Okay, picture this: after a long day, your stomach is growling louder than a pack of wolves—and there’s just no way you want to wash a million dishes. Enter this one-pot creamy beef and garlic butter pasta. It’s like the superhero of comfort food, swooping in with rich, buttery garlic, juicy browned beef, and pasta cooked right in that luscious sauce. You get tender noodles coated in creamy goodness without the usual multitasking chaos. Plus, that buttery garlic aroma filling your kitchen? Instant happy vibes. Trust me, whether it’s a busy weeknight or a lazy weekend, this dish has your back—and your belly!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 lb ground beef
3 tbsp unsalted butter
4 cloves garlic, minced
12 oz uncooked pasta (penne or rotini work great)
3 cups beef broth (low sodium preferred)
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 tsp salt, adjust to taste
1/4 tsp black pepper
1/2 tsp dried Italian seasoning
1/4 tsp crushed red pepper flakes (optional, for a little kick)
Fresh parsley, chopped (for garnish)
How I Make It
Step 1:
Start by heating a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook it until it’s nicely browned and crumbly, about 5–7 minutes. Don’t forget to break it apart with your spatula so you get little nuggets of beef everywhere. Once browned, drain excess fat if there’s too much.
Step 2:
Turn the heat down to medium, add the butter to the beef, then toss in the minced garlic. Stir constantly for about a minute until the garlic is fragrant and golden—you’ll know by that irresistible buttery, garlicky aroma.
Step 3:
Pour in the uncooked pasta, then pour the beef broth and heavy cream over it all. Give everything a good stir, making sure the pasta is submerged in the liquid.
Step 4:
Bring the mixture to a gentle boil, then reduce heat to low and cover. Let it simmer for about 12–15 minutes, stirring every few minutes to keep the pasta from sticking to the bottom. Keep an eye on the liquid—it should be mostly absorbed with the pasta tender and creamy.
Step 5:
Remove the lid, stir in the shredded cheddar cheese, Italian seasoning, salt, pepper, and optional red pepper flakes. Stir everything until the cheese melts into a silky sauce. If it looks too thick, splash a little extra broth or cream until it hits your perfect creamy texture.
Step 6:
Give it a taste and adjust seasoning as needed. Sprinkle with fresh parsley for a pop of color and freshness. Serve it up hot, grab a fork, and dive into that creamy, beefy goodness!
Variations & Tips
Swap ground beef for ground turkey or chicken for a lighter version.
Add a handful of fresh spinach or kale during the last 5 minutes for some greens.
Use mozzarella instead of cheddar for a melty, gooey finish.
If pasta isn’t fully cooked but liquid is gone, add hot water in 1/4 cup increments to finish cooking.
For a smoky twist, toss in a pinch of smoked paprika with the garlic.
How I Like to Serve It
This dish shines on chilly evenings when you want something hearty and soul-soothing. Pair it with a crisp green salad tossed in balsamic vinaigrette and maybe some crusty garlic bread to scoop up every last bit of sauce. It’s great for casual family dinners or feeding a crowd when you don’t want to fuss over many pots.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or cream to revive the creaminess.
If you want to prep ahead, cook the beef and garlic butter mixture, then add pasta and liquids fresh when ready to serve.
Closing: This one-pot creamy beef and garlic butter pasta is the ultimate easy comfort food that always delivers big flavor with minimal cleanup—what’s not to love?
