Beef Corn Velvety Alfredo Fettuccine Pasta

• servings: Servings: 4–5
• total time: 1 hour 20 minutes

Ingredients

1 lb ground beef

1 tablespoon olive oil

2 cloves garlic, minced

1/2 small onion, finely chopped

1 cup frozen or canned corn (drained if canned)

8 oz fettuccine (half a box)

2 1/2 cups beef broth

1 cup heavy cream

1/2 cup milk

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 jar (15 oz) Alfredo sauce (or homemade)

1/2 teaspoon black pepper

1/4 teaspoon salt

Optional: parsley or chives for garnish

Directions

In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.

Stir in onion and garlic; sauté for 2–3 minutes until fragrant.

Add corn, fettuccine, beef broth, cream, milk, and Alfredo sauce. Stir gently to combine and submerge the pasta.

Bring to a simmer, cover, and cook for 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.

Stir in Parmesan, mozzarella, pepper, and salt. Mix until cheese is melted and sauce is creamy.

Let rest for 3–5 minutes before serving. Garnish with parsley or chives if desired.

Serving Suggestion: Serve with crusty bread or a crisp Caesar salad.

Storage Tip: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or broth.

Durations:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Info:

Calories: ~620 per serving

Creamy, cheesy, one-pot magic, perfect for pasta night!