One-Pot Creamy Beef and Garlic Butter Pasta Recipe Easy

There’s something about creamy pasta tossed with savory beef and golden garlic butter that makes everything feel right in the world. One Pot Creamy Beef and Garlic Butter Pasta is exactly what you need when you want big flavor without the sink full of dishesjust rich, tender beef, silky sauce, and noodles that soak up every bite.

I made this on a freezing Tuesday in January after a day where literally nothing went right, and the smell of garlic sizzling in butter turned the whole kitchen around. My kids scraped their bowls clean, and I only used one pot (which felt like an actual miracle). After tweaking it a dozen times over the past couple years, I finally nailed the balanceenough cream to coat every noodle, enough garlic to make you happy, and a cooking method so forgiving you can’t mess it up.

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Why You’ll Love This Recipe

This is the kind of meal that saves your sanity on a Wednesday night when everyone’s hungry and you’re too tired to think straight. Everything cooks in one skilletno boiling pasta separately, no extra pots to scrub later. The beef gets all cozy with butter and garlic, the cream makes it silky, and the noodles soak up every bit of that rich, savory sauce.

• One pot = one cleanup: Seriously, it’s all in the same pan from start to finish
• Comfort food at its best: Creamy, garlicky, with tender beef in every bite
• Beginner-friendly: No fancy techniques or hard-to-find ingredients
• Family approved: My kids ate this without complaining once (that’s a win in my book)

What You’ll Need (and Why)

Here’s what makes this One Pot Creamy Beef and Garlic Butter Pasta work so well. The butter creates a rich base, the beef broth keeps it from getting too heavy, and the Parmesan adds that salty, nutty finish. I’ve made this with penne and spaghettiboth work great, so use whatever’s in your pantry.

Ingredient	Why It Matters	Possible Swap
Ground beef	Hearty, flavorful protein base	Ground turkey or Italian sausage
Heavy cream	Makes the sauce rich and silky	Half-and-half (thinner, but still tasty)
Butter	Adds deep, golden flavor to the beef	Olive oil in a pinch
Parmesan cheese	Thickens and adds salty richness	Pecorino Romano
Beef broth	Balances the cream, adds savory depth	Chicken broth works too

How It All Comes Together

Start by browning the ground beef in butterit smells amazing right from the beginning. Once the beef is cooked and crumbly, toss in the chopped onion and let it soften for a few minutes. Then add the minced garlic and let it bloom for just a minute or two (don’t let it burn, or it gets bitter).

After seasoning everything with Italian seasoning, salt, and pepper, pour in the beef broth and heavy cream. Stir it all together, then nestle the pasta right into the liquid. Cover the pan and let it simmer on low heat for about 10–12 minutes, stirring occasionally so nothing sticks. The pasta cooks directly in the sauce, soaking up all that creamy, garlicky goodness.

Once the noodles are tender and the sauce has thickened, stir in the grated Parmesan until it melts into the sauce. Top with fresh parsley, and you’re done. Dinner’s ready, and you only dirtied one pan.

Tips and Tweaks That Actually Help

• Stir often during the simmer: Pasta loves to stick to the bottom, especially in a creamy sauce
• Add a splash of broth if it’s too thick: Every stove is different, so adjust as needed
• Want more veggies? Toss in some spinach or diced tomatoes during the last few minutes
• Make it spicier: A pinch of red pepper flakes goes a long way
• Use freshly grated Parmesan: The pre-shredded stuff doesn’t melt as smoothly

Serving and Storage

This dish is best served hot, straight from the skillet. I usually scoop it into bowls and let everyone dig in family-style. It pairs beautifully with garlic bread or a simple side saladsomething crunchy to balance all that creaminess.

Storage Method	How Long It Lasts	Reheating Tip
Refrigerator (airtight container)	3–4 days	Reheat on stovetop with a splash of broth or cream
Freezer (portioned containers)	Up to 2 months	Thaw overnight, then reheat gently

Pro Tip: The sauce thickens as it sits in the fridge, so add a little extra broth or milk when reheating to loosen it back up. It tastes just as good the next daysometimes even better once the flavors have had time to hang out together.

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How I Finally Nailed This One-Pot Creamy Beef and Garlic Butter Pasta

This One-Pot Creamy Beef and Garlic Butter Pasta went through three kitchen disasters before I got it right. The first time, I added the cream too early and it curdled. The second batch turned into soup. But tonight? Tonight it’s silky, garlicky perfection, and I’m so ready to share it with you.

FAQs ( One-Pot Creamy Beef and Garlic Butter Pasta )

You’ll love how this One Pot Creamy Beef and Garlic Butter Pasta turns outsilky, garlicky, and so comforting it feels like a hug in a bowl. It takes about thirty minutes from start to finish, and honestly, the fact that there’s only one pan to wash makes it taste even better. The noodles soak up all that buttery, beefy goodness, and every bite is pure comfort.

If you want to switch things up, try tossing in some baby spinach or sun-dried tomatoes during the last few minutesit adds color and a little extra flavor without any fuss. Leftovers reheat beautifully on the stovetop with a splash of broth to loosen the sauce back up. My mom used to say the best recipes are the ones you can make your own, so don’t be afraid to play around with it until it feels just right for your family.

I’d love to hear how this one turns out in your kitchentag me in your photos or drop a comment below if you made any fun tweaks. Did your kids actually eat it without complaining, or did someone ask for seconds? Save this recipe for the next time you need dinner on the table fast, and maybe even share it with a friend who could use a little weeknight magic. Happy cooking, friend!