If you’ve been hunting for a weeknight dinner that checks all the boxes—quick, creamy, flavorful, and family-approved—this One-Pot Creamy Beef and Garlic Butter Pasta is it! Made with tender pasta, savory ground beef, garlic butter, and a dreamy mix of Parmesan and mozzarella, this dish brings comfort food to your table in under 30 minutes with minimal cleanup.
The first time I made this pasta, my husband walked into the kitchen and said, “Wow, it smells like an Italian restaurant in here.” Needless to say, he was hooked after the first bite. Now, it’s our family’s go-to recipe whenever I need a cozy dinner that doesn’t keep me in the kitchen all night. My little one even requests this dish by calling it “the cheesy pasta.” It’s safe to say this one-pot wonder has earned a permanent place in our weekly rotation!
Why This One-Pot Creamy Beef and Garlic Butter Pasta?
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Minimal cleanup – Everything cooks in one pot, so no pile of dishes afterward.
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Ready in 30 minutes – Perfect for busy weeknights when time is short.
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Garlic butter goodness – A rich, savory base that makes the flavors pop.
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Ultra creamy sauce – Parmesan, mozzarella, and cream melt into a luscious coating.
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Customizable – Swap the beef for sausage, add veggies, or play with pasta shapes.
Ingredients
(Serves 4 – measurements in grams + pounds for accuracy)
Main Base
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450 g (1 lb) ground beef (80/20 recommended for flavor)
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225 g (0.5 lb / 8 oz) pasta (penne, rotini, or any short pasta)
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950 ml (4 cups) beef broth, low sodium
Flavor Boosters
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15 ml (1 tbsp) olive oil
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42 g (3 tbsp) unsalted butter
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4 garlic cloves, finely chopped
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1 tsp Italian seasoning
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½ tsp red pepper flakes (optional for heat)
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½ tsp smoked paprika
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Salt & black pepper, to taste
Creamy Finish
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50 g (½ cup) grated Parmesan cheese
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120 ml (½ cup) heavy cream
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55 g (½ cup) shredded mozzarella cheese
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2 tbsp fresh parsley, chopped (for garnish)
Directions
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Brown the beef – Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook for 6–8 minutes until browned. Drain excess fat if needed.
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Garlic butter magic – Add the butter to the pan. Once melted, stir in garlic, Italian seasoning, red pepper flakes, paprika, salt, and pepper. Cook for 1–2 minutes until fragrant.
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Cook the pasta – Pour in the beef broth and add the uncooked pasta. Stir, bring to a boil, then reduce to a gentle simmer. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender. (If it looks too thick, add a splash of broth or water.)
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Make it creamy – Stir in the heavy cream, Parmesan, and mozzarella. Mix until the sauce turns creamy and coats the pasta beautifully.
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Rest & garnish – Remove from heat and let sit for 5 minutes to thicken. Sprinkle with fresh parsley before serving.
Notes & Tips
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Protein swaps: Try ground turkey, chicken, or Italian sausage instead of beef.
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Veggie boost: Add mushrooms, spinach, or sun-dried tomatoes for extra flavor.
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Extra creamy option: Substitute cream cheese for heavy cream.
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Storage: Keeps in the fridge for up to 4 days. Reheat gently with a splash of milk or cream.
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Freezer-friendly: Can be frozen, but cream sauces may separate slightly when reheated.