12 Creamy Beef Alfredo Pasta Recipes

When only a rich, creamy bowl of pasta will do, beef Alfredo answers the call. These 12 easy recipes take the classic Alfredo sauce and load it up with savory seasoned beef, melty cheese, and bold flavors — from weeknight one-pot wonders to bubbly baked casseroles. Grab a fork and dig into pure comfort food.

Classic Creamy Beef Fettuccine Alfredo

Silky homemade Alfredo sauce tossed with seasoned ground beef and fettuccine.

• 12 oz fettuccine
• 1 lb ground beef
• 2 tablespoons butter
• 4 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated parmesan
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, for garnish

1. Cook fettuccine until al dente; reserve 1/2 cup pasta water.
2. Brown ground beef with salt, pepper, and Italian seasoning; drain and set aside.
3. In the same pan, melt butter, sauté garlic 1 minute, then add cream and simmer 3 minutes.
4. Stir in parmesan until smooth; toss with pasta and beef, adding pasta water as needed.
5. Garnish with parsley and serve.

Garlic Butter Beef Alfredo Penne

Double the garlic, double the butter — a bold, rich penne Alfredo with beef.

• 12 oz penne
• 1 lb ground beef
• 4 tablespoons butter
• 6 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated parmesan
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

1. Cook penne until al dente; reserve 1/2 cup pasta water.
2. Brown beef with salt and pepper; drain and set aside.
3. Melt butter, sauté garlic and red pepper flakes 1 minute; add cream and simmer 3 minutes.
4. Stir in parmesan; toss with penne and beef.
5. Serve hot with extra parmesan.

Beef and Mushroom Alfredo

Earthy mushrooms and savory beef in a velvety Alfredo sauce — restaurant-worthy.

• 12 oz fettuccine or tagliatelle
• 3/4 lb ground beef
• 8 oz cremini mushrooms, sliced
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated parmesan
• 1 teaspoon thyme
• Salt and pepper to taste

1. Cook pasta until al dente; reserve 1/2 cup pasta water.
2. Brown beef; drain and set aside. Sauté mushrooms in butter 6 minutes until golden.
3. Add garlic and thyme; cook 1 minute, then pour in cream and simmer 3 minutes.
4. Stir in parmesan until smooth; toss with pasta and beef.
5. Serve hot.

Creamy Cajun Beef Alfredo

Smoky Cajun spice kicks this creamy beef Alfredo up a notch — bold and addictive.

• 12 oz penne or fettuccine
• 1 lb ground beef
• 2 tablespoons Cajun seasoning
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated parmesan
• 1 red bell pepper, sliced

1. Cook pasta until al dente; reserve 1/2 cup pasta water.
2. Brown beef with 1 tablespoon Cajun seasoning; drain and set aside.
3. Sauté bell pepper in butter 4 minutes; add garlic and remaining Cajun seasoning.
4. Add cream, simmer 3 minutes, then stir in parmesan.
5. Toss with pasta and beef; serve hot.

Beef Stroganoff Alfredo Fusion

The best of both worlds — tangy stroganoff meets creamy Alfredo with tender beef.

• 12 oz egg noodles
• 1 lb ground beef
• 8 oz mushrooms, sliced
• 1 onion, diced
• 2 tablespoons butter
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 cup grated parmesan
• 1 teaspoon paprika

1. Cook egg noodles; drain and set aside.
2. Brown beef with onion and mushrooms; drain.
3. Stir in butter, cream, and paprika; simmer 4 minutes.
4. Off the heat, stir in sour cream and parmesan until smooth.
5. Toss with noodles and serve.

Cheesy Beef Alfredo Bake

Bubbly, golden baked Alfredo loaded with beef and a double layer of cheese.

• 12 oz penne
• 1 lb ground beef
• 2 cups Alfredo sauce (homemade or jarred)
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 teaspoon Italian seasoning
• 2 tablespoons butter
• Fresh basil, for garnish

1. Cook penne until just shy of al dente; drain.
2. Brown beef; drain and stir in Alfredo sauce and Italian seasoning.
3. Toss with penne; transfer to a greased 9×13-inch dish.
4. Top with mozzarella and parmesan; dot with butter.
5. Bake at 375°F for 20–25 minutes until bubbly and golden. Rest 5 minutes; garnish with basil.

Spinach and Beef Alfredo Pasta

Fresh spinach wilts into a creamy beef Alfredo for a pop of color and nutrition.

• 12 oz fettuccine
• 1 lb ground beef
• 3 cups baby spinach
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated parmesan
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

1. Cook fettuccine until al dente; reserve 1/2 cup pasta water.
2. Brown beef; drain and set aside.
3. Melt butter, sauté garlic 1 minute; add cream, nutmeg, and simmer 3 minutes.
4. Stir in parmesan, then spinach until wilted.
5. Toss with pasta and beef; serve hot.

Sun-Dried Tomato Beef Alfredo

Sweet-tart sun-dried tomatoes brighten up a rich, creamy beef Alfredo.

• 12 oz penne
• 1 lb ground beef
• 1/2 cup chopped sun-dried tomatoes in oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated parmesan
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

1. Cook penne until al dente; reserve 1/2 cup pasta water.
2. Brown beef; drain and set aside.
3. Melt butter, sauté garlic and sun-dried tomatoes 2 minutes.
4. Add cream, simmer 3 minutes, then stir in parmesan.
5. Toss with penne and beef; garnish with basil.

Creamy Beef Alfredo Stuffed Shells

Jumbo shells stuffed with creamy beef and ricotta, baked in Alfredo sauce.

• 24 jumbo pasta shells
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup shredded mozzarella, divided
• 1/2 cup grated parmesan
• 2 cups Alfredo sauce
• 1 egg, beaten
• 1 teaspoon Italian seasoning

1. Cook shells until just tender; drain and cool.
2. Brown beef; drain and cool slightly, then mix with ricotta, egg, half the mozzarella, parmesan, and Italian seasoning.
3. Spread 1 cup Alfredo sauce in a greased 9×13-inch dish.
4. Fill shells with beef mixture; arrange in the dish.
5. Top with remaining sauce and mozzarella; bake at 375°F for 25 minutes until bubbly.

One-Pot Beef Alfredo

Everything cooks in one pot — minimal dishes, maximum creamy comfort.

• 1 lb ground beef
• 12 oz fettuccine, broken in half
• 3 cups chicken broth
• 1 1/2 cups heavy cream
• 4 garlic cloves, minced
• 1 cup grated parmesan
• 2 tablespoons butter
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

1. Brown beef with garlic, salt, pepper, and Italian seasoning in a large pot; drain.
2. Add broth, cream, and pasta; bring to a boil.
3. Reduce heat and simmer 12–14 minutes, stirring often, until pasta is tender.
4. Stir in butter and parmesan until creamy.
5. Rest 5 minutes to thicken, then serve.

Beef Bacon Alfredo Rigatoni

Smoky bacon and savory beef folded into a creamy Alfredo with hearty rigatoni.

• 12 oz rigatoni
• 3/4 lb ground beef
• 6 slices bacon, chopped
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated parmesan
• 1/2 teaspoon black pepper
• Fresh parsley, for garnish

1. Cook rigatoni until al dente; reserve 1/2 cup pasta water.
2. Cook bacon until crisp; remove, then brown beef in the drippings.
3. Melt butter, sauté garlic 1 minute; add cream and simmer 3 minutes.
4. Stir in parmesan until smooth; toss with rigatoni, beef, and bacon.
5. Garnish with parsley and serve.

Creamy Beef and Broccoli Alfredo

Tender broccoli florets add freshness to a rich, cheesy beef Alfredo.

• 12 oz fettuccine
• 1 lb ground beef
• 3 cups broccoli florets
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated parmesan
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

1. Cook fettuccine; add broccoli in the last 3 minutes. Drain, reserving 1/2 cup pasta water.
2. Brown beef; drain and set aside.
3. Melt butter, sauté garlic 1 minute; add cream and simmer 3 minutes.
4. Stir in parmesan until smooth; toss with pasta, broccoli, and beef.
5. Serve hot with extra parmesan.