This Creamy Parmesan Garlic Beef Bowtie Pasta is a rich and hearty one-pan meal that’s full of bold flavor and creamy comfort. Tender bowtie pasta simmers in a savory beef broth base with ground beef, garlic, and Italian herbs before being finished with Parmesan, butter, and a touch of cream. It’s the kind of meal that’s both satisfying and comforting, perfect for a cozy dinner or casual gathering.
The garlic and Parmesan cheese bring depth and richness, while the smoked paprika and red pepper flakes add a subtle warmth without overpowering the dish. Best of all, it’s a one-skillet recipe—meaning easy cleanup and minimal fuss. Whether you’re feeding a family or meal prepping for the week, this creamy pasta is a guaranteed hit.
Why You’ll Love This Recipe
• One-pan pasta dish for easy cooking and cleanup
• Creamy, cheesy, and full of flavor
• Ready in under 30 minutes—perfect for busy weeknights
Ingredients
1 lb ground beef
3 teaspoons olive oil
5–6 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
3 tablespoons butter
3 cups beef broth
8 oz bowtie pasta
1 cup freshly grated Parmesan cheese
3/4 cup half and half (or whole milk)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1–2 tablespoons fresh parsley, finely chopped
Instructions
Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and fully cooked, about 5–7 minutes. Drain any excess fat, if necessary.
Step 2: Add the chopped onion and minced garlic to the skillet with the beef. Cook for 2–3 minutes, stirring often, until the onions are translucent and the garlic is fragrant.
Step 3: Stir in Worcestershire sauce, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes. Let everything cook for another minute to blend the flavors.
Step 4: Pour in the beef broth and bring the mixture to a simmer. Stir in the bowtie pasta, making sure it’s submerged. Cover and cook according to package directions, usually 10–12 minutes, until the pasta is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Step 5: Reduce the heat to low. Stir in the butter, half and half, and grated Parmesan cheese. Mix well until the sauce becomes smooth and creamy. Taste and adjust seasoning with additional salt or pepper if needed.
Step 6: Garnish with chopped fresh parsley and serve hot. This pasta is best enjoyed fresh but also reheats well for lunch the next day.
Tips for Success
• Use freshly grated Parmesan for the smoothest sauce—it melts better than pre-shredded
• Add a handful of spinach or peas during the final simmer for extra color and nutrients
• For a richer sauce, substitute heavy cream for the half and half
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce if needed
Freezing is not recommended as the sauce may separate when thawed
