Indulgent Garlic Parmesan Bowtie Pasta With Creamy Beef – A Family Favorite! Recipe

I can never resist a skillet of bowtie pasta coated in creamy garlic Parmesan sauce with savory beef tucked into every bite. This is the kind of family dinner that disappears fast and has everyone asking when I’m making it again.

I’m obsessed with this Garlic Parmesan Bowtie Pasta with Creamy Beef because it hits every craving I have after a long day: rich sauce, savory beef, and pasta that actually holds onto all that creamy goodness. I love how bowtie pasta catches little pockets of sauce, and ground beef makes every bite feel bold and satisfying.

No dainty little dinner here. This is the kind of plate I keep sneaking forkfuls from before I even sit down.

And honestly, I adore how the garlic-Parmesan flavor sticks around in the best way. Big flavor, messy seconds, zero regrets at my table.

Ingredients

• Bowtie pasta grabs the creamy sauce in all those cute little folds.
• Ground beef makes it hearty, cozy, and totally dinner-worthy.
• Olive oil helps everything get started without feeling too heavy.
• Butter adds that rich, comforting flavor you’ll notice right away.
• Yellow onion brings a little sweetness and makes the sauce taste homemade.
• Garlic is the bold, cozy kick that keeps everyone coming back.
• Flour thickens the sauce so it clings instead of sliding off.
• Beef broth adds savory depth without making things taste too salty.
• Milk and cream keep it smooth, creamy, and a little indulgent.
• Cream cheese melts in for extra tang and serious comfort-food vibes.
• Parmesan brings salty, nutty flavor.

  Basically, it’s the star.

• Italian seasoning adds herby flavor without needing a million little jars.
• Red pepper flakes give a tiny kick, if your family’s into that.
• Parsley freshens things up, so it doesn’t feel too heavy.
• Plus lemon juice adds brightness when the sauce tastes super rich.

Ingredient Quantities

• 12 ounces bowtie pasta (farfalle)
• 1 pound ground beef (85 15 lean)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 2 tablespoons all purpose flour
• 1 cup low sodium beef broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 4 ounces cream cheese, softened
• 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
• 1 teaspoon kosher salt, adjust to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice, optional for brightness

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 ounces bowtie pasta according to package directions until al dente; reserve 1 cup pasta cooking water, then drain and set aside.

2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat; add 1 pound ground beef and cook, breaking up, until browned and no longer pink, about 6 to 8 minutes; drain excess fat and transfer beef to a plate.

3. In the same skillet, reduce heat to medium and add 2 tablespoons unsalted butter; when melted, add 1 small finely diced yellow onion and cook until softened, about 4 minutes.

4. Add 3 minced garlic cloves and cook 30 seconds until fragrant, then stir in 2 tablespoons all purpose flour and cook 1 minute to form a light roux.

5. Gradually whisk in 1 cup low sodium beef broth until smooth, then whisk in 1 cup whole milk and 1/2 cup heavy cream; bring to a gentle simmer, stirring occasionally until sauce thickens, about 3 to 5 minutes.

6. Remove the sauce from heat and whisk in 4 ounces softened cream cheese until smooth, then stir in 1 1/2 cups freshly grated Parmesan cheese until melted and creamy.

7. Return the browned beef to the skillet and combine with the sauce; season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon Italian seasoning, and 1/4 teaspoon red pepper flakes if using; taste and adjust seasoning.

8. Add the cooked bowtie pasta to the skillet and toss to coat, adding reserved pasta water a few tablespoons at a time if the sauce needs loosening to reach desired creaminess.

9. Stir in 2 tablespoons chopped fresh parsley and 1 tablespoon lemon juice if using for brightness; serve immediately with extra grated Parmesan on top.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or pasta strainer
3. Large skillet (preferably with lid)
4. Wooden spoon or heatproof spatula for stirring
5. Whisk for making the roux and sauce
6. Chef knife and cutting board for onion and parsley
7. Box grater for freshly grated Parmesan
8. Measuring cups and spoons (including a 1 cup measure to reserve pasta water)

FAQ

Indulgent Garlic Parmesan Bowtie Pasta With Creamy Beef – A Family Favorite! Recipe Substitutions and Variations

• Bowtie pasta (farfalle): Swap with penne or rotini for similar sauce capture, or use whole wheat farfalle for more fiber and a nuttier flavor.
• Ground beef: Use ground turkey or ground chicken for a lighter dish, or sweet Italian sausage for more spice and deeper savory notes; adjust salt because sausage is often saltier.
• Heavy cream and cream cheese: Replace with an equal mix of whole milk plus 2 tablespoons of butter for richness, or use 1 cup half and half plus 2 ounces of cream cheese for a lighter creamy texture.
• Freshly grated Parmesan: Substitute Pecorino Romano for a sharper, saltier bite, or Asiago for a nuttier milder profile; pregrated cheese will work but may not melt as smoothly.

Pro Tips

– Cook the bowties just shy of fully done so they finish in the sauce. Reserve the pasta water and add it a few tablespoons at a time to loosen the sauce; the starchy water helps bind and make the sauce silky without thinning it too much.

– Get good browning on the ground beef for deeper flavor. Work in batches if needed so the meat can brown instead of steam, then drain most of the fat so the sauce does not become greasy.

– Make the roux and incorporate liquids slowly. Cook the flour with the butter for a full minute, then whisk in the broth gradually to avoid lumps. Add the cream cheese only after the sauce is warm and not boiling so it melts smoothly.

– Taste and adjust at the end. Parmesan and cream cheese add salt, so season carefully after combining. A squeeze of lemon and the parsley cut through richness and brighten the dish, but add sparingly and taste as you go.

– If you need to reheat leftovers, warm gently over low heat with a splash of milk or reserved pasta water to restore creaminess. High heat will break the emulsion and make the sauce separate.