Go Back
One-pot creamy beef and garlic butter pasta ready to serve

One-Pot Creamy Beef and Garlic Butter Pasta

This One-Pot Creamy Beef and Garlic Butter Pasta combines tender beef, silky garlic butter sauce, and al dente pasta for a quick and flavorful weeknight dinner.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 oz pasta (fettuccine, linguine, or penne)
  • 1 lb ground beef (80/20 for flavor; leaner for lower fat)
  • 4 tbsp unsalted butter
  • 6–8 cloves garlic, thinly sliced or minced Use roasted garlic for a mellow option.
  • 1 small onion, finely diced
  • 1 cup beef or chicken stock
  • 3/4 cup heavy cream (or half-and-half for a lighter sauce)
  • 1/2 cup grated Parmesan (or nutritional yeast for vegan-ish flavor in a swap)
  • Salt and freshly ground black pepper to taste
  • 1 tsp smoked paprika (optional)
  • 1/2 tsp red pepper flakes (optional for heat)
  • Fresh parsley or chives for garnish
  • Lemon zest (optional bright note)

Method
 

Cooking Process
  1. Heat a large, ovenproof skillet or wide pot over medium-high heat. Add 1 tbsp butter.
  2. Add ground beef; season lightly with salt and pepper. Brown until nicely caramelized (about 5–7 minutes). Tip: Break meat into small pieces for faster, even browning. If excess fat accumulates, drain slightly.
  3. Push beef to the side; add remaining butter and diced onion. Sauté 2–3 minutes until translucent.
  4. Add garlic and smoked paprika (if using); cook 30–60 seconds until fragrant.
  5. Add pasta to the pan and pour in stock (enough to nearly cover the pasta) and a pinch of salt.
  6. Bring to a gentle simmer, stirring to prevent sticking. Cook uncovered according to pasta package minus 1–2 minutes.
  7. Once pasta is nearly al dente, reduce heat to low and stir in cream and Parmesan.
  8. Cook until sauce thickens and coats the pasta (1–2 minutes). Adjust seasoning.

Notes

To reduce calories: use half cream, half broth, increase herbs, and choose lean ground beef. For a vegetarian version, use crumbled tempeh or a plant-based beef alternative and swap chicken/beef stock for vegetable stock. Store finished pasta in an airtight container for up to 3–4 days.