When you need dinner on the table in under an hour without sacrificing flavor or comfort, this creamy beef pasta delivers exactly what your family craves. Rich, savory ground beef mingles with a silky cream sauce that clings to every piece of pasta, creating a satisfying meal that feels special enough for company but easy enough for a Tuesday night. The beauty of this dish lies in its simplicity—pantry staples and one skillet transform into a restaurant-quality dinner that’ll have everyone asking for seconds.
This recipe hits that sweet spot between weeknight convenience and weekend indulgence. The Italian seasoning adds depth without requiring a spice cabinet overhaul, while the Parmesan finish brings a touch of elegance. Whether you’re feeding hungry teenagers after practice or hosting a casual dinner with friends, this creamy beef pasta adapts beautifully to any occasion.
Why You’ll Love This Creamy Beef Pasta
This dinner comes together in one skillet, which means minimal cleanup when you’re already tired from a long day. The combination of beef broth and heavy cream creates a sauce that’s luxurious without being heavy, coating each piece of pasta in velvety goodness.
The ground beef browns beautifully and absorbs all those aromatic flavors from the garlic and onion, while the Italian seasoning ties everything together with classic herbs. You can have this on the table in 45 minutes from start to finish, including boiling the pasta.
The texture contrast between the tender beef and al dente pasta makes every bite interesting. This recipe also scales easily—double it for a crowd or meal prep, and it reheats remarkably well. The sauce thickness is completely customizable using that reserved pasta water, so you control whether you want it thick and clingy or slightly looser.
Financially, this meal makes sense too. Ground beef, pasta, and cream are budget-friendly staples, and you’re feeding four people generously for a fraction of what takeout costs.
Ingredients for Creamy Beef Pasta
I always reach for 80/20 ground beef for this recipe because that slight fat content keeps the meat juicy and flavorful. The cream sauce is rich enough that you don’t need the fattiest option, but going too lean results in dry, crumbly beef that doesn’t hold up well.
- 1 lb ground beef (Halal)
- 8 oz penne or rotini pasta
- 1 cup heavy cream
- 1 cup beef broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
The pasta shape matters more than you might think. Penne and rotini both have ridges and hollows that grab onto the creamy sauce, ensuring every forkful is perfectly coated. I prefer rotini when I’m serving kids because the spiral shape is fun and easier for smaller hands to manage.
For the cream, don’t substitute milk or half-and-half here. Heavy cream is what gives you that luxurious, restaurant-quality sauce that doesn’t break or separate when you toss it with hot pasta. The beef broth adds savory depth—use good quality broth or even better, homemade stock if you have it. The onion should be fresh, not the pre-diced kind that sits in liquid. Those lose their sweetness and create a watery base.
Italian seasoning is your shortcut to flavor complexity. Look for one that includes basil, oregano, and thyme. If yours is older than a year, replace it—dried herbs lose potency quickly.
How to Make Creamy Beef Pasta
This recipe moves quickly once you start cooking, so have all your ingredients prepped and ready beside the stove. The key is building layers of flavor in that single skillet.
1. Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. The water should taste like the sea—this is your only chance to season the pasta itself. Add your penne or rotini and cook according to the package directions, usually 9-11 minutes for al dente. Before draining, scoop out a full cup of that starchy pasta water and set it aside. This liquid gold will help adjust your sauce consistency later. Drain the pasta but don’t rinse it—you want that surface starch.
2. Brown Beef: While the pasta cooks, heat your olive oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the ground beef in an even layer. Here’s where patience pays off: let it sit undisturbed for 2-3 minutes to develop a nice brown crust before breaking it apart with a wooden spoon. Continue cooking for another 5-7 minutes until no pink remains. If you see more than a tablespoon of fat pooling, drain it off, but leave a little for flavor.
3. Sauté Aromatics: Lower the heat to medium and add your diced onion directly to the beef. Stir occasionally and cook until the onion turns translucent and starts to soften, about 3-4 minutes. Add the minced garlic and stir constantly for just one minute. Garlic burns easily and turns bitter, so watch it closely. You’ll know it’s ready when the kitchen fills with that unmistakable fragrance.
4. Simmer Sauce: Pour in the beef broth first, using your spoon to scrape up any browned bits stuck to the bottom of the pan—that’s pure flavor. Add the heavy cream and Italian seasoning, stirring to combine everything evenly. Bring the mixture to a gentle simmer, then reduce the heat slightly. Let it bubble softly for about 5 minutes, stirring occasionally. The sauce will thicken as the cream reduces and the starches from any residual beef coating dissolve into the liquid. You’re looking for a consistency that coats the back of a spoon.
5. Combine: Add your drained pasta directly to the skillet with the sauce. Using tongs or two wooden spoons, toss everything together for a minute or two, allowing the pasta to absorb some of that creamy goodness. If the sauce seems too thick or the pasta looks dry, add the reserved pasta water a few tablespoons at a time until you reach the perfect consistency. The starch in that water helps the sauce cling to the pasta. Season with salt and pepper, tasting as you go. Remember, the Parmesan you’ll add later is salty too.
6. Serve: Transfer to serving bowls or plates immediately while everything is hot. Top each portion with a generous amount of freshly grated Parmesan cheese—the real stuff, not the powdery kind in the green can. The residual heat will melt the cheese slightly, creating even more creamy texture.
A common mistake is overcooking the pasta. It continues cooking slightly when you toss it with the hot sauce, so aim for just barely al dente when you drain it. Another pitfall is letting the sauce boil too vigorously. High heat can cause the cream to separate or develop an unpleasant texture. Keep it at a gentle simmer and you’ll have silky perfection.
What to Serve with Creamy Beef Pasta
This rich, hearty pasta benefits from fresh, bright sides that cut through the cream and add color to your plate.
Garlic Green Beans: Quickly sautéed green beans with sliced garlic and a squeeze of lemon provide a crisp, fresh contrast to the creamy pasta. The slight bitterness of the beans and the brightness of citrus balance the richness beautifully.
Simple Garden Salad: Mixed greens dressed with a tangy balsamic vinaigrette offer a refreshing palate cleanser between bites. The acidity cuts through the cream sauce and adds a lighter element to the meal.
Roasted Broccoli: Toss broccoli florets with olive oil, salt, and pepper, then roast at 425°F until the edges get crispy and slightly charred. The caramelized flavor and crunchy texture complement the soft pasta perfectly.
Garlic Bread: Warm, crusty bread spread with butter, garlic, and herbs is perfect for soaking up any extra sauce left in your bowl. It turns this pasta into a truly indulgent dinner experience.
Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze add Italian flair and bright, fresh flavors that pair naturally with the pasta’s Italian seasoning.
Sautéed Spinach: Wilted spinach with a touch of garlic cooks in minutes and adds a nutrient boost plus vibrant green color to your dinner plate.
Crusty Bread Rolls: Soft interior, crispy exterior, perfect for the last bits of creamy sauce—bread rolls are always a welcome addition to pasta night.
Pro Tips & Variations
Make-Ahead Strategy: Brown the beef with the aromatics up to two days ahead and store in the refrigerator. When dinner time arrives, simply make the sauce, cook the pasta, and combine. This cuts your active cooking time in half on busy nights.
Boost the Vegetables: Stir in fresh baby spinach or chopped sun-dried tomatoes when you add the pasta. The residual heat will wilt the spinach perfectly, and sun-dried tomatoes add tangy sweetness that elevates the whole dish.
Protein Swaps: Ground turkey or chicken work well here if you prefer white meat. Italian sausage (removed from casings) creates a spicier, more robust version. For a vegetarian adaptation, use crumbled firm tofu or plant-based ground meat and swap beef broth for vegetable broth.
Spice It Up: Add red pepper flakes when you sauté the garlic for a gentle heat that warms without overwhelming. A pinch goes a long way, so start small and adjust to your family’s preferences.
Cheese Variations: Mix grated Parmesan with a bit of shredded mozzarella for extra creaminess. Pecorino Romano brings a sharper, saltier flavor if you want something more assertive.
Gluten-Free Option: Use your favorite gluten-free pasta. The sauce works exactly the same way, though you may need slightly more pasta water since gluten-free varieties can be a bit drier.
Storage & Reheating Tips
I store leftovers in an airtight container in the refrigerator for up to three days. The pasta will absorb more sauce as it sits, which actually makes the flavors meld together beautifully. When reheating, add a splash of beef broth or cream to loosen the sauce back up—just a tablespoon or two in the microwave or a quarter cup in a skillet on the stovetop.
For freezing, this dish holds up reasonably well for up to two months. Portion it into freezer-safe containers, leaving a bit of headroom for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop with added liquid. The texture won’t be quite as perfect as fresh, but it’s still a solid option for meal prep.
The best reheating method is on the stovetop over medium-low heat. Add your liquid, stir frequently, and heat until warmed through. The microwave works in a pinch—use 50% power and stir every minute to prevent the sauce from separating.
Common Questions
Can I use ground turkey instead of beef? Absolutely. Ground turkey works well here, though it’s leaner so you might want to add an extra teaspoon of olive oil when browning to prevent sticking. The flavor will be milder, so consider adding an extra half teaspoon of Italian seasoning.
What if I don’t have heavy cream? In a pinch, you can use half-and-half mixed with a tablespoon of butter, though the sauce won’t be quite as rich. Avoid using just milk—it’s too thin and will result in a watery sauce that doesn’t coat the pasta properly.
Can I make this ahead for meal prep? Yes, but store the pasta and sauce separately if possible. The pasta absorbs liquid over time, so keeping them apart until you’re ready to eat maintains better texture. Combine and reheat with a splash of broth when ready to serve.
How do I make this dish spicier? Add crushed red pepper flakes with the garlic, or use hot Italian sausage instead of ground beef. You can also finish with a drizzle of hot honey for a sweet-spicy combination.
My sauce turned out too thick. How do I fix it? This is exactly why you save that pasta water. Add it a few tablespoons at a time, stirring well between additions, until the sauce reaches your preferred consistency. The starch helps everything come together smoothly.
This creamy beef pasta has become a regular in my dinner rotation because it delivers comfort and satisfaction without requiring advanced cooking skills or hard-to-find ingredients. The one-skillet approach means cleanup is minimal, and the whole family genuinely enjoys it. Give this a try on your next busy weeknight—you’ll be amazed how something so simple can taste this good.
Creamy Beef Pasta for Cozy Nights
Ingredients
Equipment
Method
- Bring a large pot of heavily salted water to a rolling boil. Add penne or rotini and cook according to package directions until al dente, usually 9-11 minutes. Before draining, reserve 1 cup of pasta water. Drain pasta but do not rinse.
- Heat olive oil in a large, deep skillet over medium-high heat. Add ground beef in an even layer and let sit undisturbed for 2-3 minutes to develop a brown crust. Break apart with a wooden spoon and continue cooking for 5-7 minutes until no pink remains. Drain excess fat if more than 1 tablespoon accumulates.
- Reduce heat to medium. Add diced onion to the beef and cook until translucent, about 3-4 minutes, stirring occasionally. Add minced garlic and stir constantly for 1 minute until fragrant.
- Pour in beef broth, scraping up any browned bits from the bottom of the pan. Add heavy cream and Italian seasoning, stirring to combine. Bring to a gentle simmer and let bubble softly for about 5 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
- Add drained pasta to the skillet. Toss with tongs or wooden spoons for 1-2 minutes to coat evenly. If sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached. Season with salt and pepper to taste.
- Serve immediately in bowls or plates. Top each portion with generous amounts of freshly grated Parmesan cheese.
