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–+ servings
Benjamin

Creamy Beef Alfredo Pasta is a family favorite dish.

Rich, velvety, and oh-so-satisfying—this Creamy Beef Alfredo Pasta is a comforting twist on a classic favorite. Tender pasta coated in a luscious garlic parmesan Alfredo sauce with juicy ground beef makes this an easy and indulgent weeknight winner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 12 ounces fettuccine or penne pasta
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese optional
  • 1/4 teaspoon red pepper flakes optional
  • Fresh parsley chopped (for garnish)

Method
 

  1. Cook the Pasta:Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. Brown the Beef:In a large skillet over medium heat, heat olive oil. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
  3. Add Garlic & Seasoning:Stir in the minced garlic and cook for 1 minute. Season with salt, black pepper, Italian seasoning, and red pepper flakes if using.
  4. Make the Alfredo Sauce:Reduce heat to low. Add butter to the skillet and let it melt. Stir in the heavy cream, then slowly mix in Parmesan cheese, whisking until smooth and creamy. Add mozzarella for extra richness if desired.
  5. Combine Pasta and Sauce:Add the cooked pasta to the skillet and toss everything together until evenly coated in the Alfredo sauce.
  6. Garnish and Serve:Sprinkle with chopped parsley and serve warm with extra Parmesan on the side.

Notes

  • Want it lighter? Swap heavy cream for half-and-half or evaporated milk.
  • For a veggie boost, stir in spinach, mushrooms, or peas.
  • Leftovers keep well in the fridge for up to 3 days—just reheat gently with a splash of mil

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