One-Pot Creamy Beef and Spinach Alfredo Recipe – Cozy, creamy comfort in one pot

Introduction

The house smelled like garlic and warm Parmesan as the pot hummed on the stove — that little sizzle always makes me slow down. Tonight I’m sharing my One-Pot Creamy Beef and Spinach Alfredo, a simple meal that feels like a hug in a bowl. This always takes me back to Sunday dinners. If you like hearty one-pot meals, try my beef and barley soup for another cozy option.

Why You’ll Love This

• Fast weeknight dinner: ready in about 30 minutes.
• Budget-friendly: ground beef and pantry pasta.
• Kid-approved: creamy, cheesy, and mild.
• One pot, less cleanup — comfort without the fuss, like my cheesy beef and potato soup.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Total time: 30–35 minutes
• Skill level: Easy
• Taste: savory + buttery

Warm and confident: follow the steps and you’ll get a glossy, saucy finish every time — I like to keep extra Parmesan nearby for topping and inspiration, and if you enjoy quick saucy dinners, see my take on easy Chinese beef and broccoli for another weeknight favorite.

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.

If you want a different protein style, compare textures with my creamy butter chicken.

How to Make It

1. First, heat 2 tbsp olive oil or butter in a large pot over medium-high heat. Add 1 lb ground beef, season with salt and black pepper, and cook until browned and fragrant — you’ll see little golden bits. Drain excess grease if needed.
2. Then, push the beef to the side. Add minced garlic and sauté 30 seconds until aromatic; don’t let it burn.
3. Next, add the 12 oz pasta, 1/2 cup broth, and 1 cup heavy cream. Bring to a gentle simmer, cover, and cook according to pasta package directions until al dente — watch for the pasta to be tender but still slightly firm.
4. Meanwhile, lower the heat. Stir in 4 oz softened cream cheese and whisk until smooth and silky. Add 3/4 cup Parmesan, 1/2 cup mozzarella (if using), and 1/4 tsp red pepper flakes, stirring until velvety and slightly thickened. This is when the sauce becomes glossy.
5. Now fold in 2 cups fresh spinach and stir 1–2 minutes until just wilted; the leaves should still be bright green. Taste and adjust salt and pepper. The aroma will be rich and comforting.
6. Finally, serve hot. Garnish with extra Parmesan, chopped parsley, and a few grinds of black pepper. Enjoy the creamy texture and warm, savory notes of this One-Pot Creamy Beef and Spinach Alfredo.

If you like hearty one-pot casseroles, also check my creamy bacon and hashbrown casserole for a change of pace.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown the beef in batches to get better color and faster cook time.
2. Common mistake + fix: Too-thin sauce? Simmer a few minutes uncovered to reduce and thicken.
3. Simple variation: Stir in a teaspoon of smoked paprika for depth or swap spinach for baby kale.

Serving Ideas

• Weeknight dinner: pair with crusty bread to mop the sauce.
• Casual brunch: top with a fried egg for richness.
• Family meal: serve with a crisp green salad and lemon vinaigrette.
• Holiday comfort: add roasted mushrooms and extra Parmesan for a richer plate.
  Garnish with parsley and an extra drift of black pepper for color.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in portions for up to 2 months (sauce may separate slightly).
• Reheat: Warm gently on the stovetop with a splash of cream or broth to restore silkiness.
  Leftover idea: Roll warm leftovers into a toasted sandwich or layer over roasted veggies for a quick bowl.

FAQs

Q: Can I make this ahead?
A: Yes — cook through step 4, cool, and refrigerate. Reheat slowly with a splash of cream; this One-Pot Creamy Beef and Spinach Alfredo warms beautifully.

Q: What can I substitute for heavy cream?
A: Use half-and-half plus a spoon of butter for richness, but expect a lighter sauce.

Q: How do I know the pasta is done?
A: Taste a strand; it should be tender with a quick bite (al dente) and the sauce should cling to the pasta.

Q: Can I freeze it?
A: Yes, freeze in meal-sized portions; thaw overnight and reheat gently to keep the texture.

Conclusion

If you want a creamy, simple weeknight winner, this recipe fits the bill — and for a dairy-free twist, look at this vegan take on a creamy one-pot pasta: One Pot Creamy Garlic Pasta | Vegan Fettucine Alfredo. Also, if you’d like more beef-and-pasta inspiration, this variation gives a similar cozy result: One-Pot Creamy Beef Pasta – Butter Be Ready.

Final Thoughts

Give this a try on a cool evening and tweak the pepper flakes to your taste; the simple steps let the flavors shine. I hope it becomes one of your go-to comfort meals — One-Pot Creamy Beef and Spinach Alfredo.

One-Pot Creamy Beef and Spinach Alfredo

A cozy, creamy one-pot meal that combines ground beef, pasta, and fresh spinach in a rich Alfredo sauce for a comforting dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 650

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef
• 12 oz pasta (penne, rotini, or bowtie)
• 2 tbsp olive oil or butter Use unsalted butter to control salt.
• 3 cloves garlic, minced Fresh garlic for bigger flavor.
• 1.5 cups heavy cream Can substitute with half-and-half plus a spoon of butter.
• 0.5 cups chicken or beef broth
• 4 oz cream cheese, softened Room temperature cream cheese blends easier.
• 0.75 cups grated Parmesan cheese Keep extra for topping.
• 0.5 cups shredded mozzarella Optional ingredient.
• 0.25 tsp red pepper flakes Optional for a kick.
• 2 cups fresh spinach leaves
• Extra Parmesan (for garnish)
• Fresh parsley (for garnish)
• Black pepper (for garnish) Adjust to taste.

Method

 

Cooking

1. Heat 2 tbsp olive oil or butter in a large pot over medium-high heat.
2. Add 1 lb ground beef, season with salt and black pepper, and cook until browned and fragrant.
3. Drain excess grease if needed.
4. Push the beef to the side. Add minced garlic and sauté for 30 seconds until aromatic; do not let it burn.
5. Add 12 oz pasta, 1/2 cup broth, and 1 cup heavy cream. Bring to a gentle simmer, cover, and cook according to pasta package directions until al dente.
6. Lower the heat and stir in 4 oz softened cream cheese; whisk until smooth.
7. Add 3/4 cup Parmesan, 1/2 cup mozzarella (if using), and 1/4 tsp red pepper flakes, stirring until the sauce is velvety and slightly thickened.
8. Fold in 2 cups fresh spinach and stir for 1–2 minutes until just wilted.
9. Serve hot, garnished with extra Parmesan, chopped parsley, and black pepper.

Notes

If making ahead, cook through step 4, cool, and refrigerate. Reheat slowly with a splash of cream. Common mistake: if the sauce is too thin, simmer uncovered to reduce and thicken. For depth, stir in smoked paprika.