Description
This flavorful Cajun Alfredo Bowtie Pasta combines perfectly cooked bowtie pasta with a creamy, spicy Alfredo sauce and spiced ground beef, creating a comforting and satisfying meal. The sauce is infused with garlic, bell peppers, and classic Cajun spices, offering a delicious twist on traditional Alfredo pasta that’s perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
For the Pasta and Sauce:
- 1 box (16 oz) bowtie pasta
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/2 red bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1 small yellow onion, diced
- 1 tablespoon Cajun seasoning (plus more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 8 oz cream cheese, softened
- 1 cup milk (or half-and-half for extra creaminess)
- 1/2 cup grated Parmesan cheese
For the Spiced Ground Beef:
- 1 lb ground beef
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water for later use.
- Prepare the spiced ground beef: While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground beef, breaking it apart as it browns. Season with smoked paprika, garlic powder, onion powder, salt, pepper, and crushed red pepper flakes if using. Cook until no longer pink. Remove from heat and set aside.
- Make the Cajun Alfredo sauce: In a large, deep skillet or saucepan, heat butter and 2 tablespoons olive oil over medium heat. Sauté the garlic, diced bell peppers, and onions until soft and fragrant, about 5 minutes. Stir in Cajun seasoning, garlic powder, onion powder, paprika, salt, and pepper. Add the softened cream cheese; it may look clumpy initially but will melt smoothly into the sauce. Gradually pour in the milk while stirring to create a smooth, creamy sauce. Mix in the Parmesan cheese and let simmer for a few minutes until thickened. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
- Combine everything: Add the cooked pasta into the sauce and gently toss to coat evenly. Fold in the spiced ground beef and stir to combine. Cook together for an additional 2–3 minutes to meld the flavors.
- Taste and serve: Taste the dish and adjust the seasoning with more Cajun seasoning, salt, or pepper as needed. Serve hot, optionally garnished with chopped parsley or an extra sprinkle of Parmesan cheese.
Notes
- Use half-and-half instead of milk for a richer, creamier sauce.
- Reserve pasta water for adjusting sauce consistency as needed.
- Adjust Cajun seasoning according to your preferred spice level.
- For extra heat, include crushed red pepper flakes in the ground beef.
- Leftovers store well and can be reheated gently on the stovetop or microwave.
