Savory Garlic Butter Ground Beef Linguine in Creamy

• total time: 30mins

Ingredients

1 lb linguine pasta

1 lb ground beef

3 tbsp butter

4 cloves garlic, minced

1 tbsp olive oil

½ cup chicken broth

1 cup heavy cream

½ cup grated Parmesan cheese

½ cup shredded mozzarella cheese

1 tsp Salt

1/8 tsp Pepper

1 tsp Italian seasoning

1 tsp garlic powder

Fresh parsley, chopped (for garnish)

Directions

Start by boiling a large pot of salted water. Add the linguine and cook until al dente, following package directions. Drain the noodles and set them aside.

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned and fully crumbled. Once done, transfer the beef to a plate and set aside.

In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes, or until fragrant and golden.

Pour in the chicken broth, using a spatula to scrape up any flavorful bits from the pan. Let the broth simmer for a few minutes to slightly reduce.

Lower the heat and stir in the heavy cream. Once it begins to warm, mix in the Parmesan and mozzarella cheeses along with Italian seasoning, garlic powder, salt and pepper. Stir until the sauce becomes thick, smooth, and cheesy.

Return the cooked beef to the skillet and stir to coat it in the sauce. Then, add the linguine and gently toss everything together until the pasta is fully coated in the creamy garlic Parmesan sauce.

Plate the pasta and finish with a sprinkle of fresh parsley and extra Parmesan, if desired.