Zesty Cajun Cream Cheese Alfredo Bowties With Spiced Beef (Printable Version)
Creamy Cajun-spiced Alfredo pasta topped with savory spice-rubbed beef for a bold, hearty meal.
# What You Need:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
02 - 1 Tbsp salt for pasta water
→ Spiced Beef
03 - 1 lb beef sirloin or flank steak, thinly sliced
04 - 1 Tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1 tsp Cajun seasoning
07 - ½ tsp garlic powder
08 - ½ tsp onion powder
09 - ½ tsp salt
10 - ¼ tsp black pepper
→ Alfredo Sauce
11 - 2 Tbsp unsalted butter
12 - 3 cloves garlic, minced
13 - 1 cup heavy cream
14 - 6 oz cream cheese, softened and cubed
15 - 1 cup freshly grated Parmesan cheese
16 - 1–2 tsp Cajun seasoning to taste
17 - ½ tsp crushed red pepper flakes optional
18 - Salt and black pepper to taste
→ Garnish
19 - 2 Tbsp chopped fresh parsley
20 - Extra Parmesan cheese for serving
# How To Make It:
01 - Cook bowtie pasta in a large pot of salted boiling water according to package directions until al dente. Drain, reserving ½ cup pasta water, and set aside.
02 - Combine beef strips with olive oil, smoked paprika, Cajun seasoning, garlic powder, onion powder, salt, and black pepper in a medium bowl. Toss until evenly coated.
03 - Heat a large skillet over medium-high heat. Add seasoned beef strips and cook for 3–4 minutes, stirring occasionally, until browned and cooked through. Remove from skillet, loosely cover, and set aside.
04 - Reduce skillet heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant.
05 - Pour in heavy cream and add cubed cream cheese. Stir constantly until cream cheese melts completely and sauce becomes smooth.
06 - Stir in Parmesan cheese, Cajun seasoning, and red pepper flakes if using. Simmer for 2–3 minutes, stirring frequently, until sauce thickens. Season with salt and pepper to taste.
07 - Add drained pasta to the sauce, tossing thoroughly to coat. If sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
08 - Top pasta with cooked spiced beef. Toss gently to incorporate or leave beef arranged on top. Sprinkle with fresh parsley and extra Parmesan cheese before serving.
# Expert Suggestions:
01 -
- The Cajun cream sauce hits every flavor button at once, creamy with a gentle heat that builds rather than overwhelms
- This comes together in under an hour but tastes like something from a restaurant that took all day
02 -
- The sauce will thicken as it sits, so dont be afraid to add more pasta water than you think you need
- Slicing the beef thinly and against the grain is nonnegotiable, otherwise you end up with chewy strips that ruin the experience
03 -
- Room temperature cream cheese melts faster and more smoothly, so take it out of the fridge about 30 minutes before you start cooking
- Grate your own Parmesan from a wedge instead of buying pregrated, the difference in melting ability and flavor is remarkable