Creamy Cajun Alfredo Bowties with Ground Beef (Print Version)
Whip up creamy Cajun Alfredo Bowties with ground beef. A hearty, flavorful pasta dish perfect for weeknights or cozy gatherings. So easy!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Meat
# Ingredients:
→ Main Players
01 -
1 pound farfalle (bowtie) pasta
02 -
1 pound ground beef (80/20 or 85/15)
03 -
8 ounces cream cheese, softened
04 -
1 1/2 cups heavy cream
05 -
1/2 cup chicken broth
06 -
1/2 cup grated Parmesan cheese, plus more for garnish
→ Flavor Boosters
07 -
1 tablespoon olive oil
08 -
1 medium yellow onion, diced
09 -
4 cloves garlic, minced
10 -
2 tablespoons Cajun seasoning (adjust to taste)
→ Finishing Touches
11 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
First things first, get that ground beef sizzling in a large skillet or Dutch oven over medium-high heat. Break it up with a spoon, watching it go from pink to beautifully browned. This is where the kitchen starts to smell amazing, that savory, meaty aroma. Once it's all cooked through, drain off any excess fat. I always forget this step and end up with a greasy sauce, oops! Just pour it into a heat-safe bowl, then wipe out the pan a bit.
02 -
Now, add a splash of olive oil to the same skillet, still over medium heat. Toss in your diced onion and let it soften, stirring occasionally. You want it translucent and fragrant, not browned. This usually takes about 5-7 minutes. Then, throw in the minced garlic and cook for just another minute until you can really smell it. Don't let it burn, though, because burnt garlic is a sad, bitter thing, and we're not about that life here.
03 -
Reduce the heat to low. Add the softened cream cheese, heavy cream, chicken broth, and a generous amount of Cajun seasoning to the skillet. Whisk everything together until the cream cheese is completely melted and the sauce is smooth and creamy. It'll start to look like liquid gold, honestly. This is the moment you think, "Okay, this is going to be good!" Keep whisking gently; patience is key for that velvety texture.
04 -
Once the sauce is smooth, stir in half of the grated Parmesan cheese. Let it melt into the sauce, making it even richer. Now, add your cooked ground beef back into the skillet. Give everything a good stir, making sure that beef is completely coated in that glorious, spicy, creamy sauce. Let it gently simmer for about 5-7 minutes, allowing those flavors to really meld together. It's a beautiful symphony of smells at this point!
05 -
While your sauce is simmering, cook your farfalle pasta according to package directions. Remember to generously salt your pasta water – it's the only chance to season the pasta itself! I always taste the water to make sure it's salty like the sea. Drain the pasta, reserving about a cup of the starchy pasta water. You might need it to thin out the sauce later, just in case.
06 -
Add the drained farfalle directly to the skillet with the creamy Cajun Alfredo Bowties and ground beef sauce. Toss everything together until the pasta is fully coated. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Garnish with the remaining Parmesan cheese and fresh parsley. Serve immediately and watch everyone dig in!
# Notes:
01 -
Always soften your cream cheese before adding it to the sauce for a smooth finish.
02 -
Leftovers reheat best on the stovetop with a splash of milk or broth to revive the sauce.
03 -
If you're out of farfalle, penne or fettuccine work great, but bowties really grab that sauce!
04 -
Serve with a crisp green salad and some garlic bread to complete the meal.
# Equipment Needed:
01 -
Large skillet or Dutch oven
02 -
whisk
03 -
large pot for pasta
# Nutrition (Per Serving):
Calories: 750
Total Fat: 45g
Total Carbohydrate: 50g
Protein: 35g