Description
A rich and indulgent Cajun-inspired pasta dish featuring bowtie pasta tossed in a creamy cream cheese Alfredo sauce with spiced ground beef, flavored with garlic and Parmesan cheese. Perfect for a comforting weeknight dinner with a flavorful twist.
Ingredients
Scale
Pasta
- 8 ounces Bowtie Pasta (Substitute with penne or rigatoni if desired.)
Meat
- 1 pound Ground Beef (Can swap for sausage or turkey.)
Sauce
- 8 ounces Cream Cheese (Consider half-and-half for a lighter version.)
- 1 cup Heavy Cream (Light cream can be used for a healthier option.)
- 1/2 cup Parmesan Cheese (Pecorino Romano is a suitable substitute.)
- 2 cloves Garlic (Fresh is best; garlic powder can be used if necessary.)
- 1 tablespoon Cajun Seasoning (Adjust based on heat preference.)
Garnish
- 2 tablespoons Fresh Parsley (Optional for garnish.)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta, reserving some pasta water to adjust sauce consistency later.
- Brown beef: Heat a skillet over medium-high heat. Add the spiced ground beef and cook for 6-8 minutes until browned thoroughly. Drain any excess fat and set the cooked beef aside in the skillet.
- Sauté garlic and make sauce: Reduce the skillet heat to medium. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the cream cheese and allow it to melt completely. Gradually whisk in the heavy cream, cooking for 3-4 minutes until the sauce thickens smoothly.
- Combine beef and pasta with sauce: Return the cooked ground beef to the skillet with the sauce and stir well to combine. Add the drained pasta next and toss everything together to coat the pasta evenly. Add reserved pasta water as needed to achieve your preferred sauce consistency.
- Add cheese and finish: Sprinkle the grated Parmesan cheese over the pasta mixture and stir until melted and fully incorporated into the sauce. Serve the dish hot, garnished with freshly chopped parsley if desired.
Notes
- Substitute bowtie pasta with penne or rigatoni if preferred.
- For a lighter option, use turkey or sausage instead of ground beef and light cream instead of heavy cream.
- Adjust Cajun seasoning amount based on preferred spice level.
- Reserved pasta water helps loosen the sauce if it becomes too thick.
- Fresh garlic gives best flavor but garlic powder can be used in a pinch.
- Parmesan can be swapped with Pecorino Romano for a sharper taste.
