Bring a large pot of salted water to a rolling boil over high heat. Add your choice of pasta and cook until al dente, typically 8–10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, breaking it apart; cook for about 5–7 minutes, or until browned. Drain excess grease.

Sprinkle 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of smoked paprika, and salt and pepper over the beef. Stir to coat, cooking for about 1 minute.

Reduce skillet heat to low and pour in 1½ cups of Alfredo sauce. Stir well, warming through for 2–3 minutes without boiling.

Carefully add the drained pasta into the skillet, folding it into the beef and sauce. Stir in 1 cup of shredded cheddar and ½ cup of mozzarella. Cook for 2–3 minutes until cheeses melt.

Remove from heat and top with 4 slices of crumbled bacon and ⅓ cup of diced dill pickles. Add optional toppings if desired.

Spoon into warm bowls and serve immediately while hot, alongside garlic bread or a side salad.