.png)
Why You’ll Love This Recipe
This isn’t just pasta—it’s dinner magic in a pot. Everything cooks together: the beef browns, the garlic sizzles, the pasta simmers in savory broth, and finally, cream and cheese transform it into a silky, restaurant-quality dish. No boiling water, no colanders, no mess. Just deep flavor, creamy texture, and hearty satisfaction from start to finish.
Perfect for:
Weeknights when time is tight
Meal prep (reheats beautifully)
Freezer-friendly dinners
Feeding hungry kids and adults alike
🍝 "I made this on a rainy night," said one home cook. "My whole family said it tasted like I spent all day cooking."
Ingredients
(Serves 4)
Main Components
8 oz (225g) dried pasta (penne, fusilli, or fettuccine recommended)
1 lb (450g) ground beef (80/20 blend for juiciness)
3 tbsp unsalted butter
4 cloves garlic, finely minced
2 cups chicken broth (or beef broth for richer flavor)
1 cup heavy cream (or half-and-half for lighter version)
1 cup freshly grated Parmesan cheese (do not use pre-shredded—it doesn’t melt as smoothly)
1 tsp Italian seasoning (or mix of dried oregano and thyme)
Salt and black pepper, to taste
Red pepper flakes (optional), to your liking
Optional Add-Ins
1 cup sautéed mushrooms (or spinach, roasted red peppers, zucchini)
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Brown the Beef
In a large pot or deep skillet over medium-high heat:
Add ground beef and cook 5–7 minutes, breaking it apart with a spoon until fully browned and no pink remains.
Drain excess fat if desired.
2. Sauté Garlic & Butter
Reduce heat to medium.
Add butter and minced garlic. Stir constantly 1–2 minutes until fragrant and butter is melted—don’t let garlic burn.
3. Cook the Pasta
To the pot, add:
Dry pasta
Broth
Italian seasoning
A pinch each of salt and pepper
Stir well to submerge the pasta.
Bring to a boil, then reduce heat to low-medium.
Simmer 8–10 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
✅ Tip: Stir more often toward the end to prevent sticking.
4. Make It Creamy
Stir in heavy cream and grated Parmesan.
Cook 2–3 minutes more, stirring gently, until sauce thickens and coats the back of a spoon.
✅ Add veggies now: Fold in sautéed mushrooms, wilted spinach, or roasted peppers.
5. Finish & Serve
Taste and adjust seasoning: more salt? More pepper? A pinch of red pepper flakes for heat?
Remove from heat.
Serve warm, garnished with:
Extra Parmesan
Chopped fresh parsley
Cracked black pepper
Pair with garlic bread or a crisp green salad.
You Must Know
Use real Parmesan —pre-shredded has anti-caking agents that make sauce grainy.
Freshly grate it yourself —melts perfectly every time.
Don’t skip stirring —this is a one-pot meal; scrape the bottom to prevent scorching.
Simmer gently —a hard boil can cause cream to separate.
Leftovers thicken overnight —add a splash of milk or cream when reheating.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of milk, cream, or broth to restore creaminess. Microwave works but stir often.
Not recommended for freezing —dairy-based sauces may separate.
Ingredient Substitutions
Ground beef
Ground turkey, chicken, sausage, or plant-based crumbles
Adjust cook time accordingly
Heavy cream
Half-and-half, full-fat coconut milk, or evaporated milk
For lighter or dairy-free option
Chicken broth
Vegetable or beef broth
Same depth, different flavor
Pasta
Gluten-free penne or rotini
Cook times may vary
Butter
Olive oil or ghee
For dairy-free or nutty flavor
Serving Suggestions
Serve in bowls with crusty bread for dipping.
Great for lunchboxes (reheat safely).
Double the batch and freeze half for future comfort.
Turn into a casserole: transfer to baking dish, top with extra cheese, broil 3–5 mins.
Cultural Context
Born from Italian-American love of pasta and American desire for convenience, this recipe blends tradition with modern speed. Inspired by stovetop casseroles and creamy carbonara, it honors the spirit of comfort food while making it faster and easier. Found on weeknight tables and freezer shelves alike, it’s real food made for real life.
Pro Tips
Double the recipe? Yes—use a larger pot or divide between two.
Make ahead: Prep ingredients the night before. Cook fresh the next day.
Want more veg? Stir in peas, broccoli, or sun-dried tomatoes at the end.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use frozen veggies?
A: Yes! Add frozen peas, spinach, or corn in the last 3–4 minutes.
Q: Why did my sauce break?
A: Likely due to high heat or cold cheese. Use room-temp Parmesan and low-to-medium heat.
Q: Is this gluten-free?
A: Only if using GF pasta and verifying broth labels.
Q: Can I make it in a slow cooker?
A: Yes! Brown meat first, then add all ingredients except cream and cheese. Cook on LOW 6–8 hours. Stir in cream and cheese last 15 mins.
Q: Can I air fry it?
A: Not ideal—the method relies on simmering. Save air frying for crispy toppings.
Allergy Information
Contains: dairy (butter, cream, Parmesan), eggs (in some pastas), wheat (pasta).
Gluten-free option: Use certified GF pasta.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on broth, pre-grated cheese, and imitation meats.
Nutrition Facts (Per Serving – Approximate)
Based on 4 servings
Calories: 580
Fat: 34g
Saturated Fat: 16g
Carbohydrates: 38g
Fiber: 2g
Sugar: 3g
Protein: 30g
Sodium: 880mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
Final Thought: This dish doesn’t shout. It simmers quietly, golden and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a pot, a plan, and someone who says, “Let’s make it together.”
.png)
.png)
.png)
.png)
.png)
.png&description= One-Pot Creamy Beef and Garlic Butter Pasta){kind=link}