This Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef is a bold, creamy pasta that marries spicy, savory beef with a silky, cheesy sauce. The bowtie pasta holds the sauce in every twist while the Cajun seasoning gives a warm, peppery kick. The cream cheese and heavy cream make the sauce thick and smooth, and Parmesan adds a nutty, salty finish. It’s quick to make, family-friendly, and perfect for a weeknight dinner when you want something comforting but different. If you like hearty skillet meals, you might also enjoy a meaty sandwich recipe like the best French dip sliders for another easy, satisfying option.
Why You’ll Love This Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef
- Rich, creamy sauce with a bright Cajun kick — comforting but lively.
- Bowtie pasta traps sauce in the folds for consistent flavor in every bite.
- One-skillet finish after the pasta cooks — fast cleanup and fast dinner.
- Uses pantry staples: pasta, ground beef, cream cheese, cream, and Parmesan.
- Flexible for dinners, casual guests, or a hearty lunch meal prep.
- Easy to scale up or down for family sizes.
- Ready in about 30 minutes when pasta cooks while you brown the beef.
- Garnish options let you dial the freshness or heat to taste.
What Is Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef?
This dish is a creamy pasta tossed with spiced ground beef and a rich cream cheese Alfredo-style sauce. It tastes savory and slightly spicy from the Cajun seasoning, smooth and tangy from the cream cheese, and nutty from the grated Parmesan. Texturally, the sauce is velvety and coats the bowties, while the browned beef adds a meaty bite.
The cooking method is straightforward: boil the pasta, brown the beef with Cajun seasoning, melt in cream cheese and heavy cream to make the sauce, stir in Parmesan, and combine with the pasta. The vibe is warm, comforting, and simple — perfect for weeknights or casual dinners when you want a crowd-pleaser without fuss.
Ingredients for Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef
For the Base
- 8 oz bowtie pasta
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
For the Sauce
- 4 oz cream cheese
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
To Serve
- Salt and pepper to taste
- Chopped parsley for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground beef: Swap for ground turkey or chicken for a leaner dish. Expect a milder flavor and slightly different texture.
- Cajun seasoning: If you want less heat, use 1/2 tablespoon or try Creole seasoning for a milder herb-forward flavor. For more heat, add a pinch of cayenne.
- Cream cheese: Use low-fat cream cheese for a lighter dish; the sauce will be slightly less rich but still creamy.
- Heavy cream: Substitute half-and-half for a lighter sauce, but it will be thinner—reduce the amount by a few tablespoons and simmer to thicken.
- Parmesan: Pecorino Romano works if you want a saltier, sharper note. Pre-grated cheese is fine, but fresh-grated melts better.
- Olive oil: Use a neutral oil if you prefer (canola, vegetable). Butter can be used in place of oil for a richer base.
- Salt and pepper: Be cautious adding salt until after the Parmesan is in, since Parmesan adds saltiness.
Optional: You can add vegetables (see Flavor Variations) but they are not required.
Step-by-Step Instructions
Step 1 – Cook the bowtie pasta
Cook the 8 oz bowtie pasta according to package instructions in salted water until al dente. Drain and set aside, reserving about 1/2 cup pasta water in case you need to loosen the sauce.
Visual cue: Pasta should be tender but still have a slight bite at the center.
Step 2 – Brown the ground beef
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 lb ground beef and 1 tablespoon Cajun seasoning. Cook, breaking up the meat, until the beef is fully browned and no pink remains. Drain excess fat if needed.
Pro cue: Brown over medium heat to develop flavor — high heat can burn spices and leave meat unevenly cooked.
Step 3 – Make the cream cheese Alfredo base
Reduce heat to low-medium. Stir in 4 oz cream cheese and 1 cup heavy cream into the skillet with the beef. Mix until the cream cheese melts and the sauce becomes smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
Visual cue: Sauce should be glossy and pourable, not clumpy.
Step 4 – Add the Parmesan
Add 1 cup grated Parmesan cheese and stir until fully combined and smooth. Taste and adjust seasoning with salt and pepper. Remember Parmesan adds salt, so season lightly at first.
Pro cue: Keep heat low to prevent the cheese from clumping or becoming grainy.
Step 5 – Toss the pasta with the sauce
Add the cooked bowtie pasta to the skillet and toss gently until every piece is coated in the sauce. If the sauce seems tight, add a little reserved pasta water, 1 tablespoon at a time, until the sauce clings to the pasta without pooling.
Visual cue: Sauce should coat the pasta and cling in the folds of the bowties.
Step 6 – Finish and serve
Season with salt and pepper to taste. Serve hot, garnished with chopped parsley. Enjoy immediately.
Pro cue: Serve right away for the best creamy texture — the sauce will thicken as it cools.
Pro Tips for Success
- Salt the pasta water well — it’s your first chance to flavor the pasta.
- Don’t overcook the pasta; al dente holds up better when tossed with sauce.
- Use low heat when melting cheese into the cream to avoid grainy sauce.
- Reserve pasta water to loosen sauce — the starch helps sauce cling to noodles.
- Taste before adding salt because Parmesan and Cajun seasoning already add sodium.
- If the sauce splits, remove from heat and whisk in a splash of cream or a small knob of butter to bring it back.
- Brown the beef well for deeper flavor; little browned bits add a lot to the sauce.
- If using lean beef, you may need a touch more oil for flavor and texture.
Flavor Variations
- OPTIONAL: Add sliced bell peppers and onions — sauté with the beef for a Cajun-pepper-sautéed version.
- OPTIONAL: Stir in 1 cup chopped spinach at the end until wilted for color and extra nutrients.
- OPTIONAL: Swap ground beef for spicy Italian sausage for an even bolder, herb-forward profile.
- OPTIONAL: Add 1/2 teaspoon smoked paprika or 1/4 teaspoon cayenne for more smoky heat.
- OPTIONAL: Fold in 1 cup cooked corn kernels for a sweet contrast to the spice.
- OPTIONAL: Add a squeeze of lemon juice to the finished dish for a bright lift.
Serving Suggestions
- Pair with a simple green salad dressed with lemon vinaigrette to cut the richness.
- Serve with garlic bread or crusty rolls to soak up the sauce.
- Offer roasted or steamed green beans for a crisp side.
- Top with extra Parmesan and a sprinkle of chopped parsley for a finished look.
- Plate in shallow bowls to keep the pasta hot longer and show off the sauce.
- Great for casual dinner parties — set out a bowl of extra Cajun seasoning for guests who want more heat.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the pasta and sauce separately. Store them cooled in separate airtight containers for up to 24 hours. Reheat and combine on the stove.
- Storage: Keep leftovers in an airtight container in the fridge for 3–4 days. The sauce will thicken in the fridge.
- Reheating best practices: Reheat gently on the stove over low heat. Add a splash of heavy cream or milk and a little water to restore the sauce’s creaminess. Stir constantly until warmed.
- Texture changes: The sauce will firm up when chilled. Add liquid when reheating to bring back a silky texture.
Storage and Freezing Instructions
- Freezing cooked pasta with cream-based sauces is not ideal because the sauce can separate and become grainy when thawed. If you must freeze: portion into freezer-safe containers, leaving some headspace, and freeze for up to 2 months.
- Better option: Freeze the browned, seasoned beef separately and freeze the dry pasta (uncooked) or cooked pasta plain. When ready to eat, thaw beef and reheat gently into a fresh cream sauce for best texture.
- Thaw frozen beef overnight in the fridge before reheating. Avoid microwaving from frozen to preserve texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~970 kcal | ~39 g | ~44 g | ~69 g | ~3–4 g | ~950 mg
Estimates vary by brands and portions.
FAQ About Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef
Q: My sauce is too thick — what do I do?
A: Stir in reserved pasta water, heavy cream, or milk a tablespoon at a time until you reach the desired consistency.
Q: My sauce is too thin — how can I thicken it?
A: Simmer it gently for a few minutes to reduce, or stir in a small amount of grated Parmesan while off heat to thicken slightly.
Q: Can I use low-fat dairy?
A: Yes, but the sauce will be thinner and less rich. Use low-fat cream cheese and half-and-half, and simmer a bit longer to concentrate flavor.
Q: How do I prevent the sauce from becoming grainy?
A: Keep heat low when adding cheese and cream. Stir constantly and avoid boiling once the cheese is added.
Q: Can I make this vegetarian?
A: Remove the ground beef and add mushrooms, crumbled tofu, or a plant-based ground meat substitute seasoned with the Cajun seasoning.
Q: Is this freezer-friendly?
A: The cream sauce may separate when frozen. It’s better to freeze the cooked beef separately and prepare a fresh sauce when ready to eat.
TastyInspo Notes
- Finish with a sprinkle of fresh parsley for color and a fresh taste against the rich sauce.
- Plate in wide bowls so the sauce spreads and looks inviting.
- For extra texture, top with toasted breadcrumbs mixed with a little olive oil.
- Use freshly grated Parmesan for a smoother, less grainy melt.
- If you like more heat, offer crushed red pepper flakes at the table.
- For a restaurant touch, drizzle a small amount of good olive oil over each plate before serving.
Troubleshooting
- Bland flavor: Taste and add more Cajun seasoning, salt, or black pepper. Parmesan ups the umami.
- Overcooked pasta: Use plenty of water and follow package timing. If mushy, serve immediately and avoid reheating.
- Watery sauce: Simmer to reduce or add a small handful of grated Parmesan off heat to thicken.
- Sauce splitting: Remove from heat and whisk in a splash of cream or a small piece of cold butter to bring it back.
- Burned or bitter spices: Lower the heat and stir; if burnt flavor is present, it’s best to start over with fresh spices.
- Meat too dry: Add a splash of cream or broth and simmer briefly to rehydrate the meat while forming the sauce.
Conclusion
This Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef makes a bold, easy weeknight meal that feels special. It blends creamy, tangy, and spicy notes into one skillet dinner that’s simple to pull together and easy to adapt. For another take on creamy Cajun pasta ideas, see this Cajun Creamy Pasta – Fufu’s Kitchen. 
Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef
Ingredients
For the Pasta
- 8 oz bowtie pasta Cook according to package instructions.
- 1 lb ground beef Can be substituted with ground turkey or chicken for a leaner dish.
- 2 tablespoons olive oil Can be substituted with neutral oil or butter.
- 1 tablespoon Cajun seasoning Adjust to taste for desired spice level.
For the Sauce
- 4 oz cream cheese Can be substituted with low-fat cream cheese for a lighter dish.
- 1 cup heavy cream Can be substituted with half-and-half.
- 1 cup grated Parmesan cheese Use fresh grated for better melting.
To Serve
- to taste Salt and pepper Adjust seasoning as necessary.
- to taste Chopped parsley for garnish Optional.
Instructions
Cook the Pasta
- Cook the bowtie pasta according to package instructions in salted water until al dente. Drain and set aside, reserving about 1/2 cup pasta water.
Brown the Ground Beef
- In a large skillet, heat olive oil over medium heat. Add ground beef and Cajun seasoning, cooking until fully browned. Drain any excess fat.
Make the Cream Cheese Alfredo Base
- Reduce heat to low-medium, stir in cream cheese and heavy cream until smooth. If too thick, add reserved pasta water as needed.
Add the Parmesan
- Stir in grated Parmesan cheese until combined and smooth. Adjust seasoning lightly with salt and pepper.
Toss the Pasta
- Add the cooked pasta to the skillet and toss gently until fully coated in the sauce. Use reserved pasta water if necessary for desired texture.
Finish and Serve
- Season with salt and pepper to taste before serving. Garnish with fresh parsley and enjoy immediately.
