Introduction

If there is one thing I’ve learned in my years writing for ChefManiac.com, it’s that you don’t need a pantry full of exotic ingredients to create a five-star meal. Sometimes, the most satisfying dishes come from the simplest combinations: hearty protein, tender pasta, and a sauce so rich you’ll want to lick the spoon.

This Cheesy Garlic Butter Beef Bowtie Pasta is the personification of “comfort in a bowl.” It’s a recipe I developed when I wanted the nostalgia of a boxed pasta dinner but with the elevated flavors of fresh garlic, real cream, and high-quality cheddar. In just 25 minutes, you can transform a pound of ground beef into a silky, savory masterpiece that will have your family asking for seconds (and thirds).

Why I Love This Recipe

There are three main reasons why this recipe has become a permanent fixture in my weekly rotation:

1. Speed: From stove to table in under 30 minutes? Yes, please. It’s perfect for those chaotic weeknights when you’re tempted to order takeout.
2. One-Pan Vibes: While you do need to boil the pasta separately, the magic happens in a single skillet, making cleanup much more manageable than a multi-course meal.
3. Kid-Friendly Flavor: The bowtie pasta (farfalle) is fun for kids to eat, and the mild, buttery garlic sauce is a guaranteed winner for even the pickiest eaters.

If you enjoy easy, crowd-pleasing meals like this, you should also check out my Mexican Chicken and Rice Casserole or these family-favorite Sheet Pan Quesadillas.

Ingredients

To make this dish, you’ll need a few refrigerator staples. Quality matters here—especially with the cheese!

• 1 lb Bowtie Pasta (Farfalle): These “butterflies” hold onto the creamy sauce perfectly in their ridges.
• 1 lb Ground Beef: I recommend an 80/20 or 90/10 lean-to-fat ratio.
• 3 tbsp Unsalted Butter: This forms the base of our decadent garlic sauce.
• 4 cloves Garlic: Freshly minced is non-negotiable for the best aromatics.
• 1/2 cup Heavy Cream: This creates the velvety texture that binds the beef and pasta.
• 1 cup Sharp Cheddar Cheese: Grate it yourself from a block for the smoothest melt!
• 1/2 cup Parmesan Cheese: Adds a salty, nutty depth to the sauce.
• 1/2 tsp Garlic Powder: To reinforce that savory garlic profile.
• Salt and Pepper: To taste.
• Fresh Parsley: For a pop of color and freshness at the end.

Swaps and Notes

• The Protein: Not a fan of beef? This recipe works wonderfully with ground turkey or even Italian sausage. If you want a more traditional red sauce experience, you might prefer my Classic Spaghetti Recipe.
• The Cheese: While Cheddar is my go-to, Pepper Jack adds a lovely kick, or Monterey Jack can make it even creamier.
• The Pasta: If you don’t have bowties, Penne or Rotini are excellent substitutes as they also “catch” the sauce well.

List of Steps

1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to the package instructions until al dente. Drain and set aside.
2. Brown the Beef: In a large skillet over medium-high heat, cook the ground beef. Use a spatula to break it into small crumbles. Once browned and no longer pink, drain any excess grease.
3. Sauté Aromatics: Lower the heat to medium. Add the butter and minced garlic to the skillet with the beef. Sauté for 1–2 minutes until the garlic is fragrant but not burnt.
4. Create the Sauce: Pour in the heavy cream and bring to a gentle simmer.
5. Melt the Cheese: Stir in the shredded cheddar, parmesan, garlic powder, salt, and pepper. Continue stirring until the cheeses have completely melted and the sauce is smooth and glossy.
6. Combine: Add the cooked bowtie pasta to the skillet. Toss thoroughly to ensure every piece of pasta is coated in the cheesy garlic beef mixture.
7. Garnish and Serve: Top with freshly chopped parsley and serve immediately while hot.

Tips for Success

• Don’t Overcook the Pasta: Since you’ll be tossing the pasta in a hot sauce at the end, cook it for one minute less than the box suggests. This prevents the bowties from becoming mushy.
• Use Room Temperature Cream: To prevent the sauce from “breaking” or curdling, let your heavy cream sit out for a few minutes before adding it to the hot skillet.
• Freshly Grated Cheese: Pre-shredded cheese in bags is coated in potato starch to prevent clumping, which can lead to a grainy sauce. Grating your own cheese ensures a silky-smooth finish.

Serving Suggestions and Pairings

This hearty pasta is a meal on its own, but it pairs beautifully with a crisp green salad or roasted broccoli. If you are looking for other easy dinner shortcuts to serve alongside it, consider my Dorito Casserole for a fun fusion night.

For those who love a “pasta night” spread, pairing this with a side of garlic bread or even a small portion of Instant Pot Lasagna can turn a simple dinner into a feast.

Nutritional Information (Per Serving)

• Calories: 650 kcal
• Carbohydrates: 42g
• Protein: 34g
• Fat: 38g
• Fiber: 2g

Storage and Leftover Tips

This pasta stores remarkably well, making it a great meal-prep option.

• Fridge: Store in an airtight container for up to 3 days.
• Reheating: When reheating, add a splash of milk or water before microwaving. This helps “loosen” the cheese sauce so it becomes creamy again rather than oily.
• Freezing: I do not recommend freezing this dish, as the cream-based sauce can separate and change texture upon thawing.

More Recipes You Will Love

If you enjoyed this quick and easy dinner, you’ll love these other favorites from the ChefManiac kitchen:

• Classic Spaghetti with Homemade Sauce
• Quick Mexican Chicken and Rice Casserole
• Instant Pot Comfort Lasagna

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Final Thoughts

This Cheesy Garlic Butter Beef Bowtie Pasta is the ultimate “emergency” dinner that tastes like you spent hours in the kitchen. It’s savory, rich, and incredibly satisfying.

I’d love to hear your thoughts! Did you add any extra spices? Did your kids love the “bowties”? Leave a comment below and let me know how it turned out. Don’t forget to follow ChefManiac on social media for more daily recipe inspiration!