One-pot Creamy Beef and Garlic Butter Pasta

Ingredients

1 lb ground beef

2 tablespoons butter

4 cloves garlic, minced

1 medium onion, finely chopped

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup beef broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

8 ounces pasta (penne or spaghetti works well)

Fresh chopped parsley, for garnish

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Instructions:

Brown the Beef:

In a large pot or deep skillet over medium heat, melt the butter. Add the ground beef, breaking it apart with a spatula. Cook for 5–7 minutes, or until browned and cooked through.

Add Aromatics:

Stir in the minced garlic and chopped onion. Cook for about 2 minutes, or until the onion becomes translucent and the garlic is fragrant.

Season the Base:

Sprinkle in the Italian seasoning, salt, and black pepper. Stir well to coat the meat and aromatics evenly.

Deglaze with Broth:

Pour in the beef broth and bring to a simmer. Let it cook uncovered for about 5 minutes, allowing the liquid to reduce slightly and intensify in flavor.

Add Cream and Cheese:

Stir in the heavy cream and Parmesan cheese. Mix until the cheese melts and the sauce begins to thicken, about 3–4 minutes.

Cook the Pasta:

Add the uncooked pasta directly into the pot, making sure it’s mostly submerged in the sauce. Add a splash of extra broth or water if needed. Cover the pot and cook the pasta according to the package instructions (usually 8–10 minutes), stirring occasionally to prevent sticking.

Finish and Serve:

Once the pasta is tender and the sauce has thickened to a creamy consistency, remove the pot from heat. Garnish with freshly chopped parsley and serve immediately.