There’s something magical about one-pot meals—less cleanup, more flavor, and let’s be honest, they’re lifesavers on those busy weeknights when the idea of washing a mountain of dishes feels like too much. That’s exactly why this One-Pot Creamy Beef & Garlic Butter Pasta has become one of my go-to dinners. It’s rich, savory, and packed with flavor from the garlic butter and beef, all tied together with a creamy, cheesy sauce that clings to every bite of pasta. Seriously, it checks every box for a comforting, satisfying dinner.
Now, I’ll be the first to admit that I wasn’t always a fan of cooking pasta in the same pot as everything else. I was skeptical. Would the pasta actually cook through? Would the sauce be too thin? But let me tell you—this recipe changed my mind completely. Cooking the pasta right in the creamy broth gives it an incredible depth of flavor, and the starches released while it simmers help to thicken the sauce naturally. It’s a win-win.
Plus, there’s something extra comforting about the smell of garlic and butter sizzling away on the stovetop while everything comes together in one big pot. If you’re anything like me, you’ll want to keep this recipe in your back pocket for those nights when you want something cozy without a lot of fuss.
Let’s dive into the first steps of this recipe and get dinner going!
STEP 1: BROWN THE BEEF
Start by grabbing your favorite large, deep skillet or a good ol’ Dutch oven if you have one. Heat it over medium-high and toss in 1 pound of ground beef—I prefer 80/20 for that nice balance of flavor and juiciness. Brown it until it’s no longer pink, breaking it up with a wooden spoon as you go.
You’ll want to drain off most of the fat once the beef is browned, but—and here’s the trick—leave just a little bit behind. That leftover fat adds richness to the sauce and keeps the final dish from tasting dry. While the beef cooks, season it with a pinch of salt and black pepper to start layering the flavors early.
TIP: Don’t skip seasoning the meat at this stage. It makes a difference!
STEP 2: SAUTÉ THE GARLIC AND ONION
Once the beef is cooked and you’ve drained the excess grease, it’s time to build that flavor base. Add in 2 tablespoons of butter, letting it melt down into the meat. Then toss in 4 minced garlic cloves and 1 small diced onion.
Let that cook for about 2–3 minutes, stirring frequently. The goal here is to soften the onions and let the garlic get nice and fragrant—your kitchen will smell incredible at this point. Stir in 1 teaspoon of Italian seasoning and, if you like a little heat, ½ teaspoon of red pepper flakes.
I personally love the way the red pepper flakes cut through the richness of the sauce. It’s not overly spicy—just enough to keep your taste buds interested.
STEP 3: ADD THE LIQUIDS AND PASTA
Next, it’s time to bring everything together. Pour in 3 cups of beef broth (or chicken broth if you want a slightly lighter flavor) and 1 cup of heavy cream. Give it a good stir to combine everything, and then add 8 ounces of uncooked pasta right into the pot.
I usually go for rotini because all those little spirals catch the sauce perfectly, but penne or shells work just as well. Whatever pasta you choose, make sure it’s submerged in the liquid before bringing everything to a gentle boil.
Once it’s boiling, reduce the heat to a simmer, cover the pot, and cook for 12 to 15 minutes, stirring occasionally. This is where the magic happens. The pasta will soak up all that garlicky, creamy broth, and the starch from the noodles will thicken the sauce naturally.
PRO TIP: Don’t skip the occasional stir—it not only prevents sticking but also helps that creamy sauce come together beautifully.
STEP 4: STIR IN THE CHEESE
Once your pasta is tender—check it at around the 12-minute mark to avoid overcooking—go ahead and remove the pot from the heat. This is where the dish really starts to shine.
Add in 1 cup of shredded Parmesan cheese and stir until it melts completely into the sauce. You’ll notice the sauce becomes thicker and creamier almost immediately, and the flavor? So rich, savory, and full of that unmistakable Parmesan depth.
TIP: Use freshly grated Parmesan if possible. It melts more smoothly and gives a richer, nuttier flavor than the pre-shredded stuff. But hey, if bagged cheese is what you have on hand, don’t stress—it’ll still be delicious.
Give the sauce a taste at this point and adjust your seasoning. You might want to add a little more salt and black pepper, depending on your broth and cheese. I like mine with just a touch more black pepper for contrast.
STEP 5: GARNISH AND SERVE
And just like that, you’re ready to serve! Scoop generous portions into bowls and top with a sprinkle of fresh chopped parsley and a bit of extra Parmesan if you’re feeling indulgent (and really, why not?).
This dish pairs beautifully with something simple like garlic bread to soak up all that extra sauce or a fresh green salad to balance out the richness. It’s the kind of meal that feels comforting without being too heavy, and it’s fancy enough for guests but easy enough for a weeknight.
TIPS FOR PERFECT ONE-POT CREAMY BEEF & GARLIC BUTTER PASTA
Here are a few extra tips to make sure your pasta turns out just right every time:
1. Use a wide, deep pan or Dutch oven.
You want something that allows the pasta to spread out and cook evenly. A deeper skillet or Dutch oven is perfect for handling both the liquids and the final dish.
2. Choose the right pasta.
Penne, rotini, and shells all work great for this recipe. They hold sauce well and cook at about the same rate. Avoid long noodles like spaghetti or fettuccine—they don’t absorb the sauce as evenly in this method.
3. Stir during simmering.
It’s tempting to “set it and forget it,” but a stir every few minutes really helps. It keeps the pasta from sticking to the bottom and helps the sauce thicken beautifully.
4. Add veggies, if you’d like.
This recipe is super versatile. Toss in some baby spinach, mushrooms, or even peas during the last few minutes of cooking. It’s a great way to sneak in some greens.
5. Make it your own.
Swap the ground beef for ground turkey or Italian sausage if that’s more your style. Or try half-and-half instead of heavy cream for a lighter option.
FREQUENTLY ASKED QUESTIONS
1. Can I use a different type of meat?
Absolutely! Ground turkey or ground chicken are both great substitutes for beef if you’re looking for a leaner option. Italian sausage also works beautifully and adds extra flavor with no extra effort.
2. What pasta works best in this recipe?
Short-cut pastas like rotini, penne, and shells are ideal. They cook evenly and do a great job of holding onto the creamy sauce. Avoid long noodles like spaghetti or fettuccine—they don’t absorb the sauce as well and may stick together during cooking.
3. How can I lighten this recipe up?
You can substitute half-and-half for the heavy cream, or even use whole milk, though the sauce will be slightly thinner. You can also use lean ground beef or swap in a lighter meat like turkey. Chicken broth instead of beef broth is another easy switch to cut back on richness.
4. Can I make this ahead of time?
Yes, but keep in mind that the pasta will continue to soak up the sauce as it sits, so it may thicken quite a bit. If you’re reheating leftovers, just add a splash of broth or cream to loosen things up before warming on the stovetop or in the microwave.
5. Is this recipe freezer-friendly?
Not really. The cream-based sauce can separate when frozen and reheated, and the pasta may become mushy. If you’re planning to make ahead, I recommend storing in the fridge for up to 3 days instead.
6. Can I add vegetables to this dish?
Definitely. This recipe is a great base to build on. Stir in some frozen peas, chopped spinach, or sautéed mushrooms during the last few minutes of cooking. It’s an easy way to get some extra nutrition without changing the flavor too much.
7. What should I serve with it?
Garlic bread is a no-brainer here—it’s perfect for mopping up all that creamy sauce. A crisp green salad with a tangy vinaigrette also helps balance the richness of the dish.
FINAL THOUGHTS
There’s just something so comforting about a big, bubbling pot of creamy pasta—and this One-Pot Creamy Beef & Garlic Butter Pasta really brings all the comfort and flavor with minimal effort. I love that it feels like a dish you could order at a cozy little bistro, but it’s actually made with pantry staples in under 30 minutes. That’s a win in my book.
This is one of those recipes you’ll want to keep on standby for those nights when dinner needs to be easy, filling, and delicious. It’s hearty enough to satisfy the whole family, but flexible enough to adapt to what you have in the fridge. Plus, with only one pot to wash, clean-up is a breeze—which might just be the best part after a long day.
If you try this recipe, I’d love to hear how it turned out for you! Did you stick with the original, or try a twist of your own? Drop a comment below and share your experience. And if you have leftovers (lucky you!), don’t forget that they reheat beautifully with just a splash of broth or cream.
Happy cooking—and enjoy every garlicky, cheesy, beefy bite!
Would you like help adapting this recipe for a specific diet, like low-carb or gluten-free?
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ONE-POT CREAMY BEEF & GARLIC BUTTER PASTA
- Total Time: 30 minutes
Description
A rich, comforting one-pot meal packed with garlicky butter, creamy cheese, and hearty beef—all simmered together with pasta for the perfect weeknight dinner.
Ingredients
- 1 lb ground beef (80/20 for best flavor)
- 2 tbsp butter (for that rich, garlicky sauce)
- 4 garlic cloves, minced
- 1 small onion, diced
- 3 cups beef broth (or chicken broth for a lighter flavor)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 8 oz pasta (penne, rotini, or shells work great)
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for a kick)
- 1 cup shredded Parmesan cheese (plus extra for serving)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1️⃣ Brown the beef:
In a large deep skillet or pot, cook the ground beef over medium-high heat until browned. Drain most of the excess fat, but leave a little for extra flavor.
Chef’s tip: Season the beef with a pinch of salt and pepper while cooking to layer flavor.
2️⃣ Sauté garlic and onion:
Add butter, minced garlic, and diced onion to the beef. Cook for 2–3 minutes until softened and fragrant. Stir in Italian seasoning and red pepper flakes if using.
3️⃣ Add liquids and pasta:
Pour in the beef broth and heavy cream. Stir well, then add the uncooked pasta, making sure it’s submerged in the liquid.
Bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is al dente.
Pro tip: Stirring helps release starch and creates a thicker sauce.
4️⃣ Stir in cheese:
Once pasta is tender, remove from heat. Stir in the Parmesan cheese until fully melted and the sauce is creamy. Season with additional salt and pepper to taste.
5️⃣ Garnish and serve:
Top with chopped parsley and extra Parmesan before serving.
Pair with garlic bread or a fresh green salad for a full meal.
Notes
- Choose the Right Pasta:
Short pasta shapes like penne, rotini, or shells work best here—they hold the sauce beautifully and cook evenly in one pot. - Grate Your Own Parmesan:
Pre-shredded cheese often contains anti-caking agents that can affect the sauce’s texture. Freshly grated Parmesan melts smoother and tastes better. - Lighten It Up:
For a lighter version, use half-and-half instead of heavy cream, and lean ground turkey or chicken instead of beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
