Description

This One-Pot Creamy Beef and Garlic Butter Pasta is a comforting and easy meal perfect for busy weeknights. Ground beef is browned with aromatic garlic and onions, then simmered with pasta in a rich mixture of beef broth, heavy cream, and Italian seasoning. Topped with Parmesan cheese and fresh parsley, this hearty dish combines creamy textures and savory flavors in a single pot for minimal cleanup.

Ingredients

Scale

Main Ingredients

1 lb ground beef
2 tablespoons butter
4 cloves garlic, minced
1 medium onion, finely chopped
1 teaspoon dried Italian seasoning
2 cups beef broth
1 cup heavy cream
8 oz pasta (penne or rigatoni)
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (optional for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Brown the beef: In a large pot, cook the ground beef over medium heat until browned, breaking it up into small pieces with a spoon to ensure even cooking.
Melt the butter: Remove any excess grease from the cooked beef, then add the butter to the pot and let it melt over medium heat to infuse flavor.
Sauté garlic and onion: Add the minced garlic and chopped onion to the pot and sauté for 2-3 minutes until the onion is translucent and the garlic releases its fragrance.
Add Italian seasoning: Stir in the dried Italian seasoning and cook for another minute to toast the herbs and deepen their flavor.
Cook pasta in broth: Pour in the beef broth and bring it to a boil. Add the pasta, reduce the heat to a simmer, and cook for about 10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Finish with cream and cheese: Stir in the heavy cream and Parmesan cheese and continue cooking for 2-3 minutes until the sauce thickens and becomes creamy. Season with salt and pepper to taste.
Garnish and serve: Sprinkle chopped fresh parsley on top if desired, and serve the pasta hot for a delicious, comforting meal.

Notes

Use ground beef with moderate fat content (around 80/20) for best flavor and texture.
Adjust seasoning as needed after adding the cream and cheese to balance saltiness.
Substitute penne or rigatoni with any sturdy pasta that holds sauce well, such as fusilli or farfalle.
For a lighter version, use half-and-half instead of heavy cream, though sauce creaminess will be slightly reduced.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.