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A one-pan, no-fuss weeknight dinner that tastes like a warm blanket.
You know those nights when you’re just done? Like, it’s 6:12 p.m., your phone’s at 2%, the dishwasher’s full of clean dishes you don’t feel like unloading, and you still need to figure out what to feed everybody before someone grabs a box of cereal?
Yeah. This pasta is for those nights.
It’s creamy. It’s garlicky. It’s got just enough butter to feel like a treat, and the beef makes it hearty enough that you don’t get the “is this all we’re eating?” look from anyone at the table.
The best part? It’s a one-pan wonder. No separate boiling. No 14 dirty utensils. Just a skillet, a spoon, and about 25 minutes between I’m starving and why didn’t you make more?
Why You’ll Love This Pasta (And Why I Keep It in My Back Pocket)
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One pot = less mess. That alone makes it a hero in my kitchen.
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Rich, creamy, garlicky sauce—no roux, no whisking, no drama.
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Beef + butter = flavor city. It’s hearty and comforting.
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Kids? Husbands? Roommates? Everyone likes this one. Period.
What You’ll Need (And What You Can Get Away With)
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2 tbsp butter – I use salted. If you’re fancy and using unsalted, just bump your seasoning.
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1 lb ground beef – Lean is good, but if you’ve got the regular stuff, just drain the fat after browning.
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4 cloves garlic, minced – Fresh is best, but jarred works. I’m not judging.
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½ tsp onion powder + ½ tsp garlic powder – Layers of flavor. Adds depth without fuss.
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½ tsp Italian seasoning – Or just a little pinch of dried basil + oregano if that’s what you’ve got.
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2 cups chicken broth – Yup, chicken broth with beef. It’s all about the flavor. Beef broth works too.
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1 cup heavy cream – Don’t sub milk. Trust me. You want that creamy richness.
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½ cup grated Parmesan – Fresh is gold, but if the green can is all you’ve got, it’ll still work.
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8 oz linguine or fettuccine – I break mine in half so it fits better in the pan.
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Salt & pepper – Always, always taste and season.
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Fresh parsley (optional) – If you’ve got it, toss it on. If not? It’s still delicious.
How to Make It (Even If You’re Half-Paying Attention)
Step 1: Brown the beef
Melt your butter in a large skillet over medium heat. Once it’s bubbly and smells amazing, add your ground beef. Sprinkle with salt and pepper and break it up as it cooks.
Let it get nicely browned—don’t rush this part. Browning = flavor. If there’s a lot of grease, go ahead and drain it off (I use a spoon and paper towels to soak it up if I’m lazy).
Step 2: Garlic time
Toss in the minced garlic and stir it around for about 30 seconds. You want it fragrant, not burnt. This is the part where someone in the house yells, “What smells so good!?”
Step 3: Season it up
Add the onion powder, garlic powder, and Italian seasoning. Stir so everything’s coated in buttery, garlicky goodness.
Step 4: Add the liquids + pasta
Pour in the chicken broth and cream. Stir in your uncooked pasta, making sure it’s mostly submerged in the liquid. It might look like not enough at first, but trust me—it works.
Bring it to a gentle simmer, then cover the skillet and turn the heat to low.
Now go check your texts or wipe down the counter, but keep an eye on it—stir every few minutes so nothing sticks, and if the liquid gets low before the pasta’s done, just add a splash more broth or water.
Step 5: Stir in cheese and taste
Once the pasta is tender (usually around the 10–12 minute mark), stir in the Parmesan. Give it a moment to melt into the sauce, then taste and adjust your salt and pepper.
Don’t skip the tasting part. This dish is forgiving, but seasoning is still queen.
Step 6: Serve and swoon
Dish it up with a sprinkle of parsley (if you’re feeling cute), a little extra parm, and maybe a hunk of bread if you’re really doing it right.
Want to Mix It Up?
You’ve got options, friend:
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Use ground turkey or sausage instead of beef.
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Add frozen peas or spinach at the end for a veggie moment.
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Swap linguine for penne or shells if that’s what’s in the pantry.
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Stir in a little crushed red pepper if you like heat.
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No cream? Try a splash of cream cheese mixed with milk. It’s not the same—but it works.
Storage & Reheating Tips (If There’s Any Left)
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Fridge: Keeps well for 2–3 days in a sealed container.
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Reheat: Add a splash of broth or water before microwaving so it loosens up and doesn’t get gloopy.
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Freezer? Eh… it’s not my favorite once it’s been frozen. But technically, yes, you can. Wrap it tight and use within a month.
Final Thoughts (From One Tired Cook to Another)
This is the kind of dinner you pull together when your brain’s on autopilot but you still want something real. It’s not trying to be gourmet. It’s not complicated. It just works—every time.
And if you’re anything like me, it’ll sneak into your regular rotation and stay there. Because when something’s this easy and this good? You don’t need a reason.
So go make it. And then text me to say how fast it disappeared.
Garlic Butter Beef Pasta
Ingredients
- 2 tablespoons butter
- 1 lb ground beef
- 4 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 8 oz linguine or fettuccine
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for serving
Instructions
- Melt butter in a skillet over medium heat. Add ground beef, season with salt and pepper, and brown the meat. Drain fat if needed.
- Add garlic and cook for 30 seconds until fragrant. Stir in onion powder, garlic powder, and Italian seasoning.
- Add chicken broth, cream, and pasta. Stir to submerge pasta. Cover and simmer on low, stirring occasionally, about 10 minutes, or until pasta is tender.
- Stir in Parmesan cheese. Taste and adjust salt and pepper as needed.
- Garnish with fresh parsley and additional Parmesan if desired. Serve hot.