One-Pot Creamy Ground Beef Pasta with Garlic Butter

Okay, so I’ve made this ground beef recipe about a million times now. And honestly? It started as a complete accident.

I was supposed to make my usual spaghetti and meat sauce—you know, the one where you dirty every single pot in the kitchen—but I was feeling lazy. Like, really lazy. The kind of lazy where even doing dishes feels like running a marathon. So I thought, what if I just… threw everything in one pot and hoped for the best?

Turns out, best decision ever.

Why This Ground Beef Recipe Actually Works

Look, I’m gonna be honest with you. I’ve tried a LOT of ground beef recipes for dinner. The dry ones. The watery ones. The ones that somehow taste like cardboard even though you added garlic. This one? It’s different.

The thing is—oh wait, I forgot to mention—you need to use enough butter. Like, don’t be shy about it. I learned this the hard way after my first attempt tasted like… well, nothing. My husband took one bite and just looked at me. You know that look? Yeah, that one.

But once I figured out the garlic butter situation, everything changed. The sauce gets all creamy and clings to the pasta in this way that makes you want to lick the spoon. (Trust me on this one.)

What Makes This Different from Other Ground Beef Recipes for Dinner Easy

Most ground beef recipes for dinner easy sound simple but end up being complicated. Or they’re truly easy but taste like depression on a plate.

This recipe—I think… no, I know this works better when you don’t overthink it. Just brown the meat, add the stuff, let it simmer. Done. My neighbor Sarah swears by adding wine to everything, but honestly? You don’t even need it here. Though I won’t judge if you pour yourself a glass while cooking. That’s just smart planning.

Actually, you know what? I’ve made this on Tuesday nights when I’m exhausted, Friday nights when friends randomly show up (thanks, guys), and Sunday afternoons when I’m pretending to have my life together. Works every single time.

The Secret Nobody Tells You About Healthy Ground Beef Recipes

Now, here’s the thing about healthy ground beef recipes. Everyone wants to make them healthier, but then they taste like sadness. I get it. We’re all trying to eat better or whatever.

But this one? You can use lean ground beef (I usually grab 90/10), whole wheat pasta if you’re feeling virtuous, and it STILL tastes amazing. My 8-year-old refuses to eat anything green, but somehow loves this when I sneak in some spinach at the end. Don’t tell him.

Also, using Greek yogurt instead of heavy cream works fine. Found that out by accident when I ran out of cream at 6 PM and the store felt too far away. Sometimes laziness breeds innovation.

Ingredients (And My Shopping Disasters)

Okay, here’s what you need:

• 1 lb ground beef (I use 90/10, but use whatever. Your life, your cholesterol)
• 12 oz pasta (penne, rotini, whatever short pasta you have. I once used broken spaghetti. Worked fine)
• 4 tablespoons butter (salted, because I’m not fancy. Well, sometimes I am, but not for this)
• 6 cloves garlic, minced (or more, because I’m obsessed with garlic and use way more than called for)
• 1 small onion, diced (good luck finding decent onions this time of year, but do your best)
• 3 cups beef broth (the box kind is fine. We’re not making French cuisine here)
• 1 cup heavy cream (or Greek yogurt if you’re being healthy. Or if you forgot to buy cream like me)
• 1 cup shredded parmesan (Don’t buy pre-shredded cheese. Just don’t. It’s gross and doesn’t melt right)
• 2 teaspoons Italian seasoning (the jar has been in my cabinet since 2019, still works)
• Salt and pepper (sea salt if you’re fancy, regular salt if you’re normal like me)
• Fresh parsley (optional, but makes it look like you tried)

Quick note about the beef broth—I tried using water once because I ran out. Disaster. Complete disaster. It tasted like… nothing. Learn from my mistakes.

How to Make This Ground Beef Recipe (Real Talk)

Step 1: Brown the Meat (And Don’t Panic)

Heat a large pot or deep skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Season with salt and pepper.

Here’s where people mess up—they don’t let it actually brown. They keep stirring it constantly like nervous squirrels. Stop that. Let it sit for a minute so it gets those crispy brown bits. That’s where the flavor lives.

Cook for about 6-8 minutes until it’s browned. Drain the excess fat if there’s a lot (I usually do because even lean beef releases some).

Step 2: The Garlic Butter Magic

This is the important part. Push the meat to the sides of the pot and add the butter right in the middle. Let it melt, then add the garlic.

Now, here’s the thing… Last Tuesday, I completely burned the garlic because my neighbor knocked on the door asking about a package. Don’t do that. Stay focused. The garlic only needs about 30 seconds to 1 minute until it smells amazing. Any longer and it gets bitter and you’ll be sad.

Add the diced onion and cook for another 3-4 minutes until soft.

Step 3: Add Everything and Pray (Kidding, It’ll Work)

Add the dry pasta—yes, DRY pasta—directly to the pot. I know it seems weird at first, kinda counterintuitive, but that’s normal. Pour in the beef broth and Italian seasoning. Stir everything together.

Bring it to a boil, then reduce to a simmer. Cover and cook for about 12-15 minutes, stirring occasionally so the pasta doesn’t stick to the bottom.

Set a timer for 10 minutes, then inevitably forget and panic at 15. It’s fine. Just check if the pasta is tender and most of the liquid is absorbed.

Step 4: Make It Creamy (The Best Part)

Remove from heat. Stir in the heavy cream (or Greek yogurt) and parmesan cheese. It’ll look weird at first, kinda lumpy and gross, but keep stirring. The cheese will melt and everything comes together into this creamy, dreamy sauce.

Taste it. Need more salt? Add it. Want more garlic? Throw in some garlic powder. This is your dinner, not mine.

Step 5: Serve and Accept Compliments

Sprinkle with fresh parsley if you have it. Serve in bowls and try not to eat directly from the pot. (I’ve done it. No judgment.)

Tips from My Chaotic Kitchen

Pasta choices: I’ve used penne, rotini, shells, even broken lasagna noodles once when that’s all I had. They all work. Don’t stress.

The wine thing: If you want to add a splash of wine (about 1/4 cup) with the broth, go for it. Found out by accident that adding a splash of wine makes everything better. But it’s totally optional.

Leftovers: This is AMAZING the next day. Maybe even better? The flavors meld together overnight. Store in the fridge for up to 4 days. Add a splash of milk or broth when reheating because it thickens up.

Veggie additions: Sometimes I throw in frozen peas at the end. Or spinach. Or those random vegetables in my crisper drawer that need to be used. Bell peppers work great if you add them with the onions.

Spice it up: My husband likes to add red pepper flakes. I think it’s perfect as-is. You do you.

The cheese situation: Freshly grated parmesan is 1000% better than the green can stuff. And way better than pre-shredded. The pre-shredded has that coating that prevents melting and it just sits there being weird and clumpy.

Why This Beats Other Ground Beef Recipes for Dinner

Most ground beef recipes for dinner healthy require you to make the sauce separate, cook the pasta separate, then combine them. So many dishes. So much standing at the sink.

This? One pot. Everything cooks together. The pasta absorbs all those beefy, garlicky, buttery flavors as it cooks. It’s basically science. Delicious, delicious science.

And unlike those crockpot ground beef recipes (which have their place, don’t get me wrong), this is ready in under 30 minutes. Sometimes you don’t want to wait 6 hours for dinner, you know?

Common Questions (That I Asked Myself)

Can I use ground turkey? Yeah, I’ve done it. Add an extra tablespoon of butter because turkey is leaner and can be dry. Works fine.

What about ground chicken? Sure, why not? Haven’t tried it personally, but I don’t see why it wouldn’t work.

Can I make this ahead? You can brown the meat and prep everything, then finish it when you’re ready to eat. But honestly, it’s so quick I just make it fresh.

Is it kid-friendly? My kids inhale this. Even the picky one. Kids eat this with ketchup sometimes. Adults don’t ask why.

Can I freeze it? Cream-based sauces can be weird when frozen, but yeah, you can freeze it for up to 2 months. Thaw in the fridge overnight and reheat gently with a bit of milk.

What I’ve Learned Making This 50+ Times

This recipe is forgiving. I’ve made it when I was too tired to measure anything properly. I’ve made it while simultaneously helping with homework and answering work emails. I’ve made it hangry and impatient.

It always works.

Is it fancy? Nope. Will it win any culinary awards? Probably not. But will your family ask for it again? Absolutely.

Some recipes online are just wrong—too complicated, too many steps, too many dishes. This one is simple, delicious, and gets dinner on the table without making you want to order takeout instead.

Final Thoughts (If You’re Still Reading)

Look, I don’t have some heartwarming story about my Italian grandmother teaching me this recipe. I made it up on a random Wednesday because I was lazy and hungry. And it worked.

Now it’s my go-to ground beef recipe when I need something reliable. It’s comfort food without the fuss. The kind of dinner that makes you feel like you’ve got your life together, even when you definitely don’t.

Try it. Seriously, try this and tell me what you think. And if you burn the garlic (been there), just scrape it out and start that step over. It’s fine. We’re all just doing our best here.

Happy cooking! (and may your smoke alarms stay quiet) 🍝

Let me know how yours turns out! Drop a comment if you make this, especially if you add your own twist. I’m always curious what people do with recipes.