One Pan Creamy Beef Pasta

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This one pan creamy beef pasta is the kind of dinner you’ll want to make on repeat. It’s rich, flavorful, and comes together with simple pantry staples. The sauce is thick and velvety from the mix of stock, cream, and parmesan, coating every piece of pasta perfectly. I love that it all cooks in one skillet, which means fewer dishes and more time to actually enjoy dinner. Plus, it reheats even better the next day — the sauce gets creamier and the flavor deepens. So, let’s get cooking.

Why You’ll Love This Creamy Beef Pasta

This recipe hits that perfect comfort food balance — hearty, creamy, and easy to pull together after work. The beef adds richness, the pasta soaks up all that flavor, and the stock and cream create a luscious texture without needing loads of butter. You only need one pan, so cleanup is quick.

Here’s what makes this one pan creamy beef pasta so good:

Everything cooks in one skillet — no boiling pasta separately.
The sauce turns creamy without being too heavy.
Uses simple ingredients you already have.
Perfect for meal prep; it tastes even better the next day.

Ingredients You’ll Need

Here’s a simple list of what you’ll need for this easy creamy ground beef pasta:

2 tbsp olive oil
½ cup onion, minced
1 tablespoon garlic, minced
1 pound lean ground beef
Salt, to taste
1 teaspoon paprika
½ teaspoon rosemary
3 bay leaves
2 cups stock (beef or chicken)
1 cup penne pasta
¾ cup heavy cream/cashew cream/coconut milk
¼ cup grated parmesan cheese
Parsley, chopped (for garnish)
Black pepper, for garnish

Lean ground beef works best since you’re keeping all the sauce in the pan. The goal is to build a creamy sauce, not an oily one.

How to Make One Pan Creamy Beef Pasta

This meal comes together quickly — just follow these easy steps:

1. Sauté the Onion

Heat olive oil in a large cast iron pan over medium heat.
Add the minced onion and sauté until it turns slightly golden. This builds your flavor base.

2. Brown the Beef

Add the ground beef and break it into small chunks as it cooks.
Let it sear until it’s browned and crusty — that crust adds so much flavor.
Add garlic and sauté for another minute until fragrant.

3. Season and Simmer

Sprinkle in salt, paprika, and rosemary. Stir well to coat the beef evenly.
Pour in the stock and add the uncooked penne pasta. Stir everything together.
Lay the bay leaves on top and cover with a lid.
Simmer for about 12–15 minutes, stirring occasionally, until the pasta is al dente. Add a bit more stock if it starts drying out.

4. Make It Creamy

Once the pasta is cooked and most of the liquid has reduced, remove the bay leaves.
Pour in the heavy cream and add the grated parmesan.
Stir for another 1–2 minutes until the sauce thickens and turns creamy.
Turn off the heat and let it sit for a few minutes so the sauce sets slightly.

5. Garnish and Serve

Sprinkle chopped parsley and black pepper on top before serving.
Serve it straight from the skillet while it’s warm and creamy.

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Recipe Notes

Use lean beef: You’re not draining the fat, so lean beef keeps the sauce rich but not greasy.
Don’t skip browning: Letting the beef get crusty adds depth and umami to your sauce.
Adjust creaminess: For a lighter option, use half cashew cream and half heavy cream. It still gives that silky texture without feeling too heavy.
Bay leaves: They add subtle aroma and flavor — just remember to remove them before serving.
Cast iron pan: Retains heat well and helps the sauce cling to the pasta beautifully.

Tips for the Best Creamy Beef Pasta

Let the Beef Brown Properly

Don’t rush this step. Browning the beef creates that caramelized crust which deepens the flavor of your sauce. When you first add it, spread it out in the pan and let it sit for a minute before stirring. It’s tempting to mix too soon, but patience here gives you a richer taste. The brown bits at the bottom (fond) will dissolve into the stock later, making the sauce naturally flavorful.

Watch the Liquid Level

Since everything cooks in one pan, the pasta will soak up a lot of stock. Keep an eye on it and add a splash more if it’s drying out before the pasta is done. You want just enough liquid left to mix smoothly with the cream and cheese at the end. That’s what gives the sauce its silky texture instead of turning gummy or dry.

Add Cream at the Right Time

Add your heavy cream or cashew cream only after the pasta is fully cooked and the heat is low. Adding it too early can cause it to separate or over-thicken. Let the residual heat bring it all together so it stays smooth and glossy. The parmesan will melt perfectly without clumping when you do this.

Don’t Overcook the Pasta

Pasta keeps cooking even after you cut the heat, especially in a hot skillet. Aim for slightly underdone when you check it, because it’ll reach perfect tenderness as it rests. Stirring it with cream at the end helps finish it off evenly. Overcooked pasta can absorb too much sauce and lose that creamy balance.

Reheat Gently

If you have leftovers, reheat them over low heat with a splash of stock or milk to loosen the sauce. This brings back the original creaminess without making it oily. The flavors actually deepen overnight, so this makes a great make-ahead lunch or dinner.

Variations to Try

Spicy version: Add chili flakes or cayenne with the paprika.
Vegetable boost: Stir in spinach, peas, or mushrooms when adding cream.
Cheese swap: Use mozzarella or cheddar for a different flavor twist.
Gluten-free: Swap penne with gluten-free pasta; just check the cooking time.

Serving Ideas

This dish stands well on its own, but if you want to make it part of a meal:

Add toasted garlic bread to soak up that creamy sauce.
A glass of white wine pairs nicely with the richness of the dish.

This one pan creamy beef pasta is the kind of weeknight meal that checks every box — easy, hearty, and loaded with flavor. It’s comfort food without extra steps or cleanup. Once you try it, you’ll see why it’s become one of my go-to dinners. You only need a few basic ingredients to make something that feels restaurant-level right from your own kitchen.