One-Pot Creamy Beef and Garlic Butter Pasta Recipe – Cozy, speedy, full-flavored comfort

Introduction

I remember the first time the kitchen filled with butter, garlic, and browned beef—my wife called from the sofa and said the whole house smelled like Sunday. Right then I knew this One-Pot Creamy Beef and Garlic Butter Pasta would become a go-to. This always takes me back to Sunday dinners. For a similar weeknight twist, I sometimes pair it with my garlic-butter beef pasta recipe.

Why You’ll Love This

• Ready in about 30 minutes, so dinner arrives fast.
• Uses one pot, so cleanup stays easy.
• Rich, buttery sauce that kids and adults both enjoy.
• Budget-friendly ground beef feeds a crowd.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 18–22 minutes
• Total time: 30–35 minutes
• Skill level: Easy
• Taste: savory + buttery
  You’ll feel confident making this even on a busy weeknight.

Ingredients You’ll Need

• 1 1/2 lbs ground beef
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Cajun seasoning (optional)
• Salt & black pepper, to taste
• 12 oz pasta (rotini, rigatoni, or penne)
• 3 tbsp butter
• 4 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan
• 1/2 tsp red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Chef notes:

• Fresh garlic = bigger flavor
• Unsalted butter helps control salt
• Use rotini for extra sauce cling
• Reserve a splash of pasta water

For another creamy weeknight option, see my velveeta beef bowtie recipe.

How to Make It

First, heat a large deep skillet or pot over medium-high and melt 1 tbsp butter. Add the ground beef, then sprinkle smoked paprika, garlic powder, onion powder, salt, and pepper. Cook until browned and no longer pink, breaking it apart as it cooks; you want little crumbles that sizzle and brown.

Next, push the beef to one side of the pot. Add the remaining 2 tbsp butter and the minced garlic. Sauté about 30 seconds until fragrant and golden at the edges. The aroma should be buttery and garlicky.

Then, stir the uncooked pasta into the beef and garlic, tossing to coat. Pour in the chicken broth and heavy cream. Bring to a gentle simmer, and reduce heat just enough to keep a steady bubble.

Meanwhile, stir occasionally so the pasta doesn’t stick. Cook about 10–12 minutes until pasta is al dente and most liquid has reduced. You’ll see the sauce thicken and cling to the noodles; that’s the cue it’s nearly done.

Now, turn off the heat and stir in shredded cheddar and grated Parmesan until melted and silky. If the sauce seems too thick, add a splash of reserved pasta water to loosen it. Taste and adjust seasoning, adding red pepper flakes if you want a little heat.

Finally, plate hot and garnish with chopped parsley and extra Parmesan. Serve immediately and enjoy the creamy, garlicky finish.

For a heartier skillet variation, try adding a quick sear from my garlic-butter steak and potatoes skillet for extra depth.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown the beef in batches to get a deeper crust and faster cooking.
2. Common mistake + fix: If sauce separates, whisk in a splash of warm pasta water off the heat to bring it back together.
3. Simple variation: Stir in a handful of baby spinach or a splash of white wine for brightness.

For an easy protein swap or two, check this garlic-butter steak-bites and potatoes idea.

Serving Ideas

• Weeknight family dinner with a crisp green salad and crusty bread.
• Casual entertaining: set bowls on the table and let guests dig in.
• Cozy solo night: pair with roasted vegetables and a glass of red wine.
  Garnish ideas: extra parmesan, chopped parsley, or a drizzle of good olive oil.

Storing & Leftovers

• Fridge: keep in an airtight container for 3–4 days.
• Freezer: store in freezer-safe containers up to 2 months.
• Reheat: warm gently on the stove with a splash of cream or broth to restore creaminess.
  Leftover idea: turn it into a warm pasta sandwich or a skillet-topped rice bowl.

FAQs

Q: Can I make this ahead?
A: Yes. Cook through step 4, cool, then refrigerate. Reheat with a splash of broth and finish with cheese before serving.

Q: What can I substitute for heavy cream?
A: Use half-and-half plus a tablespoon of butter, but the sauce will be slightly lighter.

Q: How do I know it’s done?
A: The pasta should be al dente and the liquid mostly absorbed; the sauce will cling to noodles and look glossy.

Q: Can I freeze One-Pot Creamy Beef and Garlic Butter Pasta?
A: You can freeze it, though texture softens; thaw overnight in fridge and gently reheat, adding a splash of broth.

Final Thoughts

I cook this One-Pot Creamy Beef and Garlic Butter Pasta when I want comfort fast, and it never disappoints — creamy sauce, buttery garlic, and browned beef all in one pan. Tweak the spice, swap the cheese, and make it your own; the recipe welcomes small changes and big appetites. I hope you’ll make it and share the warm kitchen moments it brings. One-Pot Creamy Beef and Garlic Butter Pasta

Conclusion

For a slightly different spin on garlic-butter beef pasta, I like this take from One-pot Creamy Beef and Garlic Butter Pasta – Umami | Recipe which highlights similar comforting flavors. Also, here’s another helpful riff on garlic butter beef from Garlic Butter Beef Pasta – 12 Tomatoes that inspired a few seasoning tweaks.

One-Pot Creamy Beef and Garlic Butter Pasta

A cozy and speedy one-pot dish filled with buttery garlic flavor and rich creamy sauce, perfect for family dinners any night of the week.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs ground beef
• 12 oz pasta (rotini, rigatoni, or penne)
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 0.5 cup grated Parmesan
• 3 tbsp butter Unsalted helps control salt
• 4 cloves garlic, minced Fresh garlic provides bigger flavor
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Cajun seasoning (optional)
• to taste Salt & black pepper
• 0.5 tsp red pepper flakes (optional)
• for garnish Fresh parsley, chopped

Method

 

Cooking

1. Heat a large deep skillet or pot over medium-high and melt 1 tbsp butter.
2. Add the ground beef, then sprinkle smoked paprika, garlic powder, onion powder, salt, and pepper. Cook until browned and no longer pink, breaking it apart as it cooks.
3. Push the beef to one side of the pot. Add the remaining 2 tbsp butter and the minced garlic. Sauté for about 30 seconds until fragrant.
4. Stir the uncooked pasta into the beef and garlic, tossing to coat. Pour in the chicken broth and heavy cream.
5. Bring to a gentle simmer and reduce heat to keep a steady bubble. Stir occasionally while cooking for about 10-12 minutes until pasta is al dente.
6. Turn off heat and stir in shredded cheddar and grated Parmesan until melted and silky. If the sauce is too thick, add a splash of reserved pasta water.
7. Taste and adjust seasoning, adding red pepper flakes if desired.
8. Plate hot and garnish with chopped parsley and extra Parmesan before serving.

Notes

This recipe can be adapted with different spices, cheeses, or ingredients. Common mistakes include sauce separation, which can be fixed by whisking in pasta water off the heat. For leftover ideas, turn it into a warm pasta sandwich or a rice bowl.