Creamy Garlic Butter Pasta with Ground Beef

There’s a moment when a bubbling pot of garlic, butter and cream meets savory browned beef and tender pasta — the kitchen fills with a warm, comforting aroma that promises satisfaction. The sauce clings to each strand, silky and glossy; the first forkful hits with a buttery richness, a pop of sharp Parmesan, and the familiar savory depth of ground beef. Texturally it’s indulgent yet grounded: a velvety sauce, toothsome pasta, and bits of caramelized beef that add just the right contrast. This is the kind of dish that makes you close your eyes for a second before you take another bite.

Whether you need a fast weeknight dinner, a dish to feed a hungry family on a chilly evening, or something to bring to a casual potluck, this recipe delivers. It’s hearty and approachable, yet feels a little special — perfect for busy nights, cozy date nights at home, or when you want comforting food with minimal fuss.

At a Glance

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Highlights

The following values are estimates per serving (recipe divided into 4 servings). Nutrient profiles were calculated using USDA FoodData Central ingredient data and reviewed in the context of general dietary guidance from the Mayo Clinic. Exact values will vary by brand, specific ingredient choices (leanness of meat, full-fat vs reduced-fat dairy), and portioning.

Estimated nutrition per serving:

Calories: ~910 kcal
Protein: ~48 g
Carbohydrates: ~45 g
Fat: ~59 g
- Saturated fat: ~32 g
Fiber: ~2 g
Sodium: ~700–900 mg (varies widely with salted butter, cheese brand, and added salt)

Notes on health: This dish is protein-rich and calorie-dense because of the heavy cream, butter and cheese. If you’re monitoring saturated fat or calories, consider the lighter variations in the “Delicious Variations” section below. For personalized dietary advice, consult resources such as the Mayo Clinic and USDA FoodData Central.

Why You’ll Love It

Irresistible aroma and comfort: Garlic browned in butter with melting Parmesan builds a deeply comforting scent and flavor that signals home cooking.
Quick and satisfying: Ready in about 30 minutes, it’s a dependable weeknight winner when you need something filling fast.
Crowd-pleaser: The combination of rich sauce and ground beef appeals to both kids and adults — perfect for family dinners or casual gatherings.
Versatile: Easily adapted to be lighter, vegetarian, or gluten-free without losing the core flavors.

Preparation Guide

Ingredients:

8 oz (about 227 g) dry pasta (your choice: spaghetti, penne, fusilli)
1 lb (454 g) ground beef (85/15 works well)
4 cloves garlic, minced
4 tbsp butter
1 cup (240 ml) heavy cream
1 cup (about 100 g) grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Optional ingredients and substitutions:

Use 1 lb ground turkey or chicken for a lighter meat option.
Swap heavy cream for half-and-half or evaporated milk for reduced calories (note: sauce will be thinner).
Use vegetarian ground “meat” or sautéed mushrooms + lentils for a vegetarian version.
Gluten-free pasta can replace regular pasta 1:1.
Add red pepper flakes for heat, or a splash of white wine when deglazing the pan for extra depth.

Step-by-step instructions:

In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup pasta water.
In the same (large) pot, melt the butter over medium heat. Add the ground beef and cook, breaking it up with a spoon, until nicely browned (about 6–8 minutes). Drain excess fat if desired.
Add the minced garlic to the browned beef and sauté for about 1 minute, stirring, until fragrant — avoid browning the garlic too much to prevent bitterness.
Pour in the heavy cream and stir to combine, scraping any browned bits from the bottom of the pot. If the sauce seems too thick later, add reserved pasta water a splash at a time.
Add the grated Parmesan cheese and stir until melted and smooth, creating a creamy sauce. Reduce heat to low to prevent the dairy from separating.
Return the cooked pasta to the pot and toss to coat thoroughly in the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency.
Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.

Practical tips:

Avoid high heat once cream is added — gentle simmering prevents curdling.
Taste and adjust seasoning after the cheese — Parmesan adds saltiness.
Keep a little pasta water handy; its starch helps the sauce bind to the noodles.
If using leaner beef, you may need a splash of oil when browning to prevent sticking.

Best Pairings

Simple sides: A crisp green salad with lemon vinaigrette or steamed broccoli balances the richness.
Bread: Warm crusty bread or garlic bread soaks up any leftover sauce.
Drinks: A medium-bodied red wine (e.g., Merlot, Chianti) or an ice-cold craft lager pairs nicely; for non-alcoholic options, iced tea with lemon complements the creaminess.
For breakfast or brunch-style twist: Serve smaller portions alongside a fried egg on top for added richness.
Light accompaniment: A bowl of sliced cherry tomatoes with olive oil and basil adds brightness.

Keeping it Fresh

Room temperature: Do not leave the cooked dish at room temperature for more than 2 hours (per USDA food safety guidelines).
Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce.
Freezer: This dish can be frozen, but dairy sauces may change texture after thawing. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring frequently and adding a little liquid to restore creaminess.

Chef’s Advice

Choose the right pasta shape: Tubular (penne) or ridged shapes (rigatoni) hold the sauce well; long noodles (spaghetti, linguine) create a more elegant presentation.
Cheese matters: Use freshly grated Parmesan (Parmigiano-Reggiano) rather than pre-grated for better melt and flavor.
Balance texture: Brown the beef well for Maillard flavor — those browned bits are where much of the taste lives.
Temperature cues: When simmering the cream, small bubbles at the edge indicate gentle heat; rapid boiling risks separation.
If sauce splits: Remove from heat, whisk in a tablespoon of cold butter or a splash of milk to help re-emulsify.

Delicious Variations

Lighter Version: Use 1 cup half-and-half plus 1/2 cup low-sodium chicken broth instead of heavy cream, and swap to 93% lean ground turkey. Finish with 1/2 cup Parmesan.
Vegetarian Mushroom & Lentil: Replace beef with 2 cups cooked lentils and 8 oz sautéed cremini mushrooms. Add a teaspoon soy sauce for umami and follow the same method.
Spicy Tomato Cream: Stir in 1/2 cup crushed tomatoes and 1/2 tsp red pepper flakes before adding cream for a pink sauce with a kick.
Cheesy Herb Twist: Fold in 1/2 cup shredded mozzarella and 1 tbsp chopped fresh basil at the end for a gooey, herb-forward version.

Recipe Q&A

Q: Can I make this ahead of time?
A: Yes—cook through step 5, cool, and refrigerate for up to 24 hours. Reheat gently, adding a splash of milk or broth to loosen the sauce.

Q: My sauce is too thin — how do I thicken it?
A: Simmer gently to reduce the sauce slightly, or stir in a small handful (1–2 tbsp) of grated Parmesan to thicken. Alternatively, mix 1 tsp cornstarch with 1 tbsp cold water and whisk into the simmering sauce.

Q: I don’t have heavy cream — what’s the best substitute?
A: Half-and-half + a tablespoon of butter per cup gives a closer mouthfeel; evaporated milk is another option. Be aware the sauce will be lighter and may thicken less.

Q: How can I make this healthier?
A: Use lean ground turkey, reduce butter to 2 tbsp, replace heavy cream with half-and-half or a mix of low-fat milk + cornstarch for thickening, and increase vegetables like spinach or broccoli.

Q: Can I save leftovers for freezing?
A: Yes, but expect some textural change in the dairy. Freeze in portions for up to 2 months and thaw overnight before reheating gently.

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Conclusion

This Creamy Garlic Butter Pasta with Ground Beef is a classic comfort dish that’s fast, forgiving, and endlessly adaptable — the kind of recipe you’ll return to when you want something both simple and satisfying. I hope you try it, tweak it to your taste, and share a photo or comment so we can build a little community around cozy, flavorful meals.

For a similar riff with garlic butter and beef, you might enjoy this take on Garlic Butter Beef Pasta | 12 Tomatoes, and if you’re looking for another Parmesan-forward beef pasta to compare techniques, check out Garlic Parmesan Beef Pasta – The Country Cook.