This Loaded Bacon Cheeseburger Alfredo Pasta is everything you want when cheesy comfort food and a backyard burger collide in one skillet. It layers creamy Alfredo with browned beef, crisp bacon, sharp cheddar and an unexpected crunch from chopped pickles — making weeknight dinners feel like a celebration. If you want a smoky, veggie side, try serving it with a tray of crispy bacon Brussels sprouts for a matching flavor profile.
Why you’ll love this dish
This recipe hits the nostalgia of a cheeseburger while keeping the ease of a one-pan pasta. It’s fast to make, satisfying for families, and wallet-friendly since pantry staples do most of the work. The combo of rich Alfredo and melty cheddar makes it downright indulgent, while the pickles add that classic cheeseburger tang to brighten each bite.
“A perfect cheat-night dinner — all the burger flavor without flipping patties.” — a regular weeknight tester
This is great for:
- Busy weeknights when you want something quick but decadent.
- Game day or casual parties where guests graze.
- People who love mashups: pasta + burgers + bacon = crowd-pleaser.
How this recipe comes together
Think of the recipe as four clear stages: cook the pasta, crisp the bacon, brown the beef with aromatics, then marry everything in the skillet with sauce and cheese. You’ll finish by folding in chopped pickles and most of the bacon so their textures remain distinct. Total hands-on time is about 25–30 minutes once ingredients are prepped.
What you’ll need
- 8 oz penne pasta (or another short tubular pasta)
- 1 cup Alfredo sauce (jarred or homemade)
- 1 lb ground beef (80/20 gives good flavor)
- 4 oz bacon (about 6 slices), cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup pickles, chopped (dill or bread-and-butter to taste)
- 1/2 cup onion, diced
- Salt and pepper, to taste
- 1–2 tablespoons olive oil or butter
Ingredient notes and substitutions:
- Alfredo sauce: use a lighter Alfredo or a mix of cream + Parmesan for fresher flavor. For a lower-fat option, swap to a 3/4 cup Alfredo + 1/4 cup plain Greek yogurt (stir in gently, low heat).
- Cheese: sharp cheddar gives punch. For extra creaminess, mix in 1/2 cup shredded mozzarella.
- Pickles: use dill for tang, bread-and-butter for sweeter notes.
- Bacon: smoked turkey bacon can be used for a lighter version, but you’ll lose some pork smokiness.
Step-by-step instructions
- Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to the package. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
- In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel–lined plate to drain, then crumble when cool. Pour off most of the bacon fat, leaving about 1 tablespoon in the pan for flavor.
- Add the diced onion to the same skillet and sauté in the leftover fat over medium heat until translucent, about 3–4 minutes.
- Add the ground beef to the skillet. Break it up with a spatula and brown until no pink remains, about 6–8 minutes. Season with salt and pepper. If there’s excessive fat, drain it—leave just enough to keep the pan glossy.
- Reduce heat to medium-low. Stir in the Alfredo sauce and 2–4 tablespoons of the reserved pasta water to loosen the sauce into a silky texture. Bring to a gentle simmer; avoid boiling.
- Add the drained pasta to the skillet and toss to coat evenly. Stir in the shredded cheddar until melted and smooth. Add more pasta water a tablespoon at a time if the sauce seems too thick.
- Fold in the chopped pickles and most of the crumbled bacon, saving a little for garnish. Taste and adjust seasoning with salt and pepper.
- Serve immediately, topping each plate with the reserved bacon and optional extra pickles or chopped green onions.
How to plate and pair
Best served hot straight from the pan so the cheese stays melty. For plating:
- Spoon generous portions into shallow bowls so sauce spreads evenly.
- Sprinkle remaining bacon on top and add a few pickle slices for visual contrast.
Pairing ideas: - A crisp green salad with vinaigrette cuts the richness.
- Roasted or sautéed vegetables (like asparagus or Brussels sprouts) balance the meal.
- For drinks, a cold cola or a hoppy IPA stands up to the dish’s fatty, savory flavors.
Storage and reheating tips
Refrigeration:
- Cool leftovers within two hours and store in an airtight container. Keep for up to 3–4 days.
Freezing: - Freeze in a freezer-safe container for up to 2 months. Texture of the pickles will change after freezing; consider adding fresh chopped pickles after reheating.
Reheating: - Stovetop: reheat on low with a splash of water or milk to loosen the sauce, stirring until warmed through.
- Microwave: cover and heat in 30–45 second bursts, stirring between intervals. Add a tablespoon of water per cup before microwaving to prevent the sauce from tightening.
Food safety: - Ground beef should reach 160°F (71°C) when cooked. Always reheat leftovers until steaming hot throughout.
Pro chef tips
- Keep pickles crunchy: fold them in at the end so they don’t turn soggy.
- Emulsify for luxury: whisk a tablespoon of cold butter into the finished sauce off the heat for extra silkiness.
- Control salt: pre-made Alfredo and bacon are salty. Taste before adding extra salt.
- Cheese melt: grate your own cheddar for better melt than pre-shredded (anti-caking agents can prevent full melting).
- Quick clean: place the skillet with a little water on low heat after serving to loosen stuck cheese before washing.
Creative twists
- Swap proteins: use ground turkey or Italian sausage for different flavor profiles.
- Make it smoky: stir in 1/2 teaspoon smoked paprika or a dash of liquid smoke.
- Lighter version: use whole-wheat pasta, lean ground beef, and a lighter Alfredo or yogurt-based sauce.
- Party bites: serve the flavors deconstructed as mini toasts or sliders.
- If you want more burger-style appetizers along with this pasta, try these savory garlic Parmesan cheeseburger bombs for a complementary dish.
Helpful answers
Q: How long does this take to make from start to finish?
A: About 30–35 minutes total: 10–12 minutes active prep and roughly 15–20 minutes cooking.
Q: Can I make this ahead and reheat for guests?
A: Yes. Prepare up to the point of folding in pickles and bacon, cool, and refrigerate. Reheat on low with a splash of pasta water and fold in fresh pickles and bacon before serving.
Q: What pasta is best?
A: Tubular shapes (penne, rigatoni, ziti) hold sauce and ground meat well. Long pasta is fine but changes the mouthfeel.
Q: Can I omit the pickles?
A: You can, but the pickles provide the cheeseburger-like acidity that balances the fatty sauce. If you skip them, add a squeeze of lemon or a few capers for brightness.
Q: Is this freezer-friendly?
A: Yes, but texture changes—pickles lose crunch and cheese may separate a bit. Reheat gently and refresh with some chopped fresh pickles or green onions.
If you want more make-ahead comfort food ideas or burger-inspired pastas, try the linked recipes above for additional inspiration.
Loaded Bacon Cheeseburger Alfredo Pasta
Ingredients
Pasta and sauce
- 8 oz penne pasta (or another short tubular pasta)
- 1 cup Alfredo sauce (jarred or homemade) For a lighter option, mix cream with Parmesan.
Protein
- 1 lb ground beef (80/20 gives good flavor) Can substitute with ground turkey or Italian sausage.
- 4 oz bacon (about 6 slices), cooked and crumbled Smoked turkey bacon can be used for a lighter version.
Cheese and toppings
- 1 cup shredded cheddar cheese For extra creaminess, mix in mozzarella.
- 1/2 cup pickles, chopped (dill or bread-and-butter to taste)
- 1/2 cup onion, diced Sauté until translucent.
Seasoning and other
- Salt and pepper to taste
- 1–2 tbsp olive oil or butter
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
Crisping the Bacon
- In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble when cool. Pour off most of the bacon fat, leaving about 1 tablespoon in the pan.
Browning the Beef and Aromatics
- Add the diced onion to the same skillet and sauté in the leftover fat over medium heat until translucent, about 3–4 minutes.
- Add the ground beef to the skillet. Break it up with a spatula and brown until no pink remains, about 6–8 minutes. Season with salt and pepper. Drain excess fat, leaving just enough to keep the pan glossy.
Combining Ingredients
- Reduce heat to medium-low. Stir in the Alfredo sauce and 2–4 tablespoons of the reserved pasta water to loosen the sauce into a silky texture. Bring to a gentle simmer, avoiding boiling.
- Add the drained pasta to the skillet and toss to coat evenly. Stir in the shredded cheddar until melted and smooth, adding more pasta water a tablespoon at a time if the sauce seems too thick.
- Fold in the chopped pickles and most of the crumbled bacon, saving a little for garnish. Taste and adjust seasoning with salt and pepper.
Serving
- Serve immediately, topping each plate with the reserved bacon and optional extra pickles or chopped green onions.