Cooking dinner for the family can be a balancing act, quick, flavorful, and something that everyone will love. This Garlic Butter Penne Pasta with Creamy Beef and Cheese Sauce fits that bill perfectly. It’s a dish that delivers comfort without fuss, with tender penne pasta swimming in a luscious cheese sauce, and hearty browned beef adding depth.

I remember making this one weeknight when time was tight, but everyone was hungry after a busy day. The kitchen filled with the aroma of garlic and butter as the sauce simmered, and by the time I called everyone to the table, smiles were already starting. What’s great about this recipe is that it feels special enough for company but simple enough to whip up on any busy night. Plus, it’s a dish that’s easy to customize, which I’ll share later.

Essential Elements and Equipment

To make this delicious pasta, a few tools and key ingredients will make your cooking smooth and enjoyable:

A large pot for boiling the pasta is needed to cook the penne without overcrowding.
Large skillet or sauté pan, this will be your main vessel for browning beef and building the creamy sauce.
A wooden spoon or spatula to break up the beef and stir the sauce.
Fine chopping knife for garlic and onion prep.
Measuring cups and spoons to keep ingredient amounts accurate.

On the ingredients side, quality really shines here: fresh garlic, a good butter, real Parmesan cheese, and freshly chopped parsley make a noticeable difference. The beef broth adds a savory backbone that balances the richness of the cream and cheeses, while the red pepper flakes bring a subtle warmth that’s optional but highly recommended.

What Makes This Recipe Work

Here are the key reasons why this dish comes out perfectly every time:

Balanced flavors: The richness of the creamy cheese sauce is balanced with the savoriness of browned beef and the brightness of fresh parsley.
Texture contrast: Tender penne pasta coated in silky sauce contrasts beautifully with the slightly crispy browned bits on the beef.
Layered aromatics: Sautéing garlic and onions before adding liquids develops deep flavors.
Simple thickening: Using heavy cream and cheese creates a naturally thick, luscious sauce without any heavy flour or roux.

Customizable spice: Red pepper flakes can be adjusted or omitted to suit your heat preference.
One-pot efficiency: Cooking the sauce and combining pasta and beef in one skillet makes cleanup easier and lets flavors meld.

This recipe shows how simple ingredients and straightforward techniques come together to make a satisfying and crowd-pleasing meal.

Ingredients You’ll Need

12 oz penne pasta
1 lb ground beef
3 tablespoons butter
4 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
1 cup heavy cream
½ cup beef broth
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)
Salt and black pepper, to taste

Preparation

Step 1: Bring a large pot of salted water to a boil. Cook the penne until just al dente (9 to 11 minutes). Drain well and set aside.

Step 2: In a large skillet, melt the butter over medium heat. Add the ground beef and break it apart. Cook, stirring occasionally, until browned, about 7–8 minutes.

Step 3: Add the chopped onion to the skillet. Cook for 3 minutes until soft, then add the minced garlic. Stir for 1 minute until fragrant.

Step 4: Stir in Italian seasoning and red pepper flakes (optional). Mix well to coat the beef and aromatics.

Step 5: Pour in heavy cream and beef broth. Scrape the skillet bottom to loosen browned bits. Simmer for 2–3 minutes until the sauce thickens slightly.

Step 6: Gradually add mozzarella and Parmesan cheese, stirring constantly until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen.

Step 7: Add the cooked penne to the skillet. Toss gently to coat pasta evenly with sauce.

Step 8: Taste and adjust salt and pepper as needed, remembering the cheeses add saltiness.

Step 9: Remove from heat and let the pasta rest for a minute to let flavors meld.

Step 10: Serve hot, garnished with chopped parsley for freshness and color.

Variations You Can Try

This recipe is a fantastic base that’s easy to customize based on what you like or have on hand. Here are some ideas to mix things up:

Swap the beef: Try ground turkey, chicken, or even Italian sausage for a different flavor profile.
Add vegetables: Toss in sautéed mushrooms, bell peppers, or spinach for extra nutrition and color.
Make it spicy: Increase the red pepper flakes or add a dash of hot sauce to the sauce for more heat.
Dairy alternatives: Use half-and-half or milk instead of heavy cream for a lighter sauce, or try lactose-free dairy for sensitivities.
Cheese twists: Substitute or add sharp provolone or gouda for a smoky cheese note.
Gluten-free: Swap the penne for gluten-free pasta to suit dietary needs.
Herb enhancements: Fresh basil or oregano can replace or complement the parsley for different herbal notes.

Feel free to get creative. This dish welcomes your personal touch!

How to Serve

This creamy, cheesy pasta pairs wonderfully with lighter sides to balance the richness:

A crisp green salad with lemon vinaigrette adds a refreshing crunch and brightness.
Roasted or steamed green vegetables like broccoli, asparagus, or green beans bring a fresh contrast.
Garlic bread or warm dinner rolls make perfect companions to scoop up any leftover sauce.
For beverages, iced herbal tea, sparkling water with lemon, or a light citrus soda refreshes the palate without overpowering the meal.

Serving suggestions like these elevate a simple weeknight dinner into something a little more special.

Tips for the Best Results

Use freshly grated Parmesan for the best melting and flavor. Pre-grated cheese often contains anti-caking agents that affect texture.
Don’t overcook the pasta. Al dente holds up better in creamy sauces and prevents mushiness.
Save pasta water, it’s magic for adjusting sauce consistency without diluting flavor.
When browning beef, give it room in the pan. Crowding causes steaming rather than browning, reducing flavor.
Stir the cheese into the sauce slowly over low heat to prevent separation or graininess.
Taste and season in stages. Cheese and broth add salt, so go easy at first.
Use fresh garlic and onions, not pre-minced or powder-only, for a fuller flavor.
Don’t rush letting the sauce simmer. This step helps develop the richness and texture.
Leftovers keep well and taste even better the next day after flavors meld overnight.

Cooking Notes

Always start with a large enough pot for the pasta to cook evenly.
Be careful not to burn the garlic; it can turn bitter quickly.
When melting cream cheese into the sauce, keep the heat low and stir constantly.
If your sauce thickens too much upon standing, reheat gently with a splash of broth or milk.
To keep pasta from sticking after draining, toss with a small amount of olive oil.
For a less rich version, reduce heavy cream and substitute some milk or broth.
Use fresh herbs for garnish to add brightness just before serving.
This recipe can be doubled or halved easily, just adjust pan size and cooking times accordingly.

Nutritional Information (Approximate per serving)

Calories: 600
Protein: 32g
Fat: 38g
Saturated Fat: 22g
Carbohydrates: 35g
Fiber: 2g
Sugar: 3g
Sodium: 650mg

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes, you can prepare the sauce and beef a day in advance and store them separately from the pasta. Reheat gently on the stove, adding a splash of broth or milk to loosen the sauce. Cook and toss the pasta fresh before serving for the best texture.

What pasta works best?
Penne holds sauce well, but any short pasta like rigatoni, rotini, or farfalle will work. Spaghetti can be used but may not hold the thick sauce as well.

How spicy is this dish?
It’s mildly spicy thanks to the red pepper flakes. You can adjust the heat by increasing or omitting them according to taste.

Can I freeze leftovers?
Yes, freeze the pasta and sauce separately for best results. Thaw overnight in the fridge and reheat gently on the stove.

Conclusion

This Garlic Butter Penne Pasta with Creamy Beef and Cheese Sauce is one of those recipes that quickly becomes a family favorite. It strikes the perfect balance between rich and comforting without being complicated to make. The creamy, cheesy sauce clings beautifully to every piece of pasta, while the savory ground beef adds hearty flavor and satisfying texture. What I love most is how easily this dish comes together on a busy weeknight without sacrificing any of the indulgence you crave after a long day.

Whether you’re cooking for family, hosting friends, or just treating yourself, this pasta recipe delivers every time. It’s easy enough for beginners yet satisfying for seasoned cooks who appreciate simple but bold flavors. I encourage you to try it exactly as written or experiment with your favorite veggies or protein swaps.

From prepping the pasta perfectly to stirring in the cheese just right, this recipe teaches you the tricks to making creamy pasta that’s full of flavor and totally irresistible. Give it a go and savor every rich, cheesy, garlicky bite.

Happy cooking and bon appétit!

Garlic Butter Penne Pasta with Creamy Beef and Cheese Sauce

Author: Emily Wilkinson
Total Time: 30 minutes
Yield: 4 1x

Print Recipe

Ingredients

Scale

Ingredients You’ll Need

12 oz penne pasta
1 lb ground beef
3 tablespoons butter
4 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
1 cup heavy cream
½ cup beef broth
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)
Salt and black pepper, to taste

Instructions

Preparation