Creamy Beef and Rotini in Garlic Parmesan Sauce: The Ultimate Comfort Food

1 lb ground beef If you want to make it a little lighter, lean ground turkey or chicken works just as well
12 oz rotini pasta Rotini holds the sauce perfectly, but you could also use penne, fusilli, or whatever pasta shape you prefer
2 tbsp olive oil For cooking the beef — or use butter for a richer flavor
4 cloves garlic minced (Garlic is the secret ingredient here. It adds so much flavor)
1 cup heavy cream This is the base of your creamy sauce. You could swap this out for half-and-half for a lighter option, but trust me, the heavy cream is what makes it feel luxurious
1 cup grated Parmesan cheese Don’t skimp on the good stuff. The real deal makes all the difference!
½ cup chicken broth To help loosen up the sauce and add depth of flavor
Salt and pepper You’ll want to season to taste
A pinch of red pepper flakes Totally optional, but I love adding a little heat to balance the richness

First things first, get a large pot of salted water boiling on the stove. Once it’s boiling, add your rotini and cook it according to the package instructions. I always go for al dente because you don’t want the pasta to get too soft and mushy. Once the pasta is done, drain it and set it aside. I usually give it a quick toss with a little olive oil to keep it from sticking together, but you can skip that step if you’re in a rush.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add your ground beef and start breaking it up with a spoon. Let it cook for about 5-7 minutes until it’s browned and crispy around the edges. Don’t rush this step — the beef needs to get nice and caramelized, which brings out all those savory flavors. Once it’s fully cooked, drain any excess fat. This part is important because you don’t want the dish to be greasy.
Add the minced garlic to the beef and cook for another 1-2 minutes. You’ll know it’s ready when the garlic starts to smell amazing. It’s that moment when you realize that dinner is going to be so good.

Now comes the fun part: the sauce! Pour the heavy cream and chicken broth into the skillet with the beef and stir everything together. Bring it to a gentle simmer and let it cook for a few minutes. You’ll notice the sauce starting to thicken up, which is exactly what you want.
Once it has thickened to your liking, stir in the Parmesan cheese. Keep stirring until the cheese melts into the sauce and you’re left with a creamy, cheesy goodness that’s just begging to be eaten. Taste it and season with salt and pepper as needed. This is the time to adjust it to your taste, so don’t be afraid to add more cheese or seasoning if you feel like it.

Add the cooked pasta into the skillet and toss everything together. You want every little spiral of rotini to be coated in that creamy, cheesy sauce. It should look something like a pasta dream — the kind of dish that makes you want to dig in immediately.
Let the pasta cook in the sauce for an additional 1-2 minutes so it can soak up all that flavor. If the sauce has thickened too much, you can always add a splash more broth or cream to loosen it up a bit. I like my sauce on the thicker side, but it’s really up to you!

Once everything is well mixed, take a moment to admire how gorgeous your meal looks. Trust me, this is one of those dishes that’s just as fun to eat as it is to cook. Serve it up hot, and if you like, sprinkle a little extra Parmesan on top for good measure. A pinch of red pepper flakes or fresh herbs like parsley or basil can also add a nice finishing touch.