High Protein Creamy Beef Pasta Recipe for Quick Weeknight Dinners

Why You’ll Love This Recipe

I love how this dish combines comfort food with a protein boost. It’s perfect for when I want something hearty without spending hours in the kitchen. The creamy sauce clings to every bite of pasta, the beef adds satisfying texture, and with the extra protein, I stay full longer. It’s a balanced, one-pan dinner I can whip up any night of the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lean ground beef

• High-protein pasta (like chickpea or lentil-based pasta, or protein-enriched wheat pasta)

• Onion, finely chopped

• Garlic, minced

• Olive oil

• Tomato paste

• Beef broth

• Heavy cream or plain Greek yogurt (for a lighter option)

• Parmesan cheese, grated

• Italian seasoning

• Salt and pepper

• Fresh parsley (optional, for garnish)

directions

1. I cook the high-protein pasta according to package instructions, then drain and set it aside.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat.

3. I add the onion and garlic, sautéing until soft and fragrant.

4. I stir in the ground beef, breaking it up with a spoon, and cook until browned. I season with salt, pepper, and Italian seasoning.

5. I mix in the tomato paste and cook for 1–2 minutes to deepen the flavor.

6. I pour in beef broth and bring it to a simmer for a few minutes.

7. I stir in heavy cream (or Greek yogurt for a lighter twist) and grated Parmesan until the sauce is creamy and smooth.

8. I fold the cooked pasta into the skillet and toss until well-coated in the sauce.

9. I let everything simmer for a couple more minutes, then serve hot with fresh parsley on top if I’m feeling fancy.

Servings and timing

This recipe serves about 4 people and takes roughly 25–30 minutes from start to finish. It’s quick enough for weeknights and filling enough to satisfy after a long day.

Variations

I sometimes swap the beef for ground turkey or chicken if I want a leaner protein. I’ve also used cottage cheese blended into the sauce for extra protein. For extra greens, I stir in spinach or chopped kale at the end. A pinch of chili flakes or a dollop of pesto changes the flavor profile in fun ways.

storage/reheating

Leftovers store well in the fridge for up to 3 days. I keep them in an airtight container and reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce. The microwave works too, but I stir it halfway through to make sure it heats evenly.

FAQs

What’s the best high-protein pasta to use?

I like using chickpea pasta, red lentil pasta, or high-protein wheat pasta brands—they all boost the protein content without compromising texture.

Can I use milk instead of cream?

Yes, I’ve used milk or even Greek yogurt for a lighter sauce. It’s not as rich, but still creamy and flavorful.

How do I make this dish even more protein-packed?

I sometimes add white beans, extra grated cheese, or stir in cottage cheese for a serious protein upgrade.

Can I make this recipe ahead of time?

Yes, it reheats well, so I often make a batch and store portions in the fridge for quick meals during the week.

Is this dish freezer-friendly?

I freeze it in individual containers, then thaw overnight in the fridge and reheat on the stove. The sauce stays creamy if I stir it gently while reheating.

Conclusion

This High Protein Creamy Beef Pasta is one of those dinners I keep coming back to—it’s quick, comforting, and gives me that protein punch I need on busy nights. With minimal prep and maximum flavor, it’s a dependable recipe I can tweak to fit whatever I’ve got in the kitchen. It’s fast, filling, and always hits the spot.