If there’s one recipe I could make with my eyes closed, it’s this one pot creamy beef and garlic butter pasta. It started on a night when I was juggling homework help, a clingy toddler, and a mountain of laundry. I needed something warm, filling, and easy. The pantry was nearly bare—but I had ground beef, garlic, butter, some pasta, and cream. That’s all it took. One pot, no colander, and thirty minutes later, dinner was ready. My kids cleaned their plates. My husband asked for seconds. Since then, it’s been on our regular rotation especially on nights when I just can’t deal with a pile of dishes.
This dish delivers that cozy, indulgent flavor you crave, yet it’s fast enough to whip up on a busy weeknight. It’s built around pantry basics and gets all its flavor from a butter-garlic base, hearty ground beef, and a creamy sauce that hugs every bite. With just one pot to wash, it’s the kind of dish that makes you feel like a dinner hero even when you’re running on empty. And if you love recipes like this, you’ll want to try my frozen grilled chicken or this high-protein lasagna—both are weeknight winners!
What Makes This Creamy One Pot and Garlic Butter Pasta a Go-To Meal
Speed & simplicity
Weeknights are chaos. That’s why the one pot creamy beef and garlic butter pasta really shines. It’s a true 30-minute meal that skips the draining step—everything cooks in the same pot. No juggling pans. No colander to clean. Just sauté, simmer, stir, and serve. Even cleanup is a breeze because you’re only scrubbing one pan.
What sets it apart from other quick pastas is how it layers flavor fast. You start by browning beef, then let garlic sizzle in that savory fat. This creates an intensely savory base that elevates the whole dish. Add in broth, cream, and pasta, and everything cooks together, letting the flavors marry right there in the pot. The starch from the pasta helps thicken the sauce naturally, so there’s no need for flour or extra steps.
Rich flavor with minimal effort
This dish tastes like something you’d order from a cozy Italian bistro—but it’s shockingly simple. The magic starts with garlic butter. It creates a silky, aromatic base that plays perfectly with the beef. Then comes the beef broth, adding depth, and finally, cream and Parmesan for a finish that’s both luscious and comforting.
Because it all cooks together, every bite is infused with flavor. The pasta absorbs the seasoned broth while releasing starch to help thicken the sauce. And that final stir of Parmesan? It transforms everything, melting into a velvety sauce that clings to the pasta like a dream.
Ingredients & Smart Substitutions
What goes into this one pot creamy beef and garlic butter pasta
The beauty of this one pot creamy beef and garlic butter pasta is that it uses pantry staples to create a dish that tastes indulgent without much fuss. Here’s a closer look at each ingredient and its role in the recipe.
- Ground beef: For deeper flavor, go with 80/20; for a leaner take, choose a lower-fat option. It brings hearty texture and satisfying protein to the dish.
- Garlic & butter: Sautéing fresh garlic in butter adds a savory richness that sets the tone for the whole meal.
- Onion: Optional but highly recommended—it deepens the flavor base.
- Beef broth: Adds depth and complexity; water or chicken broth are okay in a pinch but not quite the same.
- Heavy cream: Brings that luscious, velvety texture. It doesn’t curdle and binds the sauce beautifully.
- Short pasta (like penne or rotini): These shapes hold the creamy sauce best. Uncooked pasta goes straight into the pot—no need to boil separately.
- Parmesan cheese: Adds salty sharpness and helps the sauce cling to every bite.
- Salt, pepper, Italian seasoning: Just enough to highlight the flavors without overpowering.
Lighter or dietary swaps
Feeding different dietary needs? This recipe is highly flexible:
- Lighter version: Swap heavy cream for half-and-half or even whole milk (just expect a slightly thinner sauce). Go for extra lean beef or even switch to ground turkey.
- Gluten-free: Choose a gluten-free pasta that holds up well—look for ones made with rice and corn blends.
- Vegetarian: Skip the beef and sauté mushrooms in garlic butter instead. You could also try plant-based crumbles or just double up on hearty veggies like zucchini or spinach.
- Low-sodium: Use low-sodium broth and skip extra salt.
Step-by-Step Cooking Strategy
Brown beef and aromatics
This recipe starts by building flavor right in your pot. Begin by heating a bit of oil or butter over medium-high heat, then brown your ground beef. Break it up with a wooden spoon as it cooks, and let it develop a nice sear—don’t just steam it. Once browned, drain off excess fat if using a higher-fat beef.
After draining any extra fat, toss in a knob of butter and stir in diced onions and minced garlic. Let them sauté gently until the onions turn translucent and the garlic becomes fragrant. This is your flavor base, and it makes all the difference in that final creamy bite.
Add liquid, pasta & simmer
Now comes the one-pot magic. Add your uncooked pasta straight into the pot, followed by beef broth and heavy cream. Stir everything together, scraping the bottom of the pot to get all that garlicky goodness incorporated.
Bring everything to a bubbling point, then lower the heat and let it cook at a gentle pace. Cover loosely with a lid—tilted to allow steam to escape slightly—and let it cook for about 10–12 minutes. Stir every few minutes to prevent sticking and check that the pasta’s cooking evenly.
As the pasta cooks, it will absorb the flavorful broth and release starch, helping thicken the sauce. If the liquid evaporates too quickly, just add a splash of broth or water. Once the pasta is tender and the sauce has thickened, you’re ready for the final touches.
Finishing Touches & Serving Hacks
Cream, cheese & garnish
Now for the part that transforms this from a simple pasta into a crave-worthy dinner: finishing with cream and cheese. Once the pasta is fully cooked and the sauce has reduced to your liking, pour in the remaining cream and fold in a good amount of freshly grated Parmesan. Do this off the heat or on low—this helps the sauce stay smooth and silky without separating.
The cheese melts into the sauce, thickening it even more and adding a nutty, salty edge. If the sauce turns out thicker than expected, a splash of broth or cream will smooth it right out. Too thin? On the other hand, if it’s too loose, give it another minute or two uncovered to reduce slightly.
Right before serving, top with a sprinkle of chopped fresh parsley or basil for a hit of freshness. Want some heat? Add a dash of crushed chili flakes for a gentle burn. For a garlic lover’s dream, you can even top with toasted breadcrumbs mixed with a little garlic powder.
How to plate & pair
Presentation matters, even for weeknight meals. Serve the pasta in wide bowls to let the creamy sauce spread and shine. Top with extra cheese, fresh herbs, or even a drizzle of olive oil.
Serve this dish alongside a crisp salad with a fresh lemon vinaigrette. Garlic bread is a classic and always welcome. If you’re pouring wine, a dry white like Pinot Grigio or a light red like Chianti pairs beautifully with the creamy beef richness.
Leftovers reheat well too—just add a splash of broth or milk and heat gently. and stir until the sauce regains its creaminess.
One Pot Creamy Beef and Garlic Butter Pasta
Ingredients
- 1 lb ground beef
- 2 tbsp unsalted butter
- 1 small onion finely diced (optional)
- 4 cloves garlic minced
- 2 cups beef broth
- 1 cup heavy cream plus ¼ cup reserved
- 8 oz short pasta penne, rotini, or shells
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil chopped (for garnish)
- Crushed red pepper flakes optional
Instructions
- In a large deep skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain excess fat.
- Add butter, then stir in diced onion and garlic. Sauté until onions are soft and translucent and garlic is fragrant.
- Pour in beef broth and 1 cup of heavy cream. Add pasta, Italian seasoning, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to a simmer. Cover loosely and cook for 10–12 minutes, stirring occasionally.
- Once the pasta is tender and most liquid has reduced, stir in remaining ¼ cup of cream and Parmesan cheese until melted and smooth.
- Adjust thickness: add a splash of broth if too thick, or simmer uncovered for 1–2 minutes if too thin.
- Serve hot, topped with chopped parsley or basil, extra Parmesan, and red pepper flakes if desired.
Conclusion
There’s something deeply satisfying about a meal that comes together fast, tastes amazing, and leaves you with just one pot to wash. This one pot creamy beef and garlic butter pasta is one of those unicorn recipes that hits all the marks: it’s quick, comforting, kid-friendly, and endlessly adaptable. Whether you’re cooking for picky toddlers or tired spouses, it’s a meal that feels like a win—even on the most hectic nights.
So go ahead—add this to your weekly dinner rotation. And if you’re craving more cozy one-pot meals, check out my creamy chicken pasta with spinach or the ever-reliable beef and broccoli stir fry. We’re in this dinner game together, and I promise—your sink will thank you.
FAQs
Can I use a different type of pasta?
Yes! Short shapes like penne, rotini, rigatoni, or even elbows work perfectly. They hold the sauce better and cook evenly in one pot. Avoid long noodles like spaghetti unless broken up first.
How can I make this dish lighter?
You can swap heavy cream for half-and-half or whole milk—just simmer a bit longer for thickness. Use lean ground beef or ground turkey for less fat. Skipping the cheese is also an option, though it’ll be less rich.
Can I make this recipe vegetarian?
Absolutely. Just skip the beef and sauté mushrooms in garlic butter instead. You can also try using plant-based crumbles or double up on hearty veggies like zucchini and spinach.
What’s the best way to store and reheat leftovers?
Keep extra servings in a sealed container in the fridge and use within four days. Reheat gently on the stove or microwave, adding a splash of milk or broth to loosen the sauce. Stir well to keep the texture creamy.