There are some evenings when energy is low, the day has been too loud, and all that really sounds good is a big bowl of something warm and comforting-this Easy Creamy Beef Pasta is exactly that kind of meal. The sauce is velvety and rich, the pasta is perfectly tender, and the savory bits of seasoned beef tuck into every curve and hollow of the noodles so each bite tastes like a small reward after a long day.
What makes this creamy beef pasta special is how simple it is to pull together: a single skillet, a pot of boiling water, and a short list of familiar ingredients you probably keep on hand most of the time. There is nothing fussy about it—just browned beef, garlic and onion quietly softening in the pan, a splash of cream, and a shower of cheese bringing everything together into a silky sauce that clings to the pasta.
It is the kind of recipe that fits just as easily into a busy Tuesday night as it does into a slow Saturday when you want to linger over a comforting dinner, maybe with a simple salad or a slice of crusty bread on the side. Whether feeding a family or cooking for one with leftovers in mind, this Creamy Beef Pasta is satisfying without being complicated.
Ingredients for Easy Creamy Beef Pasta
To make this Easy Creamy Beef Pasta, gather a few pantry staples and a couple of fresh basics. Using good-quality pasta and freshly grated cheese makes the sauce extra silky and flavorful.
- 8 ounces short pasta such as penne, rotini, or shells
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2–3/4 cup reserved hot pasta water, as needed
- 3/4 cup freshly grated Parmesan cheese
- Optional: pinch of red pepper flakes for gentle heat
- Optional garnish: chopped fresh parsley or extra Parmesan
The combination of cream, starchy pasta water, and Parmesan creates a glossy, restaurant-style sauce, while the Italian seasoning, onion, and garlic build a cozy, savory base around the beef.
How to Make Creamy Beef Pasta
This Creamy Beef Pasta cooks in two main parts: the pasta in one pot and the sauce in a skillet, with everything coming together at the end in a single pan. Aim to start the pasta water first so the noodles are ready when the sauce is silky and hot.
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Before draining, scoop out about a cup of the hot pasta water and set it aside. Drain the pasta and keep it nearby.
- Soften the aromatics. While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it turns soft and translucent. Stir in the minced garlic and cook just until fragrant so it does not burn.
- Brown the beef. Add the ground beef to the skillet, breaking it up with a spoon or spatula into small crumbles. Sprinkle in the Italian seasoning, salt, pepper, and red pepper flakes if using. Cook until the beef is fully browned and no pink remains, then spoon off any excess fat if necessary.
- Build the creamy sauce. Reduce the heat slightly and slowly pour in the heavy cream while stirring so it blends evenly with the beef and aromatics. Add a small splash of reserved pasta water and let the mixture simmer gently for a minute or two until it begins to thicken.
- Add the cheese. Sprinkle in the grated Parmesan cheese, stirring constantly until it melts and the sauce looks smooth and glossy. If the sauce feels too thick, add more pasta water a little at a time until it coats the back of a spoon.
- Combine pasta and sauce. Add the drained pasta straight into the skillet, tossing carefully so every piece is coated in the creamy beef sauce. Taste and adjust with more salt or pepper if needed.
- Serve. Spoon the Creamy Beef Pasta into warm bowls and finish with extra Parmesan and a handful of fresh parsley, if you like. Serve immediately while the sauce is at its silkiest.
Pro Tips for the Best Creamy Beef Pasta
- Salt the pasta water generously so the noodles are seasoned from within and the reserved water adds flavor, not just liquid.
- Grate Parmesan from a block; pre-grated cheese often clumps and will not melt as smoothly into the sauce.
- Keep the heat on low once the cream and cheese are added so the sauce stays silky and does not separate.
Easy Variations to Try
- Lighter version: Swap half of the heavy cream for half-and-half and use extra pasta water to keep the sauce fluid.
- Veggie boost: Stir in a few big handfuls of baby spinach or sautéed mushrooms just before adding the pasta for more texture and nutrients.
- Different meat: Use ground turkey, chicken, or even plant-based crumbles instead of beef for a twist that still feels hearty.
Common Troubleshooting
- Sauce too thick: Whisk in more hot pasta water a spoonful at a time until the sauce loosens and coats the pasta easily.
- Sauce too thin: Let it simmer on low for a few minutes, stirring often, until it reduces slightly and thickens.
- Cheese clumping: Lower the heat and add the cheese gradually, stirring well between additions.
Substitutions You Can Use
- Use any short pasta shape you have on hand; shells, fusilli, and rigatoni all work well.
- Replace heavy cream with evaporated milk for a different kind of creaminess that is still rich but slightly lighter.
- Try Pecorino Romano in place of some of the Parmesan for a sharper, saltier flavor.
Storage and Reheating Tips
Leftover Creamy Beef Pasta keeps well in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, but that can be easily fixed when reheating.
To reheat, add a splash of water, milk, or cream to the pasta in a skillet over low heat and stir until the sauce loosens and becomes creamy again. Warm individual portions in the microwave in short bursts, stirring between each, and adding a tiny bit of liquid if it seems dry.
FAQs About Creamy Beef Pasta
- Can I make this ahead? The dish tastes best fresh, but the sauce and pasta can be cooked a few hours in advance and combined just before serving, thinning with a bit of warm cream or pasta water as needed.
- Can I freeze Creamy Beef Pasta? Cream-based sauces can change texture after freezing, but leftovers may be frozen in an airtight container for up to 1 month and reheated gently with added cream or milk.
- What pasta shape works best? Short, sturdy shapes like penne, rotini, and shells hold onto the sauce and pieces of beef nicely.
- How do I make it spicier? Increase the red pepper flakes or add a pinch of cayenne while browning the beef.
- Can I add more vegetables? Yes—peas, spinach, bell peppers, or zucchini can be sautéed with the onion and garlic or stirred in near the end.
- Is there a gluten-free option? Use your favorite gluten-free pasta and confirm that your seasonings and cheese are labeled gluten-free.
- Can I use half-and-half instead of cream? Half-and-half works, but the sauce will be a bit lighter; reduce the pasta water slightly so it still feels rich.
Easy Creamy Beef Pasta Recipe
Ingredients
Main Ingredients
- 8 ounces short pasta (penne, rotini, or shells)
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 0.5 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper
- 1 cup heavy cream
- 0.5 cup reserved hot pasta water, plus more as needed
- 0.75 cup freshly grated Parmesan cheese
- pinch red pepper flakes optional
- chopped fresh parsley optional garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Before draining, reserve about 1 cup of the hot pasta water, then drain the pasta and set it aside.[attached_file:1]
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, then stir in the minced garlic and cook briefly until fragrant.
- Add the ground beef to the skillet, breaking it into small pieces with a spoon. Season with Italian seasoning, salt, pepper, and red pepper flakes if using, and cook until the beef is fully browned. Spoon off excess fat if needed.[attached_file:1]
- Reduce the heat slightly and pour in the heavy cream, stirring to combine it with the beef mixture. Add about 1/2 cup of the reserved pasta water and let the sauce simmer gently for a minute or two.
- Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy. If the sauce seems too thick, add a splash more pasta water until it reaches your desired consistency.[attached_file:1]
- Add the drained pasta to the skillet and toss until every piece is coated in the creamy beef sauce. Taste and adjust seasoning as needed, then serve hot with extra Parmesan and chopped parsley on top.
