One-Pot Creamy Beef and Garlic Butter Pasta

This One-Pot Creamy Beef and Garlic Butter Pasta is the ultimate comfort food dish I reach for when I want something rich, satisfying, and easy to throw together. With tender ground beef, loads of garlic, and a silky cream sauce coating every strand of pasta — all made in one pot — it’s a dinner dream come true.

Why You’ll Love This Recipe

I love this pasta because it’s simple, quick, and loaded with flavor. The beef adds hearty richness, the garlic butter brings bold aroma, and the creamy sauce ties everything together beautifully. Plus, making it all in one pot means fewer dishes, and I’m all about that on a busy night.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Butter

• Garlic, minced

• Onion, finely chopped

• Pasta (penne, rotini, or any short pasta)

• Beef broth or water with bouillon

• Heavy cream

• Parmesan cheese, grated

• Salt and black pepper

• Red pepper flakes (optional for heat)

• Fresh parsley (optional for garnish)

directions

1. I start by melting butter in a large pot or deep skillet over medium heat.

2. I add the ground beef and cook until browned, breaking it up as it cooks. Then I stir in the onions and cook until softened.

3. I add the garlic and sauté until fragrant, about 1 minute.

4. I pour in the uncooked pasta and beef broth, making sure the pasta is mostly submerged.

5. I bring it to a boil, then reduce the heat and simmer uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

6. I stir in the heavy cream and parmesan cheese, letting it simmer just long enough to thicken and become silky.

7. I season with salt, pepper, and red pepper flakes to taste.

8. I remove it from the heat and let it sit a few minutes to thicken further, then I garnish with chopped parsley before serving.

Servings and timing

This recipe makes about 4 generous servings and takes approximately 30 minutes from start to finish — around 10 minutes of prep and 20 minutes of cook time.

Variations

When I want to change it up, I use Italian sausage instead of beef or add mushrooms and spinach for more depth and greens. I’ve also tried it with a splash of white wine before adding the pasta, which gives the sauce a sophisticated twist. Sometimes I top it with mozzarella and broil it for a cheesy baked finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove with a splash of milk or broth to loosen the sauce. The microwave works too, but I stir halfway through and cover it to prevent drying.

FAQs

Can I use a different type of pasta?

Yes, I use any short pasta I have on hand — penne, rotini, shells, or even macaroni. I just adjust the liquid slightly depending on the shape.

What if I don’t have heavy cream?

I substitute with half-and-half or a mix of milk and a bit of butter. It won’t be quite as rich, but it still works well.

Can I make it spicy?

Definitely. I add more red pepper flakes, a diced chili, or even some hot sauce to the sauce for a kick.

Is this freezer-friendly?

I don’t recommend freezing cream-based pastas as the sauce can separate, but I have stored leftovers in the fridge with no problem for a few days.

Can I make it vegetarian?

Yes, I skip the beef and use mushrooms or plant-based ground. I also use veggie broth instead of beef broth to keep the flavor full and rich.

Conclusion

This One-Pot Creamy Beef and Garlic Butter Pasta is everything I want in a weeknight meal — cozy, flavorful, and low effort. The one-pot method keeps things simple, and the result is a creamy, garlicky pasta dish that satisfies every time. It’s become a regular in my rotation, and once I made it, I never looked back.