Creamy Beef Pasta: Hearty Weeknight Dinner (Print Version)

Whip up a satisfying creamy beef pasta dish that's rich in flavor and simple to make. Perfect for busy weeknights, this recipe brings comfort to your table.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: None

# Ingredients:

→ Base Ingredients

01 - Ground Beef (1 lb / 450g)
02 - Pasta (12 oz / 340g, e.g., Penne, Rigatoni)
03 - Yellow Onion (1 medium, diced)

→ Flavor Builders

04 - Garlic (4 cloves, minced)
05 - Tomato Paste (2 tbsp)
06 - Beef Broth (1 cup / 240ml)

→ Creamy Elements

07 - Heavy Cream (1/2 cup / 120ml)
08 - Cream Cheese (4 oz / 115g, softened)
09 - Parmesan Cheese (1/2 cup / 50g, grated, plus more for serving)

→ Finishing Touches

10 - Fresh Parsley (2 tbsp, chopped)

# Instructions:

01 - Grab your biggest skillet or Dutch oven and get it screaming hot over medium-high heat. Toss in your ground beef. Break it up with a spoon and let it brown beautifully, really letting those edges get crispy. This is where flavor builds, hon! You'll smell that rich, meaty aroma filling your kitchen. Don't rush it; those browned bits clinging to the bottom? Pure gold for our creamy beef pasta. Once it’s cooked through, drain most of the fat, but leave a little behind for flavor.
02 - Reduce the heat to medium. Toss in your diced onion and let it soften, stirring occasionally, for about 5-7 minutes. You want it translucent, not burnt. Then, add your minced garlic and tomato paste. Stir that around for another minute or two until you can really smell that garlic, and the tomato paste darkens a bit – it makes the creamy beef pasta sauce so much richer. This is where the kitchen starts to smell like a proper meal is happening.
03 - Pour in the beef broth, scraping up all those delicious browned bits from the bottom of the pan with your spoon. This is called deglazing, and it’s a non-negotiable step for flavor! Let it simmer for a few minutes to reduce slightly. While that’s happening, get a separate pot of salted water boiling for your pasta. I always forget to salt the water, oops, but it makes a huge difference in the final creamy beef pasta.
04 - Reduce the heat to low. Stir in the softened cream cheese until it's completely melted and smooth into the sauce. Then, pour in the heavy cream and half of the grated Parmesan cheese. Stir gently until everything is combined and the sauce is luscious and velvety. Taste it! Does it need a little salt or pepper? This is your creamy beef pasta base, so make it sing.
05 - Cook your pasta according to package directions until al dente. Seriously, al dente. Nobody wants mushy creamy beef pasta. Before draining, scoop out about a cup of that starchy pasta water – it's liquid gold for adjusting the sauce later if it gets too thick. Drain the pasta, then immediately add it directly to your skillet with the creamy beef pasta sauce. Toss everything together until the pasta is coated in that dreamy, rich sauce.
06 - Stir in the chopped fresh parsley. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Serve immediately, topped with more grated Parmesan cheese. The smell of this finished creamy beef pasta is just incredible, a true comfort! Sometimes I even add a sprinkle of red pepper flakes for a little kick, because why not?

# Notes:

01 - Always salt your pasta water generously; it infuses flavor right into the pasta.
02 - Don't overcook the pasta; al dente is key for texture in this creamy beef pasta.
03 - Make sure your cream cheese is at room temperature to avoid lumps in the sauce.
04 - Serving this with a crisp green salad and some garlic bread just makes it sing.

# Tools You'll Need:

01 - Large skillet or Dutch oven
02 - large pot for pasta

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 35g

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