Okay, so I have this problem where I always buy ground beef with big plans — and then Tuesday night rolls around and those plans are gone. A few months back I had a pound of beef sitting in the fridge, zero motivation, and two kids asking what was for dinner. I almost just made plain buttered noodles. And then I thought — wait. What if I just combined the two? Ground beef, pasta, butter, garlic. One pot. Done. That was the night this recipe was born in my kitchen, and I have not stopped making it since.
This is a simple, comforting, budget friendly dinner that comes together in about 30 minutes. The pasta cooks right in the chicken broth with the beef and all the seasonings, so it soaks up every bit of that garlicky, savory flavor as it cooks. The texture is tender but not mushy. And cleanup? One pot. That’s it. It is totally the kind of meal you will add to your regular rotation after the first try.
“Even my picky 1st grader loved it! I used beef broth instead of chicken, and penne for the pasta because that’s what I had at home. It was fabulous!”
– Rachelle
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Ground Beef — This is your protein base. I use a standard 1-pound package. If you want to switch it up, ground turkey, ground chicken, or Italian sausage all work here. Just make sure you pull the cooked meat out of the pan before building the sauce — you do not want it sitting over heat longer than it needs to.
- Unsalted Butter — Three tablespoons of it. This is what gives the dish that rich, buttery base everything else builds on. I don’t recommend skipping it or swapping for olive oil here — you will really taste the difference.
- Fresh Minced Garlic — Two full tablespoons. Yes, that much. Garlic is not a background player in this recipe — it is a main character. Use fresh if you can. Jarred works in a pinch, but fresh is really better here.
- Garlic Powder, Onion Powder, and Mustard Powder — Each one is just ½ teaspoon, but together they build a really solid, savory flavor base. The mustard powder especially — don’t leave it out. You won’t taste “mustard,” but the dish will taste flat without it.
- Kosher Salt and Black Pepper — ½ teaspoon salt and ¼ teaspoon pepper. Season as you go and taste before serving.
- Chicken Broth — Three cups (24 ounces). This is what the pasta actually cooks in, so it matters. It adds a ton of flavor and helps the pasta cook evenly. Low-sodium broth works fine. Vegetable broth works too. You can even use water in a real pinch — just know it will taste a tad flat compared to the broth version.
- Cavatappi Pasta — Eight ounces. I really love cavatappi for this because those little spirals and ridges grab onto every bit of sauce. If you don’t have it, use rotini, elbow macaroni, or penne — any short pasta with some texture will do the job.
- Parmesan Cheese — Half a cup, grated, for garnish. You can sprinkle it over individual bowls or dump it over the whole pot before serving. Either way, don’t skip it. It adds a salty, nutty finish that pulls everything together.
- Fresh Parsley — Just for garnish. Totally optional, but it adds a little color and a fresh note that I really like on top.
HOW TO MAKE ONE POT BEEF AND GARLIC BUTTER PASTA:
Start by getting your large skillet over medium heat. Add the ground beef and break it up as it cooks. You want it fully browned with no pink left — that takes about 6 to 8 minutes. Once it’s done, drain off the excess grease. This part matters. Too much grease left in the pan will make the whole dish greasy instead of saucy. Transfer the beef to a plate and set it aside for now.
Now, in that same skillet, melt your 3 tablespoons of butter over medium heat. Once it’s melted and starting to foam just a little, add the 2 tablespoons of minced garlic. Let that cook for just 1 minute — you want it fragrant and softened but not browned. Watch it closely. Burnt garlic is bitter and it will take the whole dish in the wrong direction.
Here’s where it all comes together. Add the beef back into the skillet with the garlic butter. Sprinkle in the garlic powder, onion powder, mustard powder, salt, and pepper. Give everything a good stir so the beef gets coated evenly in all those seasonings. You will smell it immediately — it is a really good sign.
Pour in all 3 cups of chicken broth and then add your 8 ounces of cavatappi pasta. Push the pasta down gently so it is fully submerged in the liquid. Bring it up to a simmer, then cover the pan and let it cook for 10 to 12 minutes. Stir it occasionally so nothing sticks to the bottom. You are looking for tender pasta that has soaked up most of that broth. Once it gets there, you are done.
Serve it warm, straight from the skillet, topped with grated parmesan and a little fresh parsley. Boom — dinner is served!
FREQUENTLY ASKED QUESTIONS:
Can I use a different type of pasta?
Yes, definitely. Any short pasta with some texture works great — rotini, penne, and elbow macaroni are all solid choices. Just keep in mind that different pasta shapes may cook at slightly different rates, so play it by ear and start checking for doneness at the 10-minute mark.
Can I make this spicier?
Absolutely. Stir in some red pepper flakes or a pinch of cayenne when you add the other seasonings. You can also swap the ground beef for spicy Italian sausage if you want heat throughout the whole dish. A drizzle of hot sauce on top at serving works too. Just add a little at a time so you don’t overdo it.
Can I throw vegetables in?
Yes! Spinach, peas, mushrooms, bell peppers, and zucchini all work really well here. Stir in tender vegetables like spinach or peas in the last couple of minutes of cooking. Heartier ones like bell peppers or zucchini can go in a bit earlier with the broth so they have time to soften up.
Can I use beef broth instead of chicken broth?
Yes, totally. Beef broth works great and actually leans into the beef flavor even more. I’ve made it both ways and honestly love both versions. Low-sodium broth of either kind works fine too.
How do I store leftovers?
Let everything cool down first, then transfer it to an airtight container. It keeps in the refrigerator for 3 to 4 days. When you reheat it, add a splash of broth or water to the pan — the pasta absorbs liquid as it sits, so that splash brings it back to the right consistency.
Can I freeze this?
I don’t recommend it as your first choice — this one is really best fresh. But if you need to, yes, it can be frozen for up to 3 months. Thaw it in the fridge overnight and reheat it on the stove with a little broth or water stirred in. It comes back pretty well.
Do I really need to remove the beef from the pan before making the sauce?
Yes. I really think this step makes a difference. It keeps the beef from overcooking and drying out while you build the garlic butter base. It only takes a minute and it is worth it.
One Pot Beef and Garlic Butter Pasta
Ingredients
- 1 pound ground beef
- 3 tablespoons unsalted butter
- 2 tablespoons garlic, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups chicken broth 24 ounces
- 8 ounces cavatappi pasta
- ½ cup parmesan cheese, grated 50g, for garnish
- fresh parsley, chopped for garnish
Instructions
- Heat a large skillet over medium heat. Add 1 pound of ground beef and cook, breaking it up as it browns, for 6 to 8 minutes or until no pink remains. Drain the excess grease and transfer the cooked beef to a plate. Set aside.
- In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of minced garlic and cook for 1 minute, stirring, until softened and fragrant — do not let it brown.
- Return the cooked beef to the skillet. Add ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon mustard powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir until the beef is evenly coated in the seasonings.
- Pour in 3 cups (24 ounces) of chicken broth. Add 8 ounces of cavatappi pasta, pressing it down so it is fully submerged in the liquid. Bring to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the broth has been absorbed.
- Serve warm, garnished with ½ cup grated parmesan cheese and fresh chopped parsley.
