Description
This one-pan Garlic Butter Beef Pasta is a hearty, flavorful weeknight solution. By cooking the pasta directly in a savory mixture of beef broth and cream, the noodles absorb deep, robust flavors while the starch naturally thickens the sauce. Infused with fresh garlic, onion powder, and Parmesan cheese, this dish offers restaurant-quality results with minimal prep and cleanup—perfect for busy families seeking comfort food in under 20 minutes.
Ingredients
2 tablespoons unsalted butter
1 lb lean ground beef
4 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
2 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
8 oz linguine or fettuccine
Salt and pepper to taste
Instructions
Melt butter in a large skillet over medium heat.
Add ground beef, season with salt and pepper, and brown thoroughly while breaking into crumbles.
Drain excess fat from the skillet.
Stir in minced garlic, onion powder, garlic powder, and Italian seasoning; cook for 1 minute until fragrant.
Add chicken broth and heavy cream to the skillet and bring to a gentle simmer.
Add the pasta, pushing it down so it is mostly submerged in the liquid.
Cover and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
Remove from heat and stir in the Parmesan cheese until the sauce is creamy and smooth.
Serve immediately.
Notes
Ensure you use low-sodium broth to avoid over-salting as the sauce reduces. Using freshly grated Parmesan cheese is critical for achieving a smooth, well-emulsified sauce. You can substitute linguine with penne if preferred. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Stovetop One-Pan
- Cuisine: Modern American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg