Creamy Chipotle One Pot Beef Pasta

There’s something instantly comforting about a bubbling skillet that fills the kitchen with smoky, savory perfume—the rich tang of tomato and chipotle, the warm, slightly nutty scent of cheddar melting into cream, and the irresistible aroma of browned beef. Each forkful of this Creamy Chipotle One Pot Beef Pasta gives you soft, pillowy penne coated in a silky, slightly spicy sauce, punctuated by juicy burst-tender cherry tomatoes and a sprinkle of fresh parsley for brightness. The textures move from tender pasta to creamy sauce to little pops of tomato; the heat from the chipotle is smoky rather than sharp, so it warms you from the inside out.

Emotionally, this dish is the kind of recipe that says “you’re home.” It’s perfect for chilly weeknights when you want something fast and soulful, for casual dinner parties when you want to impress without fuss, and for busy families who need a one-skillet meal with big flavors. Make it for a cozy date night in, a laid-back gathering with friends, or a weekend meal-prep batch to reheat for indulgent leftover lunches.

If you enjoy easy one-pot pasta dinners, try this alongside a lighter pasta like creamy garlic pasta sometime—the one-pot approach is wildly satisfying.

Quick Facts

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4 generous servings
Difficulty Level: Easy — great for beginner to intermediate home cooks

Nutritional Breakdown

Estimated nutrition per serving (recipe makes 4 servings). Values are approximate and calculated using typical ingredient data from the USDA FoodData Central and standard product values. For general dietary guidance, see resources such as the USDA and Mayo Clinic.

Calories: ~1,010 kcal
Protein: ~43 g
Carbohydrates: ~70 g
Fat: ~60 g
Fiber: ~3–4 g
Sodium: ~900–1,200 mg (varies widely depending on beef broth and cheese)

Notes: This is a calorie- and fat-rich comfort meal because of the heavy cream, ground beef, and cheddar. To reduce calories or saturated fat, see the Variations section (lighter dairy or leaner meat substitutions). Estimates are based on standard product nutrition data (USDA FoodData Central) and rounded for clarity.

Why You’ll Love It

Flavor-first: The chipotle peppers in adobo add a smoky, warming heat that deepens the tomato and beef base without overpowering the dish. The cheddar and heavy cream make it luxuriously rich and silky.
Fast and low-fuss: One-pot cooking means minimal cleanup and a straightforward process—brown the beef, add the aromatics and liquids, simmer the pasta, then finish with cheese.
Crowd-pleaser: Bold but familiar flavors make this ideal for family dinners or casual get-togethers: kids can skip extra chipotle if you like, while adults can add more heat.
Comfort with balance: Cherry tomatoes and fresh parsley act as bright accents against the creamy sauce, keeping the dish from feeling too heavy.

How to Make Creamy Chipotle One Pot Beef Pasta

Ingredients

1 pound ground beef
12 ounces penne pasta (dry)
1 small onion, finely chopped
3 cloves garlic, minced
1 to 2 chipotle peppers in adobo, minced (start with 1 for mild, 2 for more heat)
2 tablespoons tomato paste
1 cup cherry tomatoes, halved
1 cup heavy cream
2 ½ cups beef broth
1 ½ cups shredded cheddar cheese
Salt and pepper to taste
Fresh parsley for garnish

Optional ingredients and substitutions

Swap ground turkey or ground chicken for a leaner protein (increase salt and spices slightly).
Use half-and-half or whole milk plus 1 tablespoon cornstarch (mixed into milk) to reduce calories—note the sauce will be less rich.
Use gluten-free pasta to make the dish gluten-free; adjust liquid slightly if needed per pasta package instructions.
Add 1/2 cup frozen corn or black beans for a Southwestern lift.
For extra veg, toss in chopped bell pepper or baby spinach near the end.

Step-by-step Instructions

Place a large skillet over medium-high heat.
Add ground beef and cook until browned, breaking it up with a spatula. Drain excess fat if there’s a lot, but leave a tablespoon for flavor.
Stir in the chopped onion and garlic, cooking until soft and fragrant (about 2–3 minutes).
Add tomato paste and minced chipotle peppers, mixing thoroughly so the tomato paste cooks slightly—this deepens the flavor (about 1 minute).
Pour in beef broth, heavy cream, and dry pasta. Stir to combine, ensuring pasta is mostly submerged. Scrape any browned bits from the pan into the liquid.
Bring mixture to a boil, then reduce heat. Cover and simmer for about 12–15 minutes, stirring occasionally, until pasta is tender and liquid has mostly absorbed. Check pasta package for exact cook times—avoid overcooking.
Once pasta is cooked, stir in shredded cheddar cheese and cherry tomatoes. Let cook uncovered for 2–3 minutes until cheese is melted and sauce thickens slightly.
Taste and adjust seasoning with salt and pepper. Sprinkle chopped parsley on top.
Serve hot and enjoy!

Practical tips

Avoid over-stirring during simmer: stir every few minutes to prevent sticking but don’t constantly stir or the pasta can break down.
If the sauce becomes too thick before pasta is done, add 1/4 cup more broth or water and continue cooking.
Test pasta for doneness a minute or two before the package time—one-pot cooking can make timing slightly shorter.
If using lean ground meat, watch for dry texture and consider adding an extra 1/4 cup of cream or broth.

Serving Suggestions

Serve with a crisp green salad tossed in a citrus vinaigrette to cut the richness.
Offer warm, crusty bread or garlic rolls to mop up the sauce.
For a lighter accompaniment, pair with simple roasted vegetables or a coleslaw.
For a full comfort-food spread, serve alongside roasted potatoes—try this easy one-pan recipe for inspiration: one-pan chicken and potatoes.
Garnish options: extra cheddar, a squeeze of lime, sliced avocado, or a dollop of sour cream to mellow the heat.

Storage Instructions

Room temperature: Per USDA food safety guidelines, do not leave cooked perishable foods at room temperature for more than 2 hours (1 hour if >90°F).
Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat with a splash of broth or cream to restore creaminess.
Freezer: Freeze in airtight, freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: texture of the pasta may soften after freezing; use frozen portions best for reheating in soups or casseroles.

Pro Tips & Tricks

Best beef choice: A balance like 80/20 ground beef gives flavor and enough fat to carry the sauce. For less fat, use 90/10 but add an extra tablespoon of olive oil and a bit more seasoning.
Chipotle control: Save one pepper and add it at the end if you want an extra smoky punch—the heat intensifies as it cooks, so start conservatively.
Cheese melt: Grate cheddar from a block for creamier melt and less anti-caking agents than pre-shredded cheese.
Sauce consistency: If the sauce is thin after the pasta cooks, simmer uncovered for a few minutes. If it’s too thick, add warm broth a little at a time.
Doneness cue: Pasta should be al dente when you finish—still slightly firm—because it will soften a touch while the cheese melts into the sauce.

Delicious Variations

Lighter & Lower-Fat: Use 1 cup half-and-half mixed with 1 cup low-sodium beef broth, and swap lean ground turkey for beef. Stir in 1 tablespoon cornstarch mixed with cold water if you want a thicker finish.
Vegetarian Swap: Replace beef with 16 ounces of sautéed mushrooms and 1 can of rinsed black beans. Use vegetable broth instead of beef broth. Add smoked paprika for depth.
Southwest Deluxe: Add 1 cup frozen corn, 1 chopped red bell pepper, and top with cilantro, sliced jalapeño, and a squeeze of lime.
Smoky Bacon Boost: Crisp 4 ounces chopped bacon first, remove most fat, then brown the ground beef in the bacon drippings for additional smoky flavor. Finish with a few crumbled bacon pieces on top.

Frequently Asked Questions

Q: Can I make this spicy for people who like heat?
A: Yes — increase to 2 chipotle peppers and/or add 1/2 teaspoon smoked paprika and a pinch of cayenne. Add heat gradually and taste.

Q: My sauce split—how do I fix it?
A: If the sauce looks separated after reheating, whisk in a splash of warm broth or a small knob of butter off heat to bring it back together. Reheating too rapidly can cause separation—use gentle heat.

Q: Can I use a different pasta shape?
A: Absolutely. Short shapes (penne, rigatoni, farfalle) work best for one-pot cooking; adjust cooking times per package directions.

Q: How do I make this healthier without losing flavor?
A: Swap heavy cream for half-and-half, use lean ground meat, and increase vegetables (spinach, peppers). Also reduce cheese to 1 cup and finish with fresh herbs for brightness.

Q: Will leftover pasta reheat well?
A: Yes. Reheat on the stove with a splash of broth or in an oven-safe dish covered with foil at 325°F until warmed through. Microwave works in a pinch—stir halfway and add liquid to restore creaminess.

Conclusion

This Creamy Chipotle One Pot Beef Pasta is the kind of weeknight hero that looks and tastes like you worked harder than you did—smoky, creamy, and deeply satisfying with minimal cleanup. If you want ideas for a slightly different chipotle-based approach, check out Creamy Southwestern Chipotle Beef Pasta – My Kitchen Little for inspiration. For other one-pot, creamy pasta ideas that spotlight seasonal ingredients, see this One-Pot Creamy Corn Pasta Recipe | The Kitchn.

Try the recipe, tweak it to your taste, and please share photos and notes in the comments—I love hearing how you make these dishes your own.