If there’s one recipe that’s bound to become a weeknight staple, it’s this ground beef Alfredo. With a creamy, garlicky sauce that clings to tender pasta shells, and savory, juicy ground beef in every bite, this dish is comfort food at its best. It’s quick, it’s easy, and it’s made with ingredients you likely already have in your pantry. Plus, who can resist Alfredo sauce? That rich, velvety combination of butter, garlic, and cream, finished off with a handful of Parmesan, is just the kind of cozy meal that hits the spot every time.

This ground beef Alfredo recipe is perfect for those nights when you want something hearty and delicious without spending hours in the kitchen. I love making this when I’m craving pasta but also need some extra protein to fill me up. It’s a bit like a cross between a classic Italian Alfredo and a beefy pasta dish, giving you the best of both worlds. So, grab a skillet, and let’s get cooking!

A little story behind this recipe

I came up with this recipe on a rainy Tuesday when I was staring at a pound of ground beef and some heavy cream, trying to figure out what to make for dinner. I was craving something warm and comforting, and my usual go-to ground beef recipes just weren’t cutting it that day. I wanted pasta, something creamy and rich, but without the hassle of making meatballs or a complicated sauce.

That’s when I thought, “Why not combine Alfredo with ground beef?” It was one of those last-minute dinner decisions that turned out so much better than I expected. As soon as I tasted that first bite—the creamy, cheesy sauce clinging to every pasta shell, the beef adding a hearty bite—I knew I’d stumbled upon something special. Now, this has become one of my favorite weeknight dinners, and I’m so excited to share it with you!

Where does Alfredo sauce come from?

Traditional Alfredo sauce has its roots in Rome, Italy, and it’s named after Alfredo di Lelio, who supposedly created it for his wife to help her regain her strength after childbirth. The original recipe was a simple combination of butter, Parmesan cheese, and pasta water. It wasn’t until Americans got ahold of it that heavy cream became a regular addition, creating the rich, decadent sauce we know and love today.

Adding ground beef isn’t traditional by any means, but it’s a fun, flavorful twist that turns this Italian classic into a hearty one-pan dinner. So, while it’s not exactly authentic, it’s definitely delicious!

Let’s talk ingredients: the stars of the show

Each ingredient in this recipe has a purpose, and if you’re missing something, don’t worry! I’ve got some ideas for swaps and substitutions to make this dish work with what you have on hand.

Ground beef: This brings savory, meaty flavor and texture to the dish. I recommend using lean ground beef to avoid too much grease in the sauce, but any ground beef you have will work. If you want to lighten things up, you could also try ground turkey or chicken.
Heavy cream: This is what gives the sauce that luscious, creamy texture. If you’re out of heavy cream, you can use half-and-half, but the sauce won’t be quite as thick. Coconut milk can work as a dairy-free option, but it will change the flavor a bit.
Pasta shells: The shells are perfect for catching all that delicious sauce. You can also use penne, rotini, or any short pasta you like. Just avoid long noodles like spaghetti, as they don’t mix as well with ground beef.
Garlic puree: Garlic is key for adding depth to the Alfredo sauce. If you don’t have garlic puree, you can use minced garlic or even garlic powder in a pinch.
Parmesan cheese: This is the finishing touch that adds that signature Alfredo flavor. Freshly grated Parmesan works best, but pre-grated will do. You could also try Pecorino Romano for a sharper flavor.
Butter, salt, pepper, and Italian seasoning: These bring everything together, seasoning the sauce perfectly. Italian seasoning adds a nice herbaceous flavor, but you could mix in some dried basil and oregano if that’s what you have.

Kitchen tools you’ll need

This recipe doesn’t require any fancy gadgets, but here are a few tools that will make your life easier:

Large non-stick skillet: A good skillet is essential for cooking the ground beef and making the sauce. Non-stick makes cleanup easier, but any large pan will work.
Wooden spoon or spatula: For breaking up the ground beef as it cooks and stirring the sauce. You want something sturdy that can handle a bit of pressure.
Colander: For draining the pasta. It’s such a simple tool, but it’s essential for getting that pasta ready to join the sauce.
Measuring spoons and cups: To measure out the cream, seasonings, and cheese. It’s tempting to eyeball it, but measuring ensures the perfect balance of flavors.

Step-by-step: how to make ground beef Alfredo

Alright, let’s get cooking! Here’s the full rundown on making this dish from start to finish. I’ll throw in a few of my personal tips along the way.

Cook the pasta shells. Start by boiling a pot of salted water and cooking the pasta according to package instructions. You want them just a little al dente, as they’ll finish cooking in the sauce. Once they’re done, drain and set aside.
Brown the ground beef. While the pasta is cooking, grab your skillet and heat it over medium-high heat. Add the ground beef and break it up with your spoon or spatula. Cook until it’s fully browned and no pink remains. (If you’re using fattier beef, you might want to drain off some of the grease before continuing.)
Add the butter and garlic. Once the beef is cooked, toss in the butter and garlic puree. Stir until the butter is melted and the garlic is fragrant, about 1 minute. This step really brings out the garlic flavor and makes the kitchen smell amazing!
Pour in the cream and seasonings. Slowly add the heavy cream, salt, pepper, and Italian seasoning. Stir well, then bring the sauce to a gentle boil. Let it bubble away for about 4 minutes, stirring frequently. This helps the sauce thicken and lets the flavors meld together.
Reduce the heat and add the pasta. Turn the heat down to medium-low, and add the cooked pasta shells to the skillet. Stir until the pasta is coated in the creamy sauce. This is where you’ll start to see that rich, thick Alfredo sauce clinging to each shell.
Finish with Parmesan cheese. Remove the skillet from the heat, and sprinkle in the Parmesan cheese. Stir until the cheese melts into the sauce, making it even creamier. Give it a taste and add a bit more salt or pepper if needed.
Serve and enjoy! Spoon the pasta into bowls, sprinkle with a little extra Parmesan or fresh parsley if you’re feeling fancy, and dig in!

Variations and adaptations

This recipe is super flexible, so feel free to mix it up based on your tastes or dietary needs.

Make it spicy: Add a pinch of red pepper flakes with the seasonings, or drizzle some hot sauce over the finished dish for a kick.
Vegetarian version: Skip the ground beef and add sautéed mushrooms, spinach, or roasted veggies like bell peppers and zucchini.
Low-carb swap: Use zucchini noodles or spaghetti squash instead of pasta shells for a lighter version.
Extra cheesy: Mix in shredded mozzarella or cheddar along with the Parmesan for an ultra-cheesy Alfredo.
Swap the protein: Try ground Italian sausage, chicken, or even shrimp in place of the ground beef for a different flavor.

How to serve and enjoy your ground beef Alfredo

This pasta dish is best enjoyed hot and fresh. For a complete meal, pair it with a crisp green salad, some garlic bread, or a side of roasted veggies. If you’re serving guests, a sprinkle of fresh parsley or basil on top adds a nice pop of color and flavor.

Perfect drink pairings

For a beverage, you really can’t go wrong with a glass of white wine like Chardonnay or Pinot Grigio—their acidity cuts through the richness of the sauce beautifully. If you prefer red, a light Merlot or Chianti works well. For non-alcoholic options, sparkling water with a twist of lemon or iced tea keeps things refreshing.

Storing and reheating leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to help loosen up the sauce, and heat on low to avoid the sauce separating. Alfredo sauce can be finicky when reheated, so go slow and stir often.

Scaling the recipe up or down

This recipe serves about 4, but it’s easy to adjust. Just double the ingredients for a larger crowd or halve them if you’re cooking for two. Keep an eye on the sauce as it cooks—if you’re making a smaller batch, it may thicken faster.

Common questions

1. Can I use milk instead of heavy cream? Yes, but the sauce won’t be as rich or thick. I recommend using at least half-and-half for a closer texture.

2. Can I make this ahead of time? You can make the sauce ahead, but add the pasta just before serving for the best texture.

3. What other cheeses work in Alfredo? Mozzarella or Romano cheese can be used, but they’ll change the flavor slightly.

4. Can I freeze ground beef Alfredo? It’s best fresh, but you can freeze it. Reheat gently with a bit of added cream or milk.

5. What’s the best pasta shape for Alfredo? Shells, penne, or rotini are all great since they hold onto the sauce well.

Ground Beef Alfredo Recipe