Can I make one pot creamy beef and garlic butter pasta without heavy cream?

Absolutely. If you're dairy-free or just out of cream, you can still enjoy one pot creamy beef and garlic butter pasta by using beef broth and a touch of starchy pasta water. For a creamy finish, add a splash of oat milk or coconut cream at the end. I’ve even used plain Greek yogurt in a pinch—just stir it in off the heat to avoid curdling.

What type of pasta works best in one pot garlic butter recipes?

Short shapes like penne, fusilli, or rotini are ideal. They hold onto the sauce and cook evenly in one pot. That said, I’ve made this recipe with elbows and even broken spaghetti when supplies were low— one pot creamy beef and garlic butter pasta is forgiving like that.

How do I thicken the sauce without using flour or cornstarch?

The magic is in the pasta water. As the pasta cooks, it releases starch into the broth. Let it simmer uncovered for the last few minutes, and it’ll thicken naturally. Stir in grated cheese or a pat of butter at the end to give it that glossy finish.

Can I use ground turkey or chicken instead of beef?

Definitely. Ground turkey or chicken works beautifully in this recipe. Just be sure to add a touch more seasoning, since they’re milder than beef. I usually add a dash of soy sauce or Worcestershire to amp up the umami when I make it this way.

One Pot Creamy Beef And Garlic Butter Pasta – Easy, Rich, Real-Life Favorite

Description

When I want to make something rich, heart-hugging, and wildly simple, this one pot creamy beef and garlic butter pasta with cream is the move. It’s indulgent without being overcomplicated.

Ingredients

Scale

1 lb ground beef (80/20 blend preferred)
3 tablespoons unsalted butter
5 garlic cloves, minced
2½ cups beef broth
8 oz dry pasta (penne, fusilli, or rotini)
¾ cup heavy cream
Salt and black pepper to taste
½ teaspoon onion powder
Optional: pinch of smoked paprika, grated Parmesan to finish
Fresh parsley for garnish (optional)

Instructions

In your large skillet or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled. Season with salt and pepper.
Push the beef to one side. Add the butter to the empty space. Once melted, stir in the garlic. Let it sizzle for 30–45 seconds until golden and fragrant.
Stir everything together, then pour in the beef broth. Add dry pasta directly into the pot. Bring to a boil.
Reduce heat, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid has been absorbed.
Add heavy cream and onion powder. Stir well to coat everything in a rich, velvety sauce. Let it simmer uncovered for 2–3 more minutes to thicken slightly.
Optional: Add paprika, grated Parmesan, or a swirl of extra butter for richness. Garnish with parsley if you like.
Serve hot, ideally with garlic toast or a crisp salad.

Notes

Great for Sunday dinners or anytime you need a comforting one-pot meal. The garlic butter takes it over the top!

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: One Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 2g
Sodium: 580mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 42g
Fiber: 2g
Protein: 28g
Cholesterol: 115mg

Keywords: beef pasta, creamy pasta, one pot dinner, garlic butter pasta