Name: Creamy Parmesan Garlic Beef Bowtie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces bowtie (farfalle) pasta (Look for high-quality dried pasta for a firm bite.); 1 tablespoon kosher salt (For boiling water.); 2 tablespoons olive oil (Optional, to keep pasta from sticking.); 1 pound lean ground beef (85-90% lean) (Swaps: ground turkey or Italian sausage for extra flavor.); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon Italian seasoning (Optional.); 2 tablespoons unsalted butter; 1 small yellow onion, finely chopped (About 3/4 cup.); 4 cloves garlic, minced (Use 3 for milder garlic flavor.); 1 cup low-sodium beef broth (Or chicken broth.); 1 1/2 cups heavy cream (Substitute: 1 cup half-and-half + 1/2 cup whole milk for lighter sauce.); 1 1/2 cups freshly grated Parmesan cheese, packed (Do not use pre-grated powders for best melt.); 1/2 cup frozen peas, thawed (Optional for color and sweetness.); 1/4 teaspoon crushed red pepper flakes (Optional for heat.); Fresh parsley, chopped, for garnish

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Introduction

I first stumbled on this creamy pasta on a cold weeknight when I wanted something comforting yet quick. I remember the sizzle of garlic hitting the hot pan and the rich aroma of parmesan melting into the sauce it felt like a warm hug in a bowl. I adapted the recipe from weeknight leftovers and my family has asked for it ever since. The way the bowtie pasta cradles every drop of sauce is what makes this dish feel truly cozy and celebratory at the same time.

If you enjoy garlic-parmesan flavors paired with crisp roasted sides, you might also like this roasted potato recipe I use often: garlic Parmesan potato wedges that pair beautifully.

Why make this Recipe

This dish is special because it is:

Fast: Ready in about 30 minutes from start to finish.
Family-approved: Mild but flavorful, pleasing kids and adults alike.
Versatile: Easy to adapt for lighter or vegetarian versions.
Comforting: Rich, creamy sauce with bold garlic and nutty parmesan makes it a weeknight favorite.

Ingredients You’ll Need

For the Pasta

12 ounces bowtie (farfalle) pasta look for high-quality dried pasta for a firm bite.
1 tablespoon kosher salt (for boiling water)
2 tablespoons olive oil (optional, to keep pasta from sticking)

For the Beef

1 pound lean ground beef (85-90% lean) swaps: ground turkey or Italian sausage for extra flavor
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Italian seasoning (optional)

For the Sauce

2 tablespoons unsalted butter
1 small yellow onion, finely chopped (about 3/4 cup)
4 cloves garlic, minced (use 3 for milder garlic flavor)
1 cup low-sodium beef broth (or chicken broth)
1 1/2 cups heavy cream (substitute: 1 cup half-and-half + 1/2 cup whole milk for lighter sauce)
1 1/2 cups freshly grated Parmesan cheese, packed (do not use pre-grated powders for best melt)
1/2 cup frozen peas, thawed (optional for color and sweetness)
1/4 teaspoon crushed red pepper flakes (optional for heat)
Fresh parsley, chopped, for garnish

Small notes:

Freshly grated Parmesan melts creamiest; pre-grated versions can be grainy.
Heavy cream gives the silkiest texture; half-and-half is fine if you prefer a lighter sauce.

How to make Creamy Parmesan Garlic Beef Bowtie Pasta

Step 1: Cook the pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt.
Add 12 ounces bowtie pasta and cook according to package directions until al dente, usually 9 to 11 minutes.
Reserve 1 cup pasta cooking water, then drain the pasta and set aside. Toss with 2 tablespoons olive oil if you will hold it for a few minutes.

Step 2: Brown the beef

While pasta cooks, heat a large skillet over medium-high heat.
Add 1 pound ground beef and season with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon Italian seasoning.
Cook, breaking up with a spoon, until browned and no pink remains, about 4 to 6 minutes. Drain excess fat if needed and transfer beef to a plate.

Step 3: Build the sauce

Reduce heat to medium and add 2 tablespoons butter to the same skillet.
Add 1 small chopped onion and sauté until translucent, about 3 to 4 minutes.
Add 4 cloves minced garlic and cook until fragrant, about 30 to 45 seconds; avoid browning the garlic so it does not get bitter.
Pour in 1 cup beef broth and scrape up browned bits from the pan. Let simmer 2 minutes to reduce slightly.

Step 4: Finish the creamy sauce

Stir in 1 1/2 cups heavy cream and bring just to a gentle simmer, about 2 to 3 minutes. Do not boil hard.
Whisk in 1 1/2 cups freshly grated Parmesan cheese until melted and smooth. If sauce seems too thick, thin with up to 1/2 cup reserved pasta water, 2 tablespoons at a time, until you reach desired consistency.
Return browned beef to the skillet and add 1/2 cup thawed peas and 1/4 teaspoon crushed red pepper flakes if using. Heat through 1 to 2 minutes.

Step 5: Combine and serve

Add cooked bowtie pasta to the sauce and toss to coat evenly. If the sauce needs loosening, stir in a splash of reserved pasta water.
Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and extra Parmesan.
Serve immediately while hot, with extra cracked black pepper on top.

Tips & Recipe Variations

Use freshly grated Parmesan for the creamiest texture and best flavor.
To prevent a grainy sauce, avoid boiling heavy cream; heat gently and melt cheese slowly.
If sauce separates, whisk in 1 to 2 teaspoons cornstarch dissolved in cold water over low heat to bring it back together.
Vegetarian variation: Replace beef with 12 ounces sliced mushrooms and 1 cup cooked lentils or a plant-based crumbled meat.
Low-carb option: Swap bowties for spiralized zucchini or shirataki noodles; reduce cream slightly.
Make-ahead: Store cooled leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk to loosen the sauce.
Freezing: Sauce with beef does not freeze as well because cream can separate. If you must freeze, omit cream, freeze meat and broth mixture, and add cream fresh when reheating.
To keep pasta al dente when plating later, slightly undercook the pasta by 1 to 2 minutes and finish cooking in the sauce.

How to Serve

Serve with a crisp green salad and a light vinaigrette to cut through the richness.
Offer warm garlic bread or a crusty baguette for sopping up sauce.
White wine pairing: a chilled Pinot Grigio or Sauvignon Blanc complements the creaminess.
For presentation, twirl a small nest of bowties in the center of a wide bowl, spoon sauce and beef around it, and sprinkle with extra Parmesan and parsley.
Estimated servings: 4 generous portions. Approximate calories per serving: 650 to 800 depending on substitutions.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Prepare the components and combine just before reheating. Store sauce and pasta separately for up to 3 days. Reheat gently, adding a splash of milk or broth to refresh the sauce.

Q: Can I freeze the leftovers?
A: I do not recommend freezing once finished with cream. Instead freeze the browned beef and broth mixture without cream, then add fresh cream when reheating.

Q: What can I use instead of heavy cream?
A: Use half-and-half plus a tablespoon of butter, or full-fat coconut milk for a dairy-free twist. Texture will be slightly different.

Q: How do I prevent the dish from becoming watery?
A: Use reserved pasta water sparingly. Add 1 to 2 tablespoons at a time until you reach the desired consistency. Allow the sauce to reduce slightly over medium-low heat if it is too thin.

Q: Can I make this vegetarian or dairy-free?
A: Yes. Use mushrooms or a plant-based crumbled protein and swap heavy cream for coconut cream or a cashew cream. Replace Parmesan with nutritional yeast or a vegan parmesan substitute.

Review

“This recipe is a weeknight miracle. The sauce is silky, the garlic is perfectly balanced, and even my picky eater asked for seconds. It reheats well and is now a regular in our rotation.” – A happy home cook

Conclusion

I hope this recipe brings the same cozy, garlic-scented comfort to your kitchen that it has to mine. It is quick enough for busy evenings, yet rich enough for relaxed dinners when you want something special. If you want to compare notes with the original inspiration I adapted from, see the Creamy Parmesan Garlic Beef Bowtie Pasta – Crazy Busy Mama for another take and serving ideas.

Thank you for trying this dish. Please share how it turned out or any tweaks you made so others can learn from your experience.