This Garlic Butter Beef Linguine in Cheesy Alfredo Sauce is the ultimate weeknight comfort food dinner. We’re talking tender linguine tossed in a rich, garlicky alfredo sauce, topped with a savory seasoned ground beef mixture and smothered in melted mozzarella and Parmesan. It comes together in about 40 minutes and is one of those meals the whole family will be asking for again and again!
A Creamy, Cheesy Pasta the Whole Family Will Love
If you love a good creamy pasta dish, this one is going to be a new favorite. I am a huge fan of recipes that use simple ingredients and come together quickly on a busy weeknight — and this one checks all the boxes. The garlic butter adds so much flavor to the beef and really takes this dish to a whole new level. It’s rich, it’s filling, and it’s the kind of meal that makes everyone get up for seconds!
I especially love that this recipe is so versatile. You can swap out the ground beef for Italian sausage, use your favorite store-bought alfredo sauce or make one from scratch, and you can even throw some extra veggies in there if you want to sneak in some added nutrition for the kids. Serve it up with some crusty Garlic Bread and a simple side salad and dinner is done!
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! Linguine works really well here because the flat noodles hold onto that creamy alfredo sauce so nicely. But you can use fettuccine, penne, rigatoni or even spaghetti. Just use the same amount and cook according to package directions.
Can I use ground turkey or Italian sausage instead of ground beef?
Yes, of course! Ground turkey is a great leaner option. Ground Italian sausage is also fantastic if you want a bit more of a bold, seasoned flavor. You can even do a half-and-half mix of ground beef and Italian sausage — that’s one of my favorite combinations!
Can I make my own alfredo sauce?
You can absolutely make your own homemade alfredo sauce! It’s actually pretty simple to pull together with butter, heavy cream, garlic and Parmesan. Or you can use your favorite store-bought jar — use a sauce that you enjoy and is in your budget. A garlic-flavored or basil alfredo is also a great option here.
Can I make this ahead of time?
Yes! You can assemble the entire dish ahead of time, cover it with foil and store it in the refrigerator overnight. Just bake it the next day and add a few extra minutes to the baking time since you are starting from a cold state.
Can this be frozen?
Yes! This freezes really well. Just cover it properly to protect against freezer burn and it will keep for up to 3 months. It is perfect for those nights when you just don’t feel like cooking!
How do I store leftover Garlic Butter Beef Linguine?
Allow it to cool completely, then transfer it to a covered airtight container and store in the refrigerator for up to 3 days. Leftovers are honestly amazing the next day for lunch!
Can I add vegetables to this dish?
Definitely! Spinach, mushrooms, sun-dried tomatoes and roasted red peppers all work really well in this recipe. Just sauté them along with the onion and garlic before adding the beef.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- ground beef — I like to use an 85/15 ground beef here because that little bit of fat gives you really good flavor. You can use ground turkey, ground pork or Italian sausage if you prefer.
- linguine pasta — the flat noodles are perfect for holding onto that creamy alfredo sauce. Fettuccine or penne also work great here.
- alfredo sauce — use your favorite store-bought jar or make your own from scratch. A garlic alfredo is especially delicious in this recipe.
- salted butter — this is the base of the garlic butter mixture and adds so much richness to the beef. You can use unsalted butter if that’s what you have on hand.
- garlic — freshly minced garlic is going to give you the best flavor here. Jarred minced garlic works perfectly fine as well — whichever is easiest for you!
- onion — yellow or white onion both work well. If you also enjoy adding bell peppers to your pasta dishes, add them in at the same time as the onion.
- Italian seasoning — a simple but essential seasoning blend that really brings everything together. You can use any combination of seasonings you prefer.
- beef broth — just a splash helps to deglaze the pan and adds a really nice depth of flavor to the beef mixture. Use low or no sodium broth if you want to keep the sodium down.
- shredded mozzarella — you can shred your own or use store-bought pre-shredded cheese. Either works perfectly!
- Parmesan cheese — freshly grated Parmesan is going to give you the best flavor but the pre-grated kind in the green can also works in a pinch.
- salt and pepper — keep tasting as you go and season to your liking!
How to Make Garlic Butter Beef Linguine in Cheesy Alfredo Sauce
Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. Cook linguine according to package directions until just al dente — you don’t want to fully cook it here because it will continue to cook in the oven. Drain well and set aside. You want the pasta as dry as possible.
In a large skillet over medium-high heat, melt butter. Add onion and cook for about 3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Add ground beef and cook, breaking it up as you go, until browned and cooked through. Drain any excess grease from the pan. Season generously with Italian seasoning, salt and pepper.
Add the splash of beef broth to the skillet and stir, scraping up any of those flavorful browned bits from the bottom of the pan. Reduce heat to low and let it simmer for about 2 minutes. Remove from heat.
In a large pot (with the heat off), combine the drained linguine with the full jar of alfredo sauce and half of the Parmesan cheese. Toss until the pasta is thoroughly coated. Pour the pasta mixture evenly into your prepared baking dish. Spoon the garlic butter beef mixture evenly over the top of the pasta.
Sprinkle the shredded mozzarella and remaining Parmesan cheese generously over the top. Cover with aluminum foil (I like to spray the inside of my foil with nonstick spray so the cheese doesn’t stick!) and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is melted, golden and bubbly. Let it rest for about 5 minutes before serving.
Pro Tips
- Don’t overcook the pasta. Pull your linguine out just before it’s fully done — a little under al dente is perfect. It will finish cooking in the oven and you don’t want mushy pasta!
- Drain the pasta really well. Any excess water left on the pasta will water down that beautiful creamy alfredo sauce. Give it a good shake in the colander.
- Use room temperature alfredo sauce. If your alfredo sauce has been sitting in the fridge, let it come to room temperature before tossing it with the pasta. It will coat everything much more evenly.
- Don’t skip the beef broth. That splash of broth to deglaze the pan might seem like a small step but it picks up all those browned bits of garlic and beef — and that is pure flavor right there!
- Shred your own mozzarella if you can. Pre-shredded cheese has a coating on it that prevents it from melting as smoothly. Freshly shredded mozzarella gives you that perfectly gooey, melty top layer.
What to Serve with Garlic Butter Beef Linguine
This dish is hearty and filling enough to be a complete meal on its own, but I love rounding it out with a few simple sides. Some warm Garlic Bread is always a must — you are going to want something to mop up all that extra creamy sauce! A simple green salad with Italian dressing is also a great, lighter option alongside something this rich and cheesy. Roasted broccoli or steamed green beans are also perfect if you want to sneak in some vegetables on the side!
Garlic Butter Beef Linguine in Cheesy Alfredo Sauce
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Cook linguine in a large pot of salted boiling water until just shy of al dente, about 1–2 minutes less than package directions. Drain thoroughly and set aside.
- In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet and cook, breaking it up into crumbles, until fully browned and cooked through, about 6–8 minutes. Drain any excess grease from the pan.
- Season the beef mixture with Italian seasoning, salt and pepper. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan. Reduce heat to low and simmer for 2 minutes. Remove from heat.
- In your large pot (heat off), combine the drained linguine, the full jar of alfredo sauce and ¼ cup of the Parmesan cheese. Toss until the pasta is thoroughly and evenly coated.
- Pour the pasta mixture into the prepared baking dish and spread it out evenly. Spoon the garlic butter beef mixture evenly over the top of the pasta.
- Sprinkle 1 cup of the mozzarella and the remaining ¼ cup Parmesan evenly over the top. Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray so the cheese doesn’t stick).
- Bake covered for 20 minutes. Remove the foil and sprinkle the remaining ½ cup mozzarella on top. Bake uncovered for an additional 10–15 minutes until the cheese is fully melted and golden and bubbly.
- Remove from oven and let rest for 5 minutes before serving. Serve with garlic bread and a simple green salad!
