30-Minute Creamy Beef and Bow Tie Pasta

This Creamy Beef and Bow Tie Pasta is the kind of dinner that makes a weeknight feel a little less hectic. Everything comes together in one pan with everyday ingredients, and the sauce turns out silky without any fuss.

You will be eating in under half an hour, and leftovers taste even better the next day. If you have 30 minutes and a skillet, this one is for you.

Why This Pasta Keeps Dinner Easy

I keep this in my back pocket for nights when I want something comforting without a long ingredient list. The bow ties catch the sauce in their little ridges, so every bite is coated.

The cream cheese melts right into the tomato broth, creating a sauce that is rich without feeling heavy. No separate roux or long simmering needed.

Because everything cooks in the same pan, you build layers of flavor from the fond left after browning the beef. The pasta soaks up that beefy, tangy liquid as it simmers.

Ingredients

• 1 lb ground beef, 80/20: enough fat to keep the meat juicy and add flavor to the sauce.
• 8 oz bow tie pasta: the shape is ideal for trapping sauce, other short pasta works too.
• 1 small yellow onion, diced: adds sweetness once softened.
• 3 cloves garlic, minced: use fresh for the best punch.
• 2 cups beef broth: low-sodium so you can control salt.
• 1 (14.5 oz) can diced tomatoes, undrained: the juices are part of the sauce.
• 4 oz cream cheese, cut into cubes: let it sit at room temp while you cook to melt smoothly.
• 1/2 cup milk, any kind you have: whole milk adds extra richness, but 2% is fine.
• 1 tbsp tomato paste: deepens the tomato flavor without watering down the sauce.
• 1 1/2 tsp Italian seasoning: a shortcut blend of oregano, basil, and thyme.
• 1/2 tsp salt, plus more to taste.
• 1/4 tsp black pepper.
• 1 tbsp olive oil: for browning the beef.

Variations / Substitutions

• Use ground turkey or chicken: you will get a leaner result, add an extra teaspoon of oil when browning.
• Swap the pasta shape: penne, shells, or fusilli all work. Check the package for cook time and adjust.
• Add a handful of spinach: stir in fresh spinach after the cream cheese melts and let it wilt for extra greens.
• Dairy-free version: use a plant-based cream cheese and your favorite unsweetened non-dairy milk.
• Make it spicy: add 1/4 teaspoon red pepper flakes when cooking the garlic.

Bow Tie Pasta Salad goes great with this pasta when you want something fresh on the side.

How to Make Creamy Beef and Bow Tie Pasta

Step 1: Brown the Beef

Heat the 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the 1 lb ground beef and break it up with a wooden spoon. Cook for about 5 to 7 minutes, stirring occasionally, until it is no longer pink and browned in spots.

You will see little browned bits sticking to the pan. That is flavor so do not scrape them away, they will release into the sauce later.

Step 2: Build the Sauce

Reduce the heat to medium and add the diced onion to the same skillet. Cook for 3 to 4 minutes, until softened, then stir in the minced garlic, 1 tbsp tomato paste, and 1 1/2 tsp Italian seasoning. Let that cook for 1 minute, stirring constantly, just until the tomato paste darkens a shade and the garlic is fragrant.

You are toasting the tomato paste here, which tamps down the raw tinny taste from the can. The onions should be translucent and starting to pick up some golden edges.

Step 3: Simmer the Pasta

Pour in the 2 cups beef broth and the can of diced tomatoes with their juices. Scrape the bottom of the pan to lift any stuck bits. Bring the liquid to a boil, then add the 8 oz uncooked bow tie pasta. Stir it all together, cover the skillet, and reduce the heat to a steady simmer. Cook for 8 to 10 minutes, stirring once halfway through, until the pasta is tender but still has a slight bite.

The pasta will absorb much of the liquid, so do not be tempted to drain anything. If it looks too dry before the pasta is done, splash in a few tablespoons of water.

Step 4: Stir in the Cream

Take the skillet off the heat and drop in the cubes of cream cheese. Let them sit for a minute to soften, then stir until they melt completely into a smooth sauce. Pour in the 1/2 cup milk and stir again, the sauce will look loose but will thicken as it sits for a minute.

Remove from the heat entirely now. The residual warmth will finish the sauce without risking the cream cheese breaking or getting grainy. The color will be a pale blush pink.

Step 5: Finish with Fresh Parsley

Taste the sauce and add more salt or pepper if you would like. Spoon the pasta into shallow bowls and top with chopped fresh parsley and a generous shower of grated Parmesan. Serve right away while it is piping hot.

The sauce clings to every bow tie, and the little pleats are the perfect vehicle for a little extra cheese. Dig in while it is still steaming.

How to Get the Creamiest Pasta

• Let the cream cheese come to room temperature before adding it. Cold cream cheese can seize up when it hits a hot pan, leaving small lumps in the sauce.
• Stir the pasta once during simmering so it does not stick to the bottom. The liquid reduces quickly, and a gentle stir makes sure every noodle cooks evenly.
• If you like a thinner sauce, hold back a few tablespoons of the milk and add it at the table, or thin leftovers with a splash when reheating.

Scale it for a larger crowd:

Keeping Leftovers Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb more liquid as it sits, so reheat gently on the stovetop with a splash of milk or broth to loosen the sauce. You can use the microwave, but stir every 30 seconds to avoid uneven heating.

What to Serve With Creamy Beef Pasta

A crisp green salad with a lemon vinaigrette cuts through the richness of the cream sauce. Garlic bread is always a good idea for mopping up everything left in the bowl. For a vegetable side, roasted broccoli tossed with olive oil and salt rounds out the meal without adding more heaviness.

Frequently Asked Questions

Can I make this pasta ahead of time?

Yes, but add the cream cheese and milk after you reheat the base, not before. The sauce can break if held at a high heat for too long.

What if my sauce is too thin?

Simmer it uncovered for an extra minute or two, stirring often. The starch from the pasta will thicken it.

Can I freeze this dish?

The cream sauce can separate when frozen, so it is best to enjoy it fresh. If you must freeze, do so without the cream cheese and milk, then add them after thawing and reheating.

I do not have beef broth. Can I use water?

You can, but you will miss the deep savory flavor. If you have bouillon cubes or a concentrated paste, dissolve them in water as a substitute.

Creamy Beef and Bow Tie Pasta Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 620

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef, 80/20
• 8 oz bow tie pasta
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 oz cream cheese, cut into cubes
• 1/2 cup milk, any kind you have
• 1 tbsp tomato paste
• 1 1/2 tsp Italian seasoning
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp olive oil

Method

 

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 5 to 7 minutes.
2. Reduce heat to medium. Add onion and cook until softened, 3 to 4 minutes. Stir in garlic, tomato paste, and Italian seasoning; cook 1 minute.
3. Pour in beef broth and diced tomatoes with juices. Bring to a boil, add bow tie pasta, cover, and simmer for 8 to 10 minutes until pasta is tender, stirring once.
4. Remove skillet from heat. Add cream cheese and let sit for a minute, then stir until melted. Stir in milk until smooth.
5. Season to taste with salt and pepper. Serve in bowls with fresh parsley and grated Parmesan.

Notes

If the sauce thickens too much after sitting, add a splash of milk when reheating. The pasta continues to absorb liquid even off the heat, so serve it right away for the creamiest texture.