I love making this slow cooker creamy garlic beef pasta because it’s rich, comforting, and almost effortless. The slow cooker lets the flavors meld together beautifully, giving me a creamy, cheesy pasta dish that everyone at the table enjoys. It’s perfect for a family dinner when I want something hearty without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef (lean)
4 cups beef broth
2 teaspoons minced garlic
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
8 oz cream cheese, softened
1 cup heavy cream
12 oz uncooked penne pasta
1 1/2 cups shredded Parmesan cheese
Optional: Fresh parsley, chopped
Directions
Cook the Ground Beef: I start by browning the ground beef in a skillet over medium heat, then drain any excess fat.
Prepare the Slow Cooker: I combine beef broth, minced garlic, onion powder, Italian seasoning, and black pepper in the slow cooker and stir.
Add the Ingredients: I add the cooked ground beef and break the cream cheese into small pieces, distributing it evenly in the mixture.
Cook: I cover and cook on low for 4–5 hours or on high for 2–3 hours, stirring occasionally to help the cream cheese melt.
Add the Pasta: I stir in the uncooked pasta and heavy cream, then cover and cook on high for 20–30 minutes until the pasta is tender.
Finish with Cheese: I fold in the shredded Parmesan cheese until it’s fully melted and creamy.
Serve: I garnish with chopped parsley and serve the pasta warm.
Servings and timing
I usually make this recipe for 4–6 servings. Prep time is about 15 minutes, and cooking time ranges from 2–5 hours depending on whether I use the low or high setting on my slow cooker.
Variations
I sometimes swap penne for rigatoni or fusilli for a fun twist. I also like adding sautéed mushrooms or bell peppers for extra flavor. For a lighter version, I can use half-and-half instead of heavy cream.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or cream to keep the pasta creamy and warm it gently on the stovetop or in the microwave.
FAQs
Can I make this recipe without cream cheese?
Yes, I can use a mix of heavy cream and extra Parmesan cheese for a creamy texture, but the cream cheese gives it that signature richness.
Can I freeze this pasta?
I can freeze it, but I prefer to freeze the pasta and sauce separately. This prevents the pasta from getting too soft when reheated.
Can I use another type of pasta?
Absolutely. I often use rigatoni, fusilli, or shells, but I avoid very thin pasta like spaghetti because it might get mushy in the slow cooker.
How can I make it spicier?
I like adding crushed red pepper flakes or a dash of hot sauce to give the pasta a little kick.
Can I prepare this in advance?
Yes, I can assemble everything in the slow cooker insert, cover it, and refrigerate overnight. The next day, I just start the slow cooker and cook as directed.
Conclusion
This slow cooker creamy garlic beef pasta has become one of my favorite comfort meals. It’s simple to prepare, packed with flavor, and perfect for a family dinner. I enjoy how creamy and satisfying it is, and I love that I can tweak it with different pasta shapes or extra veggies to keep it fresh and exciting.
📖 Recipe:
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Slow Cooker Creamy Garlic Beef Pasta
- Total Time: 2 hours 15 minutes to 5 hours 15 minutes
- Yield: 4–6 servings
- Diet: Low Fat
Description
This slow cooker creamy garlic beef pasta is rich, comforting, and easy to make. The beef and garlicky cream sauce meld together perfectly for a hearty, cheesy pasta dish.
Ingredients
1 lb ground beef (lean)
4 cups beef broth
2 teaspoons minced garlic
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
8 oz cream cheese, softened
1 cup heavy cream
12 oz uncooked penne pasta
1 1/2 cups shredded Parmesan cheese
Optional: Fresh parsley, chopped
Instructions
- Brown the ground beef in a skillet over medium heat, then drain excess fat.
- In the slow cooker, combine beef broth, minced garlic, onion powder, Italian seasoning, and black pepper. Stir to mix.
- Add the cooked ground beef and break the cream cheese into small pieces, distributing evenly in the mixture.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, stirring occasionally.
- Stir in the uncooked pasta and heavy cream. Cover and cook on high for 20–30 minutes until pasta is tender.
- Fold in shredded Parmesan cheese until fully melted and creamy.
- Garnish with chopped parsley and serve warm.
Notes
Substitute penne with rigatoni, fusilli, or shells for variety.
Add sautéed mushrooms or bell peppers for extra flavor.
Use half-and-half instead of heavy cream for a lighter version.
Store leftovers in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of milk or cream to keep the pasta creamy.
- Prep Time: 15 minutes
- Cook Time: 2–5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
