Go Back
Creamy Parmesan Garlic Beef Bowtie Pasta in cast iron skillet

Creamy Parmesan Garlic Beef Bowtie Pasta

A rich and creamy pasta dish featuring ground beef, garlic, and Parmesan cheese, perfect for a comforting meal. This one-skillet wonder combines savory ground beef with a luscious garlic Parmesan sauce that coats every bite of tender bowtie pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 lean-to-fat ratio recommended
  • 3 tsp olive oil extra virgin preferred
  • 5-6 cloves garlic minced
  • 1 small onion finely chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 3 tbsp butter unsalted
  • 3 cups beef broth low sodium preferred
  • 8 oz Bowtie Pasta
  • 1 cup Parmesan cheese freshly grated
  • 3/4 cup half and half or whole milk
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes adjust to taste
  • 1-2 tbsp fresh parsley finely chopped, for garnish

Equipment

  • Large skillet
  • Separate pot for cooking pasta
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks, about 5-7 minutes. Drain any excess fat if necessary.
  2. Add the chopped onion and garlic to the beef. Cook for 2-3 minutes until the onion is soft and translucent, and the garlic is fragrant.
  3. Stir in Worcestershire sauce, Italian seasoning, and smoked paprika. Let the mixture cook for another minute to combine the flavors.
  4. Add butter to the skillet and allow it to melt, then pour in the beef broth. Bring the mixture to a simmer and let it cook for 3-4 minutes to reduce slightly.
  5. Meanwhile, cook the bowtie pasta according to the package instructions in a separate pot until al dente (usually 8-10 minutes), then drain and set aside. Reserve about 1/2 cup of pasta water.
  6. Once the broth has reduced a bit, stir in the half and half (or whole milk), and add in the freshly grated Parmesan cheese. Stir until the sauce becomes creamy and the cheese has melted.
  7. Season the sauce with salt, black pepper, and red pepper flakes. Stir everything together, allowing the flavors to meld together for another 2-3 minutes.
  8. Add the cooked bowtie pasta to the skillet and toss to coat the pasta in the creamy sauce. Continue stirring until the pasta is evenly coated and everything is well mixed. Add reserved pasta water if sauce is too thick.
  9. Serve the creamy Parmesan garlic beef bowtie pasta hot, garnished with fresh parsley for a pop of color and freshness.

Notes

Feel free to adjust the amount of red pepper flakes according to your spice preference. For a lighter version: You can substitute the half and half with milk or a non-dairy alternative. Use freshly grated Parmesan cheese for the best flavor and creamy texture - pre-shredded cheese doesn't melt as smoothly. You can use other pasta shapes like penne, rigatoni, or rotini if you don't have bowtie pasta.