dry them. The pasta stays hot and creamy longer.
• Top with extra Parmesan. A light snow of cheese adds more nutty flavor and a nice finish.
• Add a pinch of red pepper flakes if you like heat. The mild kick pairs well with the creamy sauce.
• Finish with a small squeeze of lemon, if you like. The acid brightens the rich sauce. Go light so you do not overpower the garlic and cheese.
• Offer crusty bread or garlic bread. It catches any leftover sauce in the bowl.
• Pair it with a simple side salad. A fresh green salad with lemon or a light vinaigrette cuts through the cream and balances the meal.
• Add a quick vegetable side. Steamed green beans, roasted broccoli, or a handful of peas stirred into the pot at the end all work well.
• Keep portions relaxed. This dish is rich. A normal bowl with a side salad makes a complete meal.
• For a family style meal, bring the pot to the table. Sprinkle parsley and extra Parmesan on top. It looks cozy and welcoming.
• For a date night, plate it neatly. Twist the pasta into a mound, spoon the sauce around it, and top with parsley, cracked black pepper, and shaved Parmesan.

How to Store Creamy One-Pot Beef Pasta with Garlic Butter

• Cool it first. Let the pasta sit for 15–20 minutes until it stops steaming. Do not leave it out longer than 2 hours.
• Refrigerate in airtight containers. Store in shallow containers so it cools fast and stays safe. It keeps well in the fridge for up to 3–4 days.
• Reheat on the stovetop. Place the pasta in a skillet or pot over low heat. Add a splash of milk, cream, or broth to loosen the sauce. Stir often until hot and creamy again.
• Reheat in the microwave. Cover loosely to prevent splatters. Heat in short bursts, 45–60 seconds at a time. Stir between bursts and add a splash of liquid if it looks dry.
• Avoid overcooking when reheating. Keep the heat low and stop as soon as it is hot. This helps the pasta stay tender and the sauce stay smooth.
• Freeze with care. Creamy pasta can separate after freezing, but you can still do it. Cool fully, then freeze in airtight containers for up to 2–3 months. Thaw overnight in the fridge. Reheat gently with added cream or broth and whisk to bring the sauce back together. Expect a slightly different texture, but it still tastes good.
• Store garnishes separately. Keep extra parsley and Parmesan apart until you serve. Add them fresh after reheating.

Tips to Make Creamy One-Pot Beef Pasta with Garlic Butter

• Use a large, heavy pot. A wide base helps the beef brown and reduces sticking.
• Brown the beef well. Let it sit for a minute before you stir. Color equals flavor.
• Season as you go. Lightly salt the beef as it browns, then adjust again at the end after adding cheese.
• Do not burn the garlic. Add it after the beef browns and cook it just until fragrant. Burnt garlic tastes bitter.
• Stir the pasta often. When you cook pasta in one pot, it can stick if you do not stir. Stir a few times during the simmer.
• Watch the heat. Keep the simmer gentle after you add the dairy. Too much heat can cause the sauce to split or the bottom to scorch.
• Add cream and cheese slowly. Stir them in on low heat so they melt smoothly.
• Adjust the sauce. If it gets too thick, add a little broth, milk, or water and stir. If it is too thin at the end, simmer a bit longer or let it rest off heat to thicken.
• Taste before salting. Parmesan is salty. You may need less salt than you think. Always taste at the end.
• Use fresh Parmesan if you can. Freshly grated cheese melts better and gives a silkier sauce than pre-shredded cheese with anti-caking agents.
• Pick the right pasta shape. Short shapes like penne, rotini, shells, or elbows work best in one-pot recipes. They cook evenly and grab the sauce.
• Keep a little extra broth nearby. Pasta brands vary. If your pasta drinks up more liquid, a small splash of extra broth keeps it saucy.
• Finish with butter for stronger “garlic butter” vibes. Stir in 1 tablespoon of butter at the end if you want a richer finish.
• Garnish smartly. Fresh parsley adds color and a fresh taste. A crack of black pepper or a pinch of red pepper flakes brings a nice kick.
• Let it rest for a minute. After you turn off the heat, give the pasta a minute to settle. The sauce thickens slightly and coats every bite.

Variation (if any)

• Add butter at the end. To lean into the “garlic butter” style, stir in 1–2 tablespoons of unsalted butter off the heat. It makes the sauce glossier and richer.
• Swap the pasta. Use penne, rotini, shells, or cavatappi. For gluten-free, pick a sturdy gluten-free pasta and watch the liquid; you may need a touch more broth.
• Try another meat. Ground turkey, chicken, pork, or Italian sausage all work. If you use sausage, remove the casings and brown it like beef.
• Mix the cheeses. Blend Parmesan with Pecorino Romano for a sharper bite, or add some shredded mozzarella for extra stretch.
• Make it spicy. Add red pepper flakes with the garlic, or stir in a spoon of Calabrian chili or hot sauce at the end.
• Add veggies. Stir in a handful of baby spinach or frozen peas in the last 2 minutes. You can also sauté mushrooms or diced bell peppers right after the beef browns.
• Add onions. Sauté a small diced onion after browning the beef and before adding the garlic for extra sweetness and depth.
• Make a tomato-cream twist. Add 1/2 cup of crushed tomatoes or tomato sauce with the broth for a rosy, tangy version.
• Lighten it slightly. Use half-and-half instead of heavy cream. The sauce will be a bit thinner, but still creamy. If needed, simmer a touch longer to thicken.
• Herb it up. Add Italian seasoning, dried oregano, or dried basil when you add the broth. A small pinch goes a long way.
• Lemon-garlic finish. Add a teaspoon of lemon zest at the end with the parsley for a fresh, bright pop against the rich sauce.
• Bacon boost. Cook chopped bacon first, remove it, brown the beef in some of the bacon fat, then finish the dish and sprinkle the crispy bacon on top.

FAQs

Q: Can I use a different kind of pasta?
A: Yes. Short pasta shapes like penne, rotini, shells, or elbows work best. Different brands and shapes absorb liquid at different rates. If the pot looks dry before the pasta is tender, add a splash of broth or water. If it looks too saucy at the end, simmer a little longer or let it rest off the heat for a minute to thicken.

Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner and may not feel as silky. Whole milk gives the best result if you do not have cream. Keep the heat low and stir well so the milk does not separate. If you want a thicker sauce with milk, let it simmer a bit longer or add a little more Parmesan.

Q: How do I keep the sauce from curdling or breaking?
A: Keep the heat low after you add the cream and cheese. Do not let it boil hard. Add the cheese gradually and stir until it melts. If the sauce looks like it might split, lower the heat, add a splash of milk or cream, and whisk gently to bring it back together.

Q: Can I make this ahead?
A: Yes. Cook the pasta, cool it, and store it in the fridge for up to 3–4 days. When you reheat, add a splash of milk, cream, or broth and warm it gently over low heat. Stir often so the sauce turns smooth again. Add fresh parsley and extra Parmesan right before serving.

Q: What if my sauce looks too thick?
A: Add a small splash of beef broth, milk, or water. Stir over low heat until it loosens. Go a little at a time so you do not make it too thin.

Q: What if my sauce looks too thin?
A: Simmer it a bit longer over low heat. Stir often. You can also turn off the heat and let it rest for a minute or two; the sauce will thicken as it sits. The pasta releases starch, which helps the sauce tighten up.

Q: Can I freeze this pasta?
A: Yes, but expect a small change in texture because of the cream. Freeze in airtight containers for up to 2–3 months. Thaw in the fridge overnight. Reheat gently with a splash of cream or broth and whisk to smooth the sauce. It may not be exactly the same as fresh, but it will still taste good.

Q: How can I boost the “garlic butter” flavor?
A: Add a tablespoon or two of butter at the end and stir until it melts. You can also add an extra clove of garlic when you cook the beef, or finish with a pinch of garlic powder for a little extra punch. Taste and adjust so it does not overpower the dish.

Q: How do I scale the recipe?
A: For a larger group, double everything and use a big pot. Add the liquids a bit at a time and stir well so the pasta cooks evenly. For a smaller batch, cut the ingredients in half. Watch the heat and liquid level, since smaller amounts can cook a little faster.

Q: Can I make it without beef?
A: Yes. Use ground turkey or chicken for a lighter version, or skip meat and add mushrooms and spinach for a hearty meat-free take. Season a little extra to make up for the lost beefy flavor, and use vegetable or chicken broth.

With these tips and steps, you can make Creamy One-Pot Beef Pasta with Garlic Butter anytime. It is simple, rich, and always satisfying. Enjoy every creamy, garlicky bite.

Creamy One-Pot Beef Pasta with Garlic Butter

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• Author: amanda-hart
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A creamy one-pot beef pasta dish rich in flavor, combining beef broth, garlic, and Parmesan in a silky sauce that clings to every piece of pasta.

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Ingredients

Scale 1x2x3x

• 8 oz pasta
• 1 lb ground beef
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil
• Chopped parsley for garnish

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Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add ground beef and cook until browned.
3. Stir in minced garlic and cook for another minute.
4. Add pasta, beef broth, and bring to a boil.
5. Reduce heat and stir in heavy cream and Parmesan cheese.
6. Cook until pasta is tender and sauce is creamy, about 10 minutes.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley before serving.

Notes

Let the pasta rest a minute after cooking to allow the sauce to thicken. Serve with additional Parmesan, red pepper flakes for heat, or a squeeze of lemon for brightness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: One-Pot Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 700mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 70mg

Keywords: beef, pasta, one-pot, creamy, garlic, dinner, Italian, comfort food