This One-Pot Beef and Garlic Butter Pasta recipe is the ultimate weeknight dinner solution. Imagine tender beef and perfectly cooked pasta enveloped in a rich, savory garlic butter sauce, all made in a single pot in under 30 minutes. It’s the kind of comforting, flavorful meal that tastes like it took hours to prepare but comes together with minimal effort and even less cleanup. If you’re looking for a go-to dish that will satisfy the whole family, you’ve found it. This recipe is designed to be foolproof, delivering a restaurant-quality meal right from your own kitchen.
Why This One-Pot Beef and Garlic Butter Pasta is a Weeknight Winner
Let’s face it, weeknights are busy. This recipe is your secret weapon. By cooking everything in one pot, the pasta absorbs all the savory flavors from the beef, garlic, and beef broth, creating an incredibly deep and cohesive taste. Plus, the starches from the pasta help to naturally thicken the sauce, making it luxuriously creamy without any complicated steps. It’s a true time-saver, a crowd-pleaser, and the perfect answer to the dreaded “what’s for dinner?” question.
The Key Ingredients for a Perfect Garlic Butter Sauce
The magic of this dish lies in its simplicity and the quality of its ingredients. The garlic butter sauce is the star, and getting it right is easy. Here’s what you’ll need:
- Butter: Use unsalted butter so you can control the saltiness of the final dish.
- Garlic: Freshly minced garlic is non-negotiable for the best flavor. Avoid the pre-minced jarred kind if you can.
- Beef Broth: This forms the liquid base for our pasta to cook in, infusing every noodle with savory flavor.
- Heavy Cream: This is the key to an ultra-creamy, luscious sauce that clings to the pasta.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds a nutty, salty finish.
Choosing the Right Beef for Your Pasta
While ground beef is a fantastic and accessible option for this recipe, you can easily elevate the dish with different cuts. A lean ground beef (90/10) works perfectly, as it provides enough fat for flavor without making the sauce greasy. For a more steakhouse feel, consider using thinly sliced sirloin or flank steak. Sear the steak strips first, remove them from the pot, and then add them back in at the end to keep them tender. This versatility makes the recipe adaptable to what you have on hand. For another great pasta dish, check out this delicious sausage and pepper pasta.
How to Make One-Pot Beef and Garlic Butter Pasta (Step-by-Step)
Making this creamy beef pasta is as simple as it gets. Follow these steps for a perfect result every time.
- Brown the Beef: In a large pot or Dutch oven, melt a tablespoon of butter over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess grease.
- Sauté the Aromatics: Add the minced garlic and onion to the pot, cooking for another minute until fragrant.
- Build the Sauce: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the heavy cream and bring the mixture to a simmer.
- Cook the Pasta: Add the fettuccine to the pot, ensuring it’s submerged in the liquid. Reduce the heat to medium-low, cover, and let it cook for about 15-20 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
- Finish and Serve: Once the pasta is cooked, remove the pot from the heat. Stir in the grated Parmesan cheese and fresh parsley until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste, and serve immediately.
If you love one-pot meals, you should also try our reader-favorite One-Pot Creamy Garlic Parmesan Chicken Penne.
Pro Tips for One-Pot Pasta Perfection
To guarantee your One-Pot Beef and Garlic Butter Pasta turns out perfectly every time, keep these simple tips in mind.
- Don’t Over-Stir: While you need to stir occasionally to prevent sticking, constant agitation can break the pasta.
- Control the Heat: Maintain a gentle simmer while the pasta cooks. A rolling boil can cause the sauce to break or the pasta to cook unevenly.
- Use Fresh Parmesan: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating your own from a block makes a world of difference.
- Let it Rest: After stirring in the cheese, let the pasta sit for a minute or two off the heat. This allows the sauce to thicken up perfectly.
Fun Variations to Try
While this recipe is fantastic as is, it’s also a great base for customization. Here are a few ideas:
- Add Veggies: Stir in a cup of baby spinach or frozen peas during the last few minutes of cooking.
- Spice it Up: Add a pinch of red pepper flakes with the garlic for a little kick of heat. For more spicy inspiration, try this spicy Cajun chicken alfredo.
- Mushroom Magic: Sauté sliced mushrooms with the beef for an extra layer of earthy flavor.
What to Serve with Your Creamy Beef Pasta
This One-Pot Beef and Garlic Butter Pasta is a complete meal on its own, but it also pairs wonderfully with a few simple sides. A crisp green salad with a light vinaigrette can cut through the richness of the sauce. For a heartier meal, serve it with some crusty garlic bread for dipping into that incredible sauce. Steamed broccoli or roasted asparagus also make excellent, simple side dishes.
Frequently Asked Questions
Absolutely! Heartier vegetables like sliced mushrooms can be sautéed with the beef. Quick-cooking vegetables like baby spinach or frozen peas can be stirred in during the last 2-3 minutes of the pasta’s cooking time.
Yes, for a lighter version, you can substitute half-and-half or evaporated milk. The sauce may not be quite as rich, but it will still be creamy and delicious. A couple of ounces of cream cheese melted in at the end also works well.
The key is to not overcook it. Keep the liquid at a gentle simmer, not a rolling boil, and start checking for doneness a couple of minutes before the package instructions recommend. The pasta will continue to soften as it rests in the hot sauce.
A lean ground beef (90/10) is a great, convenient choice. For a richer, steak-like texture, you can use thinly sliced sirloin steak. Just be sure to sear it first and add it back at the end to keep it tender.
This dish is a wonderful meal on its own, but it pairs beautifully with a simple green salad, steamed broccoli, or crusty garlic bread to soak up any leftover sauce.
Storing and Reheating Leftovers
This dish makes for fantastic leftovers! Store any extra pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat. You may need to add a splash of milk or beef broth to loosen the sauce and restore its creamy consistency. Avoid microwaving if possible, as it can make the pasta rubbery.
The Easiest, Creamiest One-Pot Beef Pasta
This One-Pot Beef and Garlic Butter Pasta is more than just a recipe; it’s a solution for busy weeknights, a comforting meal for a cozy night in, and a dish you’ll be proud to serve. It’s simple, satisfying, and packed with flavor. We know you’ll love it as much as we do. If you make this recipe, please leave a comment below or share a photo of your creation on Pinterest!
One-Pot Beef and Garlic Butter Pasta
One-Pot Beef and Garlic Butter Pasta (The Ultimate 30-Minute Meal)
Ingredients
Equipment
Method
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned. Break it apart with a spoon as it cooks. Drain any excess grease.
- Add the minced garlic to the pot and cook for another minute until fragrant, stirring constantly.
- Pour in the beef broth, using a spoon to scrape up any flavorful browned bits from the bottom of the pot. Stir in the heavy cream and bring the mixture to a gentle simmer.
- Add the fettuccine to the pot. Press it down gently to submerge it in the liquid as much as possible. Reduce the heat to maintain a simmer, cover, and cook for 15-20 minutes, or until the pasta is al dente. Stir every few minutes to prevent sticking.
- Once the pasta is cooked through and most of the liquid is absorbed, remove the pot from the heat. Stir in the grated Parmesan cheese and fresh parsley. The sauce will thicken as it cools slightly. Season with salt and pepper to taste, and serve immediately.
Notes
If the sauce seems too thick, you can add an extra splash of beef broth or cream to reach your desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
