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Creamy Beef Linguine with Cheesy Garlic Butter Alfredo

Tender linguine and seasoned ground beef tossed in a four-cheese garlic butter Alfredo sauce built on a beef broth roux for a deeply satisfying 35-minute skillet dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz linguine pasta
  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • salt and freshly ground black pepper to taste
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 2 cups heavy cream
  • 4 oz cream cheese cubed, at room temperature
  • 1 cup mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • 0.5 cup cheddar cheese shredded
  • fresh parsley chopped, optional garnish

Equipment

  • Large pot for pasta
  • large skillet
  • whisk

Method
 

  1. Cook linguine in a large pot of well-salted boiling water until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking into crumbles, until browned and cooked through. Season with garlic powder, Italian seasoning, salt, and pepper. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add diced onion and cook for about 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over the onion mixture and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the beef broth and then the heavy cream until smooth and beginning to thicken. Stir in the cream cheese until fully melted. Reduce heat to low and add mozzarella, Parmesan, and cheddar, stirring until the sauce is thick and creamy.
  6. Return the browned beef to the skillet. Add the cooked linguine and toss to coat evenly in the sauce. Adjust seasoning with salt and pepper.
  7. Garnish with fresh parsley if desired and serve warm.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of beef broth or cream when reheating to restore sauce consistency.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Sauce texture may change slightly after thawing.
Reheating: Warm in a skillet over medium-low heat with a splash of broth, stirring frequently. Or microwave covered in 60-second intervals.
Cream cheese tip: Bring cream cheese to room temperature before cooking to prevent clumping in the sauce.
Roux tip: Whisk beef broth in gradually after the flour to keep the sauce base smooth before adding cream.
Variations: Add sauteed mushrooms or spinach. Swap beef for ground turkey. Use fettuccine or penne if linguine is unavailable.