Alfredo Pasta With Ground Beef

This Ground Beef Pasta with Alfredo sauce is a game-changing, one-pot recipe for busy weeknight dinners! This easy recipe requires no pre-boiling of pasta, saving you time and dishes. Juicy, well-seasoned meat is paired with a creamy Parmesan sauce and perfectly cooked in a single pot. Quick, delicious, and a family favorite!

This post contains affiliate links. Please read my full disclosure here.

Why You'll Love This Alfredo With Ground Beef

• One pot, zero chaos: No boiling pasta in a separate pot, no drowning in dirty dishes. Just brown your beef, pour in all the goodness, add the pasta, and let it do its thing. Trust me, fewer pots = happier you (and your sink).

• Comfort food:  We’re talking juicy, well-seasoned ground beef swimming in a lusciously creamy, Parmesan-packed Alfredo sauce. It’s dinner that hugs your soul with every forkful. 

• Speedy and satisfying: From fridge to table in about 35 minutes. Perfect whether you're feeding the whole fam or just hanging with yourself.

• Ridiculously Easy to Adapt: Switch up the pasta shape, swap in ground turkey or sausage, toss in extra veggies, or even give it a little Cajun kick if you're feeling spicy.

• Perfect for leftovers (if there are any): Spoiler: there usually aren’t. But just in case, this dish reheats beautifully. Add a splash of cream or broth to revive that silky sauce, like it just came out of the pot.

Beef Alfredo Ingredients

• Ground Beef

• Onions

• Green Bell Peppers

• Garlic

• Canned Fire Roasted Tomatoes

• Beef Broth

• Heavy Whipping Cream

• Pasta

• Parmesan Cheese

• Italian Seasoning

What Type of Pasta to Use

Fettuccine and linguine are the most common choices for Alfredo sauce. The broad surface of the pasta allows the creamy Alfredo sauce to coat the pasta effectively, providing a delightful combination of flavors and textures.

You can use whatever you like. Here are more options:

• Spaghetti: A great choice if you prefer thinner pasta.
• Penne: A tubular pasta that can trap the creamy sauce inside, creating a nice contrast between the sauce and the pasta.
• Rigatoni: Another tubular pasta, rigatoni's ridges help hold the sauce, making it a hearty choice for Alfredo.
• Farfalle (Bowtie pasta): The unique bowtie shape adds a fun twist to the dish and is great for catching the sauce.

What Type of Cheese to Use

Alfredo sauce is made using Parmesan cheese. Parmesan cheese adds a rich, salty, and nutty flavor to the sauce, which complements the creamy base beautifully. You should also use freshly grated Parmesan cheese for the best flavor and texture, as opposed to pre-shredded bagged cheese.

You can use whatever type of cheese you prefer in this recipe.

What Type of Pan or Pot to Use

To make this a convenient one-pot meal, you'll want to use a large, deep skillet, a wide saucepan, Dutch oven, or wide-bottomed pot. This type of cookware allows you to brown the ground beef, cook the pasta, and prepare the Alfredo sauce all in a single pot.

I used this pan from Amazon and this Dutch oven would work, too.

If you want to use separate pots to cook the pasta and beef, feel free to do so.

How to Make Beef Alfredo

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Place a large skillet or Dutch oven on the stove at medium-high heat.
2. Add ground beef. Break down the ground beef and season the ground beef with the spices.
3. Add in onions, green peppers, and minced garlic. Stir and cook.
4. Add in diced tomatoes and stir.
5. Remove the ground beef and vegetables from the pan and set aside.
6. Add broth and heavy cream to the pot.
7. Once the mixture begins to boil and bubble add in the pasta.
8. Simmer.
9. Add the ground beef mixture to the pasta and sauce. Fold to combine the ingredients.

Ground Beef Alfredo Variaitons and Substitutions

You can use ground turkey, ground chicken, ground sausage (Italian sausage too), sausage rounds, bacon, seafood, or omit the meat completely.

• Chicken
• Shrimp or any seafood
• Bacon
• Grated Parmesan or Pecorino cheese: A classic topping that adds a salty, savory kick.
• Fresh basil or parsley: Chopped herbs bring freshness and a burst of color.
• Red pepper flakes: For a touch of heat and extra flavor.
• Mushrooms: Sliced and sautéed mushrooms pair wonderfully.
• Tomatoes: Diced tomatoes or cherry tomatoes can add freshness and acidity.
• Spinach or kale: A great way to add veggies and nutrients.
• Olives: Sliced black or green olives can introduce a briny element.
• Sun-dried tomatoes: I love these for an intense, concentrated flavor.
• Artichoke hearts: Canned or marinated artichoke hearts offer a unique tangy taste.
• Capers: These can add a hint of saltiness.

Tips for Making Ground Beef Alfredo Pasta

• Season that beef well. Don’t just toss it in the pan plain, give it some love with salt and  Italian seasoning. Since it’s the base of the dish, seasoning early builds way more flavor.

• Drain the grease (but leave a little). If your ground beef is fatty, drain most of the grease, but keep a touch for flavor, it helps the sauce cling to the pasta and adds richness.

• Use broth instead of just water. When simmering the pasta, cook it right in beef or chicken broth. It infuses every bite with savory flavor instead of tasting flat.

• Don’t overcook the pasta. Since the pasta cooks in the same pot, keep an eye on it. Stir occasionally and test for doneness so it stays tender but not mushy.

What to Serve With Ground Beef Alfredo

• Garlic Bread or Breadsticks: That creamy sauce is begging to be scooped up with something buttery and garlicky.

• A Simple Green Salad: Keep it light and fresh—mixed greens with a vinaigrette, or even just romaine tossed with olive oil, lemon juice, salt, and pepper.

• Roasted Veggies:  Broccoli, asparagus, zucchini, or Brussels sprouts roasted with olive oil, salt, and pepper are easy sides that don’t steal the spotlight but round out the plate.

• Sautéed Spinach or Green Beans: Quick, stovetop veggies = less cleanup. A squeeze of lemon juice at the end brightens them up so your plate isn’t all creamy heaviness.

Storing Leftover Hamburger Alfredo

Leftovers can be stored tightly covered and sealed in the fridge for 3-4 days.

To Freeze

You can freeze the dish for up to a couple of months. Defrost in the fridge overnight and follow the steps above.

To Reheat

Reheating Alfredo sauce can be a bit tricky because it has a tendency to break or become clumpy if it's not reheated properly. Alfredo sauce thickens as it cools, so you may need to add a little more cream or milk to adjust the consistency when reheating.

Heat the leftovers gently while stirring, and gradually add a small amount of cream to bring it back to the desired consistency. Continue to stir until it's smooth.

The sauce will also penetrate heavily into the pasta and ground beef. This can be a really good thing because that means the leftovers are bursting with flavor. If you want a saucy dish you will have to use the tip noted above.

The best way to reheat is on the stove at medium-high heat. Constantly stir until warm.

You can use the microwave but with caution. Use short intervals like 15 to 30 seconds at a time. Overheating will cause the dish to dry out.

Pair With These Recipes

Air Fryer Garlic Bread
Air Fryer Green Beans
Air Fryer Roasted Garlic
Roasted Brussels Sprouts with Garlic

More Pasta Recipes

Lemon Chicken Pasta with Garlic and Parmesan
Slow Cooker Crockpot Mac and Cheese with Uncooked Pasta
Cheesy Taco Pasta
Seafood Stuffed Shells
Southern Chicken Spaghetti
Spaghetti with Sausage
Scallops and Pasta

Check out our collection of 25 Recipes With Ground Beef.

Alfredo With Ground Beef

Brandi Crawford

This Ground Beef Pasta with Alfredo sauce is a game-changing, one-pot recipe for busy weeknight dinners! This easy recipe requires no pre-boiling of pasta, saving you time and dishes. Juicy, well-seasoned meat is paired with a creamy Parmesan sauce and perfectly cooked in a single pot. Quick, delicious, and a family favorite!

5 from 14 votes

Print Recipe Pin Recipe

Rate this recipeLeave a review!

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course dinner, lunch

Cuisine American

Servings 5 servings

Calories 650 kcal

Want to save this recipe for later?

I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.

Equipment

• Cast Iron Dutch Oven
• Meat Chopper

Ingredients

  

1x2x3x

• 1 pound ground beef
• 1 teaspoon Italian Seasoning
• Salt and pepper to taste
• 1 teaspoon Cajun Seasoning Optional for spicy kick.
• ½ cup diced onions
• ½ cup diced green peppers
• 2-3 garlic cloves Minced
• 14.5 oz canned fire roasted diced tomatoes Drained

Pasta and Alfredo Sauce

• 1-2 cups broth (beef, vegetable, or chicken) or water. Broth adds additional flavor.
• 1 cup heavy whipping cream
• ½ teaspoon Italian seasoning
• ½ teaspoon Cajun seasoning Optional for spicy kick.
• Salt and pepper to taste
• 8-10 oz pasta I used linguine. See notes. 8oz of pasta will result in a creamier texture.
• 1 ½ cups grated Parmesan cheese

Instructions

 

• Place a large skillet (large enough to fit the pasta and ground beef) or Dutch oven on the stove at medium-high heat.
• Add the ground beef. Break down the ground beef using a meat chopper, wooden, or silicone spoon. Season the ground beef with the spices.
  1 pound ground beef, 1 teaspoon Italian Seasoning, Salt and pepper to taste, 1 teaspoon Cajun Seasoning
• Add in the onions, green peppers, and minced garlic. Stir and cook until the meat is fully cooked, no longer pink, and the onions and garlic are fragrant.
  ½ cup diced onions, ½ cup diced green peppers, 2-3 garlic cloves
• Add in the diced tomatoes and stir.
  14.5 oz canned fire roasted diced tomatoes
• Remove the ground beef and vegetables from the pan and set aside. Drain any excess fat from the beef.
• Place the same pan or pot on the stove at medium-high heat. Add the broth and heavy cream to the pot. Start with 1 cup of broth. Taste the sauce repeatedly and add salt and additional spices as necessary to suit your taste.
  1-2 cups broth (beef, vegetable, or chicken), 1 cup heavy whipping cream, ½ teaspoon Italian seasoning, ½ teaspoon Cajun seasoning, Salt and pepper to taste
• Once the mixture begins to boil and bubble add in the pasta. The pasta should wilt down without the need to break it.
  8-10 oz pasta
• Once the pasta has wilted and is fully covered in the sauce, adjust the heat to medium and cover the pot. If the pasta isn’t completely submerged in sauce, add additional broth as needed.
• Simmer the pasta for 10-15 minutes or until the pasta is al dente. Sprinkle in the Parmesan cheese and fold to combine.
  1 ½ cups grated Parmesan cheese
• Add the ground beef mixture to the pasta and sauce. Fold to combine the ingredients.
• Cool before serving.

Notes

Feel free to season the beef with any spices you wish.

You can use any pasta you prefer in the recipe: linguine, fettuccine, spaghetti, penne, etc.

You can use ground turkey, ground chicken, ground sausage (Italian sausage too), sausage rounds, bacon, seafood, or omit the meat completely.

You can use any canned tomatoes you prefer.

You can use half and half or milk instead of heavy cream, but it will alter the texture of the sauce. It won't be as thick and may turn out watery.

Feel free to boil your pasta in accordance with the package instructions if you prefer it.

The noodles and ground beef will soak up a lot of the pasta sauce. As the dish sits, it isn't an overly saucy dish. If you prefer a saucy dish cook additional servings of the sauce on the side and add it to your pasta as needed.

You can use whatever type of cheese you prefer in this recipe. I always recommend you grab blocks of cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.

 

 

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 38gProtein: 37gFat: 38g

Tried this recipe?Mention @Stay_Snatched or tag #StaySnatched!

Subscribe to our Youtube ChannelCheck out our videos!

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Tried this recipe?Let us know how it was!