Creamy Garlic Butter Linguine

This savory garlic butter linguine with ground beef has become my weeknight dinner hero when I need something comforting yet impressive. The combination of tender pasta, seasoned beef, and a velvety Parmesan cream sauce creates a restaurant-quality dish that comes together with minimal effort.

I first created this recipe when unexpected dinner guests arrived, and I needed something quick but impressive. The empty plates and requests for seconds told me this pasta would become a regular in our meal rotation.

Ingredients

• Linguine pasta: Provides the perfect texture to hold the creamy sauce and stands up well to the hearty ground beef
• Ground beef: Brings satisfying protein and savory flavor as the foundation of this dish
• Butter: Creates richness and helps develop the garlic flavor for maximum impact
• Fresh garlic cloves: Offer aromatic depth that dried alternatives simply cannot match
• Chicken broth: Deglazes the pan and adds savory depth to the sauce
• Heavy cream: Provides luxurious richness and creates the silky sauce base
• Parmesan cheese: Brings nutty depth and helps thicken the sauce naturally
• Mozzarella cheese: Adds stretchy texture and mild creaminess to balance the sharper Parmesan
• Italian seasoning: Infuses the dish with herbs that complement both the beef and cream sauce
• Fresh parsley: Brightens the finished dish with color and fresh flavor

How To Make Savory Garlic Butter Ground Beef Linguine

Cook the pasta:

Bring a large pot of generously salted water to a rolling boil. Add linguine and cook according to package directions until al dente about 8 to 10 minutes. The pasta should have a slight firmness when bitten. Reserve half a cup of pasta water before draining in case you need to adjust sauce consistency later.

Brown the beef:

Heat olive oil in a large deep skillet over medium high heat until shimmering. Add ground beef and break it into small crumbles using a wooden spoon. Season with salt and pepper. Cook for 5 to 7 minutes until no pink remains and meat develops a deep brown color in spots. Those browned bits add significant flavor to the finished dish. Transfer cooked beef to a plate but do not wipe the skillet clean.

Create the garlic butter base:

Reduce heat to medium and add butter to the same skillet. As it melts swirl it to coat the pan. Add minced garlic and cook for exactly 1 to 2 minutes stirring constantly to prevent burning. The garlic should become fragrant and just barely golden. This step builds the aromatic foundation for the entire sauce.

Develop the sauce:

Pour in chicken broth and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let the broth simmer for 2 to 3 minutes until it reduces slightly. Lower the heat to medium low and slowly pour in the heavy cream while stirring continuously to prevent curdling. Allow the mixture to come to a gentle simmer.

Create the cheese sauce:

Once the cream mixture is warm but not boiling sprinkle in the Parmesan and mozzarella cheeses in small batches stirring constantly to ensure smooth melting. Add Italian seasoning garlic powder salt and pepper. Continue stirring until the sauce becomes thick enough to coat the back of a spoon about 3 to 4 minutes.

Combine everything:

Return the cooked beef to the skillet incorporating it fully into the creamy sauce. Add the drained linguine and gently toss everything together using tongs to ensure every strand gets evenly coated. If the sauce seems too thick add a splash of the reserved pasta water.

Serve and garnish:

Transfer to serving plates or a large serving bowl. Sprinkle generously with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot and creamy.

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I discovered the secret to this dish by accident when I added both mozzarella and Parmesan instead of just one cheese. The combination creates the perfect silky texture that clings to each strand of pasta without becoming gloppy or separating. My husband now requests this "fancy" pasta at least twice a month.

Storage and Reheating

This pasta dish stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further overnight making next-day leftovers sometimes even better than the original meal. When reheating add a splash of milk or cream to restore the silky sauce consistency that may thicken in the refrigerator. Warm gently on the stovetop over medium low heat stirring frequently to prevent scorching.

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Easy Substitutions

The beauty of this recipe lies in its flexibility. No linguine? Any long pasta like fettuccine spaghetti or even penne works beautifully. Ground turkey or chicken can replace beef for a lighter option while maintaining the hearty texture. Plant based ground meat alternatives work surprisingly well too. For the cheese dairy free alternatives can be used though they may not melt quite as smoothly. If you prefer a lighter sauce substitute half and half or whole milk for the heavy cream but add a teaspoon of cornstarch slurry to maintain thickness.

Serving Suggestions

This rich pasta dish pairs perfectly with a simple green salad dressed lightly with lemon vinaigrette to cut through the creaminess. Garlic bread makes an excellent accompaniment for soaking up every last bit of the luscious sauce. For a complete meal add roasted vegetables like asparagus broccolini or cherry tomatoes either mixed into the pasta or served alongside. A glass of medium bodied red wine like Sangiovese or Merlot complements the savory flavors beautifully.

Frequently Asked Questions

→ What type of pasta works best for this dish?

Linguine is ideal for this recipe because its flat shape holds the creamy sauce perfectly. However, you can also use spaghetti, fettuccine, or even penne as substitutes.

→ Can I use a different type of meat?

Yes, you can substitute ground beef with ground turkey, chicken, or even Italian sausage to change up the flavor profile.

→ How do I make the sauce thicker?

To thicken the sauce, you can simmer it a little longer until it reduces or add a small cornstarch slurry (mix 1 teaspoon of cornstarch with 1 tablespoon of water) and stir it in.

→ What can I use instead of heavy cream?

If you don’t have heavy cream, you can use half-and-half or a mix of whole milk and a bit of butter for a similar creamy consistency.

→ How do I reheat leftover linguine?

Reheat leftovers gently on the stovetop or in the microwave. Add a splash of cream, milk, or broth to keep the sauce smooth and creamy.