One-Pot Creamy Beef and Spinach Alfredo

Introduction

The first time I made this, the kitchen smelled like a tiny Italian trattoria: garlic browning, cream simmering, and pasta quietly bubbling. Right away I knew this One-Pot Creamy Beef and Spinach Alfredo would become a weeknight favorite. This always takes me back to Sunday dinners. Also, if you like similar one-pot comforts, check this one-pot creamy garlic pasta for another simple idea.

Why You’ll Love This

• Ready in about 30 minutes, so busy nights relax.
• Uses pantry staples plus fresh spinach for color and bright flavor.
• Kid-friendly, yet grown-up enough for guests.
• Budget-conscious: ground beef stretches a long way.
• Leftovers reheat well for lunches.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Skill level: Easy
• Taste: savory + creamy with a hint of heat (optional)

Warm and forgiving, this recipe proves you can make a silky sauce without babysitting a dozen pots.

Ingredients You’ll Need

• 1 lb ground beef
• 12 oz pasta (penne, rotini, or bowtie)
• 2 tbsp olive oil or butter
• 3 cloves garlic, minced
• Salt & black pepper, to taste
• 1 1/2 cups heavy cream
• 1/2 cup chicken or beef broth
• 4 oz cream cheese, softened
• 3/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella (optional)
• 1/4 tsp red pepper flakes (optional)
• 2 cups fresh spinach leaves
• Extra Parmesan (for garnish)
• Fresh parsley (for garnish)
• Black pepper (for garnish)

Chef notes:

• Fresh garlic = bigger flavor
• Use unsalted butter to control salt
• Room-temp cream cheese blends easier
• Pick pasta that holds sauce (twists or tubes)
• Baby spinach wilts fastest

How to Make It

1. First, heat a large pot over medium-high and add the olive oil or butter. When hot, add the ground beef and spread it out so it browns evenly; season with salt and black pepper. Listen for a steady sizzle and watch for small golden bits.
2. Then, push the beef to one side, add the minced garlic, and sauté 30 seconds until fragrant; don’t let it burn.
3. Next, pour in the pasta, broth, and 1 cup of the cream. Stir, bring to a simmer, and cover. Cook according to package directions until the pasta is al dente; the sauce should thicken slightly and cling to the noodles.
4. Meanwhile, reduce heat to low and add the remaining 1/2 cup cream, then stir in the cream cheese until it melts into the sauce and becomes silky.
5. After that, add the Parmesan, mozzarella (if using), and red pepper flakes; stir until smooth and glossy. Taste and adjust salt and pepper.
6. Finally, fold in the spinach in handfuls until wilted—bright green and tender. Serve hot with extra Parmesan, chopped parsley, and a crack of black pepper. For another sweet finish, try a citrus treat like candied orange peel while dinner rests.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown the beef ahead and refrigerate; reheat with liquids.
2. Common mistake + fix: If sauce looks thin, simmer uncovered 2–3 minutes to reduce; do not add more cream right away.
3. Simple variation: Swap red pepper flakes for smoked paprika or stir in a splash of white wine for depth.

Serving Ideas

• Weeknight dinner: Plate with a simple green salad and crusty bread.
• Casual dinner party: Pass bowls family-style with extra Parmesan.
• Brunch twist: Serve in smaller bowls with a poached egg on top.
• Holiday comfort: Offer roasted vegetables and a bright citrus dessert like candied orange slices.
• Garnish ideas: lemon zest, extra parsley, or toasted breadcrumbs for crunch.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in portions for up to 2 months (thaw overnight).
• Reheat: Gently warm on the stove with a splash of cream or broth to revive texture.
  Leftover idea: Turn it into a hearty pasta bake or a sandwich with melted mozzarella.

One-Pot Creamy Beef and Spinach Alfredo

A cozy, creamy dish with ground beef and fresh spinach, ready in about 30 minutes—perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef
• 12 oz pasta (penne, rotini, or bowtie) Choose a type of pasta that holds sauce well.
• 2 tbsp olive oil or butter Use unsalted butter to control salt.
• 3 cloves garlic, minced Fresh garlic gives bigger flavor.
• Salt & black pepper, to taste Adjust to your preference.
• 1.5 cups heavy cream Room-temperature cream blends easier.
• 0.5 cup chicken or beef broth
• 4 oz cream cheese, softened
• 0.75 cup grated Parmesan cheese
• 0.5 cup shredded mozzarella (optional) Can be omitted if not desired.
• 0.25 tsp red pepper flakes (optional) For a hint of heat.
• 2 cups fresh spinach leaves Baby spinach wilts fastest.
• Extra Parmesan (for garnish)
• Fresh parsley (for garnish)
• Black pepper (for garnish)

Method

 

Cooking

1. Heat a large pot over medium-high and add the olive oil or butter. Once hot, add the ground beef, spreading it out to brown evenly. Season with salt and black pepper.
2. Push the beef to one side and add the minced garlic; sauté for 30 seconds until fragrant but not burnt.
3. Pour in the pasta, broth, and 1 cup of the cream. Stir, bring to a simmer, and cover. Cook according to package directions until the pasta is al dente and the sauce slightly thickens.
4. Reduce heat to low and add the remaining 1/2 cup of cream, stirring in the cream cheese until melted and silky.
5. Add the Parmesan, mozzarella (if using), and red pepper flakes, stirring until smooth and glossy. Taste and adjust seasoning.
6. Fold in the spinach in handfuls, cooking until wilted and bright green. Serve hot with extra Parmesan, chopped parsley, and a crack of black pepper.

Notes

For meal prep, brown the beef ahead and refrigerate. To fix a thin sauce, simmer uncovered for 2-3 minutes. Variations include using smoked paprika instead of red pepper flakes or adding a splash of white wine.

FAQs

Q: Can I make this ahead?
A: Yes; cook through the Parmesan stage, cool, and refrigerate up to a day. Reheat gently with a little cream or broth.

Q: Any substitutions for cream?
A: You can use half-and-half plus a tablespoon of butter, but the sauce will be lighter.

Q: How do I know it’s done?
A: The pasta should be al dente and the sauce should coat the back of a spoon; the spinach should be fully wilted.

Q: Can I freeze One-Pot Creamy Beef and Spinach Alfredo?
A: You can freeze it, but expect a slight texture change; reheat slowly with extra liquid for best results and pair with a fresh salad or candied orange slices for a bright contrast.

Final Thoughts

I love this recipe because it feels special without fuss. So, whether you need a cozy family dinner or a one-pot fix after work, give it a try and tweak the heat or cheese to suit your taste. You’ll find it quickly becomes the kind of meal you make again and again—One-Pot Creamy Beef and Spinach Alfredo

Conclusion

For a dairy-free alternative with similar technique, check the vegan one-pot creamy garlic pasta for ideas on plant-based creaminess. Also, for another take on beefy, saucy pasta, see this one-pot creamy beef pasta for inspiration.