Bring a large pot of salted water to a boil. Cook the pasta according to package directions until it reaches al dente. Drain the pasta, reserving about ½ cup of the water.

While the pasta is cooking, heat a large skillet over medium heat. Add the lean ground beef and cook, breaking it up with a spatula until it’s browned and no longer pink. If there’s excess fat, drain it off.

Push the cooked beef to one side of the skillet and add the minced garlic, cooking for about 30-60 seconds until it’s fragrant. Mix the garlic into the beef thoroughly.

Reduce the heat to low. Stir in either the heavy cream or Greek yogurt along with the shredded cheese. Stir continuously until the cheese has melted, forming a smooth sauce. If the sauce seems thick, add a splash of the reserved pasta water to help loosen it.

Season the sauce with salt, black pepper, and Italian seasoning to taste. Adjust according to preference.

Add the drained pasta to the skillet, tossing to ensure every piece is coated with the creamy sauce. Heat through for about a minute.

Serve your Creamy High Protein Beef Pasta hot, garnished with freshly grated Parmesan and chopped parsley, if desired.