Creamy One-Pot Beef Pasta with Garlic Butter

I’ve always had a soft spot for comforting, one-pot meals—especially on busy nights when I don’t want to juggle a dozen pans or spend an hour cleaning up. This Creamy One-Pot Beef Pasta with Garlic Butter came out of one of those nights when I just needed something quick, cozy, and satisfying. It’s hearty, rich, and ridiculously creamy, yet it comes together in a single pan without skimping on flavor.

What makes this dish special is how beautifully the garlic butter melts into the beef, then wraps itself around every strand of pasta in a velvety, cheesy sauce. It’s like the classic hamburger helper we all grew up with—but homemade, upgraded, and way more delicious. The pasta cooks directly in the sauce, soaking up every bit of that flavor, and you’re left with a dinner that tastes like it took hours, even though it’s done in under 30 minutes.

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Why You’ll Love This Creamy One-Pot Beef Pasta with Garlic Butter

This dish checks every box. It’s rich and comforting, but also super easy and quick. Everything cooks in one pot, which means minimal dishes and maximum flavor. The garlic butter adds a deep, savory aroma that makes your kitchen smell amazing, while the cream and cheese create that luscious, silky texture we all crave. It’s a weeknight wonder but good enough to serve to guests—and you’ll want to lick the plate clean every time.

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What Type of Ground Beef Works Best for Creamy One-Pot Beef Pasta with Garlic Butter?

I’ve found that using 80/20 ground beef gives the best balance of flavor and moisture. The fat in the beef adds richness to the sauce and blends beautifully with the garlic butter. If you prefer something leaner, 90/10 also works well—just make sure to add a little extra olive oil or butter so the dish doesn’t end up too dry. You could even go with ground turkey or chicken if you’re looking for a lighter alternative, though you might want to bump up the garlic and spices to make up for the milder flavor.

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Options for Substitutions

One of the best things about this recipe is how flexible it is. You can swap or add ingredients based on what you have on hand or dietary needs:

• Pasta: I used fettuccine for that wide, silky texture, but penne, rigatoni, or even spaghetti work just as well.
• Cream: No heavy cream? Use half-and-half, evaporated milk, or even whole milk with a little flour or cream cheese for thickening.
• Cheese: Sharp cheddar gives that perfect bite, but mozzarella, Monterey Jack, or even Parmesan can be subbed in or mixed together.
• Meat Alternatives: Want it vegetarian? Try crumbled mushrooms, lentils, or a plant-based ground meat.
• Garlic Butter: If you’re dairy-free, use a plant-based butter substitute or a mix of olive oil and minced garlic—it still gives that delicious garlicky depth.

This dish is incredibly forgiving, which is why I make it again and again with little twists depending on what’s in the fridge.

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Ingredients for This Creamy One-Pot Beef Pasta with Garlic Butter

• Ground Beef
  This is the hearty base of the dish. It adds rich, savory flavor and satisfying texture that pairs perfectly with the creamy sauce.
• Fettuccine Pasta
  I love using fettuccine for its ability to hold onto the thick, creamy sauce, but any pasta with some surface area will work.
• Garlic
  Fresh garlic gives that unmistakable aroma and sharp flavor, especially when combined with melted butter—it’s the heart of the recipe.
• Butter
  Melted into the garlic and beef, butter brings a rich, velvety layer of flavor that defines this dish.
• Beef Broth
  Used to cook the pasta right in the same pot, it adds depth and enhances the meaty flavor throughout.
• Heavy Cream
  This is what gives the sauce its luxurious, creamy texture. It blends seamlessly with the cheese and broth.
• Cheddar Cheese
  Melted into the cream, cheddar brings a bold, cheesy bite that complements the beef perfectly.
• Salt and Pepper
  Essential for seasoning every layer of the dish, especially the beef and sauce.
• Paprika (Optional)
  Adds a subtle smoky warmth and color that enhances the overall richness of the dish.
• Fresh Parsley (for garnish)
  It’s optional, but I like to sprinkle some on top for a pop of color and a hint of freshness to balance all the creaminess.

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Step 1: Brown the Ground Beef

Start by heating a large, deep skillet or pot over medium heat. Add the ground beef and cook until it’s fully browned, breaking it up with a spoon as it cooks. Once browned, drain excess grease if needed, but leave a little for flavor.

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Step 2: Add Garlic and Butter

Reduce the heat slightly and stir in the minced garlic and butter. Cook for about 1–2 minutes until the garlic becomes fragrant and the butter is fully melted into the beef.

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Step 3: Pour in Beef Broth and Add Pasta

Pour the beef broth directly into the pot and bring it to a gentle boil. Add the uncooked fettuccine, pressing it down to submerge. Stir occasionally to keep the pasta from sticking as it softens and cooks.

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Step 4: Simmer Until Pasta is Tender

Cover the pot loosely and let the pasta cook in the broth for about 10–12 minutes, stirring occasionally. The starch from the pasta will help thicken the broth into a sauce. If needed, add a splash of water to keep everything creamy.

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Step 5: Stir in Cream and Cheese

Once the pasta is cooked to your liking and most of the broth has been absorbed, lower the heat. Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and everything is coated in a thick, creamy sauce.

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Step 6: Season and Garnish

Taste the pasta and season with salt, pepper, and paprika if using. Finish with a sprinkle of fresh parsley for a pop of color, then serve hot and enjoy!

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How Long to Cook the Creamy One-Pot Beef Pasta with Garlic Butter

From start to finish, this dish comes together in about 25–30 minutes. Here’s the breakdown:

• Browning the beef: 5–7 minutes
• Simmering the pasta in broth: 10–12 minutes
• Finishing with cream and cheese: 5 minutes
• Final seasoning and garnishing: 1–2 minutes

It’s fast, efficient, and incredibly rewarding for such a short time at the stove.

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Tips for Perfect Creamy One-Pot Beef Pasta with Garlic Butter

• Use freshly grated cheese: Pre-shredded cheese can clump or become grainy—grating your own makes for a smoother, silkier sauce.
• Don’t overcook the pasta: Since it cooks directly in the broth, it continues to soften even after the heat is off. Pull it off the stove once it’s al dente.
• Let the sauce sit for a minute: After mixing in the cream and cheese, give the dish a minute to thicken slightly before serving.
• Adjust broth as needed: If your pasta is absorbing liquid too quickly, don’t hesitate to add a splash more broth or water to keep the consistency creamy.
• Stir regularly: This helps prevent the pasta from sticking and ensures the flavors stay balanced throughout.
• Go easy on the salt until the end: The cheese and broth already add saltiness, so season gradually and taste as you go.

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Watch Out for These Mistakes While Cooking

• Not browning the beef properly: Don’t rush this step. Browning adds flavor and creates a better texture in the final dish.
• Adding cream too early: If you add the cream before the pasta is fully cooked, it can curdle or separate. Wait until the pasta is tender and the heat is reduced.
• Skipping the garlic butter: It might be tempting to skip, but that butter-garlic combo is what takes the flavor from basic to unforgettable.
• Using too much pasta: Adding more than the recipe calls for can soak up all the liquid, leaving you with dry or undercooked noodles.
• Not stirring enough: Pasta cooked in one pot can stick if left unattended—stir occasionally to keep everything smooth and creamy.

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What to Serve With Creamy One-Pot Beef Pasta with Garlic Butter?

Green Side Salad

A crisp, refreshing salad with a tangy vinaigrette helps cut through the richness of the pasta.

Garlic Bread

Because let’s be real—extra garlic butter is never a bad thing. Perfect for soaking up the creamy sauce.

Roasted Vegetables

Think broccoli, carrots, or Brussels sprouts roasted until golden and caramelized—great for balancing the meal.

A Glass of Red Wine

A bold red like Cabernet Sauvignon pairs beautifully with the beef and cheese.

Parmesan Crisps or Chips

Add a little crunch on the side or crumble over the top for a sharp contrast in texture.

Caprese Skewers

Fresh mozzarella, cherry tomatoes, and basil drizzled with balsamic reduction—light, bright, and satisfying.

Pickled Vegetables

A few tart bites of pickled onions or cucumbers offer a great contrast to the creamy, savory base.

Olive Tapenade Crostini

A briny, herby bite on the side can be just the punchy companion your pasta needs.

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Storage Instructions

If you have leftovers (and that’s a big “if”), this pasta stores really well.

• Refrigerate: Let it cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 4 days.
• Reheat: Warm it gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce.
• Freezing: Not recommended. Cream-based sauces can split when frozen and reheated, changing the texture and taste.

For best results, enjoy within the first couple of days when the sauce is at its creamiest.

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Estimated Nutrition

While exact numbers may vary based on your ingredients, here’s an approximate breakdown per serving (based on 4 servings total):

• Calories: 720
• Protein: 32g
• Fat: 42g
• Saturated Fat: 22g
• Carbohydrates: 50g
• Fiber: 3g
• Sugar: 4g
• Sodium: 780mg
• Cholesterol: 135mg

This is definitely a hearty comfort dish—rich in flavor and perfect for a satisfying dinner.

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Frequently Asked Questions

What type of pasta works best for this dish?

Fettuccine is my go-to for this recipe because it holds the creamy sauce beautifully, but you can easily swap it with penne, rotini, or even spaghetti. Just keep an eye on the liquid ratio depending on the shape.

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Can I make this ahead of time?

It’s best enjoyed fresh, but you can make it a few hours ahead and reheat it gently. Just add a splash of broth or cream when reheating to revive the sauce.

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Is it okay to use milk instead of cream?

Yes, but it won’t be quite as rich. If using milk, consider adding a spoonful of cream cheese or a little flour slurry to help thicken the sauce.

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Can I use ground turkey or chicken?

Absolutely. Both are great leaner options. Just be sure to season them well and consider adding a touch more butter or olive oil for richness.

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How do I make it less heavy?

Try swapping the cream for half-and-half or whole milk, using less cheese, and serving it with a light salad or veggie side for balance.

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What can I add for extra flavor?

Red pepper flakes, Italian seasoning, or a splash of white wine while the garlic cooks can add extra layers of flavor without much effort.

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How do I avoid overcooking the pasta?

Stir it often and keep it al dente—it will continue to soften a little as it sits in the sauce. Don’t walk away from the pot for too long!

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Can I double the recipe?

Yes! Just make sure to use a large enough pot and stir frequently so the pasta cooks evenly and doesn’t clump.

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Conclusion

This Creamy One-Pot Beef Pasta with Garlic Butter is everything I love in a weeknight dinner—fast, flavorful, and ultra-satisfying. It turns basic pantry staples into something magical with just one pot and minimal effort. Whether you’re cooking for the family or craving some serious comfort food, this dish delivers every single time. Trust me—you’ll want to add it to your regular dinner rotation.

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