Looking for a cozy, creamy pasta recipe that’s packed with flavor and comes together fast? This Creamy Parmesan Beef Linguine with Garlic Butter Sauce is your answer! It’s a rich, satisfying weeknight meal made with tender ground beef, buttery garlic, and melty Parmesan cheese—tossed with perfectly cooked linguine.
Whether you’re craving something hearty for dinner or feeding your hungry family, this pasta dish delivers creamy comfort in every bite.
Here’s a quick look at what you’ll need to make this comforting garlic butter pasta:
1 lb ground beef – Lean ground beef works best
12 oz linguine pasta – Or use spaghetti/fettuccine
3 tablespoons butter – For a rich, garlic-infused base
1 tablespoon olive oil – To brown the beef
4 cloves garlic, minced – The star of the sauce
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 cup heavy cream – Makes the sauce luxuriously smooth
1/2 cup beef broth – Enhances the beefy flavor
1 cup grated Parmesan cheese – Salty, creamy, and melty
1/2 cup shredded mozzarella cheese – Adds stretch and richness
Salt and black pepper, to taste
Fresh parsley, chopped (optional for garnish)
Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add ground beef, breaking it apart with a spoon, and cook until browned. Season with salt, pepper, garlic powder, and Italian seasoning. Remove beef from the skillet and set aside.
In the same skillet, melt butter. Add minced garlic and sauté for 1–2 minutes, until fragrant.
Pour in beef broth and heavy cream. Stir well and bring to a gentle simmer. Lower heat and whisk in Parmesan and mozzarella cheese until smooth and fully melted.
Return the cooked beef to the skillet and stir to combine. Add in the cooked linguine and toss everything together until evenly coated in the creamy garlic sauce.
Garnish with chopped parsley and extra Parmesan if desired. Serve immediately while hot and creamy.
Beef Swap: Use ground turkey or Italian sausage for a lighter or spicier twist.
Cheese Options: Try Romano or Asiago instead of Parmesan.
Add Veggies: Sautéed mushrooms, spinach, or roasted red peppers mix in beautifully.
No Linguine? Substitute with fettuccine, spaghetti, or even penne.
To Store: Let cool, then refrigerate in an airtight container for up to 4 days.
To Reheat: Warm in a skillet over low heat with a splash of milk or cream to restore creaminess.
To Freeze: Freeze in portions for up to 2 months. Thaw overnight and reheat as above.
Yes! Prepare the beef and sauce ahead, and cook the pasta fresh when ready to serve.
You can use chicken broth or even water in a pinch—though beef broth adds more richness.
Nope! It’s savory and creamy. You can add red pepper flakes if you want some heat.
Freshly grated cheese melts smoother, but pre-shredded will still work if you're in a pinch.
There’s just something magical about creamy pasta, and this Creamy Parmesan Beef Linguine hits all the right notes—savory, cheesy, and easy enough for a busy weeknight. Your whole family will love it, and you’ll love how fast it comes together.
👉 If you try this recipe, don’t forget to leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Tag @KimaRecipes on Instagram so I can see your version!
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
Preheat the oven to 375°F (190°C) 🔥.
Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
Serve hot ♨ and enjoy!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
