Creamy Garlic Butter Beef Pasta

Why You’ll Love This Recipe

I like this pasta because it’s comforting, flavorful, and comes together in about 30 minutes. The garlic butter infuses the beef with incredible flavor, the pasta absorbs all that savory broth, and the final touch of cream and cheese makes the sauce luxuriously rich. It’s the kind of dish that feels indulgent but is easy enough for a busy weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef (I prefer 80/20 for more flavor)
• 8 oz pasta (penne, rotini, or any short pasta)
• 4 cups beef broth (low sodium)
• 1 tbsp olive oil
• 3 tbsp butter
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 1/2 cup grated Parmesan
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella
• 2 tbsp fresh parsley, chopped

Directions

1. I heat olive oil in a large skillet or Dutch oven. I add the ground beef and cook for 6–8 minutes, breaking it up until browned. If there’s too much grease, I drain a little off.

2. I stir in the butter until melted, then add the garlic, Italian seasoning, red pepper flakes, paprika, salt, and pepper. I cook this for about 2 minutes until fragrant.

3. I pour in the beef broth and add the uncooked pasta directly to the skillet. Once it boils, I reduce the heat to a simmer, cover, and cook for 12–15 minutes, stirring occasionally.

4. When the pasta is tender and most of the broth is absorbed, I stir in the heavy cream, Parmesan, and mozzarella until everything melts into a creamy sauce.

5. I let the pasta rest for 5 minutes off the heat so the sauce thickens slightly.

6. I sprinkle parsley on top before serving.

Servings and timing

This recipe makes 4–6 servings. It takes me about 10 minutes to prep, 20 minutes to cook, and 5 minutes to rest, so it’s ready in roughly 35 minutes.

Variations

I sometimes add spinach or kale for extra greens. If I want more heat, I throw in a chopped jalapeño or a little cayenne pepper. For a richer flavor, I swap mozzarella for provolone or fontina. When I need to stretch the meal further, I stir in extra pasta and a splash more broth.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop with a splash of broth or cream to loosen the sauce. The microwave works too, but I stir halfway through to keep the sauce creamy. This pasta also freezes well for up to 2 months—I thaw it overnight in the fridge before reheating.

FAQs

Can I use ground turkey instead of beef?

Yes, I’ve swapped ground turkey in and it still turns out delicious, though a bit lighter.

Can I use half-and-half instead of heavy cream?

Yes, half-and-half works, but the sauce won’t be quite as rich.

What pasta shape works best?

I like penne or rotini because they hold the sauce well, but shells or rigatoni work too.

How do I keep the sauce creamy when reheating?

I add a splash of broth or cream when reheating to bring the sauce back to life.

Can I make this ahead of time?

Yes, I prepare it earlier in the day and reheat just before serving. It thickens a little in the fridge, but loosening with broth solves it.

Conclusion

I love this Creamy Garlic Butter Beef Pasta because it feels like the perfect blend of comfort and convenience. It’s rich, garlicky, and satisfying, yet simple enough to whip up on a hectic night. One pot, minimal dishes, and maximum flavor—that’s a win in my book.