Creamy Beef Garlic Butter Pasta (Print-Friendly Version)
Creamy beef pasta with garlic butter, Italian herbs, and cheese. One-pot method for easy cleanup and rich flavor.
# Ingredients:
01 -
1 lb ground beef (85/15 lean blend preferred)
02 -
8 oz penne or rotini pasta
03 -
4 cups beef broth
04 -
1 tablespoon olive oil
05 -
3 tablespoons butter
06 -
4 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon crushed red pepper flakes (optional)
09 -
1/2 teaspoon paprika
10 -
Salt and black pepper to taste
11 -
1/2 cup grated Parmesan cheese
12 -
1/2 cup heavy cream
13 -
1/2 cup shredded mozzarella cheese
14 -
2 tablespoons chopped parsley (for garnish)
# Steps:
01 -
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks (about 5-7 minutes). Drain excess grease if necessary.
02 -
Add butter, minced garlic, Italian seasoning, crushed red pepper flakes (if using), paprika, salt, and black pepper. Cook for 1-2 minutes until garlic is fragrant and spices bloom.
03 -
Deglaze the pan with beef broth, scraping up any browned bits. Add uncooked pasta, stir to combine, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
04 -
Mix in heavy cream, Parmesan, and mozzarella cheese, stirring until fully melted and combined. Let the pasta rest off-heat for 3-5 minutes to thicken the sauce.
05 -
Top with chopped parsley for brightness. Serve immediately, ideally with bread or a side salad.
# Notes:
01 -
Stir occasionally while simmering the pasta to prevent sticking.
02 -
Letting the pasta rest briefly off-heat helps improve the final texture of the sauce.