Creamy Beef Pasta
Introduction
Close your eyes and imagine a steaming bowl: pillowy penne enveloped in a silken, Parmesan-kissed cream sauce, studded with golden-browned bits of seasoned beef and the sweet, mellow shimmer of sautéed onions and garlic. The aroma — warm butter, toasted garlic, the toasted nuttiness of Parmesan — draws you in before the first forkful. The first bite balances rich creaminess with the savory meatiness of beef, while the pasta provides a satisfying toothsome chew; a final dusting of fresh parsley or extra Parmesan adds brightness and textural contrast.
This is comfort that doubles as convenience — perfect for weeknight family dinners, chilly weekend comfort meals, or a cozy date-night at home. It also scales well for casual gatherings: make a double batch, set out a salad and crusty bread, and watch plates come back empty. If you love creamy pasta with robust, meaty depth, you might also enjoy a richer baked version like the creamy baked bowtie pasta that adds melty cheese and a golden top — a delightful cousin to this skillet classic: creamy baked Velveeta bowtie pasta.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy — weeknight-friendly
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Nutrition estimates are calculated from ingredient values in the USDA FoodData Central database and rounded to the nearest whole number. Values assume no added table salt beyond “to taste” and use 85% lean ground beef as a representative “lean” option.
- Calories: ~845 kcal per serving
- Protein: ~39 g
- Carbohydrates: ~48 g
- Total Fat: ~56 g
- Saturated Fat: ~26 g
- Fiber: ~2–3 g
- Sodium: ~540 mg (does not include added table salt)
Notes on the numbers:
- These are approximate totals based on the ingredient list (8 oz dry penne, 1 lb 85% lean ground beef, 1 cup heavy cream, 1 cup grated Parmesan, 2 tsp olive oil, plus onion and garlic). If you choose leaner beef (90–95% lean), reduced-fat dairy, or a lower-sodium Parmesan, calories and fat will be meaningfully lower. For clinical dietary needs or exact tracking, consult USDA FoodData Central or your healthcare provider for tailored guidance.
Perfect For…
- Weeknight dinners when you want something fast but substantial — ready in about 30 minutes.
- Cold-weather comfort: creamy, warm, and deeply satisfying.
- Family meals: familiar flavors most kids and adults enjoy, and easy to scale.
- Entertaining a small group — double the batch and serve with a bright salad and a loaf of crusty bread.
- Busy cooks who want maximum flavor with minimal fuss.
Cooking Directions
Ingredients
- 8 oz (225 g) penne pasta
- 1 lb (454 g) lean ground beef (85% lean used for estimates)
- 1 cup (240 ml) heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup (about 100 g) grated Parmesan cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tsp olive oil for sautéing
Optional ingredients and substitutions
- Swap heavy cream for half-and-half (lighter, less rich) or use ¾ cup milk + ¼ cup cream to reduce calories.
- Use ground turkey or chicken for a leaner protein, or plant-based crumbles for a vegetarian alternative.
- Add 1 cup frozen peas or chopped spinach for color and extra veg.
- Use Pecorino Romano or a blend of Parmesan and Asiago for a sharper flavor.
- For a dairy-free option, substitute full-fat coconut milk + nutritional yeast for cream + Parmesan (flavor will be different).
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 1 cup of the pasta cooking water. Set pasta aside.
- In a large skillet over medium heat, add 2 tsp olive oil. Sauté the diced onion and minced garlic until fragrant and translucent, about 4–5 minutes; do not let the garlic brown.
- Increase heat to medium-high and add ground beef to the skillet. Break it apart with a wooden spoon and cook until evenly browned, about 6–8 minutes. Drain excess fat if desired (leave a tablespoon for flavor). Season the beef with salt, pepper, and 2 tsp Italian seasoning.
- Lower the heat to medium-low. Pour in 1 cup heavy cream and stir to combine. If the sauce is too thick, gradually add reserved pasta water, a few tablespoons at a time, until you reach your desired sauce consistency.
- Add 1 cup grated Parmesan to the cream-beef mixture and stir until melted and smooth. Taste and adjust seasoning. If sauce seems too thin after cheese, simmer gently until slightly reduced; if too thick, add more pasta water.
- Add the cooked penne to the skillet and toss gently to coat each piece with sauce. Warm through for 1–2 minutes so flavors meld.
- Serve hot, garnished with extra Parmesan and chopped fresh parsley if desired.
Practical tips
- Keep the pasta water: the starchy water is the best tool to loosen or thicken the sauce without diluting flavor.
- Don’t overheat the cream after adding cheese — boil gently or simmer to avoid separation.
- If you’d like a silkier sauce, grate the Parmesan finely so it melts evenly.
- To reduce fat, brown the beef and drain well, or choose a leaner ground meat. For added texture, finish with a sprinkle of toasted breadcrumbs.
Best Pairings
- Green salad with a bright lemon vinaigrette to cut through the richness.
- Crisp roasted or steamed vegetables: broccolini, green beans, or a medley of carrots and zucchini.
- Crusty garlic bread or a rustic baguette to mop up the sauce.
- If serving wine: a medium-bodied red like Chianti or Sangiovese, or an unoaked Chardonnay for white.
- For a casual twist, top with quick-pickled red onions or a squeeze of lemon for brightness.
Storage Instructions
- Room temperature: Serve fresh. Do not leave cream-based pasta at room temperature for more than 2 hours (1 hour if room is >90°F) for food safety reasons.
- Refrigeration: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of milk or reserved pasta water to loosen the sauce.
- Freezer: Cream-based sauces don’t always freeze and reheat with their original texture (they can separate). If you must freeze, place cooled pasta in a freezer-safe container for up to 1 month; thaw overnight in the refrigerator and reheat slowly while whisking in a little cream or milk to re-emulsify.
Chef’s Advice
- Cheese & timing: Add the Parmesan off-heat or over low heat to prevent graininess; high heat can cause cheese to clump.
- Protein texture: For uniform browning, avoid crowding the pan — if your skillet is small, brown the meat in two batches.
- Sauce control: If the sauce breaks (oils separate), whisk in a small splash of hot water or a teaspoon of Dijon mustard to help re-emulsify.
- Flavor layers: Toast the Italian seasoning briefly in the pan with the onion to bloom the dried herbs and deepen aroma.
- If you’re looking for inspiration or a baked alternative to change things up next time, try this oven-finished creamy baked version for a golden crust and extra melty cheese: creamy baked Velveeta bowtie pasta.
Creative Twists
- Mushroom & Marsala: Sauté sliced cremini mushrooms with the onions and deglaze with 2 tbsp Marsala wine before adding cream for an earthy, slightly sweet twist.
- Spicy Arrabbiata: Add ½–1 tsp red pepper flakes with the garlic and a splash (½ cup) of tomato passata for a creamy-tomato arrabbiata fusion.
- Mediterranean: Stir in chopped sun-dried tomatoes, kalamata olives, and finish with fresh basil and lemon zest.
- Lighter version: Use half-and-half or evaporated milk, swap ground turkey, and reduce Parmesan to ½ cup; bulk with sautéed mushrooms or spinach to keep portions filling.
- Gluten-free: Replace penne with your favorite certified gluten-free pasta, and adjust cooking time per package.
All Your Questions Answered
Q: Can I use ground turkey or chicken instead of beef?
A: Yes — brown ground turkey/chicken the same way. They’re leaner, so you may want to add a splash of olive oil or reserve a little fat for flavor, and adjust seasoning.
Q: My sauce is too thin — how do I thicken it?
A: Simmer gently until reduced, or stir in a small handful of grated Parmesan and cook until it helps thicken. A slurry of cornstarch and water (½ tsp cornstarch + 1 tbsp water) added gradually will also thicken without changing flavor.
Q: Can I make this ahead?
A: Prepare the components (sauce and pasta) separately and refrigerate. Reheat sauce over low heat, add cooked pasta, and loosen with reserved pasta water. Avoid reheating cream-based dishes at very high heat.
Q: How do I reduce calories but keep flavor?
A: Use 90–95% lean ground beef or ground turkey, swap a portion of heavy cream for low-fat milk or half-and-half, and add more vegetables (spinach, mushrooms) to increase volume without many calories.
Conclusion
If you’re craving rich, comforting pasta that’s quick enough for a weeknight but special enough for guests, this Creamy Beef Pasta delivers deep savory flavor with an indulgent mouthfeel. Try the variations to suit your mood or pantry, and don’t forget to share photos and tweaks — it’s always fun to see how readers make a recipe their own.
For an alternative one-pot take on creamy tomato-and-beef pasta that streamlines cleanup, check out this version with a touch of tomato brightness: One pot creamy tomato beef pasta – RecipeTin Eats.
If you’d like another one-pot creamy beef pasta idea with slightly different seasoning and method, this recipe is a great reference: One-Pot Creamy Beef Pasta – Butter Be Ready.
Creamy Beef Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Meat
Description
A comforting and creamy pasta dish with seasoned beef, perfect for weeknight dinners or cozy gatherings.
Ingredients
- 8 oz (225 g) penne pasta
- 1 lb (454 g) lean ground beef (85% lean)
- 1 cup (240 ml) heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup (about 100 g) grated Parmesan cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tsp olive oil for sautéing
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 1 cup of the pasta cooking water. Set pasta aside.
- In a large skillet over medium heat, add 2 tsp olive oil. Sauté the diced onion and minced garlic until fragrant and translucent, about 4–5 minutes; do not let the garlic brown.
- Increase heat to medium-high and add ground beef to the skillet. Break it apart with a wooden spoon and cook until evenly browned, about 6–8 minutes. Drain excess fat if desired (leave a tablespoon for flavor). Season the beef with salt, pepper, and 2 tsp Italian seasoning.
- Lower the heat to medium-low. Pour in 1 cup heavy cream and stir to combine. If the sauce is too thick, gradually add reserved pasta water, a few tablespoons at a time, until you reach your desired sauce consistency.
- Add 1 cup grated Parmesan to the cream-beef mixture and stir until melted and smooth. Taste and adjust seasoning. If sauce seems too thin after cheese, simmer gently until slightly reduced; if too thick, add more pasta water.
- Add the cooked penne to the skillet and toss gently to coat each piece with sauce. Warm through for 1–2 minutes so flavors meld.
- Serve hot, garnished with extra Parmesan and chopped fresh parsley if desired.
Notes
For a lighter version, swap heavy cream for half-and-half or use ground turkey for a leaner protein. Adjust seasoning based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 845
- Sugar: 4g
- Sodium: 540mg
- Fat: 56g
- Saturated Fat: 26g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 90mg
