One-Pot Creamy Beef and Garlic Butter Pasta

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This one pot creamy beef and garlic butter pasta gets dinner on the table fast, looks fancy enough to impress your roommate, and tastes like you did way more work than you actually did. If you want the full breakdown and a pretty picture to drool over, check out this one-pot version — it has all the deets.

Why This Recipe is Awesome

• It cooks in one pot, which means fewer dishes and more time for scrolling or chilling. Win.
• The sauce turns out velvety without any fancy techniques. You do not need to be a chef to nail this.
• It uses pantry-friendly stuff. Ground beef, garlic, pasta, milk and boom. Dinner.
• It is flexible. Want it richer? Use cream. Want it lighter? Use milk and more broth. You are the boss.
• It is slightly indulgent but not ridiculous. Just enough comfort food to hug your stomach.

Ingredients You’ll Need

• 1 tbsp olive oil
• 1 lb (450g) ground beef
• 4 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for heat)
• 3 cups beef broth
• 2 cups milk (or heavy cream for extra richness)
• 12 oz (340g) pasta (penne, rotini, or fettuccine)
• 1 tsp Italian seasoning
• ½ cup grated parmesan cheese
• 2 tbsp butter
• Fresh parsley, chopped (for garnish)

Yes those measurements are friendly. Yes you can tweak them. No, you do not need a sous chef.

Step-by-Step Instructions

1. Heat olive oil in a large deep skillet or pot over medium heat. Get that pan warm so the beef sizzles.
2. Add ground beef and cook for 5-6 minutes, breaking it up until browned. Let it brown properly so you get flavor. Drain excess fat if there is too much.
3. Stir in garlic, salt, pepper, and red pepper flakes. Cook for 1 minute until fragrant. Don’t let the garlic burn. It gets bitter fast.
4. Pour in beef broth and milk. Stir well. Scrape the bottom of the pan to pick up all the browned bits. Flavor lives there.
5. Add pasta and Italian seasoning, making sure the pasta is mostly submerged. Push it down so it soaks up liquid evenly.
6. Bring to a simmer, cover, and cook for 12-15 minutes, stirring occasionally until pasta is tender. Check the package for exact time; start tasting at 10 minutes.
7. Reduce heat to low and stir in parmesan cheese and butter until melted and creamy. This is where the magic happens. Do not skip the butter.
8. Adjust seasoning if needed. If the sauce is too thick, add a splash of milk or broth. Keep it saucy if you want that restaurant vibe.
9. Garnish with fresh parsley and extra parmesan. Make it look like you cared.
10. Serve hot with garlic bread or a side salad! Because carbs on carbs are a lifestyle.

Common Mistakes to Avoid

• Thinking you can skip browning the beef. That crusty brown stuff = flavor. Skip it and your sauce will pout.
• Letting garlic cook too long after you add it. Burnt garlic tastes like sadness. One minute and you are done.
• Not stirring the pasta enough while it cooks. It will clump or stick. Stir every few minutes. Simple.
• Adding all the cheese at once and turning up the heat. Parmesan melts better on low. Turn it down and be patient.
• Overcrowding the pan with too much pasta or too little liquid. If it looks dry, add more broth or milk. You can always thin but you cannot un-thin.

Alternatives & Substitutions

Want to swap things? Cool. Here are some easy switches that still taste awesome.

• No ground beef? Use ground turkey or shredded rotisserie chicken. Both soak up the sauce nicely. I use turkey when I want to feel slightly virtuous.
• Dairy swaps? Use heavy cream for a decadently rich sauce or a mix of milk and half and half if you want balance. For a lighter version, use low fat milk and increase broth.
• Vegetarian? Swap the broth for vegetable broth and use crumbled firm tofu or cooked mushrooms instead of beef. Still tasty, promise.
• Cheese variations? Pecorino Romano works if you want tang. Cheddar will change the vibe but still slaps.
• Pasta shapes? Short pasta like penne or rotini works great here. If you use long pasta like fettuccine, push it down so it cooks submerged.
  If you liked the garlic butter vibe and want a slightly different take, check out my other creamy version creamy garlic butter pasta for more inspiration. Try what makes you happy. I do.

FAQ (Frequently Asked Questions)

Q Why did my sauce separate when I added the cheese?
A Did you crank the heat up to eleven? Turn it down. Stir gently. High heat can make dairy separate. Low and slow wins here.

Q Can I use margarine instead of butter?
A Well technically yes, but why hurt your soul like that? Use butter for flavor and creaminess. Margarine is a compromise.

Q Can I make this ahead of time and reheat later?
A Sure. Store it in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce. Microwave works too if you stir frequently.

Q Is it okay to use frozen garlic or garlic paste?
A Yep. Use the equivalent of fresh cloves. Fresh gives the best aroma but convenience wins sometimes. FYI I use jarred minced garlic when I am running late.

Q What if my pasta absorbs all the liquid before it finishes cooking?
A Add more broth or milk a little at a time. Keep it simmering and patient. Pasta will finish cooking and the sauce will come together.

Q Can I make this spicy?
A Absolutely. Add more red pepper flakes or a splash of hot sauce. Want controlled heat? Add a pinch of smoked paprika for flavor and warmth.

Q Does it freeze well?
A Cooked pasta can get a bit soft after freezing but yes, you can freeze it. Use freezer-safe containers and reheat with extra liquid to refresh the sauce.

Final Thoughts

You just made dinner faster than ordering takeout and probably saved money and calories, too. Wanna impress someone or just make yourself proud? This dish does both. Remember taste as you go and adjust salt and pepper to your mood. Now go impress someone or yourself with your new culinary skills. You earned it.

One Pot Creamy Beef and Garlic Butter Pasta

---

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

A quick and easy one-pot creamy beef and garlic butter pasta that is flavorful and satisfying.

---

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 lb (450g) ground beef
• 4 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)
• 3 cups beef broth
• 2 cups milk (or heavy cream for extra richness)
• 12 oz (340g) pasta (penne, rotini, or fettuccine)
• 1 tsp Italian seasoning
• ½ cup grated parmesan cheese
• 2 tbsp butter
• Fresh parsley, chopped (for garnish)

---

Instructions

1. Heat olive oil in a large deep skillet or pot over medium heat.
2. Add ground beef and cook for 5-6 minutes, breaking it up until browned.
3. Stir in garlic, salt, pepper, and red pepper flakes, cooking for 1 minute.
4. Pour in beef broth and milk; stir well and scrape the bottom of the pan to pick up browned bits.
5. Add pasta and Italian seasoning, ensuring pasta is submerged.
6. Bring to a simmer, cover, and cook for 12-15 minutes, stirring occasionally until pasta is tender.
7. Reduce heat to low and stir in parmesan cheese and butter until melted and creamy.
8. Adjust seasoning if needed; add milk or broth for a thinner sauce if desired.
9. Garnish with fresh parsley and extra parmesan before serving.
10. Serve hot with garlic bread or a side salad.

Notes

This dish is flexible; feel free to substitute ground beef with turkey or chicken, and adjust the creaminess with milk or broth as desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 60mg

Keywords: one pot pasta, creamy pasta, quick dinner, comfort food, beef pasta