Zesty Cajun Cream Cheese Alfredo Bowties (Printable version)
Creamy Cajun Alfredo bowties with spiced beef for a bold, comforting meal.
# What You'll 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 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 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 - 1/2 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 Prepare:
01 - Bring a large pot of salted water to boil. Cook bowtie pasta according to package directions until al dente. Drain, reserving 1/2 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 and cook 3-4 minutes, stirring occasionally, until browned and cooked through. Remove from skillet, cover loosely, and set aside.
04 - Reduce skillet heat to medium. Add butter and minced garlic. Sauté 1 minute until fragrant.
05 - Pour in heavy cream and add cubed cream cheese. Stir constantly until cream cheese melts and sauce is smooth.
06 - Stir in Parmesan cheese, Cajun seasoning, and red pepper flakes if using. Simmer 2-3 minutes, stirring frequently, until sauce thickens. Season with salt and pepper to taste.
07 - Add drained pasta to the sauce, tossing to coat completely. If sauce is too thick, add reserved pasta water a small amount at a time until desired consistency is reached.
08 - Top pasta with cooked spiced beef. Either toss gently to distribute or arrange beef on top as garnish. Sprinkle with chopped parsley and additional Parmesan before serving.
# Expert advice:
01 -
- The cream cheese creates the velvety texture you usually only get in restaurant pasta
- The spice-rubbed beef turns an ordinary comfort dish into something with real personality
02 -
- The sauce thickens fast once it comes off the heat, so add pasta water gradually while it's still hot
- Slicing your beef against the grain is the difference between tender strips and something that chews like leather
03 -
- Room temperature cream cheese melts into the sauce seamlessly, no whisking required
- Let your beef rest for a minute after slicing so it doesn't release all its juices into the pan