Can I make this with a different protein than ground beef?

Absolutely. Swap the ground beef for ground turkey, chicken, or even sliced sausage. The Cajun seasoning plays nicely with all of them, and you’ll still get that cozy Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef energy—just with a different twist.

How spicy is Cajun seasoning?

It depends on the brand. Some are mild and smoky, others bring serious heat. Start with the amounts listed, then add more if you like it bolder. If you’re cooking for kids or spice-sensitive folks, skip the red pepper flakes.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3–4 days . Reheat on the stove or in the microwave with a splash of milk to bring the sauce back to life.

My sauce got too thick—what do I do?

Easy fix: add a little reserved pasta water or a splash of milk and stir until it loosens up. Cream cheese sauces thicken as they cool, so this is super normal.

You can, but cream cheese sauces can change texture after freezing (sometimes a bit grainy). If you do freeze, reheat gently and stir in a splash of milk to smooth it out.

Cajun Cream Cheese Alfredo Bowties: 6 Irresistible Wins

Description

Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef is a creamy, spicy, one-pan pasta dinner with bowties coated in a rich Cajun Alfredo sauce and hearty, seasoned beef.

Ingredients

Scale

12 oz bowtie pasta (farfalle)
1 lb ground beef (85/15 recommended)
2 tbsp butter, divided
3–4 cloves garlic, minced
8 oz cream cheese, softened and cubed
1 1/2 cups milk or half-and-half (more for thinning as needed)
1 cup grated Parmesan cheese (plus more for serving)
2–3 tbsp Cajun seasoning, divided (adjust to taste)
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
Optional garnish: chopped parsley, extra Parmesan, extra red pepper flakes

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Instructions

Cook pasta: Bring a large pot of salted water to a boil. Cook bowties until al dente. Drain and reserve 1/2 cup pasta water.
Brown beef: In a large skillet over medium-high heat, melt 1 tbsp butter. Add ground beef and break it up. Season with half the Cajun seasoning, salt, pepper, and red pepper flakes (if using). Cook until browned and slightly crispy. Remove beef and set aside.
Start sauce: Lower heat to medium. Add remaining 1 tbsp butter to the skillet. Sauté garlic for 30 seconds until fragrant.
Make it creamy: Add cream cheese and stir until melting. Slowly whisk in milk/half-and-half until smooth.
Finish sauce: Stir in Parmesan and remaining Cajun seasoning. Simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning.
Combine: Add beef back to the skillet, then add cooked pasta. Toss until coated. Use reserved pasta water (a splash at a time) to loosen sauce if needed.
Serve: Top with extra Parmesan and parsley. Serve hot.

Notes

Spice level: Cajun seasoning brands vary. Start with 2 tbsp and add more after tasting.

Sauce too thick? Add pasta water or a splash of milk while tossing.

Make it richer: Use half-and-half and a little extra Parmesan.

Leftovers: Reheat with a small splash of milk to bring the sauce back to creamy.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Cajun , American

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 650 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 33 g
Saturated Fat: 17 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 110 mg