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Creamy Parmesan Garlic Beef Bowtie Pasta

Creamy Parmesan Garlic Beef Bowtie Pasta

This Creamy Parmesan Garlic Beef Bowtie Pasta is a comforting one-skillet meal, perfect for those nights when only a creamy, satisfying pasta will do. It features savory ground beef and fragrant garlic in a velvety Parmesan sauce that clings to every bowtie noodle. This fast dinner recipe delivers a rich, satisfying flavor that tastes like it took hours to develop, all without the fuss or a mountain of dishes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb ground beef (80/20 or 90/10 both work well)
  • 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 for a lighter sauce)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 1-2 tablespoons fresh parsley, finely chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • Spoon
  • Pot

Method
 

Instructions
  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it's nicely browned. Don't rush this step—getting a good sear on the beef builds a ton of flavor. If you have a lot of excess fat, carefully drain most of it off.
  2. Add the finely chopped onion and minced garlic to the skillet with the beef. Cook for about 2-3 minutes, stirring frequently, until the onion softens and the garlic becomes wonderfully fragrant. Be careful not to let the garlic burn.
  3. Stir in the Worcestershire sauce, Italian seasoning, and smoked paprika. Let everything cook together for another minute. This helps toast the spices a bit and melds all those savory flavors together.
  4. Add the butter to the skillet and let it melt completely. Pour in the beef broth, scraping up any browned bits from the bottom of the pan—that's pure flavor! Bring the mixture to a lively simmer and let it cook for 3-4 minutes to reduce just slightly.
  5. While the sauce is simmering, cook your bowtie pasta in a separate pot of salted water according to the package directions. For the best texture in this creamy dish, aim for al dente. Drain the pasta well and set it aside.
  6. Reduce the heat under your skillet to low. Slowly stir in the half and half, followed by the freshly grated Parmesan cheese. Keep stirring gently until the cheese is fully melted and the sauce is smooth and creamy. Using freshly grated cheese is key here; it melts much better than the pre-shredded kind.
  7. Season the sauce with salt, black pepper, and the red pepper flakes if you're using them. Give it a taste and adjust the seasonings if needed. Let it simmer gently for another 2-3 minutes for the flavors to come together.
  8. Add the cooked and drained bowtie pasta directly into the skillet with the sauce. Toss everything together gently until every single piece of pasta is coated in that luscious, creamy sauce.
  9. Serve immediately, nice and hot. Garnish with a sprinkle of fresh parsley for a bit of color and a fresh, bright flavor that cuts through the richness of the sauce.

Notes

For the best flavor, get a deep brown sear on the beef. Use freshly grated Parmesan cheese for a smooth, velvety sauce, as pre-shredded varieties can result in a grainy texture. Cook the pasta to al dente and let the beef broth simmer and reduce to concentrate its flavor.