Ground Beef Alfredo

Name: Ground Beef Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 ounces small shell pasta ((about 3/4 of a 16 ounce box)); 2 Tablespoons olive oil; 1 pound lean ground beef ((I used 90/10)); 1 ½ cups heavy cream; ½ cup cream cheese; 1 teaspoon salt; ½ teaspoon pepper; 2 teaspoons garlic powder; ½ cup grated Parmesan cheese ((you can also use shredded)); ½ cup pasta water; fresh parsley, chopped ((optional))

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Ground Beef Alfredo Pasta is a simple, creamy, flavorful dish that combines pasta, hearty ground beef with a rich, cheesy, super quick Alfredo sauce!

A 30-MINUTE DINNER RECIPE

Y’all, if you’re looking for a quick and comforting dinner that’ll please the whole family, this Ground Beef Alfredo is where it’s at! It’s creamy, cheesy, and oh-so-satisfying—basically, all the things I absolutely love in a hearty meal for me and the family. Plus, it’s made with simple ingredients you may already have on hand. This is one of those dinner recipes that is perfect for those evenings when you want something warm and filling. It kind of reminds me of a jazzed up Hamburger Helper – ha!

A fork in a bowl of Ground Beef Alfredo.

FREQUENTLY ASKED QUESTIONS:

Can I make this recipe ahead of time?

This dish is best served fresh to enjoy the creamy sauce at its peak. However, you can make it ahead, store it in the fridge, and reheat it with a splash of milk or cream to revive the sauce’s texture.

How do I prevent the cream sauce from curdling?

To prevent curdling, cook the sauce over low to medium heat and avoid bringing it to a boil. Stir frequently and add the Parmesan cheese gradually.

Can I add other seasonings to the sauce?

While garlic powder, salt, and pepper form the base, you can add Italian seasoning, nutmeg (for a traditional Alfredo touch), or red pepper flakes for added flavor.

What to serve with Ground Beef Alfredo?

My go to options for a pasta dish like this are Garlic Bread, a Green Salad and some steamed frozen veggies. Garlic Bread is perfect for soaking up the creamy sauce. You could also use Breadsticks or No Knead Bread. For salads, a classic Caesar Salad or a classic green salad balances the richness of the pasta. Classic steamed veggies are simple sides like green beans or asparagus that pair wonderfully with pasta.

What else can I add to this pasta?

Add some veggies. Mix in steamed broccoli, spinach, or peas for added nutrition and color. Or, go cheese crazy! Transfer the prepared pasta to a baking dish, top with mozzarella or more Parmesan, and broil until bubbly and golden for the ultimate cheesy goodness dish.

Can I make a true Alfredo sauce with a roux instead?

Sure, this is alike a shortcut recipe which is great for saving time and resources. But if you’re wanting the full deal, check out the Alfredo sauce I used in my Copycat Olive Garden Chicken Alfredo recipe. The Alfredo sauce I made for this recipe uses the cream cheese as a thickener instead of the roux like used in the Olive Garden recipe. Also, if you (or your husband, or family member) hate cream cheese, opt for the Olive Garden Alfredo sauce option.

Can I used jarred Alfredo instead?

Sure, this Alfredo sauce is already a shortcut one, but you can realllly make this a shortcut recipe and grab your favorite jarred Alfredo sauce. I think Rao’s makes a great jarred Alfredo sauce.

How should I store leftovers?

Store leftovers in an airtight container for up to 3 days. Gently reheat in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s consistency.
I don’t recommend trying to freeze this since it has a cream-based sauce that can separate when thawing.

A fork with a large bite of Ground Beef Alfredo.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

small shell pasta– you can use any small pasta you might have on hand. Some other ideas are penne, rigatoni, bow tie, etc. An important tip for getting this dish just right is to cook the pasta just until al dente since it will continue cooking slightly when mixed with the sauce. Don’t overcook the pasta. Speaking of pasta, I wrote that this recipe calls for 10 ounces of pasta, that’s like 3/4 of a 1-pound (16 ounce) box of pasta.
lean ground beef – Choose lean for a balance of flavor and reduced fat. Turkey or chicken can be used as a lighter alternative. If you’re trying chicken, you can use store bought rotisserie chicken or cook up some chicken in a pan first before you start. But, if you’re really not feeling the meat, you can go meatless and just enjoy this Alfredo sauce.
pasta water– This starchy liquid helps adjust the sauce’s consistency – it has that starch in it which keeps it from getting too thin and watery when adding to the sauce.
olive oil
heavy cream – substitute half-and-half or whole milk if wanting something a little lighter.
cream cheese – you can reduce the amount of cream cheese if desired. The sauce will be a little less creamy though.
salt, pepper and garlic powder – basically the standard trifecta for seasoning but please fell free to play around with the seasonings and add what you enjoy. I think even a bit of Italian seasoning might go well in this.
grated Parmesan cheese – I just used the stuff in the green bottle.

Ground beef, small shell pasta, pepper, cream cheese, garlic powder, heavy cream, parmesan cheese, salt, parsley, heavy cream, olive oil, and pasta water.

HOW TO MAKE GROUND BEEF ALFREDO

Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, according to the package instructions (about 8–10 minutes). Reserve 1/2 cup of pasta water, then drain the pasta and set it aside. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon. Cook until browned and fully cooked (about 5–7 minutes). Drain excess grease if necessary. Reduce the heat to low and add heavy cream and cream cheese.

Cooked ground beef in a skillet with cream cheese and heavy cream.

Stir continuously until the cream cheese melts and the mixture becomes smooth. Add salt, pepper and garlic powder. Continue stirring until the cheese is fully melted and incorporated into the sauce. Add the cooked pasta shells and Parmesan to the skillet. Toss everything together until the pasta is well-coated in the creamy sauce. If the sauce is too thick, add the reserved pasta water, a little at a time, until you reach your desired consistency.