Easy One-Pot Creamy Garlic Butter Beef Spaghetti Recipe

Spread the love

One-Pot Creamy Garlic Butter Beef Spaghetti

Okay, folks, let me tell you about this one-pot creamy garlic butter beef spaghetti that has become my go-to supper for busy weeknights. Also, you know those nights when you’re tired from work, the kids are hungry, and the last thing you want is a kitchen disaster with a lot of pots and pans? This creamy beef spaghetti recipe is the answer for those crazy times, thank goodness.
It really does have everything you want: juicy ground beef swimming in garlic butter, a lot of that rich garlicky goodness, and the kind of creamy cheese sauce that makes you want to dance. Also, this one-pot pasta miracle happens in only one skillet, so you don’t have to clean up much and can spend more time resting. It’s a win-win!
This recipe works every time, whether you’re planning meals for the week ahead, need a family-friendly supper idea, or just want pasta that tastes like it came from a restaurant without the cost. The best part is that you can make it just how your family likes it.

About This Dish

This isn’t just any ordinary pasta dish; it’s like comfort food and convenience had a baby, and yet it came out beautiful. First of all, grilling the beef in garlic butter makes it taste so good (I mean, come on). After that, the pasta soaks up all the tasty beef broth, and then we add a three-cheese blend to make it really creamy. So, in a way, it’s like a hug in a bowl.
Also, the whole dish just takes around 30 minutes, which is great for preparing meals on weeknights or when you need to get supper on the table quickly. Also, it’s cheap—under $15 will feed a family of four, which is better than takeout any day of the week.

Why This Recipe Is Popular

First, cooking in one pot equals fewer dishes (your dishwasher will be happy).
Second, it’s great for planning meals and cooking in large amounts.
Also, kids and adults will both like it.
It also uses cheap, everyday components.
It also scales up easily for meal prep containers.
Finally, it can go in the freezer for busy periods.

Essential Cookware & Kitchen Tools

You need a large deep skillet or Dutch oven that is at least 12 inches wide. This is the most important tool for one-pot cooking. In fact, I strongly suggest buying a good nonstick skillet or enameled cast iron Dutch oven. For example, this recipe works great with brands like Le Creuset, Lodge, or Calphalon. Also, a deep pan keeps things from splattering and provides you space to stir without producing a mess.

Things to think about when buying:

A substantial bottom so that the heat spreads evenly
The sides should be at least 3 inches deep so that pasta and liquid can fit inside.
A lid that fits tightly to keep steam in and cook pasta correctly
Handles that can go in the oven if you want to be able to use them for more than one thing

A wooden spoon or a silicone spatula will work. You’ll need something strong to break up the ground meat and stir the spaghetti. Wooden spoons are gentle on nonstick surfaces, but silicone spatulas can handle heat and bend.

A sharp chef’s knife for cutting up garlic and fresh parsley. A good 8-inch chef’s knife makes prep work go considerably faster, in particular. Brands like Wüsthof, Victorinox, and Shun are worth the money, for instance.
Measuring Cups and Spoons: Getting the right measurements every time gives you great results. I like stainless steel measuring sets since they last a long time and can go in the dishwasher.

Kitchen Tools That Are Nice to Have:
Garlic presses and mincers make it easy to prepare garlic. This program saves you time if you cook with garlic a lot (which you should!).
Grater for Cheese: Freshly grated Parmesan melts better than pre-shredded. A good box grater with several sizes of grates is also very useful.
With a digital kitchen timer, you can always get the right texture for your pasta.
Ladle This makes it easier and less messy to serve this spicy pasta.

Ingredients

1 pound of ground beef
8 oz. of short pasta
4 cups of beef broth
1 tablespoon of olive oil
3 tablespoons of butter
4 cloves of garlic
1 teaspoon of Italian seasoning
1/2 tsp Red Pepper Flakes
1/2 tsp Smoked Paprika
Salt & Black Pepper
1/2 cup Grated Parmesan Cheese
1/2 cup Heavy Cream
1/2 cup Shredded Mozzarella
2 tbsp Fresh Parsley

Main Ingredients Explanation

The main things that go into it are:
1 pound of ground beef. I normally use 80/20 ground beef because the extra fat gives it a great flavor without making it overly greasy. You could also use ground turkey instead for a leaner option, or ground Italian sausage for more flavor.
Where to buy: Check your local grocery store for sales. If not, you can save money by buying in bulk from warehouse clubs like Costco or Sam’s Club.
8 oz. of short pasta, such penne, rotini, rigatoni, or farfalle, works well. In fact, the shape isn’t as important as picking a noodle with ridges or curves that will hold onto the sauce.
If you’re buying pasta, go for bronze-cut spaghetti, which is usually in specialty sections. It has a rougher texture that sauce sticks to better. For example, retail brands, Barilla, and De Cecco all perform great.
4 cups of beef broth. Use low-sodium beef broth so you can choose how salty it is. Better Than Bouillon beef foundation is also great; simply follow the box recommendations to combine it with water.
Quality is important: Bone broth or organic broth offers even more taste and nutrition. So, seek for broths that don’t have a lot of additives and don’t have MSG.

The Flavor Makers

1 tablespoon of olive oil. Extra virgin olive oil tastes the best. But to keep it fresh, store it in a cool, dark place.
3 tablespoons of butter. Real butter (not margarine!) makes a big difference. I like unsalted better because I can regulate how much salt I add, but salted works too; just add less salt.
4 cloves of garlic: You have to use fresh garlic to get that great smell and taste. Even so, minced garlic in a jar works in a pinch, but fresh is always superior.
1 teaspoon of Italian seasoning, which is a mix of basil, oregano, rosemary, and thyme. For example, McCormick and Simply Organic make good versions, or develop your own blend!
1/2 tsp Red Pepper Flakes Adds a little kick. However, skip if you’re cooking for youngsters or prefer mild flavors.
1/2 tsp Smoked Paprika This adds such a great smoky depth. In contrast, plain paprika works too, but smoked is special.
Salt & Black Pepper Sea salt or kosher salt for seasoning. Additionally, freshly ground black pepper tastes considerably better than pre-ground.

The Creamy Dream Team

1/2 cup Grated Parmesan Cheese Buy a block and grate it yourself — it melts smoother and tastes better than the pre-shredded version. Indeed, Parmigiano-Reggiano is the gold standard.
1/2 cup Heavy Cream Also called heavy whipping cream. However, don’t substitute with half-and-half or milk — you need that fat content for proper creaminess.
1/2 cup Shredded Mozzarella Low-moisture mozzarella melts well. In this situation, pre-shredded is fine here for convenience.
2 tbsp Fresh Parsley For garnish and a splash of freshness. Italian flat-leaf parsley is the best kind of parsley for flavor.

Step-by-Step Cooking Instructions

Step 1: Cook the ground beef until it is brown (8 minutes)

First, put your large deep skillet or Dutch oven on medium-high heat and add the olive oil. Once the oil is shimmering (approximately 1-2 minutes), add the ground meat. Next, use your wooden spoon or spatula to break it up into small crumbs as it cooks.
Pro cooking tip: Don’t overcrowd the pan or the steak will steam instead of brown. Instead, if needed, brown in two batches for greater caramelization and flavor.
Cook for 6-8 minutes, stirring periodically, until the steak is well browned with no pink remaining. Importantly, you want some crispy brown parts on the steak – that’s where the flavor lives!
Fat management: If you chose higher-fat beef and there’s extra grease (more than 2 tablespoons), carefully drain it off into a heat-safe container. Nevertheless, leave a little fat left for flavor.

Step 2: Create the Garlic Butter Base (3 minutes)

This is where the magic starts! First, add your butter directly to the pan with the cooked beef. Then, let it melt fully, stirring the pan to coat everything.
Once the butter is melted and sizzling, add your minced garlic, Italian seasoning, red pepper flakes, smoked paprika, salt (approximately 1/2 tsp to start), and black pepper (1/4 tsp). After that, combine everything together and simmer for 1-2 minutes until your kitchen smells simply fantastic.
Critical tip: Watch the garlic carefully – it should turn aromatic and faintly yellow, but NOT brown or scorched. Otherwise, burnt garlic tastes bitter and will ruin your food. Therefore, keep the heat at medium and whisk regularly during this step.

Step 3: Add Pasta & Broth (15 minutes)

Pour in all 4 cups of beef broth, scraping the bottom of the pan with your spoon to release any tasty brown pieces. In reality, that’s called deglazing, and it’s restaurant technique gold!
Next, add your uncooked pasta immediately to the pan. Yep, dry spaghetti straight from the box – that’s the beauty of one-pot cooking! Then, give everything a thorough swirl to make sure the pasta is submerged in the liquid.
Increase the heat to high and bring everything to a rolling boil. Once it’s boiling, quickly reduce heat to medium-low and cover with your lid. After that, let it simmer slowly for 12-15 minutes, stirring every 3-4 minutes to prevent sticking.

Troubleshooting tips:
If the pasta starts to stick or the liquid evaporates too soon, simply add 1/2 cup extra broth or water
Different pasta kinds absorb liquid at different rates, so check at 10 minutes and adjust appropriately
Finally, the pasta should be al dente (tender with a slight bite) when done

Step 4: Make It Ridiculously Creamy (3 minutes)

Once the pasta is absolutely tender and has absorbed most of the broth (there should be just a little liquid remaining in the pan), it’s time for the big finale!
First, turn the heat down to low. Then, pour in the heavy cream and whisk thoroughly to incorporate. Next, add the grated Parmesan cheese and shredded mozzarella, stirring continually until everything melts into a lovely, silky sauce that coats every piece of spaghetti.

Cheese melting secrets:
First, add cheese gradually and whisk regularly to prevent clumping
Second, keep the heat LOW – excessive heat can cause cheese to become gritty or stringy
Third, if the sauce seems too thick, add 1-4 cup of pasta cooking water or more broth to thin it out
Finally, for extra richness, add an additional tablespoon of butter at this step

Step 5: Rest & Thicken (5 minutes)

Turn off the heat entirely and let the spaghetti remain uncovered for about 5 minutes. Admittedly, I know it’s tempting to leap right in, but this resting time is vital!
As it rests, the sauce will thicken and stick to the pasta better. Furthermore, the flavors also have time to mix together delightfully. In essence, this is restaurant technique 101 — patience makes perfection!

Step 6: The Finishing Touches

Right before serving, sprinkle fresh chopped parsley over the top. As a result, this offers a beautiful pop of color and freshness that balances all that creamy, cheesy richness.

Optional finishing touches:
Additionally, additional grated Parmesan on top
Also, a drop of top quality olive oil
Moreover, freshly cracked black pepper
Finally, a little more red pepper flakes for heat enthusiasts

Variations & Substitutions

Protein Swaps:

Ground Turkey: Leaner variant, cooks the same way
Italian Sausage: Remove casings, adds delicious herbs and spice
Ground Chicken: Mild flavor, budget-friendly
Plant-Based Ground: Similarly, Beyond or Impossible meat works excellent
Diced Chicken Breast: Cut into bite-sized pieces, brown first

Vegetable Add-Ins:

Baby Spinach: Stir in 2 cups at the end until wilted
Mushrooms: Meanwhile, sauté 8 oz sliced mushrooms with the beef
Sun-Dried Tomatoes: Add 1/2 cup diced for tangy flavor
Bell Peppers: Dice and sauté with the garlic
Zucchini: Diced small, inserted during last 5 minutes of cooking
Cherry Tomatoes: Halve and stir in at the end

Pasta Shape Options:

Penne (traditional option)
Rigatoni (big tubes contain gobs of sauce)
Farfalle (bowties seem lovely)
Shells (trap the creamy sauce inside)
Cavatappi (spiral shaped, really enjoyable)
Fusilli (twists hold sauce nicely)

Cheese Variations:

Add cream cheese for added richness (2-3 ounces)
Alternatively, try Gruyere instead of mozzarella for nutty taste
Use Pecorino Romano instead of Parmesan for stronger taste
Similarly, add in some Fontina for buttery richness

Spice Level Adjustments:

Mild: Skip red pepper flakes totally
Medium: Use amount as written
Spicy: Conversely, double red pepper flakes or add cayenne pepper
Extra Bold: Instead, use hot Italian sausage instead of ground beef

Serving Suggestions & Pairings

This substantial spaghetti is pretty much a complete dinner on its own. However, here are ideal combinations for when you want to round out your dinner:

Easy Side Salads:

Classic Caesar Salad: Romaine, homemade or store-bought Caesar dressing, croutons, and shaved Parmesan
Simple Mixed Greens: Spring mix with balsamic vinaigrette and cherry tomatoes
Arugula Salad: Arugula with a peppery taste, lemon, olive oil, and shredded Parmesan
Greek Salad: Red onion, cucumbers, tomatoes, olives, and feta

Types of Bread:

Garlic Bread: Buy frozen or prepare your own using butter, garlic, and seasonings
Breadsticks: Great for dipping in additional sauce
Focaccia: Soft Italian flatbread with olive oil
Dinner Rolls: Soft and buttery, great for soaking up sauce

Roasted Vegetables:

Roasted Broccoli: Toss with olive oil, salt, and roast at 425°F for 20 minutes
Roasted Asparagus: Simple, elegant, and seasonal
Brussels Sprouts: Crispy and caramelized from the oven
Roasted Carrots: Sweet and tender, wonderful color contrast

Wine Pairing Suggestions:

Red Wine: Chianti, Cabernet Sauvignon, or Merlot
White Wine: Alternatively, Chardonnay or Pinot Grigio
Budget-Friendly: Look for wines in the $10-15 range that mix nicely with meat and cream

Meal Prep & Storage

Make it a meal prep winner:

Double the recipe and portion into meal prep containers for the week
Pair with pre-washed salad mix for quick meals
Keep in glass containers (Pyrex or similar) for simple warming
Label with date and reheating instructions

Weekly food planning strategy:

Make this on Sunday for easy Monday/Tuesday meals
Freeze half for a future hectic week
Pair with different sides throughout the week for variation

Refrigerator Storage (4-5 days):

Transfer leftovers to sealed containers within 2 hours of cooking. Specifically, glass containers like Pyrex or Rubbermaid Brilliance work best because they don’t absorb odors or stains.
Store in shallow containers for rapid cooling
Don’t stack containers until totally cooled
Label with date so you know when to utilize it
Keep refrigerator temperature at 40°F or lower

Freezer Storage (2-3 months):

This pasta freezes well! Portion into freezer-safe containers or heavy-duty freezer bags. Additionally, remove as much air as possible to prevent freezer burn.
Cool thoroughly before freezing
Leave 1/2 inch room at top of containers for expansion
Freeze flat in bags for space-saving storage
Use freezer tape to mark with contents and date
Note: Cream sauces can split slightly when frozen. However, stirring while reheating pulls it back together beautifully.

Reheating Instructions:

Stovetop Method (Best): Place pasta in a pan over medium-low heat. Next, add 2-4 tablespoons of milk, cream, or broth to soften the sauce. Then, whisk often and heat for 5-7 minutes until warmed through.
Microwave Method (Quick): Transfer portion to a microwave-safe dish. Next, add a splash of milk or water, cover with a damp paper towel, and microwave in 1-minute intervals, stirring between each, until hot (typically 2-3 minutes total).
Oven Method (For larger portions): Preheat oven to 350°F. Then, lay spaghetti in an oven-safe dish, cover with foil, and bake for 20-25 minutes until heated through.

Food Safety Tips

Never leave pasta at room temperature for more than 2 hours
Always reheat leftovers to 165°F internal temperature
Only reheat what you plan to consume – don’t reheat many times
When in doubt, throw it out (trust your nose!)

Nutrition Per Serving (serves 4)

Calories: 620
Protein: 35g
Carbohydrates: 48g
Fat: 32g
Saturated Fat: 16g
Fiber: 3g
Sodium: 680mg
Calcium: 280mg
Iron: 4mg

Dietary Modifications

Lower Calorie Version:

Use 93% lean ground beef or ground turkey
Swap half-and-half for heavy cream
Cut cheese by half
Use whole wheat pasta for additional fiber

Gluten-Free:

Use gluten-free pasta. For instance, Barilla and Banza are terrific alternatives
Ensure beef broth is certified gluten-free
Verify all seasoning labels

Dairy-Free:

Use coconut cream instead of heavy cream
Use nutritional yeast for Parmesan
Omit mozzarella or use dairy-free cheese alternatives

Low-Carb/Keto:

Replace pasta with spiralized zucchini or cauliflower
Raise the amount of beef to 1.5 pounds
Add extra vegetables like spinach and mushrooms

High-Protein:

Use 1.5 lbs ground beef
Add white beans or chickpeas
Utilize protein-enriched pasta like Barilla Protein+

Money-Saving Tips

Buy ground beef on sale and freeze extra for future meals
Use store-brand pasta, broth, and cheese – they work just as well
Buy cheese blocks and shred yourself – considerably cheaper than pre-shredded
Shop warehouse stores like Costco or Sam’s Club for bulk savings
Use coupons and grocery apps like Ibotta or Fetch Rewards
Make your own Italian seasoning from individual herbs (cheaper long-term)
Grow your own parsley in a windowsill planter
Compare prices per ounce not just package price

Cost breakdown (approximate):

Ground beef: $5-6
Pasta: $1-2
Beef broth: $2-3
Cheeses: $4-5
Other ingredients: $3-4
Total: $15-20 for 4-6 servings (about $3-4 per serving!)

Frequently Asked Questions

Q: Can I use a different type of pasta?: Yes! In fact, any short pasta shape works great. For example, rigatoni, shells, farfalle, or cavatappi are all excellent choices. However, just avoid long, thin pasta like spaghetti or angel hair.
Q: Can I make this ahead of time?: Absolutely! You can cook it completely, refrigerate, and reheat when needed. In fact, the flavors actually get better after sitting! Just add a splash of cream or milk when reheating.
Q: What if I don’t have beef broth?: You can use chicken broth, vegetable broth, or even water with beef bouillon cubes. Alternatively, Better Than Bouillon beef base is also fantastic.
Q: Is this recipe kid-friendly?: Yes! In fact, most kids love this creamy, cheesy pasta. However, for picky eaters, you can reduce or skip the red pepper flakes and use mild Italian sausage instead of regular ground beef.
Q: Can I double this recipe?: Yes, but use a very large pot or Dutch oven (at least 6 quarts). Additionally, you may need to increase cooking time slightly and add extra broth as the pasta cooks.
Q: Why is my sauce watery?: This usually happens if there’s too much liquid left after cooking the pasta. So, next time, let it simmer for a few more minutes without a lid to let the extra liquid evaporate before adding the cream and cheese.
Q: Can I use pre-cooked pasta?: Not recommended for this recipe. Instead, the pasta needs to cook in the beef broth to absorb all that amazing flavor. Otherwise, pre-cooked pasta would be mushy and bland.
Q: What’s the best way to reheat leftovers?: Stovetop is best! Heat in a skillet with a splash of milk or cream, stirring frequently. Alternatively, microwave works too, but add liquid and stir every minute.
Q: Can I add vegetables?: Definitely! For instance, spinach, mushrooms, bell peppers, and sun-dried tomatoes all work beautifully. Additionally, add heartier vegetables when browning the beef, and leafy greens at the very end.
Q: Is this recipe spicy?: Not really – it has a subtle warmth from red pepper flakes, but it’s not hot. However, you can easily skip the pepper flakes for a completely mild version. Alternatively, double them for more heat.

Conclusion

This one-pot creamy garlic butter beef pasta has seriously saved my dinner game countless times. Moreover, I know it’ll become your go-to recipe too. In fact, it’s that perfect combination of easy, delicious, and satisfying that makes you feel like you’ve got your life together, even when you definitely don’t.
Whether you’re feeding a hungry family, meal prepping for the busy week ahead, trying to impress dinner guests, or just need comfort food after a long day, this recipe has your back. Additionally, the best part? It only uses one pot, which means you can spend less time doing dishes and more time enjoying your delicious creation.
Once you master this base recipe, you can customize it endlessly with different proteins, vegetables, and seasonings. Furthermore, it’s the kind of versatile, reliable recipe that becomes part of your regular dinner rotation – the one you make when you need something quick, comforting, and crowd-pleasing.
So grab your favorite skillet, stock up on ingredients when they’re on sale, and get ready to create restaurant-quality pasta in your own kitchen. In the end, your family (and your wallet) will thank you!
Happy cooking, friends! Remember to save this recipe and give it to anyone who needs a great dinner idea for a weeknight.