One-Pot Creamy Beef and Garlic Butter Pasta Recipe – Cozy, Cheesy Comfort in One Pan

Introduction

There’s something about garlic and butter sizzling together that brings me right back to Sunday evenings at my grandmother’s house. The kitchen would smell warm and garlicky, and a big pan of comfort would bubble on the stove. This One-Pot Creamy Beef and Garlic Butter Pasta captures that same cozy feeling, and it’s on my weeknight rotation now because it’s fast, forgiving, and so comforting. If you like rich, homey flavors, you might also enjoy my garlic butter beef pasta, which shares the same garlicky soul.

Why You’ll Love It

• Quick and easy to make, so dinner comes together on busy nights.
• Comforting homemade flavor — cheesy, garlicky, and rich.
• Made with simple ingredients you probably already have.
• Great for any occasion, from a cozy night in to casual family dinners.
• Always a crowd-pleaser and easy to tweak to your taste.

For another creamy weeknight favorite, check out this creamy butter chicken for variety.

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) — rotini holds sauce nicely
• 3 tbsp butter (use unsalted butter so you can control the salt)
• 4 cloves garlic, minced — fresh garlic gives it that extra flavor boost
• 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 note: If you like a smoother sauce, try finer pasta like rigatoni; alternatively, rotini grabs onto every bit of cheesy sauce.

How to Make It

1. Heat a large deep skillet or pot over medium-high heat. Then melt 1 tbsp butter. Add the ground beef and season with smoked paprika, garlic powder, onion powder, salt, and pepper. You’ll hear a steady sizzle as the beef browns. Cook until no pink remains and break it into bite-sized pieces. Drain excess fat if it looks greasy.
2. Push the beef to one side of the pan. Add the remaining butter and the minced garlic. Sauté for about 30 seconds until fragrant — the air will fill with warm garlic notes.
3. Add the uncooked pasta right to the beef and garlic. Pour in the chicken broth and heavy cream. Bring everything gently to a simmer, then reduce heat to medium-low. Stir every few minutes so the pasta cooks evenly. In about 10–12 minutes the pasta should be al dente and most of the liquid absorbed. You can also peek at my take on a cheesy pasta like the Velveeta beef bowtie pasta for extra inspiration.
4. Stir in the shredded cheddar and grated Parmesan until the sauce is silky and creamy. If the sauce is too thick, add a splash of pasta water to loosen it. Taste and adjust salt and pepper. For a gentle kick, sprinkle in red pepper flakes.
5. Serve hot. Garnish with chopped parsley and an extra dusting of Parmesan. You’ll love the way the sauce clings to each twist of pasta.

Kitchen Tips

• Time-saver: Use pre-minced garlic or brown your beef ahead and freeze in portions so you can pull dinner together even faster.
• Fix for a common mistake: If the sauce separates, stir in a small splash of cream and a spoonful of cheese off the heat; the sauce will come back together.
• Flavor twist: Stir in a handful of frozen peas or a cup of roasted mushrooms for added texture and color, or take inspiration from a hearty skillet like this garlic butter steak and potatoes skillet and add roasted veggies.

Serving Ideas

• Serve this as the main event for family dinner, or bring it to a casual potluck — it travels well and stays cozy.
• Pair with a crisp green salad and crusty bread so everyone can mop up the sauce.
• Add a squeeze of lemon and extra parsley to brighten the richness, or top with crunchy breadcrumbs for texture. For another simple garlic-butter pairing, try this garlic butter steak bites and potatoes as a side or alternate main.

Storing & Leftovers

• Refrigerate in an airtight container for up to 3 days. Reheat gently over medium-low heat with a splash of cream or milk so the sauce loosens.
• To freeze, cool completely then freeze in portions up to 3 months. Thaw in the fridge overnight before reheating.
• Leftover idea: Turn leftovers into a cozy pasta bake — top with extra cheese and broil until golden, or stuff into a warm sandwich with a handful of spinach.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors have melded. Reheat with a splash of cream to revive the sauce.

Q: Can I swap any ingredients?
A: Of course! Swap ground beef for ground turkey or sausage, and use whatever pasta you have. This One-Pot Creamy Beef and Garlic Butter Pasta is very forgiving.

Q: What’s the best way to serve it?
A: Serve it straight from the pan while it’s still warm and aromatic, with fresh parsley and extra Parmesan.

Q: How do I know it’s perfectly cooked?
A: Look for pasta that’s firm to the bite (al dente) and a sauce that coats each piece without being soupy — that fragrant garlic butter smell is your cue.

Final Thoughts

Cooking this dish always feels like wrapping the family in a warm blanket. The garlic butter scent fills the house, and the cheese makes everything feel a little bit spoiled in a good way. I love how quick it is, yet how special it tastes — perfect for nights when you want comfort without fuss. Try it, tweak it, and make it your own. One-Pot Creamy Beef and Garlic Butter Pasta

Conclusion

If you want another take on the same flavor family, check out this One-pot Creamy Beef and Garlic Butter Pasta on Umami for a slightly different spin. For a simpler garlic-butter version, see the Garlic Butter Beef Pasta at 12 Tomatoes for extra inspiration.

Enjoy cooking, and be gentle with your skillet — the best meals often come from the simplest pans.

One-Pot Creamy Beef and Garlic Butter Pasta

A quick and comforting one-pot pasta dish made with ground beef, garlic, and creamy sauces, perfect for family dinners.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Meat and seasonings

• 1.5 lbs ground beef Lean ground beef works best.
• 1 tsp smoked paprika Adds a rich flavor.
• 1 tsp garlic powder For additional garlic flavor.
• 1 tsp onion powder
• 1 tsp Cajun seasoning Optional for added spice.
• to taste Salt & black pepper Adjust according to preference.

Pasta and dairy

• 12 oz pasta (rotini, rigatoni, or penne) Rotini holds sauce nicely.
• 3 tbsp butter Use unsalted for better control.
• 4 cloves garlic, minced Fresh garlic gives better flavor.
• 3 cups chicken broth Can use low-sodium for less salt.
• 1 cup heavy cream To make the sauce creamier.
• 1 cup shredded cheddar cheese For rich cheesiness.
• 1/2 cup grated Parmesan
• 1/2 tsp red pepper flakes Optional for a gentle kick.
• to taste Fresh parsley, chopped For garnish.

Method

 

Cooking the beef

1. Heat a large deep skillet or pot over medium-high heat. Melt 1 tbsp butter.
2. Add the ground beef and season with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook until no pink remains and break it into bite-sized pieces. Drain excess fat if it looks greasy.

Adding ingredients

1. Push the beef to one side of the pan. Add the remaining butter and the minced garlic. Sauté for about 30 seconds until fragrant.
2. Add the uncooked pasta right to the beef and garlic. Pour in the chicken broth and heavy cream.
3. Bring everything gently to a simmer, then reduce heat to medium-low. Stir every few minutes until the pasta is al dente and most of the liquid is absorbed, about 10–12 minutes.

Finishing touches

1. Stir in the shredded cheddar and grated Parmesan until the sauce is silky and creamy. If the sauce is too thick, add a splash of pasta water to loosen it. Adjust seasoning with salt and pepper, and add red pepper flakes if desired.
2. Serve hot, garnished with chopped parsley and an extra dusting of Parmesan.

Notes

Using pre-minced garlic can save time. If the sauce separates, stir in a small splash of cream and cheese off the heat to bring it back together. For a flavor twist, add frozen peas or roasted mushrooms.