Why I Love This Recipe

I love how this dish brings together the richness of Alfredo with the heartiness of ground beef—it’s like a mash-up of two comfort food classics. The sauce is ultra-creamy with a hit of garlic and Parmesan, and the beef makes it extra filling. I can use any pasta I have on hand, and the ingredients are all pantry staples. It’s indulgent, cozy, and seriously satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz pasta (I like using cavatappi, rotini, or penne)
1 lb ground beef
2 tbsp butter
2 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp nutmeg (optional, for classic Alfredo flavor)
1 tbsp olive oil
Optional: chopped parsley, for garnish

Directions

I cook the pasta in salted boiling water until al dente, then drain and set it aside.
While the pasta cooks, I heat olive oil in a large skillet over medium-high heat and cook the ground beef until browned and fully done. I drain the excess grease if needed.
I reduce the heat to medium and add the butter and garlic to the skillet. I sauté for about 30 seconds until fragrant.
I pour in the heavy cream and stir gently, letting it simmer for 3–4 minutes to thicken slightly.
I add the Parmesan, salt, pepper, garlic powder, and nutmeg. I stir until the sauce is smooth, creamy, and well blended.
I toss the cooked pasta into the skillet and mix everything together until fully coated.
I let it simmer for another 2–3 minutes until heated through and silky.
I serve it hot, garnished with parsley and a sprinkle of extra Parmesan if I’m feeling fancy.

Servings and Timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approx. 600–700 kcal per serving (depends on pasta and cream used)

Variations

Sometimes I add sautéed mushrooms or spinach for extra texture and flavor. For a spicy version, I stir in a pinch of crushed red pepper flakes or use spicy Italian sausage instead of beef. If I want to lighten it up, I swap the heavy cream for half-and-half (though the sauce won’t be quite as thick).

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over low heat with a splash of milk or cream to loosen the sauce. It microwaves well too, though I stir halfway through to make sure it heats evenly.

FAQs

Can I use a different kind of meat?

Yes, I can swap ground beef for ground turkey, chicken, or sausage. Each gives a slightly different flavor but works just as well.

Is there a substitute for heavy cream?

I sometimes use half-and-half or whole milk with a spoonful of cream cheese to keep the sauce thick and creamy.

How do I prevent the sauce from getting too thick?

If the sauce thickens too much, I add a splash of reserved pasta water or a bit more cream to thin it out without losing the richness.

Can I make this ahead?

Yes, I often prep the sauce and meat ahead, then cook the pasta fresh and combine when ready to serve. It saves time and keeps the pasta from getting soggy.

What type of Parmesan is best?

Freshly grated Parmesan off the block melts better and gives the sauce a smoother, richer taste. I avoid pre-shredded Parmesan since it can make the sauce grainy.

Conclusion

This Creamy Ground Beef Alfredo Pasta is one of those no-fuss meals that always delivers. With its rich, homemade sauce and savory beef, it’s perfect when I need something fast, comforting, and deeply satisfying. Whether I’m feeding the family or just craving something cozy, this dish never disappoints.