This is the kind of meal that just feels like a warm hug. It’s rich, it’s comforting, and it all comes together in one single pan.
Imagine tender pasta and savory beef, all swirled in a luxuriously creamy, garlicky sauce. Seriously, your kitchen is about to smell incredible.
Why This Recipe Feels So Special
There’s something almost magical about a recipe that cooks the pasta right in the sauce. No separate pots, no fuss.
The pasta soaks up all that amazing flavor from the broth and cream, becoming something far greater than the sum of its parts. It’s a weeknight hero that tastes like a weekend treat.
Ingredients Needed for the Recipe
- 2 tablespoons butter
- 1 lb ground beef
- 4 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 8 oz linguine or fettuccine
- Fresh parsley, chopped, for serving
- Kosher salt and freshly ground black pepper, to taste
A quick note on the Parmesan—freshly grated really is a game-changer here. It melts so much more smoothly into the sauce, creating a silky texture that the pre-shredded stuff just can’t match.
The Perfect Pan for the Job
Your choice of skillet is pretty important here. You’ll need one that’s large enough to lay the pasta down, and that has a tight-fitting lid.
A deep 12-inch skillet or a wide, shallow Dutch oven works perfectly. This gives the pasta enough room to cook evenly and absorb all that delicious liquid.
How to make Garlic Butter Beef Pasta?
Browning the Beef to Perfection
Start by melting that beautiful butter in your skillet over a nice, steady medium heat. Then, in goes the ground beef.
Season it generously with salt and pepper right away. You want to get that beef nicely browned, breaking it apart with your spoon as it cooks. Don’t rush this step—that browning equals flavor.
Waking Up the Aromatics
Once the beef is cooked through, drain any excess fat if you need to. Then, add the minced garlic.
Ah, that sound. That smell. Cook it just for about 30 seconds, until it’s incredibly fragrant. You’re just waking it up, not letting it burn.
Building the Flavor Foundation
Now, stir in the onion powder, garlic powder, and Italian seasoning. This is where the magic really starts.
Those dried herbs and powders will bloom in the heat, coating the beef and creating a deep, savory base for your entire sauce.
The One-Pot Wonder Moment
Here comes the fun part. Pour in the chicken broth and the heavy cream, and then add the uncooked pasta straight into the skillet.
Give it all a good stir, trying to submerge the pasta as much as you can in the liquid. It’s okay if some bits peek out.
The Simmer That Makes It All Happen
Bring the liquid to a low simmer—just a few lazy bubbles. Then, cover the skillet with a lid and reduce the heat to low.
Let it cook for about 10 minutes, but don’t just walk away. Give it an occasional stir to prevent sticking, and peek to make sure there’s still enough liquid. If it looks dry, add a splash more broth or water.
The Grand Finale: Cheese!
Once the pasta is tender and most of the liquid has been absorbed, take the skillet off the heat. Now, stir in that freshly grated Parmesan cheese.
Watch as it melts and weaves itself into the sauce, making it thick and velvety. Give it a taste, and adjust the seasoning with more salt and pepper if it needs it.
Serving It Up Right
Divide the pasta into bowls and top it with a generous sprinkle of fresh parsley and maybe even a little extra Parmesan, because why not?
This dish is best served immediately, while it’s still steaming and gloriously creamy. Dig in and enjoy the fruits of your, surprisingly simple, labor.
Tips
If your pasta is still a bit too al dente after the 10 minutes, just add another couple tablespoons of broth, cover, and cook for another minute or two. It’s very forgiving.
For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won’t be *quite* as rich and thick. It’ll still be delicious.
Let the skillet sit for 5 minutes off the heat before serving. The sauce will thicken up even more as it rests, clinging to every strand of pasta.
Ingredient Swaps and Variations
No linguine? No problem. Fettuccine is a perfect substitute, but really, any long pasta like spaghetti or even shorter ones like penne will work beautifully.
You can easily use ground turkey or Italian sausage instead of beef for a different flavor profile. If using sausage, just reduce the added salt, as it’s often already quite seasoned.
For a little veggie boost, try stirring in a couple of handfuls of fresh spinach right at the end, just before adding the cheese. It will wilt perfectly in the residual heat.
What to Serve Alongside This Dish
This pasta is a star all on its own, but a simple, crisp side salad with a sharp vinaigrette provides a wonderful contrast to the rich, creamy pasta.
A slice of crusty, warm garlic bread is also a no-brainer for sopping up every last bit of that incredible sauce left in the bowl. You won’t want to waste a drop.
Storing and Reheating Like a Pro
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb the sauce, so it will be thicker the next day.
To reheat, add a splash of broth or milk to a saucepan with the pasta and warm it over low heat, stirring gently, until it’s hot and saucy again. The microwave works too, just use a lower power setting.
Honestly, this is one of those dishes that Kelsey says sometimes tastes even better the next day, after the flavors have had more time to mingle and get to know each other.
Garlic Butter Beef Pasta Recipe
Description
Creamy, savory, and ready in under 30 minutes—this Garlic Butter Beef Pasta is the ultimate weeknight comfort dish. Tender pasta is cooked right in a rich, garlicky sauce with ground beef, Parmesan, and a touch of Italian seasoning for a deeply flavorful one-pot meal that’s sure to become a family favorite.
Ingredients
Instructions
-
In a large skillet over medium heat, melt the butter. Add the ground beef, season with salt and pepper, and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
-
Add minced garlic and cook for about 30 seconds, until fragrant.
-
Stir in onion powder, garlic powder, and Italian seasoning.
-
Pour in chicken broth and heavy cream, then add the uncooked pasta. Stir well to submerge the pasta in the liquid.
-
Bring to a low simmer, then cover and cook on low heat for about 10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. Add more broth or water if the mixture becomes too dry.
-
Stir in freshly grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.
-
Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 34g53%
- Saturated Fat 19g95%
- Trans Fat 1g
- Cholesterol 115mg39%
- Sodium 890mg38%
- Potassium 520mg15%
- Total Carbohydrate 42g15%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 28g57%
- Calcium 20 mg
- Iron 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it gluten-free: Use gluten-free pasta and ensure broth is certified gluten-free.
- Dairy-free option: Substitute butter with olive oil, heavy cream with coconut cream, and Parmesan with a dairy-free alternative.
- Extra veggies? Stir in spinach, mushrooms, or bell peppers with the garlic for added nutrition.
