This high-protein creamy beef pasta is the most delicious way to hit your macros! It’s deliciously creamy yet low in fat, and the flavors are right on point. Plus, it’s great for meal prep!

creamy beef pasta with tomatoes on the side

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If you’re after a high-protein meal that’s easy to make and doesn’t taste like the usual bland, boring stuff, this creamy beef pasta is your answer!

With around 47 grams of protein per serving and chickpea or lentil pasta to boost your macros, you get all the protein without giving up on flavor.

This dish comes together fast, making it perfect for weeknights or meal prep. The creamy sauce is loaded with flavor, and that hit of fresh basil at the end ties it all together. High-protein never tasted this good!

Why you’ll love this creamy beef pasta

You’re getting around 47 grams of protein per serving, so it’s perfect for hitting your macros while still enjoying a seriously delicious meal.
This is meal prep gold—make a big batch, and you’ll have a tasty, protein-packed lunch ready to go all week long!
It’s creamy, comforting, and packed with flavor, so you won’t even believe it’s a healthier option!

What you’ll need

Pasta — I like using chickpea or lentil pasta for an extra protein boost, but honestly, any pasta you’ve got will work like a charm here.

Olive oil — Go for extra virgin olive oil if you have it—it brings that rich, fruity flavor that makes everything taste better.

Onion + green bell pepper — Dice them up small so they cook evenly and get nice and soft.

Ground beef — Lean ground beef is perfect here, but if you’ve got ground turkey or chicken, go ahead and use that instead for a lighter twist.

Aromatics — Garlic, oregano, paprika, salt, and pepper are your flavor bombs here—don’t hold back!

Tomato paste + tomato sauce — The tomato paste gives intense flavor while the sauce brings moisture, so let them simmer together to create a rich base.

Cream cheese — This is the secret to a super creamy sauce without making it heavy; it also adds more protein. I opted for the light version, but you can use full-fat if you like.

Sour cream — It adds a little tang and smoothness to balance the sauce, but make sure you stir it in at the end to keep things nice and creamy.

Fresh basil leaves — Tear them up right before serving for that fresh, fragrant pop of flavor!

Pro tip

Let the sauce simmer for a few extra minutes after adding the tomato paste for a richer, deeper flavor. It’s worth the wait!

How to make high protein creamy beef pasta

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Cook the pasta in salted water according to the package directions. Don’t forget to scoop out 1-2 cups of pasta water before draining it! Set the pasta aside.

Sauté the veggies in olive oil until soft. Toss in the diced onion and green bell pepper, letting them cook until they’re softened and smelling great.

Brown the beef by adding it to the skillet, breaking it up as you go. Once it’s browned, add the garlic, oregano, paprika, salt, and pepper.

Stir in the tomato paste and tomato sauce, and let it all simmer for a few minutes.

Make it creamy by mixing in the cream cheese and sour cream. Let it cook just enough for the sauce to be hot.

adding cream cheese to a creamy beef pasta

Toss the pasta in, adding a bit of pasta water if it’s looking too thick. Sprinkle with fresh basil, season to taste, and dig in!

Substitutions and variations

Swap the ground beef for ground turkey or chicken if you’re after something leaner, or go with a plant-based ground meat to make it veggie-friendly.
Use Greek yogurt instead of sour cream if you’re looking to lighten things up but still want that creamy, tangy kick.
Sneak in extra veggies like mushrooms, spinach, or zucchini. Just toss them in with the onions and peppers to boost the flavor and nutrients.

Recipe tips and notes for the best creamy beef pasta

Save some of that pasta water before draining—it’s like magic for thinning out the sauce and making it extra glossy and silky.
Cook the onions and bell pepper on low heat to bring out their natural sweetness. You want them soft and flavorful before adding the beef.
Add the cream cheese and sour cream at the end to keep the sauce super smooth and creamy. Adding them too early can make the sauce split.
Make extra because this pasta is just as good (if not better!) the next day, so it's perfect for leftovers.

Leftovers and storage

To store: Pop any leftovers in an airtight container and keep them in the fridge for up to 4 days.
To reheat: Microwave or heat it up on the stove, and if the sauce looks a bit thick, just add a splash of water or milk to loosen it up.
To freeze: Portion it out into airtight containers and freeze for up to 3 months. When you're ready, thaw it in the fridge overnight and reheat as usual!

More easy pasta recipes

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High Protein Creamy Beef Pasta