This One-Pot Creamy Beef and Garlic Butter Pasta is the ultimate comfort food—hearty, indulgent, and incredibly easy to make. Juicy ground beef is browned with fragrant garlic and onions, then simmered with pasta in a rich, creamy sauce infused with butter, herbs, and Parmesan cheese. The best part? Everything cooks in a single pot, meaning fewer dishes and more flavor as the pasta absorbs all the savory goodness. It’s a weeknight dinner hero that feels like a cozy hug in a bowl—perfect for feeding a hungry crowd or enjoying leftovers the next day.
Ingredients:
For the Pasta:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 pound (450g) ground beef (80/20 or lean)
- 1 small onion, finely chopped
- 4–5 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 3 cups beef broth (or water with bouillon)
- 2 cups milk (whole or 2%)
- 8 ounces (about 2½ cups) uncooked pasta (penne, rotini, or shells work well)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella or cheddar (optional for extra cheesiness)
- Fresh parsley or basil, chopped (for garnish)
Instructions:
1. Sauté the Aromatics:
- In a large, deep skillet or Dutch oven, heat olive oil and butter over medium heat.
- Add chopped onions and sauté for 2–3 minutes until translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant—don’t let it brown.
2. Brown the Beef:
- Add the ground beef to the pot. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes.
- Season with salt, pepper, Italian seasoning, and red pepper flakes if using.
- Drain excess fat if needed, but leave a little for flavor.
3. Add Liquids and Pasta:
- Pour in the beef broth and milk, stirring to combine.
- Add the uncooked pasta and bring the mixture to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally to prevent sticking.
- Cook until the pasta is tender and most of the liquid has been absorbed.
4. Make It Creamy:
- Stir in the heavy cream and Parmesan cheese.
- If using, add shredded mozzarella or cheddar for extra richness.
- Let the mixture simmer uncovered for another 2–3 minutes until the sauce thickens and coats the pasta.
5. Finish and Serve:
- Taste and adjust seasoning if needed.
- Garnish with chopped parsley or basil for a fresh finish.
- Serve hot, straight from the pot, with crusty garlic bread or a side salad.
Tips & Variations:
- Pasta Types: Short pasta like penne, fusilli, or rigatoni work best. Avoid long noodles as they may clump in one-pot cooking.
- Add Veggies: Stir in spinach, mushrooms, or peas during the last few minutes of cooking for added nutrition.
- Make It Spicier: Add a dash of hot sauce or more red pepper flakes for a kick.
- Cheese Swap: Try Gruyère, fontina, or a smoky gouda for a gourmet twist.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave with a splash of milk or broth to loosen the sauce.
Why You’ll Love It:
- One pot = minimal cleanup and maximum flavor.
- Creamy, cheesy, garlicky goodness in every bite.
- Hearty enough for a main course, yet easy enough for a weeknight.
- Customizable with your favorite add-ins and cheeses.
Would you like a version with ground turkey or a vegetarian twist using mushrooms and spinach? Or maybe a baked version with a crispy cheese topping?