Meet your new weeknight MVP: a silky, savory Creamy Garlic Beef Pasta that tastes like it came from your favorite bistro—without the fuss. Tender ground beef gets browned until irresistibly nubbly, then simmered with garlic, a splash of broth, and a touch of cream for a sauce that clings luxuriously to every noodle. It’s comfort in a bowl, with a garlicky aroma that’ll have everyone wandering into the kitchen asking when dinner’s ready.
This is the kind of recipe that bends to your schedule. Boil the pasta while the beef browns, finish everything in one pan with Parmesan and a little pasta water for gloss, and you’re at the table in about 30 minutes. Add spinach for color or peas for sweetness, bump the heat with red pepper flakes, or keep it mellow for kid-friendly nights—either way, it’s a guaranteed clean-plate situation.
Leftovers reheat beautifully with a splash of water or milk, making tomorrow’s lunch every bit as satisfying as tonight’s dinner. Simple ingredients, big flavor, minimum effort: that’s the weeknight trifecta.
Key Ingredients & Substitutions
Lean on pantry staples and a few fresh touches. These swaps help you adapt to what you’ve got on hand without sacrificing flavor.
Ground beef: 85–90% lean gives rich flavor without excess grease. Ground turkey or chicken works—add 1 tablespoon olive oil and season a touch more. For a splurge, use half Italian sausage, half beef.
Pasta: Short shapes like penne, rigatoni, shells, or orecchiette catch the sauce. Long cuts (fettuccine, spaghetti) also work—just cook to al dente and toss thoroughly.
Garlic: Fresh cloves make the sauce sing. In a pinch, use 3/4 teaspoon garlic powder (add with the broth) or roast a head of garlic for a sweeter vibe.
Broth: Beef broth deepens savoriness; chicken or vegetable broth is fine. A splash of dry white wine (2–3 tablespoons) adds brightness if you have it.
Cream: Heavy cream delivers the silkiest texture. Use half-and-half for lighter results, or evaporated milk for a stable, ultra-creamy swap.
Parmesan: Freshly grated Parmigiano-Reggiano adds nutty umami and helps the sauce emulsify. Pecorino brings a saltier bite; reduce extra salt if using.
Aromatics & herbs: Onion and Italian seasoning round out the flavor. A pinch of red pepper flakes adds gentle heat; fresh parsley or basil at the end brightens everything.
Equipment You’ll Need
- 12-inch skillet or sauté pan (preferably heavy-bottomed)
- Large pot for boiling pasta
- Colander or spider for draining
- Chef’s knife and cutting board
- Wooden spoon or spatula
- Microplane or grater for Parmesan
Flavor Variations & Add-Ins
- Spinach & lemon: Wilt 3–4 cups baby spinach in the last minute; finish with 1 teaspoon lemon zest.
- Mushroom thyme: Sauté 8 oz sliced cremini after browning beef; add 1/2 teaspoon fresh thyme leaves.
- Roasted red pepper: Stir in 1 cup chopped jarred peppers and a pinch of smoked paprika.
- Sun-dried tomato & basil: Add 1/3 cup chopped oil-packed tomatoes with the garlic; finish with torn basil.
- Bacon & peas: Render 3 slices chopped bacon first; toss in 1 cup peas at the end.
- Caramelized onion: Cook onions low and slow for 12–15 minutes before adding beef for jammy sweetness.
- Spicy Calabrian: Stir in 1–2 teaspoons Calabrian chile paste for a mellow, fruity heat.
How to Make Creamy Garlic Beef Pasta
Ingredients You’ll Need:
- 12 oz pasta (penne, rigatoni, or shells)
- 1 lb ground beef (85–90% lean)
- 1 tablespoon olive oil (as needed)
- 1 small yellow onion, finely diced
- 4–5 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup low-sodium beef (or chicken) broth
- 1 cup heavy cream (or 1 1/4 cups half-and-half)
- 3/4 cup freshly grated Parmesan, plus more for serving
- 2 tablespoons chopped fresh parsley (or 1 tablespoon basil), for finish
- 1–2 teaspoons lemon juice (optional, to brighten)
How Much Time Will You Need?
About 10 minutes to prep, 10–12 minutes to boil pasta, and 15–18 minutes for the sauce. Total: roughly 30 minutes.
Step-by-Step Instructions:
1. Boil the pasta
Bring a large pot of well-salted water to a rolling boil. Cook pasta to al dente per package directions. Reserve 1 cup pasta water before draining.
2. Brown the beef
Meanwhile, heat a large skillet over medium-high. Add beef (and a drizzle of oil if your pan is dry). Season with a pinch of salt and pepper. Cook, breaking into small crumbles, until well browned and no longer pink, 6–7 minutes. Spoon off excess fat if needed.
3. Build the garlic base
Reduce heat to medium. Add onion and cook until translucent, 3–4 minutes. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30–45 seconds until fragrant.
4. Deglaze & simmer
Pour in broth, scraping up browned bits. Simmer 2 minutes to reduce slightly. Stir in cream and bring to a gentle simmer; cook 2–3 minutes until the sauce thickens just enough to coat a spoon.
5. Emulsify with cheese
Lower heat. Add Parmesan a handful at a time, stirring until smoothly melted. Season with 1/2 teaspoon salt and black pepper. If sauce seems thick, add splashes of reserved pasta water to reach a glossy, silky consistency.
6. Combine & finish
Add drained pasta to the skillet, tossing to coat. Loosen with more pasta water as needed so the sauce clings lightly. Off heat, stir in parsley (or basil) and a teaspoon or two of lemon juice if you like it bright. Taste and adjust salt and pepper.
Pro Tips for Best Texture & Taste
A few small steps turn simple ingredients into a restaurant-caliber bowl of pasta.
- Brown deeply: Let beef sear undisturbed in spots for real fond—the base of great flavor.
- Mind the heat with dairy: Keep the sauce at a gentle simmer so cream and cheese stay smooth, not grainy.
- Use pasta water: Its starch helps emulsify, giving you that glossy, clingy finish.
- Salt in layers: Season the pasta water, the beef, and the sauce; finish to taste after adding Parmesan.
- Finish off heat: Stir in herbs and lemon after removing from heat to keep flavors fresh and vibrant.
Frequently Asked Questions
Can I make this lighter?
Yes. Use 93% lean beef, swap heavy cream for half-and-half or evaporated milk, and reduce Parmesan to 1/2 cup. Keep the simmer gentle to prevent curdling and add extra pasta water for silkiness.
What vegetables can I add?
Great mix-ins include baby spinach (stir in to wilt), peas (add with pasta in the last minute), sautéed mushrooms, or roasted broccoli. Aim for 1–2 cups of veg so the sauce still coats well.
Can I use gluten-free pasta?
Absolutely. Cook just to al dente—GF pasta can soften quickly. Reserve that starchy cooking water for the sauce just like regular pasta.
How do I store and reheat leftovers?
Refrigerate in an airtight container up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50% power, stirring in a splash of water or milk to loosen the sauce.