One-Pot Creamy Beef and Garlic Butter Pasta

Introduction

Steam and garlic hit the kitchen and I feel like I’m back at my mother’s house. Right away, the rich aroma tells me dinner will be simple and satisfying — this is exactly what I get from One-Pot Creamy Beef and Garlic Butter Pasta. First, the beef browns and sizzles; then, butter and garlic bloom into the sauce. This always takes me back to Sunday dinners. If you want a similar one-pot trick for busy nights, try this one-pot creamy garlic pasta I love.

Why You’ll Love This

• Fast: ready in about 25–30 minutes, so weeknights win.
• Comforting: savory beef with buttery, garlicky cream.
• Budget-friendly: pantry staples, big on flavor.
• Kid-approved and easy to scale for guests; try a heartier side like garlic Parmesan chicken and potatoes skillet for a full table.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 8 minutes
• Cook time: 15 minutes
• Total time: 23 minutes
• Skill level: Easy
• Taste: savory + buttery
  This recipe is forgiving, so follow the steps and you’ll have a cozy dinner in under 30 minutes.

Ingredients You’ll Need

• 1 1/2 lbs ground beef
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Cajun seasoning (optional)
• Salt & black pepper, to taste
• 12 oz pasta (rotini, rigatoni, or penne)
• 3 tbsp butter
• 4 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan
• 1/2 tsp red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Use rotini for sauce pockets.
• Reserve pasta water for thinning.

How to Make It

1. First, heat a large deep skillet or pot and melt 1 tbsp butter over medium-high; you want a light shimmer.
2. Next, add the ground beef and season with smoked paprika, garlic powder, onion powder, salt, and pepper. Break the meat apart as it sizzles; cook until browned and no longer pink. Drain excess fat if needed.
3. Then, push the beef to one side of the pot. Add the remaining 2 tbsp butter and all the minced garlic to the empty area; sauté about 30 seconds until fragrant and golden at the edges.
4. After that, stir the garlic into the beef and add the uncooked pasta right into the pan. Pour in the chicken broth and heavy cream; give everything a stir so the pasta sits evenly in liquid.
5. Meanwhile, bring to a gentle simmer and cook, stirring every few minutes so pasta doesn’t stick. Cook until the pasta is al dente and most of the liquid is absorbed — about 10–12 minutes. You’ll see the sauce thicken and cling to each noodle.
6. Finally, turn the heat low and stir in cheddar and Parmesan until melted and creamy; add a splash of reserved pasta water if you need to loosen the sauce. Taste and add red pepper flakes for a kick. Plate hot and garnish with chopped parsley and extra Parmesan for brightness. This One-Pot Creamy Beef and Garlic Butter Pasta looks glossy, smells buttery, and pulls apart nicely when it’s done.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown meat while you mince garlic to speed things up.
2. Common mistake + fix: If sauce separates, lower heat and stir in a splash of cream or pasta water slowly.
3. Simple variation: Stir in a handful of spinach or swap cheddar for provolone for a milder melt — also see a twist on tomato-cream in this garlic tomato cream pasta.

Serving Ideas

• Weeknight family dinner: serve with a crisp green salad and warm bread.
• Casual company: add a simple roasted veg tray and extra Parmesan.
• Weekend comfort: turn it into a bake — top with breadcrumbs and broil until golden.
• Brunch remix: spoon leftovers over toasted bread with a fried egg.
• Pair with a sweet corn side like creamy honey butter corn for a nostalgic pairing.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: You can freeze it up to 2 months, but texture loosens slightly.
• Reheat: Gently reheat in a skillet with a splash of milk to restore creaminess.
  Leftover idea: Stir warmed pasta into eggs for a savory scramble scramble remix.

One-Pot Creamy Beef and Garlic Butter Pasta

A quick and comforting one-pot dish featuring savory beef, buttery garlic, and creamy pasta, perfect for busy weeknights.

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Prep Time 8 minutes mins

Cook Time 15 minutes mins

Total Time 23 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs ground beef
• 12 oz pasta (rotini, rigatoni, or penne) Use rotini for sauce pockets.
• 3 cups chicken broth
• 1 cup heavy cream You can swap for half-and-half.
• 1 cup shredded cheddar cheese Swap for provolone for a milder melt.
• 0.5 cup grated Parmesan Add extra for garnish.

Seasonings and Garnishes

• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Cajun seasoning (optional)
• 0.5 tsp red pepper flakes (optional) Add for extra spiciness.
• Salt & black pepper, to taste
• 4 cloves garlic, minced Fresh garlic equals bigger flavor.
• 3 tbsp butter Unsalted butter helps control salt.
• Fresh parsley, chopped, for garnish

Method

 

Preparation

1. Heat a large deep skillet or pot and melt 1 tbsp butter over medium-high; you want a light shimmer.
2. Add the ground beef and season with smoked paprika, garlic powder, onion powder, salt, and pepper. Break the meat apart as it sizzles; cook until browned and no longer pink. Drain excess fat if needed.
3. Push the beef to one side of the pot. Add the remaining 2 tbsp butter and all the minced garlic to the empty area; sauté about 30 seconds until fragrant and golden at the edges.
4. Stir the garlic into the beef and add the uncooked pasta right into the pan.
5. Pour in the chicken broth and heavy cream; give everything a stir so the pasta sits evenly in liquid.

Cooking

1. Bring to a gentle simmer and cook, stirring every few minutes so pasta doesn’t stick. Cook until the pasta is al dente and most of the liquid is absorbed — about 10–12 minutes. You’ll see the sauce thicken and cling to each noodle.
2. Turn the heat low and stir in cheddar and Parmesan until melted and creamy; add a splash of reserved pasta water if you need to loosen the sauce.
3. Taste and add red pepper flakes for a kick. Plate hot and garnish with chopped parsley and extra Parmesan for brightness.

Notes

This recipe is forgiving, so follow the steps and you’ll have a cozy dinner in under 30 minutes. Store in an airtight container for 3–4 days in the fridge, or freeze for up to 2 months. Reheat gently with a splash of milk to restore creaminess.

FAQs

Q: Can I make this ahead?
A: Yes; cook through the simmer step, cool, and refrigerate. Reheat with a splash of cream before adding cheeses.

Q: What substitutions work?
A: Swap ground turkey or a plant-based beef for leaner or vegetarian options. You can also use half-and-half instead of heavy cream.

Q: How do I know it’s done?
A: Taste the pasta — it should be al dente with a slightly firm bite and a thick, glossy sauce clinging to the noodles.

Q: Can I freeze One-Pot Creamy Beef and Garlic Butter Pasta?
A: Yes, but thaw and reheat gently as the cream can separate; add a little milk when reheating.

Conclusion

For another take on rich, meaty pasta, I like to compare notes with Umami’s version of a creamy beef pasta and this hearty Garlic Butter Beef Pasta from 12 Tomatoes, which both offer nice technique ideas to try. Give this recipe a go, tweak the spices to your taste, and let the kitchen fill with butter and garlic — you’ll love the comfort of One-Pot Creamy Beef and Garlic Butter Pasta.