One-Pot Creamy Beef & Garlic Butter Pasta

By HKT

There’s something incredibly reassuring about a pasta dish that feels cozy, rich, and deeply satisfying—especially when the whole thing cooks in the same pot. This one pot creamy beef and butter garlic pasta brings ground beef, garlic butter, milk, and Parmesan together with tender pasta for a melt-in-your-mouth, weeknight-friendly comfort meal. It’s quick, hearty, and surprisingly easy, and once you make it, you’ll probably wonder why you weren’t cooking your pasta like this all along.

Why You’ll Love This Recipe

You know those nights when you want real food but don’t want a pile of dishes? This recipe exists exactly for that.

It uses one pot from start to finish—no draining, no juggling pans, no stress. Prep takes just a few minutes, and the sauce develops naturally as the pasta cooks directly in the liquid. The result is a glossy, creamy, savory bowl of pasta that feels indulgent without being heavy.

The flavor is straightforward: buttery garlic, a gentle creaminess, and seasoned ground beef. It’s mild enough for kids but flexible enough for spice lovers. And because it leans on pantry staples, you can make it even when your fridge looks a bit empty.

This pasta also works beautifully for make-ahead lunches. A splash of broth or milk brings it right back to life the next day.

Ingredients

Core

  • 1 lb (450 g) ground beef
  • 2 Tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 2–3 cups beef broth
  • 2 cups milk OR 1 cup milk + 1 cup heavy cream
  • 12 oz (340 g) short pasta (shells, rotini, penne)
  • ½ cup freshly grated Parmesan
  • 1–2 tsp Italian seasoning
  • ½ tsp chili flakes (optional)
  • ½ tsp salt
  • ¼–½ tsp black pepper
  • 2 Tbsp parsley

These simple ingredients come together to form a creamy garlic butter sauce that clings to every bite.

Useful Add-Ins (Optional)

  • Baby spinach
  • Sliced mushrooms
  • Diced bell peppers
  • Extra mozzarella or cheddar

These extras blend naturally into the sauce and add color, texture, and a little more nourishment.

Substitutions & Variations

  • Swap ground beef for turkey, chicken, or Italian sausage
  • Make it dairy-light by using all milk
  • Make it gluten-free by using GF pasta and stirring more often

One-pot pasta is forgiving, so it adapts easily to whatever you have on hand.

Step-by-Step Instructions

1. Brown beef (5–7 min)

Cook beef over medium-high heat until no pink remains. Drain excess fat, leaving about 1 tablespoon for flavor.

2. Aromatics & seasoning (2–3 min)

Add butter, then onion and garlic. Cook until fragrant. Stir in Italian seasoning and chili flakes.

3. Liquids & pasta (12–15 min)

Pour in broth + milk (or milk + cream). Bring to a gentle boil. Add pasta and ensure it’s mostly submerged. Cover, reduce heat to medium-low, and stir every 2–3 minutes to prevent sticking.

4. Finish creamy (2–3 min)

Lower heat and stir in Parmesan and a small pat of butter. Adjust thickness with broth or let simmer briefly uncovered.

5. Rest & garnish (1 min)

Turn off heat, let the pasta sit so the sauce thickens slightly, then finish with parsley.

Best Tips for Success

  • Use pasta shapes that hold sauce—shells, rotini, mini penne.
  • Prevent curdling: keep heat low after dairy goes in.
  • Adjust creaminess: heavy cream = richer; all milk = lighter.
  • Don’t reduce too early: pasta absorbs liquid late in cooking.
  • Season in layers for better balance.

Common Issues and Their Solutions

  • Sauce curdled:
     If the sauce curdles, lower the heat immediately, whisk in one ice cube to cool it down, and add a small splash of cream to bring it back together.
  • Pasta undercooked:
     If the pasta remains firm after the liquid has reduced, add ¼–½ cup of hot broth and cook it for an additional 2–3 minutes.
  • Sauce too thick:
     If the sauce becomes too thick, stir in a bit of warm broth or milk until it reaches your desired consistency.
  • Greasy texture:
     If the dish tastes greasy, use leaner ground beef or drain the excess fat thoroughly after browning the meat.
  • Flat flavor:
     If the flavor feels dull, toast the spices longer and finish the dish with more Parmesan and freshly cracked black pepper.

Storage & Leftover Notes

This pasta keeps well:

  • Refrigerate 3–4 days 
  • Freeze 2–3 months

Reheat gently with a splash of milk or broth until warmed to 165°F.
 The sauce thickens over time, so reheating slowly helps maintain creaminess.

What to Serve With It

This pasta is hearty on its own, but adding a simple side can make the whole meal feel brighter, fresher, and more balanced. Here are a few easy options that pair perfectly without adding any extra stress to your dinner routine.

Vegetables:

  • Roasted broccoli
  • Arugula salad
  • Lemon-garlic green beans

Bread:
 Garlic bread or toasted ciabatta

Drinks:
 A crisp Sauvignon Blanc or light Pinot Noir pairs beautifully.

FAQs

  1. Can I make this ahead?

Yes, just undercook the pasta slightly and reheat with added broth or milk.

  1. Can I use pre-cooked pasta?

Not recommended—pasta needs to cook in the sauce to thicken it.

  1. Best pasta type?

Shells, rotini, or penne.

  1. Is it spicy?

Only if you add chili flakes.

  1. Can I make it dairy-free?

Use unsweetened oat or almond milk and dairy-free Parmesan.

  1. How do I thicken the sauce?

Add Parmesan, simmer uncovered briefly, or use a cornstarch slurry.

Nutrition Info

  • Calories: ~389–650 
  • Protein: 28–40 g 
  • Carbs: 29–50 g 
  • Fat: 14–35 g

Values vary based on dairy choice and portion size.

Quick Recipe Card

  • Prep: 5–10 minutes 
  • Cook: ~20–25 minutes 
  • Total: about 30 minutes 
  • Servings: 4–6

Ingredients

  • Ground beef: 1 lb (450 g)
  • Butter: 2 tablespoons 
  • Garlic: 4 cloves, minced
  • Onion: 1 small onion, diced
  • Short pasta: 12 oz (340 g)
  • Parmesan: ½ cup, freshly grated
  • Broth: 2.5–3 cups beef broth
  • Milk/Cream: 2 cups milk
  • hoặc 1 cup milk + 1 cup heavy cream
  • Parsley: 2 tablespoons, chopped
  • Seasoning:

– Italian seasoning: 1–2 teaspoons

– Chili flakes: ½ teaspoon (optional)

– Salt: ½ teaspoon

– Black pepper: ¼–½ teaspoon

Steps

  1. Brown beef.
  2. Add aromatics + seasoning.
  3. Add liquids + pasta; simmer.
  4. Stir in Parmesan + butter.
  5. Rest and serve.

Conclusion

This one pot creamy beef and butter garlic pasta is the kind of recipe that finds its way into your weekly rotation without you even planning it. It’s fast, comforting, and flexible. It brings together the richness of garlic butter, the heartiness of ground beef, and the silky texture of one-pot pasta cooking—all with minimal effort.

Whether you’re feeding kids, cooking for yourself, or preparing lunches for the next few days, this dish meets you exactly where you are. Simple ingredients, warm flavors, and just enough creaminess to feel indulgent—sometimes that’s all you need to feel taken care of after a long day.

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 One-Pot Creamy Beef & Garlic Butter Pasta
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Course Main Dish
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Rating: 0
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Instructions
  1. Step 1: Brown beef (5–7 min): Cook beef over medium-high heat until no pink remains. Drain excess fat, leaving about 1 tablespoon for flavor.
  2. Step 2: Aromatics & seasoning (2–3 min): Add butter, then onion and garlic. Cook until fragrant. Stir in Italian seasoning and chili flakes.
  3. Step 3: Liquids & pasta (12–15 min): Pour in broth + milk (or milk + cream). Bring to a gentle boil. Add pasta and ensure it’s mostly submerged. Cover, reduce heat to medium-low, and stir every 2–3 minutes to prevent sticking.
  4. Step 4: Finish creamy (2–3 min): Lower heat and stir in Parmesan and a small pat of butter. Adjust thickness with broth or let simmer briefly uncovered.
  5. Step 5: Rest & garnish (1 min): Turn off heat, let the pasta sit so the sauce thickens slightly, then finish with parsley.

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