When you’re looking for a satisfying weeknight meal that delivers both comfort and nutrition, this creamy beef pasta hits every mark. Rich, savory, and ready in just 30 minutes, it brings together tender ground beef, perfectly cooked pasta, and a velvety cheese sauce that clings to every bite. This is the kind of dinner that makes everyone at the table happy—filling enough to fuel your evening, simple enough to pull off on a busy Tuesday, and delicious enough that you’ll want it on repeat.
What makes this recipe stand out is the protein boost from a full pound of lean ground beef combined with cheese, making it ideal for active families, anyone focused on high-protein eating, or just those nights when you need something hearty and reliable. The sauce comes together in one pan while your pasta cooks, so you’re not juggling multiple pots or complicated steps. Just straightforward cooking that delivers restaurant-quality results at home.
Why You’ll Love This High Protein Creamy Beef Pasta
This recipe works because it balances richness with practicality. The combination of beef broth and heavy cream creates a sauce that’s luxurious without being overwhelmingly heavy, while the touch of tomato paste adds depth and a subtle sweetness that keeps things interesting. You get plenty of protein—over 30 grams per serving—which makes this more than just comfort food; it’s genuinely nourishing.
The texture is spot-on too. Al dente pasta coated in a smooth, clingy sauce with browned bits of seasoned beef throughout means every forkful has variety. It’s adaptable for different spice preferences (you control the heat with those red pepper flakes), works well as leftovers, and scales easily if you’re feeding a crowd or meal-prepping for the week.
Time-wise, everything happens in 30 minutes. The pasta and sauce cook simultaneously, then you just toss them together. There’s minimal cleanup since it’s essentially a one-pan dish once you drain your pasta. For families with kids, the flavors are familiar and appealing without being bland, and for adults, there’s enough seasoning complexity to feel grown-up.
Ingredients for High Protein Creamy Beef Pasta
I always choose lean ground beef for this recipe because it gives you all the protein and flavor without leaving you with a pool of grease to drain off. The pasta shape matters more than you might think—penne, fusilli, or shells all have ridges and curves that grab onto the creamy sauce, which is exactly what you want here.
The Protein & Pasta:
- 1 lb lean ground beef
- 10–12 oz pasta (penne, fusilli, or shells work best)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
The Creamy Sauce:
- 1.5 cups beef broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 cup shredded cheddar or Parmesan cheese
Spices & Seasoning:
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Garnish:
- Fresh parsley, chopped
The beef broth is your flavor foundation, so I recommend using a good-quality option rather than just water with bouillon. For the cheese, sharp cheddar gives you a bolder flavor while Parmesan adds a nutty, salty note—honestly, a combination of both works beautifully. If you’re watching sodium, choose low-sodium broth since the cheese already contributes salt.
Smoked paprika is a small but important detail. It adds a subtle smokiness that makes the whole dish taste more complex, almost like it’s been cooking for hours. Regular paprika works in a pinch, but you’ll miss that depth. The tomato paste might seem like an odd addition to a cream sauce, but it brings acidity and umami that balance the richness perfectly.
How to Make Irresistible Creamy Beef Pasta
The key to this recipe is building layers of flavor as you go, starting with properly browned beef and finishing with a sauce that’s smooth and well-seasoned. I find that taking just an extra minute to let the beef develop a good crust makes all the difference in the final dish.
1. Cook Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Drain and set aside. Don’t rinse it—the starch on the surface helps the sauce cling better.
2. Brown the Beef: While the pasta cooks, heat olive oil in a large skillet or deep pan over medium-high heat. Add the ground beef and break it apart with a spatula. Here’s a pro tip: let the beef sit undisturbed for about 2 minutes before you start breaking it up. This creates a flavorful crust that adds serious depth to your sauce. Cook until fully browned, about 5–7 minutes total. If there’s excessive fat, drain it, but a little fat adds flavor.
3. Sauté Aromatics: Add the diced onion to the skillet with the beef. Sauté for 3–4 minutes until the onion becomes soft and translucent. The moisture from the onion will help lift any browned bits stuck to the pan, which is exactly what you want. Stir in the minced garlic and cook for just 1 minute until fragrant. Don’t let the garlic burn or it turns bitter.
4. Simmer the Sauce: Stir in the tomato paste, Italian seasoning, smoked paprika, and red pepper flakes (if using). Let the tomato paste cook for about 30 seconds—this step concentrates its flavor. Pour in the beef broth and heavy cream. Bring the mixture to a gentle simmer for 5 minutes, stirring occasionally. You’ll see the sauce start to thicken as it reduces slightly. If it seems too thick, add a splash more broth; too thin, let it simmer another minute or two.
5. Add Cheese: Lower the heat to medium-low. Stir in the shredded cheese gradually, letting each addition melt before adding more. This prevents clumping and ensures a smooth, velvety sauce. Once all the cheese is incorporated and the sauce is glossy, you’re ready to combine everything.
6. Combine: Toss the cooked pasta into the skillet. Use tongs or a large spoon to mix well, making sure every piece of pasta gets coated in the creamy beef sauce. This is where the magic happens—the pasta absorbs some of the sauce while the starch from the pasta helps everything come together. Taste and season with salt and pepper as needed. Remember, the broth and cheese are already salty, so go easy at first.
7. Serve: Garnish with fresh parsley and serve hot in shallow bowls. The parsley adds a pop of color and a fresh note that cuts through the richness.
What to Serve with Creamy Beef Pasta
Since this pasta is rich and hearty, you’ll want sides that bring freshness, crunch, or acidity to balance the meal.
Garlic Butter Green Beans: Quickly sautéed green beans with butter and garlic provide a crisp, bright contrast to the creamy pasta. The slight bitterness of the beans cuts through the richness nicely.
Simple Green Salad: A mix of arugula, romaine, and cherry tomatoes with a tangy lemon vinaigrette keeps things light. The acidity from the dressing refreshes your palate between bites of pasta.
Roasted Broccoli: Toss broccoli florets with olive oil, salt, and pepper, then roast at 425°F until the edges are crispy. The charred bits add a nice textural contrast and the slight bitterness balances the creamy sauce.
Garlic Bread: Sometimes you want to lean into the comfort factor. Crispy garlic bread is perfect for soaking up any extra sauce left in your bowl, and let’s be honest, everyone loves it.
Caesar Salad: The classic combination of romaine, Parmesan, croutons, and Caesar dressing offers both crunch and a complementary cheese flavor that doesn’t compete with the pasta.
Steamed Asparagus: Lightly steamed asparagus with a squeeze of lemon and a sprinkle of sea salt adds elegance and freshness. It’s a simple side that feels a bit more special than everyday vegetables.
Pro Tips & Variations
Make-Ahead Strategy: You can brown the beef and sauté the aromatics up to a day ahead. Store in the refrigerator, then continue with the sauce when you’re ready to serve. The pasta is best cooked fresh, but in a pinch, you can cook it earlier and toss with a tiny bit of olive oil to prevent sticking.
Boost the Vegetables: Stir in fresh spinach or sun-dried tomatoes when you add the cheese. The spinach wilts into the sauce and adds nutrition without changing the flavor profile much, while sun-dried tomatoes contribute a sweet-tart note.
Protein Swaps: Ground turkey works well if you want a leaner option, though it’s slightly less flavorful. Italian sausage (removed from casings) adds fennel and spice for a bolder twist. For a splurge, use ground sirloin for even richer beef flavor.
Lighter Sauce Version: Replace the heavy cream with half-and-half or even whole milk. You’ll get a thinner sauce, but it still tastes good. Add an extra tablespoon of tomato paste to help with body, or stir in a slurry of cornstarch and water at the end to thicken.
Spice It Up: Double the red pepper flakes, add a diced jalapeño with the onions, or finish with a drizzle of hot honey for sweet heat. A pinch of cayenne in the sauce also works if you want warmth without texture.
Gluten-Free: Use your favorite gluten-free pasta. The sauce is naturally gluten-free as long as your broth doesn’t contain any hidden gluten. Chickpea or lentil pasta adds even more protein.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, which actually makes it even more flavorful the next day, though slightly less saucy.
When reheating, add a tablespoon or two of milk, cream, or even water to the pasta before warming it up. This loosens the sauce and prevents it from drying out. I prefer reheating in a skillet over medium-low heat, stirring frequently, but the microwave works in a pinch—just cover the dish to trap steam and heat in 30-second intervals, stirring between each.
For meal prep, you can portion this into individual containers for grab-and-go lunches. It reheats beautifully and stays satisfying throughout the week. If you want to freeze it, the pasta will get a bit softer upon reheating, but it’s still tasty. Freeze in portions for up to 2 months, then thaw overnight in the fridge before reheating.
Common Questions
Can I use a different type of pasta? Absolutely. Any short pasta with ridges or curves works well—rigatoni, rotini, farfalle, or even elbow macaroni. Long pasta like spaghetti or fettuccine can work too, but the sauce coats short pasta more evenly.
How can I make this even higher in protein? Add an extra half pound of ground beef, or stir in white beans (cannellini or great northern) when you add the pasta. You can also use a high-protein pasta made from chickpeas or lentils, which can add 10+ grams of protein per serving.
Can I make this in advance for a dinner party? You can prep all the components separately and combine them just before serving. The sauce reheats well, and you can cook fresh pasta right before guests arrive. Avoid combining pasta and sauce too far in advance or the pasta will absorb too much liquid.
What if I don’t have heavy cream? Half-and-half or whole milk will work, though the sauce will be thinner. To compensate, reduce the liquid slightly or add a tablespoon of cream cheese or a slurry of cornstarch mixed with cold water to thicken it up.
Is this kid-friendly? Very much so. The flavors are familiar and comforting, and you can skip the red pepper flakes if your kids are sensitive to spice. Most children love pasta with a creamy sauce, and the beef makes it hearty enough to keep them full.
This creamy beef pasta delivers everything you want from a weeknight dinner—quick, satisfying, and full of flavor. The high protein content makes it genuinely filling, while the creamy sauce and tender beef make it feel indulgent. Whether you’re cooking for your family, meal-prepping for the week, or just craving serious comfort food, this one’s a keeper. Give it a try and see how quickly it becomes part of your regular rotation.
Irresistible Creamy Beef Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside without rinsing.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and let sit undisturbed for 2 minutes to develop a crust, then break apart with a spatula. Cook until fully browned, about 5-7 minutes total. Drain excess fat if necessary.
- Add diced onion to the skillet with the beef. Sauté for 3-4 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, Italian seasoning, smoked paprika, and red pepper flakes (if using). Cook for 30 seconds. Pour in beef broth and heavy cream. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until sauce thickens slightly.
- Lower heat to medium-low. Gradually stir in shredded cheese, allowing each addition to melt before adding more, until sauce is smooth and velvety.
- Add cooked pasta to the skillet and toss well to coat every piece in the creamy beef sauce. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot in shallow bowls.
