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Creamy Corned Beef Alfredo Pasta

Turn leftover corned beef into a creamy, cheesy pasta dish the whole family will love. This easy Alfredo recipe is quick to make, full of flavor, and perfect for busy weeknights. Warm, cozy, and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Pasta
Cuisine: American, Comfort Food
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz pasta fettuccine or penne
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 2 cups cooked corned beef chopped or shredded
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
  • fresh parsley chopped, for garnish (optional)

Equipment

  • Large Pot
  • Large Skillet
  • Tongs or Pasta Spoon

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
  2. In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant, not browned.
  3. Pour in the heavy cream. Simmer gently for 3–5 minutes, stirring often, until slightly thickened.
  4. Stir in grated Parmesan cheese. Continue stirring until melted and smooth. Add a splash of pasta water if sauce is too thick.
  5. Add chopped corned beef and stir until warmed through, about 2–3 minutes.
  6. Add cooked pasta to the skillet. Toss until evenly coated in the sauce.
  7. Season with salt and black pepper to taste. Garnish with fresh parsley and serve hot.

Notes

Use leftover baked or canned corned beef—both work well. Add vegetables like steamed broccoli or peas for a complete meal. Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk to restore creaminess.