I can’t get over how much flavor gets packed into this creamy, cheesy penne with garlicky butter beef. One skillet of this pasta and dinner suddenly feels like the best decision of the day.
I’m obsessed with this Cheesy Penne With Garlic Butter Ground Beef because it hits every craving I have after a long day: creamy sauce, tender penne pasta, and rich, savory ground beef in every bite. I love how bold it tastes without feeling fussy or overdone.
But the best part? That cheesy, buttery sauce clinging to the pasta like it knows exactly what it’s doing.
And the beef brings this deep, satisfying flavor that makes me keep sneaking forkfuls straight from the pan. No shame.
Just a big, messy, ridiculously delicious bowl I can never stop thinking about.
Ingredients
- Penne catches all that creamy sauce, so every bite feels extra cozy.
- Ground beef makes it hearty, filling, and weeknight-dinner approved.
- Olive oil helps everything cook up rich without feeling too heavy.
- Butter brings that garlic-butter magic you’ll smell from across the kitchen.
- Garlic gives the dish its bold, can’t-stop-eating-this flavor.
- Onion adds a little sweetness and makes the beef taste way better.
- Beef broth adds savory depth, like the sauce actually tried.
- Heavy cream makes it silky, creamy, and totally comfort-food level.
- Cream cheese thickens things up and adds a tiny tang.
- Mozzarella gets melty and stretchy, which is always a win.
- Parmesan adds salty, nutty flavor that keeps the sauce from tasting flat.
- Italian seasoning brings herby flavor without making you open five jars.
- Plus, red pepper flakes add a little kick if you’re into that.
- Pasta water helps the sauce cling instead of just sitting there.
- Parsley adds fresh color, because beige dinners need a little help.
Ingredient Quantities
- 12 ounces penne pasta
- 1 pound ground beef
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1/2 cup beef broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup reserved pasta cooking water
- 2 tablespoons chopped fresh parsley, for garnish
How to Make this
1. Bring a large pot of salted water to a boil and cook 12 ounces penne according to package directions until al dente; reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
2. While pasta cooks, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat.
3. Add 1 pound ground beef to the skillet and cook, breaking up with a spoon, until browned and no longer pink, about 6 to 8 minutes; season with 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using.
4. Push the beef to one side of the skillet, add the remaining 2 tablespoons unsalted butter, then add 4 cloves minced garlic and 1 small finely diced yellow onion; cook until fragrant and the onion is translucent, about 2 to 3 minutes.
5. Pour in 1/2 cup beef broth to deglaze the pan, scraping up any browned bits, and let it simmer for 2 minutes to reduce slightly.
6. Lower heat to medium-low and stir in 1 cup heavy cream and 4 ounces softened cream cheese until the mixture is smooth and creamy.
7. Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan to the sauce, stirring until the cheeses melt and the sauce is silky; if sauce is too thick, stir in some reserved pasta cooking water a little at a time to reach desired consistency.
8. Add the cooked penne to the skillet with the garlic butter ground beef and toss thoroughly to coat the pasta in the creamy cheese sauce; heat through for 1 to 2 minutes so flavors meld.
9. Taste and adjust seasoning with additional salt and pepper if needed.
10. Serve immediately garnished with 2 tablespoons chopped fresh parsley.
Equipment Needed
1. Large pot for boiling pasta
2. Colander or pasta strainer
3. Large skillet or sauté pan
4. Wooden spoon or heatproof spatula
5. Tongs or pasta fork for tossing
6. Chef knife and cutting board
7. Measuring cups and measuring spoons
8. Cheese grater and rubber spatula for stirring and scraping
FAQ
Cheesy Penne With Garlic Butter Ground Beef Recipe Substitutions and Variations
- Penne: rigatoni, ziti, or fusilli (similar shape and sauce cling)
- Ground beef: ground turkey, Italian pork sausage (mildly seasoned), or plant based crumbles
- Heavy cream: half and half for lighter sauce, or whole milk plus 2 tablespoons melted butter per cup for richness
- Cream cheese: mascarpone, ricotta (for a slightly grainier texture), or Neufchatel
Pro Tips
1. Salt the pasta water generously so the noodles are flavorful from the inside out. It should taste like the sea. This reduces the need to oversalt the finished dish.
2. Take a little extra time to really brown the ground beef and scrape up those fond bits when you deglaze. Those browned bits are pure flavor and will deepen the sauce without extra ingredients.
3. Soften and warm the cream cheese before adding it to the hot pan, or whisk it with a splash of warm cream first. That helps it incorporate smoothly and prevents graininess.
4. Use the reserved pasta water sparingly and gradually to loosen the sauce. The starch in that water gives the sauce a silkier texture and helps it cling to the penne. Add a tiny squeeze of lemon or a few fresh herbs just before serving to brighten the whole dish.
Cheesy Penne With Garlic Butter Ground Beef Recipe
I can’t get over how much flavor gets packed into this creamy, cheesy penne with garlicky butter beef. One skillet of this pasta and dinner suddenly feels like the best decision of the day.
6
servings
802
kcal
Equipment: 1. Large pot for boiling pasta
2. Colander or pasta strainer
3. Large skillet or sauté pan
4. Wooden spoon or heatproof spatula
5. Tongs or pasta fork for tossing
6. Chef knife and cutting board
7. Measuring cups and measuring spoons
8. Cheese grater and rubber spatula for stirring and scraping
Ingredients
-
12 ounces penne pasta
-
1 pound ground beef
-
2 tablespoons olive oil
-
4 tablespoons unsalted butter, divided
-
4 cloves garlic, minced
-
1 small yellow onion, finely diced
-
1/2 cup beef broth
-
1 cup heavy cream
-
4 ounces cream cheese, softened
-
1 cup shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese
-
1 teaspoon Italian seasoning
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon red pepper flakes, optional
-
1/2 cup reserved pasta cooking water
-
2 tablespoons chopped fresh parsley, for garnish
Directions
- Bring a large pot of salted water to a boil and cook 12 ounces penne according to package directions until al dente; reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
- While pasta cooks, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat.
- Add 1 pound ground beef to the skillet and cook, breaking up with a spoon, until browned and no longer pink, about 6 to 8 minutes; season with 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using.
- Push the beef to one side of the skillet, add the remaining 2 tablespoons unsalted butter, then add 4 cloves minced garlic and 1 small finely diced yellow onion; cook until fragrant and the onion is translucent, about 2 to 3 minutes.
- Pour in 1/2 cup beef broth to deglaze the pan, scraping up any browned bits, and let it simmer for 2 minutes to reduce slightly.
- Lower heat to medium-low and stir in 1 cup heavy cream and 4 ounces softened cream cheese until the mixture is smooth and creamy.
- Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan to the sauce, stirring until the cheeses melt and the sauce is silky; if sauce is too thick, stir in some reserved pasta cooking water a little at a time to reach desired consistency.
- Add the cooked penne to the skillet with the garlic butter ground beef and toss thoroughly to coat the pasta in the creamy cheese sauce; heat through for 1 to 2 minutes so flavors meld.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately garnished with 2 tablespoons chopped fresh parsley.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 285g
- Total number of serves: 6
- Calories: 802kcal
- Fat: 66g
- Saturated Fat: 27g
- Trans Fat: 0.3g
- Polyunsaturated: 7g
- Monounsaturated: 33g
- Cholesterol: 168mg
- Sodium: 700mg
- Potassium: 250mg
- Carbohydrates: 47g
- Fiber: 1.7g
- Sugar: 2g
- Protein: 36g
- Vitamin A: 1000IU
- Vitamin C: 1mg
- Calcium: 167mg
- Iron: 1.3mg