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Creamy Garlic Butter Beef Pasta

Creamy garlic butter beef pasta with tender ground beef and a smooth Parmesan-mozerella sauce, tossed with al dente penne or rotini. One-pan skillet method with reserved pasta water for a silky finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 810
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz penne or rotini pasta Cook to al dente per package directions; reserve 1/2 cup pasta water.
  • 1.5 lb lean ground beef Browning time should develop color before seasoning.
  • 2 tbsp butter Used for browning and again for the creamy sauce.
  • 1 tbsp olive oil For sautéing the beef and onion.
  • 5 garlic cloves Minced; stir in after seasoning for about 1 minute.
  • 1 small onion Finely diced.
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 0.5 tsp onion powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Creamy Garlic Butter Sauce
  • 2 tbsp butter For the cream sauce base.
  • 1.5 cup heavy cream
  • 0.75 cup beef broth Used to simmer the beef before adding cream.
  • 1 cup freshly grated Parmesan cheese Melts into a smooth sauce.
  • 1 cup shredded mozzarella cheese Adds stretch and creaminess.
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh parsley
Garnish
  • 0.25 cup extra Parmesan cheese Optional; sprinkle before serving.
  • 1 tbsp fresh parsley Optional; chopped.
  • 0.25 cracked black pepper To finish, to taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Cook the penne or rotini pasta according to the package directions until al dente, then drain and reserve 1/2 cup pasta water.
  2. Keep the pasta warm while you make the beef sauce so it stays ready to toss.
Brown the beef and build the skillet flavor
  1. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat until butter is melted and shimmering.
  2. Add the ground beef and diced onion and cook until the beef is browned, stirring as needed for even color.
  3. Stir in the minced garlic, Italian seasoning, paprika, onion powder, salt, and black pepper and cook for 1 minute until fragrant.
  4. Add the beef broth and simmer for 2 minutes, letting the liquid reduce slightly.
Make the creamy garlic butter Parmesan sauce
  1. Stir in the heavy cream and Dijon mustard and heat until the mixture is smooth and gently bubbling.
  2. Add the Parmesan and mozzarella and stir continuously until the cheeses melt into a smooth sauce.
Toss and finish
  1. Add the cooked pasta and toss until fully coated in the creamy cheese sauce.
  2. Add a little reserved pasta water only if needed to loosen the sauce into a silkier consistency.
  3. Garnish with fresh parsley, extra Parmesan, and cracked black pepper before serving.

Notes

Pro tip: reserved pasta water helps the sauce cling—add it gradually until the pasta looks glossy and coated. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze only if needed, though cream sauces may change texture slightly after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce the mozzarella to 1/2 cup to limit fat while keeping the garlic-butter flavor.