Description
This Garlic Butter Beef Pasta is a comforting one-pot meal that comes together in under 30 minutes. Ground beef is cooked with aromatic garlic and spices, then simmered with linguine in a creamy parmesan sauce for a rich, flavorful dish perfect for busy weeknights.
Ingredients
Main 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 and Brown Beef: In a skillet over medium heat, melt the butter. Add the ground beef, season with salt and pepper, and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary to avoid greasiness.
- Sauté Garlic: Add minced garlic to the skillet and cook until fragrant, about 30 seconds, being careful not to burn it.
- Add Seasonings: Stir in the onion powder, garlic powder, and Italian seasoning to infuse the beef with rich flavors.
- Add Liquids and Pasta: Pour in the chicken broth and heavy cream, then add the linguine. Stir to ensure the pasta is submerged under the liquid for even cooking.
- Simmer Pasta: Bring the mixture to a low simmer. Cover the skillet and cook on low heat until the pasta is tender and most of the liquid has been absorbed, about 10 minutes. Stir occasionally and add more chicken broth or water if the liquid evaporates too quickly.
- Finish with Parmesan: Once the pasta is cooked, stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
- Serve: Garnish with freshly chopped parsley and additional Parmesan if desired. Serve immediately and enjoy your creamy, flavorful garlic butter beef pasta.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- Add more chicken broth or water if the pasta seems dry during cooking.
- Substitute ground turkey for a leaner option.
- You can use fettuccine instead of linguine with no changes to cooking time.
- Garnish with red pepper flakes for a spicy kick.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of broth or cream.
