Creamy One-Pot Beef Pasta with Garlic Butter

Okay, real talk—is there anything better than a warm bowl of creamy pasta after a long day? Add in tender beef, a ridiculous amount of garlic butter, and the fact that it’s all made in one pot? Yeah… game over. This isn’t just comfort food—it’s a hug in a bowl.

If you’ve ever looked at your pile of dirty dishes after cooking and thought, “Was the meal really worth that cleanup?”—this recipe is basically your spirit animal. No extra pans, no fussy steps, and no complicated ingredients. Let’s just say your sink and your tastebuds will equally thank you.

And yes, I’ve made this recipe more times than I care to admit. But hey, we all have our vices. Mine just happen to taste like garlic butter and carbs. 🤷‍♀️

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Why You’ll Fall in Love With This Creamy One-Pot Beef Pasta

Let’s get one thing straight: this recipe is not trying to be fancy. It’s trying to be stupidly delicious. And it succeeds every single time.

Here’s what makes it a straight-up weeknight winner:

• One pot = fewer dishes (honestly, deserves a round of applause)
• Creamy, cheesy sauce that clings to every bite
• Flavor-packed ground beef that gets a buttery, garlicky upgrade
• Kid-approved, adult-devoured—a rare unicorn of a dish
• 30-ish minute cook time with practically zero cleanup time

Ever wonder why certain meals taste like they took way longer than they actually did? This one’s got major overachiever energy without the stress.

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Ingredients You Probably Already Have (Because This Recipe Gets You)

Ever looked at a recipe and immediately noped out after seeing something like, “wild-foraged truffle oil”? Yeah, not today.

Here’s your simple, no-nonsense ingredient list:

• 1 lb ground beef (lean or fattier—your call, but I prefer 85/15 for that flavor hit)
• 3–4 cloves garlic, minced (or more, if you want true vampire protection)
• 1 small onion, diced
• 2 cups beef broth (boxed works. Homemade? You’re fancy.)
• 1 can diced tomatoes, 14.5 oz (use fire-roasted if you’re feeling spicy)
• 2 ½ cups short pasta (penne, rotini, or whatever’s lurking in the pantry)
• ½ tsp Italian seasoning
• Salt & pepper to taste (don’t be shy)
• 1 cup heavy cream (you can sub half & half, but honestly—just go full cream)
• 1 cup shredded cheese (cheddar, mozzarella, or a wildcard blend? Up to you!)
• 2 tbsp butter (unsalted preferably; we’re controlling the salt here)
• Fresh parsley or basil (totally optional, but makes you look like a professional)

👉 Pro tip: If you want to level-up, throw in a handful of spinach or mushrooms before adding the cream. You know, for health. 😉

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How to Make Creamy One-Pot Beef Pasta (In Just 6 Chill Steps)

This recipe is honestly harder to mess up than it is to make. Serious low-stress vibes here.

Step 1: Get That Garlic Butter On

Grab your biggest sauté pan or deep skillet. Heat it up, melt your butter, and sauté the garlic and onion for about 2–3 minutes. If your kitchen doesn’t start to smell amazing right now, we need to talk.

FYI: Low and slow with garlic is key. Burnt garlic is the enemy of flavor and happiness.

Step 2: Brown the Beef

Add your ground beef into the buttery, garlicky goodness. Break it up with a spoon or spatula and cook until it’s nicely browned. Season with a bit of salt, pepper, and Italian seasoning. Smells like dinner is about to slap, right?

Step 3: Throw in the Tomatoes & Broth

Add your can of diced tomatoes and pour in the beef broth. Give it a good stir and prepare your taste buds for greatness. You’re building layers of flavor here, and it’s chef’s kiss territory.

Step 4: Pasta Time

Dump in your uncooked pasta right into the same pot. Yep. Raw. No separate boiling. No draining. Nothing. Just believe in the science.

Let it simmer uncovered for 10–12 minutes or until the pasta is tender and most of the liquid is absorbed. Stir occasionally so nothing sticks to the bottom.

Ever stirred pasta in one pot and felt like a wizard? Because same.

Step 5: Get Creamy With It

Once the pasta is soft and beautiful, reduce the heat and pour in your cream. Stir it well. This is where the magic happens. Add in your cheese slowly, mixing thoroughly so it melts into a gloriously creamy sauce.

Step 6: Taste Test + Serve

Taste it. Needs more salt? A little heat? A dash of red pepper flakes? Make it your own. Once you’re happy with it, scoop it into bowls and top with chopped herbs or extra cheese (because obviously).

And just like that, you’ve made something incredible—without wrecking your kitchen in the process.

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Can You Switch Things Up? Oh, Heck Yes.

This recipe definitely plays well with others. I’ve been experimenting like a mad scientist in my kitchen (for science 🧪), and here’s what I found:

Swap the Protein:

• Ground turkey or chicken if you’re cutting red meat.
• Italian sausage for extra kick.
• Plant-based ground “meat”—yes, it totally works.

Make It Spicier:

• Add crushed red pepper flakes, or stir in a spoonful of sriracha or hot sauce at the end.
• Use spicy sausage instead of beef for serious heat lovers.

Want Extra Veggies?:

Because balance, right?

• Spinach, kale, or arugula (stir in at the end so it just wilts)
• Sliced mushrooms or bell peppers go great in the early sauté stage
• A handful of peas or corn when the pasta is cooking for a little sweet bite

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What to Serve With It? (If You Even Need a Side)

Let’s get real—you probably don’t need anything else. This dish is a full meal situation. But if you must go the extra mile (maybe you’re trying to impress someone?), here are a few options:

• Garlic bread — obviously. Because more garlic = more happiness.
• Simple green salad — just for a splash of freshness.
• Roasted veggies — if your oven’s already hot, might as well use it.

Honestly though, I’ve eaten this while standing at the stove with just a fork and no shame. No judgment.

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Storage Hacks: Leftovers That Don’t Suck

This pasta reheats like a dream. Just store it in an airtight container, and it’ll keep up to 4 days in the fridge.

Reheating Tips:

• Pop it in the microwave with a splash of milk or broth to revive the creaminess.
• Reheat on the stovetop low and slow so the sauce doesn’t break.

And yes—you can totally freeze it. Just know the texture might get a bit softer when thawed. I usually don’t have that problem because like… it rarely lasts that long.

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So… Is This The Best One-Pot Pasta Ever?

Look, I’m not saying I’ve tried every creamy pasta in existence, but I’ve eaten enough carbs to have a pretty valid opinion, IMO. 😏

This Creamy One-Pot Beef Pasta with Garlic Butter hits every craving smudge on the checklist:

• Easy? ✅
• Creamy and rich? ✅
• Packed with flavor? ✅
• No-dishes disaster zone? ✅

What more could you possibly want from a weeknight dinner? A personal chef? Eh. Until I win the lottery, this recipe’s the next best thing.

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Final Thoughts: Save This—You’ll Definitely Want to Make It Again

Seriously, if you’re trying to build a file of go-to dinners that won’t let you down, this one deserves a VIP spot. Whether you’re cooking for your fam, your roommates, or just treating yourself after a long day (which you absolutely should), this meal hits every time.

So keep this one close. I mean tucked-into-your-favorite-cookbook close. Because once you make Creamy One-Pot Beef Pasta with Garlic Butter, there’s no going back to soggy takeout or dry noodles.

Now go get that skillet—and make magic happen. 🍝🔥

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P.S. If you do whip this up, tag me—or at least brag about it in your group chat. Food wins are meant to be shared. ❤️