Some nights call for a dinner that doesn’t ask much of you — just a skillet, a pot of pasta water, and whatever’s already in the fridge. This garlic butter beef pasta fits that bill perfectly. Ground beef gets browned until it’s deeply savory, then simmered in a buttery garlic sauce with a splash of cream and parmesan, and tossed with pasta until every strand is coated. It’s simple, it’s filling, and it comes together fast enough for even the busiest weeknight.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Dinner
There’s something about butter and garlic cooked together that just smells like dinner is about to be good. Here, that combination gets built into a light sauce with beef broth, heavy cream, and parmesan — nothing complicated, but it turns silky almost on its own once it hits a simmer.
It also comes together in one skillet once the pasta’s cooked, so cleanup stays manageable. If your family already likes buttery garlic pasta dinners, this sits well alongside cowboy butter chicken pasta in the rotation, since both lean on that same rich, garlicky base.
Ingredients
Straightforward ingredients, most of which you probably already have on hand.
- 12 oz pasta (spaghetti, linguine, or penne)
- 1 lb ground beef
- 4 tbsp unsalted butter, divided
- 6 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for heat)
- 1 cup beef broth
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 2 tbsp chopped fresh parsley, plus more for garnish
- Salt and black pepper, to taste
A note on the beef: leaner ground beef means less grease to drain off, which keeps the sauce from turning oily. And freshly grated parmesan melts into the sauce a lot more smoothly than the pre-shredded kind.
Step-by-Step Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain it, but reserve about ½ cup of the pasta water first — you’ll likely want it later.
In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the ground beef, season it with salt and pepper, and cook until browned, breaking it apart as it goes. Drain off any excess grease, then remove the beef from the skillet and set it aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook until it softens, about 3 minutes. Stir in the minced garlic, Italian seasoning, and red pepper flakes if you’re using them, and cook for about a minute, just until it smells fragrant. Garlic browns fast in butter, so keep the heat at medium and stay close by.
Pour in the beef broth and let it simmer for 2 to 3 minutes to reduce slightly. Stir in the heavy cream and parmesan cheese, mixing until the sauce turns creamy and coats the back of a spoon. Return the browned beef to the skillet and stir everything together.
Add the drained pasta to the skillet, tossing until it’s coated in the sauce. If it looks a little thick, stir in a splash of the reserved pasta water to loosen it up. Finish with the fresh parsley, taste, and adjust the salt and pepper if needed. Garnish with a little extra parmesan and parsley before serving.
What to Serve With It
A simple green salad with a light vinaigrette is a nice contrast to the richness of the sauce. Garlic bread is always a welcome addition too, though with butter already doing a lot of work in the dish, steamed broccoli or roasted vegetables can help balance things out.
Variations
If you want a richer, creamier version, an extra splash of heavy cream or a spoonful of cream cheese takes it even further. Shredded mozzarella or provolone stirred in at the end adds a cheesy twist, similar to what you’d find in creamy garlic parmesan chicken with cheesy twisted pasta. Ground turkey, chicken, or Italian sausage all work in place of the beef if that’s what you have on hand. For extra vegetables, spinach, mushrooms, or peas can be tossed in during the last few minutes of cooking. And if your family likes a milder version of this style of dish, chicken garlic parmesan pasta is a good one to keep on rotation alongside it.
Storage
Leftovers keep well in the refrigerator for up to 3 to 4 days in a sealed container. For longer storage, this freezes for up to 2 months — just thaw it overnight in the fridge before reheating. When warming it back up, a splash of broth or water on the stovetop or in the microwave helps bring the sauce back to its original creamy texture.
Frequently Asked Questions
Can I use a different protein instead of beef?
Yes, ground turkey, chicken, or even Italian sausage all work well in this recipe.
What pasta shape works best here?
Short pastas like penne or rigatoni hold onto the sauce nicely, though spaghetti or linguine work just as well.
Can I make this ahead of time?
Yes, it reheats well, which makes it a solid option for meal prep during a busy week.
How do I keep the pasta from drying out when reheating?
A splash of water or broth when reheating helps revive the sauce and keep everything creamy.
Can I make it spicier?
Yes, extra red pepper flakes or a drizzle of hot sauce will kick up the heat nicely.
What can I add to make this heartier?
Spinach, mushrooms, or zucchini can all be stirred in without changing the flavor too much.
A Cozy Closing Note
This has become one of those dinners that pulls together fast on nights when I don’t have much energy left to cook. I hope it earns a regular spot in your weeknight lineup too.
Garlic Butter Beef Pasta
Equipment
- Large skillet
- Large pasta pot
Ingredients
- 12 oz pasta spaghetti, linguine, or penne; 340g
- 1 lb ground beef 450g
- 4 tbsp unsalted butter divided
- 6 cloves garlic minced
- 1 medium onion finely chopped
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional, for heat
- 1 cup beef broth 240ml
- 1/2 cup heavy cream 120ml
- 1/2 cup grated Parmesan cheese 50g
- 2 tbsp fresh parsley chopped, plus more for garnish
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup pasta water.
- In a large skillet over medium heat, melt 2 tbsp butter. Add ground beef, season with salt and pepper, and cook until browned. Drain excess grease if needed. Remove beef and set aside.
- In the same skillet, melt remaining 2 tbsp butter. Add onion and cook until softened, about 3 minutes. Stir in minced garlic, Italian seasoning, and red pepper flakes. Cook until fragrant, about 1 minute.
- Pour in beef broth and let simmer for 2-3 minutes. Stir in heavy cream and Parmesan cheese until creamy. Return the cooked beef to the skillet and mix well.
- Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, stir in a splash of reserved pasta water to loosen the sauce.
- Stir in fresh parsley. Taste and adjust with more salt or pepper if needed. Garnish with extra Parmesan and parsley before serving.
