One-Pot Creamy Beef and Garlic Butter Pasta

Quick Glance

When you want a comforting pasta dinner without juggling multiple pans, this one-pot creamy beef and garlic butter pasta is exactly the kind of recipe you can trust. Everything cooks together in one pot, allowing the pasta to absorb flavor as it softens, while the sauce turns silky and rich without any complicated steps.

This version uses wide ribbon pasta, which pairs beautifully with a creamy garlic butter sauce and tender ground beef. The ingredient ratios are carefully balanced, the method is forgiving, and the result is consistently creamy—not greasy, not watery, and never bland. If you follow the steps as written, you’ll end up with a pasta dish that feels indulgent yet practical enough for a busy weeknight.

Why This One-Pot Beef Pasta Works Every Time

What makes this recipe dependable is its simplicity paired with the right technique. Cooking the pasta directly in the sauce allows the starch to thicken the liquid naturally, creating a creamy texture without extra flour or complicated reductions.

Using heavy cream instead of milk keeps the sauce stable at higher heat, which is especially important when cooking long, flat pasta in one pot. Garlic butter builds flavor gently at the beginning, and the beef releases just enough richness to make the dish satisfying without feeling heavy.

This balance is what turns a simple one-pot meal into something you can confidently make again and again.

Ingredients You’ll Need for Creamy Beef and Garlic Butter Pasta

One-Pot Creamy Beef and Garlic Butter Pasta ingrediant — *Simple, everyday ingredients are all you need to make this creamy beef and garlic butter pasta.*

1 tablespoon olive oil
2 tablespoons unsalted butter
4 garlic cloves, finely minced
450 g (1 lb) ground beef (80/20 fat ratio recommended)
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon Italian seasoning
3 cups beef broth (low sodium preferred)
1 cup heavy cream
225 g (8 oz) dry fettuccine or tagliatelle pasta
½ cup freshly grated Parmesan cheese
Fresh parsley, finely chopped (optional, for garnish)

Each ingredient here has a purpose. The beef broth provides depth, the cream ensures smoothness, and the wide ribbon pasta allows the sauce to cling evenly to every bite.

How to Make One-Pot Creamy Beef and Garlic Butter Pasta

Step 1: Start with the garlic butter base

Heat the olive oil and butter together in a large, deep skillet or wide pot over medium heat. Once the butter has melted, add the minced garlic and cook for about 30 seconds, just until fragrant. The garlic should soften but not brown.

Step 2: Brown the beef properly

Add the ground beef to the pot and break it up with a spoon. Cook for 5 to 6 minutes, until fully browned and no pink remains. Season with salt, black pepper, paprika, and Italian seasoning, stirring well so the spices coat the meat evenly.

Step 3: Build the creamy cooking liquid

Pour in the beef broth and heavy cream. Stir to combine, then bring the mixture to a gentle simmer. Avoid high heat at this stage to keep the sauce smooth.

one-pot creamy beef and garlic butter pasta cooking in a skillet — *Letting the pasta simmer gently in the sauce helps create a smooth, well-balanced texture.*

Step 4: Cook the pasta directly in the sauce

Add the dry fettuccine or tagliatelle to the pot, gently pressing it down so it’s mostly submerged. Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring gently and frequently to prevent the long pasta from sticking or clumping. As the pasta cooks, the sauce will gradually thicken.

Step 5: Finish with Parmesan

Once the pasta is tender and the sauce has a creamy consistency, remove the pot from the heat. Stir in the grated Parmesan until fully melted and smooth.

Step 6: Rest briefly before serving

Let the pasta sit for about 2 minutes. This short rest helps the sauce settle and coat the pasta evenly.

Common Mistakes to Avoid

Using high heat throughout can cause the sauce to reduce too quickly before the pasta is cooked.
Not stirring often enough may lead to long pasta sticking together.
Adding cheese while the pot is still boiling can make the sauce grainy instead of smooth.

Keeping the heat moderate and stirring gently makes a noticeable difference in the final texture.

Tips for a Perfect Creamy Sauce

close-up of creamy beef and garlic butter pasta sauce coating wide ribbon pasta — *A closer look at the creamy sauce clinging to every strand of pasta.*

Always grate Parmesan fresh; pre-shredded cheese doesn’t melt as smoothly.
If the sauce thickens too much before serving, stir in a small splash of warm broth or cream.
Use a wide pot or skillet so the long pasta has room to soften evenly.

Storage, Reheating, and Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stove or in the microwave with a small splash of cream or milk, stirring halfway through to restore the sauce’s texture.

This dish is best enjoyed fresh, but it reheats well when handled gently.

Frequently Asked Questions

Can I use a different pasta shape?

Wide, flat pasta works best here. Short pasta would require different ratios and timing.

Why is my sauce too thick?

Long pasta continues to absorb liquid as it sits. A splash of warm broth or cream will loosen it.

Can I make this ahead of time?

You can, but the texture is best right after cooking. Reheat gently with added liquid.

Final Thoughts

This one-pot creamy beef and garlic butter pasta proves that comfort food doesn’t need to be complicated to be reliable. With thoughtful ratios, simple steps, and a method that works beautifully with wide ribbon pasta, it’s a recipe you can trust on even the busiest weeknights.

If you enjoy creamy one-pot dinners, you might also like our One Pot Chicken Pasta for another easy weeknight option.