Creamy, garlicky, and downright comforting, Savory Garlic Butter Ground Beef Linguine in Creamy Parmesan Sauce is the kind of meal that turns a hectic weeknight into a cozy family dinner. Juicy ground beef meets a velvety Parmesan cream sauce and long, twirly linguine for a combination that’s both rich and satisfying. Fun fact: garlic butter pasta variations have been comfort staples in many countries for decades — simple ingredients frequently produce the most memorable meals.
This recipe is special because it’s fast, uses pantry-friendly ingredients, and yields restaurant-quality flavor without the fuss. If you enjoy dishes like creamy garlic butter rotini, you might also like this twist on comfort pasta — try my creamy garlic butter chicken rotini for another easy weeknight favorite: https://recipesfiber.com/creamy-garlic-butter-chicken-rotini-in-parmesan-sauce/. It’s perfect for busy cooks, picky kids, and anyone who loves a hearty, saucy pasta. Get ready to savor every forkful!
What is Savory Garlic Butter Ground Beef Linguine in Creamy Parmesan Sauce?
What’s in a name? Plenty of deliciousness. Savory Garlic Butter Ground Beef Linguine in Creamy Parmesan Sauce basically tells you everything: browned ground beef tossed with garlic butter, combined with linguine and finished in a rich, cheesy Parmesan cream. Curious about where the name came from? Maybe someone once yelled it out at the dinner table as the smell filled the house — and the name stuck. After all, people say “the way to a man’s heart is through his stomach.” Who could argue with that logic when a plate like this is involved? Give it a try and see if it wins over everyone at your table.
Why You’ll Love This:
- Bold, comforting flavor: The star is the creamy garlic-Parmesan sauce that coats each strand of linguine while the beef adds savory richness and satisfying texture.
- Budget-friendly and filling: Ground beef and pantry staples keep costs low while stretching enough to feed a hungry family.
- Versatile toppings and sides: A sprinkle of fresh parsley, extra Parmesan, or a dash of red pepper flakes customizes each plate.
This recipe stands out for its immediate comfort and straightforward technique. If you loved the rich garlic butter in the steak bites recipe, you’ll recognize similar flavors here — try Steak Bites in Rich Garlic Butter Sauce with Creamy Parmesan Rigatoni for another indulgent option: https://recipesfiber.com/steak-bites-in-rich-garlic-butter-sauce-with-creamy-parmesan-rigatoni/. Ready to make it? Let’s get cooking.
How to Make:
Quick Overview
This dish is easy, quick, and deeply satisfying. You’ll brown ground beef, simmer a garlic butter-based cream sauce, and toss it with linguine for a silky finish. Texture is creamy with meaty pockets of beef and a light herb finish. Prep takes about 10 minutes and cooking about 20 minutes — about 30 minutes total.
Ingredients
- 1 lb linguine pasta — dry
- 1 lb ground beef — 80/20 recommended for flavor
- 3 tbsp butter — unsalted or salted, room temperature
- 4 cloves garlic — minced
- 1 tbsp olive oil — for browning beef
- 1/2 cup chicken broth — low-sodium preferred
- 1 cup heavy cream — cold from fridge
- 1/2 cup grated Parmesan cheese — freshly grated if possible
- 1/2 cup shredded mozzarella cheese — part-skim or whole-milk
- 1 tsp salt — divided, adjust to taste
- 1/8 tsp pepper — freshly ground
- 1 tsp Italian seasoning — or blend of basil, oregano, thyme
- 1 tsp garlic powder — for extra garlic depth
- Fresh parsley — chopped, for garnish
Directions
- Bring a large pot of salted water to a boil. Add 1 lb linguine and cook until al dente according to package directions. Drain the noodles and set them aside, reserving a small cup of pasta water in case you need to loosen the sauce.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef, season with 1/2 tsp salt and 1/8 tsp pepper, and cook until browned and fully crumbled, about 6–8 minutes. Transfer the cooked beef to a plate and set aside.
- In the same skillet, reduce heat to medium and add 3 tbsp butter. Once melted, add 4 cloves minced garlic and sauté for 1–2 minutes until fragrant and lightly golden — don’t let it burn.
- Pour in 1/2 cup chicken broth and use a spatula to scrape up any browned bits from the pan. Let the broth simmer for 2–3 minutes until slightly reduced.
- Lower the heat and stir in 1 cup heavy cream. Warm gently, then mix in 1/2 cup grated Parmesan and 1/2 cup shredded mozzarella until fully melted and smooth.
- Add 1 tsp Italian seasoning, 1 tsp garlic powder, and remaining salt to taste. Stir continuously until the sauce thickens slightly and becomes velvety, about 2–3 minutes.
- Return the cooked ground beef to the skillet and stir to coat with sauce. Add the drained linguine and toss gently, making sure every strand is covered. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Plate the pasta, sprinkle with chopped fresh parsley and extra Parmesan if desired. Serve immediately while hot.
What to Serve With:
- Crisp mixed green salad with a lemon vinaigrette to cut the richness
- Garlic bread or crusty Italian bread for sopping up extra sauce
- Roasted vegetables like broccoli or asparagus for color and texture
- A simple tomato and cucumber salad for brightness
- Red wine (Chianti or Sangiovese) or sparkling water with lemon for drinks
Top Tips for Perfecting:
- Use freshly grated Parmesan for the best texture and flavor; pre-grated often contains anti-caking agents that can affect meltiness.
- Brown the beef well — those caramelized bits add depth to the sauce.
- If the sauce tightens too much, stir in reserved pasta water a tablespoon at a time to reach the desired consistency.
- For extra richness, stir in a tablespoon of cream cheese or mascarpone.
- Avoid overheating the sauce once cheese is added to prevent graininess — keep the heat low and stir constantly.
- Substitute ground turkey or Italian sausage if you want a different protein profile.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: You can freeze in a freezer-safe container for up to 2 months, but cream-based sauces may change texture slightly when thawed.
- Best reheating: Gently reheat on the stovetop over low heat with a splash of milk or cream to restore silkiness, stirring until warmed through. Microwave reheating works but add a splash of liquid and heat in short intervals, stirring in between.
- Do not refreeze after thawing.
FAQs
Can I use spaghetti instead of linguine?
Yes. Spaghetti or fettuccine work well — choose your favorite long pasta. Cooking times may vary slightly.
Is it okay to use low-fat milk instead of heavy cream?
Heavy cream gives the best texture. If you must use milk, add a tablespoon of flour or a small amount of cream cheese to help thicken the sauce.
Can I make this vegetarian?
For a vegetarian version, swap ground beef with sautéed mushrooms or plant-based crumbles and use vegetable broth instead of chicken broth.
How do I prevent the sauce from becoming grainy?
Keep heat low after adding cheese and stir gently. Use freshly grated cheese for smoother melting and avoid boiling the sauce.
Can I prepare parts of this recipe ahead of time?
You can brown the beef and prepare garlic ahead of time, then assemble and finish the sauce when ready to serve. Cooked pasta is best finished right before serving.
Conclusion
This Savory Garlic Butter Ground Beef Linguine in Creamy Parmesan Sauce is a reliable weeknight winner: quick, comforting, and full of flavor. It’s easy enough for beginners yet satisfying enough to impress company. If you want a similar spin on garlic butter beef pasta for inspiration, check out Garlic Butter Beef Pasta | 12 Tomatoes for another delicious take on these flavors: Garlic Butter Beef Pasta | 12 Tomatoes (https://12tomatoes.com/garlic-butter-beef-pasta/). Give this recipe a try, share it with family, and enjoy the cozy, cheesy goodness together.
Savory Garlic Butter Ground Beef Linguine in Creamy Parmesan Sauce
Equipment
- Large Pot
- Skillet
- Spatula
Ingredients
Pasta
- 1 lb Linguine pasta dry
Beef
- 1 lb Ground beef 80/20 recommended for flavor
Butter
- 3 tbsp Butter unsalted or salted, room temperature
Garlic
- 4 cloves Garlic minced
Oil
- 1 tbsp Olive oil for browning beef
Broth
- 1/2 cup Chicken broth low-sodium preferred
Cream
- 1 cup Heavy cream cold from fridge
Cheese
- 1/2 cup Grated Parmesan cheese freshly grated if possible
- 1/2 cup Shredded mozzarella cheese part-skim or whole-milk
Seasoning
- 1 tsp Salt divided, adjust to taste
- 1/8 tsp Pepper freshly ground
- 1 tsp Italian seasoning or blend of basil, oregano, thyme
- 1 tsp Garlic powder for extra garlic depth
Garnish
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Drain and set aside, reserving a small cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned and fully crumbled, about 6–8 minutes. Transfer to a plate and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden.
- Pour in chicken broth and scrape up any browned bits from the pan. Let simmer for 2–3 minutes until slightly reduced.
- Lower the heat and stir in heavy cream. Warm gently, then mix in grated Parmesan and shredded mozzarella until fully melted and smooth.
- Add Italian seasoning, garlic powder, and remaining salt to taste. Stir continuously until the sauce thickens slightly, about 2–3 minutes.
- Return the cooked ground beef to the skillet and stir to coat with sauce. Add the drained linguine and toss gently, adding reserved pasta water if the sauce is too thick.
- Plate the pasta, sprinkle with chopped fresh parsley and extra Parmesan if desired. Serve immediately while hot.