One-Pot Creamy Beef & Garlic Butter Pasta
A rich, comforting pasta dish made all in one pot—ground beef, garlic, cream, and Parmesan come together for a quick weeknight meal.
Why You’ll Love It
- Minimal cleanup: everything cooks in one pot
- Rich, creamy sauce infused with garlic and butter
- Hearty with ground beef, yet elegant with Parmesan
- Ready in about 30 minutes
Ingredients
- 1 lb ground beef
- 2 Tbsp butter
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup beef broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 8 oz pasta (penne or spaghetti work well)
- Fresh chopped parsley, for garnish
Instructions
Step 1: Brown the Beef
Melt butter in a large pot over medium heat. Add the ground beef and cook, breaking it up, until browned (about 5-7 minutes).
Step 2: Sauté Aromatics
Add the minced garlic and chopped onion. Cook for ~2 minutes until they’re softened and fragrant.
Step 3: Season & Simmer
Stir in Italian seasoning, salt, and black pepper. Pour in beef broth, bring to a simmer, and let it reduce slightly over about 5 minutes.
Step 4: Add Cream & Cheese
Stir in the heavy cream and Parmesan. Let the sauce thicken, about 3-4 minutes.
Step 5: Cook the Pasta
Add uncooked pasta to the pot, ensuring it’s covered by the sauce. If needed, add a bit more water or broth. Cover the pot and cook according to package instructions, usually 8-10 minutes, stirring occasionally, until pasta is tender and sauce is creamy.
Step 6: Finish & Serve
Once done, remove from heat. Garnish with fresh chopped parsley. Serve hot.
Tips & Variations
- Pasta type: Penne and spaghetti both work; choose based on what you have.
- Make it lighter: Swap heavy cream for half-and-half or a mix of milk + cream.
- Extra veggies: Stir in spinach, mushrooms, or bell peppers for more color and nutrition.
- Cheese swap: Try Romano or Asiago instead of Parmesan for a different flavor.
Storage
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently, adding a splash of broth or water to revive the sauce.