Go Back
Loaded Cheeseburger Alfredo Pasta

Loaded Cheeseburger Alfredo Pasta

Loading up on flavor with this Loaded Cheeseburger Alfredo Pasta is an absolute game-changer for weeknight dinners, transforming comfort food classics into one incredibly satisfying skillet meal. This recipe expertly blends the savory heartiness of a cheeseburger with the luxurious creaminess of Alfredo sauce, making it a must-try for any pasta lover.
Print Recipe Pin Recipe
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef (80/20 or 90/10 recommended)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • to taste Salt and freshly ground black pepper
  • 1 pound fettuccine pasta
  • 4 cups milk (whole milk recommended for creaminess)
  • 8 ounces cream cheese, cubed
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup heavy cream (optional, for extra richness)
  • 4 ounces sharp cheddar cheese, shredded
  • 4 ounces provolone cheese, shredded
  • 1/4 cup chopped fresh parsley, for garnish
  • Pickles, chopped (dill or bread and butter), for garnish
  • Diced tomatoes (optional), for garnish
  • Fried onions or crispy fried shallots (optional), for garnish

Equipment

  • Large skillet or Dutch oven
  • Large pot

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Add the chopped yellow onion to the skillet with the beef and cook until softened, about 5-7 minutes. Stir in the minced garlic, smoked paprika, garlic powder, salt, and pepper. Cook for another minute until fragrant.
    1 tablespoon olive oil, 1 pound ground beef (80/20 or 90/10 recommended), 1 medium yellow onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, to taste Salt and freshly ground black pepper
  2. While the ground beef mixture is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve about 2 cups of the pasta cooking water before draining the pasta.
    1 pound fettuccine pasta
  3. Reduce the heat of the skillet with the beef mixture to medium-low. Add the milk and cubed cream cheese to the skillet. Stir constantly until the cream cheese has melted and the sauce is smooth and creamy. This may take several minutes.
    4 cups milk (whole milk recommended for creaminess), 8 ounces cream cheese, cubed
  4. Stir in the grated Parmesan cheese and (if using) the heavy cream. Continue stirring until the Parmesan is melted and the sauce is well combined.
    1/2 cup grated Parmesan cheese, plus more for serving, 1/4 cup heavy cream (optional, for extra richness)
  5. Gradually add the shredded sharp cheddar and provolone cheeses to the Alfredo sauce, stirring until fully melted and the sauce is thick and gooey. Taste and adjust seasoning with salt and pepper if needed.
    4 ounces sharp cheddar cheese, shredded, 4 ounces provolone cheese, shredded, to taste Salt and freshly ground black pepper
  6. Add the drained fettuccine pasta to the skillet with the cheeseburger Alfredo sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
    1 pound fettuccine pasta
  7. Spoon the Loaded Cheeseburger Alfredo Pasta into bowls. Garnish generously with chopped fresh parsley, chopped pickles, and any other desired toppings like diced tomatoes or fried onions. Serve immediately with extra Parmesan cheese on the side.
    1/4 cup chopped fresh parsley, for garnish, Pickles, chopped (dill or bread and butter), for garnish, Diced tomatoes (optional), for garnish, Fried onions or crispy fried shallots (optional), for garnish, 1/2 cup grated Parmesan cheese, plus more for serving

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Gently warm in a saucepan over low heat, stirring frequently, or microwave individual portions on medium power, stirring halfway through. Can be frozen for up to 2-3 months.