Creamy Parmesan Garlic Beef Bowtie Pasta

I’ve made this creamy, garlicky bowtie pasta more times than I can count when I need a comforting, fast weeknight meal. Ground beef adds savory heft, sharp Parmesan brightens the sauce, and bowtie (farfalle) holds pockets of cream so every bite feels indulgent without hours of work. It’s the kind of dish families ask for on repeat — easy to scale, fridge-friendly, and forgiving if you need to swap an ingredient or two. If you enjoy simple, creamy pasta dinners, you might also like this cottage cheese pasta for another homey alternative.

Why you’ll love this dish

This recipe hits a sweet spot: rich flavor with minimal fuss. Ground beef provides protein and browned flavor without expensive cuts. The Parmesan creates a silky sauce when combined with half-and-half (or milk), so you get that restaurant-style creaminess without heavy cream. It’s ideal for busy weeknights, picky eaters, or when you need a one-skillet dinner that cleans up fast. Plus, bowtie pasta has a playful shape that traps sauce and makes each forkful satisfying.

How this recipe comes together

Start by browning the beef for a deep, meaty base. Saute onion and garlic until fragrant, then build flavor with Worcestershire, Italian seasoning, and smoked paprika. A splash of beef broth loosens browned bits and keeps the sauce savory. While the sauce reduces, cook the pasta separately until al dente. Finish by lowering the heat and stirring in butter, half-and-half, and freshly grated Parmesan until the sauce is smooth and glossy. Toss the cooked bowties into the skillet so they absorb the sauce, then finish with a hit of parsley and red pepper flakes for balance.

What you’ll need

• 1 lb ground beef
• 3 teaspoons olive oil
• 5–6 cloves garlic, minced (or to taste)
• 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 (farfalle)
• 1 cup freshly grated Parmesan cheese (avoid pre-grated for better melt)
• 3/4 cup half and half or whole milk (half-and-half for creamier texture; milk works to lighten calories)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional; adjust for heat)
• 1–2 tablespoons fresh parsley, finely chopped

Substitutions/notes: Use turkey or plant-based crumbles for a lighter or vegetarian switch (increase seasonings slightly). If you prefer a thicker sauce, reduce the broth by 1/2 cup or simmer a minute longer.

Step-by-step instructions

1. Heat 3 teaspoons olive oil in a large skillet over medium-high heat. Swirl to coat the pan.
2. Add the ground beef and cook, breaking it up with a spoon until it’s well browned and no pink remains. Drain excess fat if the skillet looks greasy.
3. Stir in the finely chopped onion and minced garlic. Cook for 2–3 minutes until the onion softens and the garlic is fragrant.
4. Add 1 teaspoon Worcestershire sauce, 1 teaspoon Italian seasoning, and 1/2 teaspoon smoked paprika. Stir and cook for 1 minute to bloom the spices.
5. Add 3 tablespoons butter to the skillet and let it melt. Pour in 3 cups beef broth and bring to a gentle simmer. Let it reduce for 3–4 minutes to concentrate the flavor slightly.
6. Meanwhile, cook 8 oz bowtie pasta according to package instructions until al dente. Drain well and set aside.
7. Lower the skillet heat to medium-low. Stir in 3/4 cup half-and-half and 1 cup freshly grated Parmesan. Mix until the cheese melts and the sauce becomes creamy and smooth.
8. Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon red pepper flakes. Let the flavors meld for 2–3 minutes without boiling.
9. Add the drained bowtie pasta to the skillet. Toss gently until every piece is evenly coated in the creamy sauce. Warm through for a minute.
10. Serve hot, sprinkled with 1–2 tablespoons chopped fresh parsley for color and brightness.

Best ways to enjoy it

Serve this with a crisp green salad (a lemon vinaigrette cuts the richness nicely) or roasted vegetables like broccoli or asparagus. For a heartier spread, offer garlic bread or a crusty baguette to sop up extra sauce. If pairing wine, choose a medium-bodied red like Merlot or a full Chardonnay to match the creamy texture.

Storage and reheating tips

• Refrigeration: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
• Reheating: Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce, stirring until warmed through. Microwave in 30-second bursts, stirring between, and add a teaspoon of liquid if the sauce looks dry.
• Freezing: You can freeze the beef mixture (without pasta) for up to 2 months. Thaw overnight in the fridge and then add fresh-cooked pasta when reheating. Freezing cooked pasta often changes its texture.
• Safety: Always reheat to 165°F (74°C) if reheating leftovers to ensure safety.

Pro chef tips

• Brown the beef well: Let it sit undisturbed a minute or two in the skillet so it develops deeper color and flavor. Scrape those browned bits into the sauce with the broth for extra richness.
• Use freshly grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent silky melting. Freshly grated gives the smoothest sauce.
• Don’t overcook the pasta: Drain when it’s slightly firmer than you like — it will finish cooking in the sauce and hold texture.
• Taste and adjust: Parmesan is salty; season the final dish after the cheese melts to avoid over-salting.
• Shortcut: Use rotisserie chicken instead of ground beef for a different, quicker protein option and stir it in at the end.

In case you want another creamy-style pasta idea, try this cottage cheese pasta for a lighter, tangy alternative that’s still rich and satisfying.

Creative twists

• Spicy Italian: Swap smoked paprika for red pepper flakes in the sauce and use spicy Italian sausage instead of ground beef for a bolder profile.
• Mushroom addition: Sauté 8 oz sliced cremini mushrooms with the onions for an earthy layer.
• Veggie-forward: Replace beef with a mix of lentils and mushrooms for a vegetarian take that still feels meaty.
• Cheesy upgrade: Stir in a handful of shredded mozzarella when you add the Parmesan for extra gooeyness.
• Lighter version: Use low-fat milk and skip the butter; finish with extra parsley and lemon zest to brighten.

Your questions answered

Q: How long does this recipe take from start to finish?
A: Plan on about 25–30 minutes total: 10–12 minutes to brown beef and soften aromatics, 8–10 minutes to cook pasta, plus a few minutes to finish the sauce.

Q: Can I use other pasta shapes?
A: Yes. Farfalle (bowtie) is ideal because it holds sauce, but penne, rigatoni, or shells are great substitutes — choose something with nooks to catch the creamy sauce.

Q: Is it okay to use pre-shredded Parmesan?
A: You can, but freshly grated Parmesan melts better and results in a smoother sauce. Pre-shredded varieties can make the sauce slightly grainier.

Q: Can I make this dairy-free?
A: For a dairy-free version, use a plant-based milk (unsweetened soy or oat) and a vegan Parmesan alternative. Replace butter with olive oil and choose a dairy-free cheese that melts well.

Q: How spicy is it with the red pepper flakes?
A: The 1/2 teaspoon gives a gentle background heat. Reduce or omit if you prefer mild flavors, or increase for more kick.

Conclusion

If you want the original inspiration and another take on this creamy, savory pasta, check out the full source recipe at the Crazy Busy Mama version of Creamy Parmesan Garlic Beef Bowtie Pasta for additional notes and photos.

Creamy Parmesan Garlic Beef Bowtie Pasta

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• Author: amir_hassan
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

A comforting, creamy bowtie pasta with ground beef, garlic, and Parmesan cheese, perfect for a weeknight meal.

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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 (farfalle)
• 1 cup freshly grated Parmesan cheese
• 3/4 cup half and half or whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1–2 tablespoons fresh parsley, finely chopped

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Instructions

1. Heat olive oil in a large skillet over medium-high heat. Swirl to coat the pan.
2. Add the ground beef and cook until well browned. Drain excess fat.
3. Stir in onion and garlic. Cook for 2–3 minutes until softened.
4. Add Worcestershire sauce, Italian seasoning, and smoked paprika. Cook for 1 minute.
5. Add butter and let it melt. Pour in beef broth and bring to a gentle simmer. Reduce for 3–4 minutes.
6. Cook bowtie pasta according to package instructions until al dente. Drain and set aside.
7. Lower the skillet heat to medium-low. Stir in half-and-half and Parmesan until creamy.
8. Season with salt, black pepper, and red pepper flakes. Let meld for 2–3 minutes.
9. Add drained bowtie pasta to the skillet. Toss to coat and warm through for 1 minute.
10. Serve hot, topped with chopped parsley.

Notes

For a lighter option, substitute turkey or plant-based crumbles. For a thicker sauce, reduce broth by 1/2 cup.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian