Zesty Cajun Cream Cheese Alfredo Bowties With Spiced Beef (Printable Version)
Creamy Cajun Alfredo pasta with spice-rubbed beef ready in 45 minutes.
# 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 - 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:
01 - Cook bowtie pasta in a large pot of salted boiling water according to package directions until al dente. Drain well, reserving 1/2 cup of pasta cooking water. Set pasta aside.
02 - In a medium bowl, combine beef strips with olive oil, smoked paprika, Cajun seasoning, garlic powder, onion powder, salt, and black pepper. 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. Transfer to a plate and cover loosely to keep warm.
04 - Reduce skillet heat to medium. Add butter and minced garlic, sautéing 1 minute until fragrant but not browned.
05 - Pour in heavy cream and add cubed cream cheese. Stir continuously until cream cheese melts completely and sauce becomes 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 skillet, tossing thoroughly to coat. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
08 - Top pasta with cooked spiced beef, either tossing gently to combine or arranging as a garnish. Sprinkle with fresh parsley and additional Parmesan cheese. Serve immediately.
# Expert Hints:
01 -
- The Cajun spice cuts through all that rich creaminess perfectly so every bite feels exciting instead of overwhelming
- That cream cheese base makes the sauce incredibly forgiving and practically impossible to break
02 -
- Room temperature cream cheese melts into the sauce so much faster and prevents those annoying little lumps
- Pasta water is liquid gold and I always reserve a full cup instead of the recommended half because adjusting consistency at the end saves so many dishes
03 -
- A microplane makes grating Parmesan effortless and ensures it melts seamlessly into the hot cream
- Pat your beef completely dry before tossing with spices or youll get steamed meat instead of properly seared pieces