Ground beef alfredo with broccoli florets in a large skillet with a wooden spoon.
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Ground Beef Alfredo with Broccoli

Cheryl Malik
May 31, 2023
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This savory ground beef alfredo with fettuccini and broccoli is guaranteed to be a regular in your meal rotation! It’s so easy to make you can throw it together on even the busiest of weeknights, with a handful of pantry & freezer staples you probably have in your kitchen right now.

Ground beef alfredo with broccoli florets in a large skillet with a wooden spoon.

🧀 What Makes This Recipe So Good

  • This ground beef Alfredo is not only super tasty, it’s very budget-friendly! It’s creamy, rich and so delicious. This complete meal will leave everyone feeling nourished, and satisfied.
  • It’s very easy to put together. It doesn’t require a lot of effort at all, which is so convenient for busy weeknight dinners. The whole meal is ready to eat in under 40 minutes!
  • Spaghetti dinners are always a favorite! You can’t really go wrong with a pasta dish. Even the pickiest eaters will love this recipe.
  • It’s such a great dish to make for meal prep! It reheats beautifully. Portion it out for super easy on-the-go delicious lunches. It’ll stay fresh refrigerated for up to 4 days.

👩🏼‍🍳 Chef’s Tips

  • A large skillet with high sides will work best for this recipe. Besides the pasta being boiled in a separate pot, everything else is cooked together in one-pot. To make sure it all fits in, and to keep your stove mess-free, make sure your skillet is large enough.
  • The ground beef can absolutely be replaced by ground turkey or ground chicken if you’re not a huge red meat fan. It’ll be just as delicious. One thing though, since those are leaner meats in general, you’ll probably need to add a quick drizzle of oil to the skillet when browning it.
  • To make it even easier, we use jarred Alfredo sauce for this recipe. Pick you favorite one!
  • You can totally switch up the broccoli or add more veggies, if you’re feeling like it! Chopped mushrooms, cauliflower florets or even peas would work amazing mixed with the ground beef Alfredo.
Top-down view of plated ground beef alfredo with broccoli and parmesan next to a large pan of ground beef alfredo.

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Top-down view of plated ground beef alfredo with broccoli and parmesan next to a large pan of ground beef alfredo.

Ground Beef Alfredo with Broccoli

Simple and satisfying ground beef alfredo combines hamburger meat with fettuccini, broccoli, alfredo sauce, and parmesan cheese for a delicious dish you're guaranteed to love.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Recipe Makes: 6 servings
Approximate Cost: $8.98 ($1.50 per serving)

Equipment

  • large pot
  • tongs (or slotted spoon)
  • large bowl
  • Large skillet (with lid)
  • large wooden spoon

Ingredients

For the Pasta

  • 4-6 cups water
  • ¾ tablespoon table salt
  • 8 ounces uncooked fettuccine noodles (or uncooked spaghetti noodles)

For the Ground Beef Alfredo

  • 1 pound ground beef (lean preferred)
  • half of one medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 16-ounce jar alfredo sauce (any brand, any variety)
  • cup reserved pasta water
  • 2 cups chopped broccoli florets (optional)
  • ½ cup grated parmesan cheese

Instructions
 

  • Fill large pot with 4 to 6 cups water. Place pot on stove over high heat and bring water to rolling boil. When water begins to boil, add salt and stir to incorporate salt into water.
  • Once salted water begins to boil, add uncooked noodles. Cook pasta according to package instructions. When pasta is fully cooked, use tongs or slotted spoon to transfer noodles from water to bowl. Set pot of pasta water aside.
  • Heat large skillet over medium-high heat. When skillet is warm, add ground beef. Cook and crumble ground beef until meat is almost completely browned, with little if any pink remaining.
  • Add onions to skillet with ground beef. Stir to incorporate and cook 2 to 3 minutes or until ground beef is cooked through and onions are translucent.
  • Add garlic to skillet and stir. Sauté garlic 1 minute or until fragrant.
  • Add alfredo sauce and ⅓ cup reserved pasta water to skillet. Stir well to fully incorporate ingredients.
  • If using broccoli florets, add veggies to skillet and stir to coat broccoli in alfredo sauce.
  • Cover skillet with lid and reduce heat to medium-low. Simmer 5 to 8 minutes or until sauce has thickened slightly. If using broccoli, florets should be cooked through but not mushy. Note: if sauce is too thick, stir in ½ to 1 tablespoon water until desired consistency is achieved.
  • When satisfied with sauce, turn off heat under skillet. Add pasta and grated parmesan to sauce and mix until pasta is fully coated.
  • Divide pasta into preferred portions and serve warm.

Notes

  • Broccoli Florets: If you use broccoli in your alfredo, first chop the florets into bite-sized pieces. They’ll cook faster and more evenly that way, plus they’ll be easier to divvy up.
  • Make it Gluten Free: Use gluten free pasta. Make sure your alfredo sauce doesn’t include any ingredients that contain gluten.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1serving | Calories: 524kcal | Protein: 24g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1603mg | Potassium: 425mg | Total Carbs: 34g | Fiber: 2g | Sugar: 3g | Net Carbs: 32g | Vitamin C: 28mg | Calcium: 124mg

Nutrition Disclaimer

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Recipe by Cheryl Malik

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