This creamy garlic butter beef pasta is the ultimate one-pot comfort food. Tender ground beef is simmered with garlic, herbs, and a rich, buttery cream sauce, then tossed with pasta for a cozy meal that I can have on the table in under 30 minutes—all in one pan.

Why I Love This Recipe

I love how simple and satisfying this recipe is. It checks every box: creamy, garlicky, hearty, and easy to clean up. The beef adds rich, savory flavor, and the garlic butter sauce clings to the pasta in the most delicious way. It’s a go-to when I want something filling but don’t want to fuss with a bunch of dishes. Plus, it tastes even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion (diced)
Garlic (minced)
Butter
Olive oil
Italian seasoning
Salt and pepper
Pasta (short types like penne, rotini, or shells work best)
Beef broth or water
Heavy cream
Grated Parmesan cheese
Fresh parsley (optional, for garnish)

directions

I heat olive oil and butter in a large pot or deep skillet over medium heat, then sauté the onion until it’s soft and fragrant.
I add the ground beef and cook it until browned, breaking it up as it cooks. I season it with salt, pepper, and Italian seasoning.
I stir in the garlic and cook for about a minute until fragrant.
I pour in the pasta, followed by beef broth (just enough to cover the pasta). I bring it to a boil, then reduce the heat and simmer uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
I add the heavy cream and grated Parmesan, stirring until the sauce becomes thick and creamy.
I finish it with a little extra butter and a sprinkle of fresh parsley before serving.

Servings and timing

This recipe serves 4–6 people and takes about 25–30 minutes from start to finish, making it a great option for busy nights or lazy weekends.

Variations

When I want to switch things up, I sometimes use Italian sausage or ground turkey instead of beef. For extra veggies, I stir in spinach, mushrooms, or peas at the end. I’ve also used cream cheese for a tangier twist or added a dash of red pepper flakes for a little heat. If I’m feeling indulgent, I top it with extra cheese and bake it for a golden crust.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce. It also freezes well—just cool it completely before sealing in a freezer-safe container.

FAQs

Can I use a different type of pasta?

Yes, I’ve made this with penne, fusilli, elbows, and even egg noodles. Just keep an eye on the liquid-to-pasta ratio and cooking time.

What’s the best way to prevent the pasta from sticking?

I stir it occasionally while it cooks and make sure there’s enough liquid in the pot to keep things moving.

Can I make it lighter?

Sure—I use milk instead of heavy cream or go half-and-half with broth and cream. Lean ground beef or turkey also cuts back on fat.

What can I add to make it even more flavorful?

I like to add a splash of Worcestershire sauce, a spoonful of Dijon mustard, or a touch of smoked paprika for a deeper flavor profile.

Can I make this dish ahead of time?

Yes, it reheats beautifully. I usually make it a few hours ahead and warm it before serving with a bit of added cream to refresh the sauce.

Conclusion

This creamy garlic butter beef pasta is everything I need in a comforting, easy dinner. It’s rich without being too heavy, comes together in one pot, and delivers big on flavor. Whether I’m feeding a hungry family or looking for a no-fuss weeknight win, this recipe always delivers.