This High Protein Creamy Beef Pasta combines lean beef, Greek yogurt, and penne for a creamy, healthy, one-pan dinner.

Scale

Cook the pasta:
Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
Brown the beef:
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the lean ground beef and cook for 5–7 minutes until browned and crumbly. Drain any excess fat.
Add aromatics:
Stir in the chopped onion and garlic. Cook for another 2–3 minutes until the onion is soft and fragrant.
Add tomatoes and broth:
Pour in the diced tomatoes (with juices) and beef broth. Stir well, then season with Italian seasoning, salt, and pepper. Bring to a simmer and cook for 5–7 minutes, allowing the flavors to meld.
Combine pasta and sauce:
Add the cooked pasta to the skillet and stir until well coated in the beef and tomato mixture.
Create the creamy texture:
Reduce the heat to low and stir in the Greek yogurt and Parmesan cheese. Mix gently until a creamy sauce forms — avoid high heat to prevent the yogurt from curdling.
Garnish and serve:
Sprinkle with fresh basil or parsley, add extra Parmesan if desired, and serve warm.

To keep the sauce silky, let the beef mixture cool slightly before adding Greek yogurt.

For extra flavor, deglaze the pan with a splash of red wine before adding tomatoes.

Whole-wheat pasta or chickpea pasta can make this dish even higher in protein and fiber.

If you prefer a spicier flavor, add crushed red pepper flakes or a pinch of cayenne.

Store leftovers in an airtight container for up to 3 days — it reheats beautifully.

Keywords: High Protein Creamy Beef Pasta