Why You’ll Love Garlic Parmesan Bowtie Pasta with Creamy Beef Recipe

I like this recipe because it’s fast, filling, and always a crowd-pleaser. The creamy sauce clings perfectly to the bowtie pasta, and the combination of garlic, Italian herbs, and Parmesan creates an irresistible aroma. It’s the perfect weeknight dinner when I want something indulgent yet easy to prepare. I also appreciate how versatile it is—I can add vegetables, adjust the spice level, or swap the meat for chicken or sausage.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 oz bowtie pasta
1 lb ground beef
4 cloves garlic, minced
1 tsp Italian seasoning
1 (10 oz) can Rotel tomatoes with chilies
2 tbsp butter
1 cup heavy cream
1 cup beef broth
1 cup grated Parmesan cheese
Fresh parsley for garnish

Directions

1. Cook the pasta
I start by boiling the bowtie pasta in salted water until it’s al dente, following the package instructions. Once cooked, I drain it and set it aside while I prepare the sauce.

2. Brown the beef
In a large skillet over medium heat, I add the ground beef and cook until it’s fully browned, breaking it apart as it cooks. When the beef is done, I drain any excess grease to keep the sauce rich but not oily.

3. Add the flavor base
I add the minced garlic, Italian seasoning, and a pinch of salt and pepper to the skillet, stirring everything together. I let it cook for about a minute to release the garlic’s aroma.

4. Incorporate the tomatoes
Next, I stir in the Rotel tomatoes with chilies and let them simmer for about 2 minutes. The tomatoes add a subtle tanginess and a touch of heat that complement the creamy sauce perfectly.

5. Make the creamy sauce
I mix in the butter, heavy cream, and beef broth, letting the mixture simmer gently until it begins to thicken. This creates a luscious, rich base for the pasta.

6. Add the cheese
Once the sauce has thickened slightly, I stir in the Parmesan cheese until it’s fully melted and the sauce is smooth and creamy. If I want extra cheesiness, I sometimes add a handful of mozzarella for even more stretch and richness.

7. Combine everything
I add the cooked bowtie pasta into the skillet and toss it gently to coat every piece with the creamy sauce. I let it cook together for another 2 minutes so the pasta absorbs some of the flavors.

8. Serve and garnish
I serve the pasta hot, garnished with a sprinkle of fresh parsley for color and freshness.

Servings and Timing

This recipe serves 4 people and takes a total of 25 minutes—10 minutes of prep and 15 minutes of cooking. Each serving is about 1 cup (240g) and contains approximately 550 calories.

Variations

Sometimes I like to add a handful of baby spinach or chopped mushrooms for extra texture and nutrition. For a spicier version, I use hot Rotel or add a pinch of red pepper flakes. I also enjoy swapping the ground beef for Italian sausage, turkey, or even grilled chicken. When I want a lighter version, I replace half of the heavy cream with milk or use Greek yogurt for a creamy yet lower-fat option.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta over low heat on the stove or in the microwave, adding a splash of milk or broth to bring back the creaminess. This dish also freezes well for up to a month; I thaw it overnight in the fridge before reheating.

FAQs

Can I use a different type of pasta?

Yes, I sometimes use penne, rotini, or fettuccine—any pasta shape that holds sauce well works beautifully.

Can I make this dish ahead of time?

Definitely. I prepare the sauce and pasta separately, then combine and reheat them right before serving.

Can I make it spicier?

I like adding extra chili flakes or using spicy Rotel to turn up the heat.

Can I use milk instead of heavy cream?

Yes, but the sauce will be slightly thinner. I find that mixing milk with a bit of cream gives a nice balance.

How do I keep the sauce from curdling?

I make sure to keep the heat low once I add the cream and cheese—gentle simmering keeps it smooth and creamy.

Can I make it vegetarian?

Sure! I replace the beef with sautéed mushrooms or lentils for a hearty, meat-free option.

What’s the best cheese to use besides Parmesan?

I sometimes mix in mozzarella, Romano, or Asiago for extra depth and meltiness.

How do I make it lighter?

I use lean ground beef or ground turkey and substitute half the cream with milk or chicken broth.

Can I add vegetables to this dish?

Absolutely. I often add peas, spinach, or roasted red peppers for extra flavor and color.

What side dishes go well with it?

I love serving it with a simple green salad, garlic bread, or roasted vegetables to round out the meal.

Conclusion

I love making Garlic Parmesan Bowtie Pasta with Creamy Beef because it’s the ultimate comfort dish—rich, creamy, and bursting with flavor. The tender pasta coated in a velvety garlic parmesan sauce with savory beef makes every bite indulgent and satisfying. Whether for a busy weeknight or a cozy family dinner, this quick and hearty meal always hits the spot.