Zesty Cajun Alfredo Bowties Beef (Printable Version)

Creamy Cajun Alfredo sauce coats tender bowties topped with spice-rubbed beef for a bold, comforting dinner.

# 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 - ½ tsp garlic powder
08 - ½ tsp onion powder
09 - ½ tsp salt
10 - ¼ 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 - ½ 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

# Method:

01 - Cook bowtie pasta in large pot of salted boiling water until al dente per package directions. Drain while reserving ½ cup pasta water. Set aside.
02 - Combine beef strips with olive oil, smoked paprika, Cajun seasoning, garlic powder, onion powder, salt, and black pepper in medium bowl. Toss until evenly coated.
03 - Heat large skillet over medium-high heat. Add seasoned beef strips and cook 3–4 minutes, stirring occasionally, until browned and cooked through. Remove from skillet, set aside loosely covered.
04 - Reduce skillet heat to medium. Add butter and minced garlic. Sauté 1 minute until fragrant.
05 - Pour heavy cream into skillet. Add cubed cream cheese. Stir continuously until cream cheese melts completely and sauce achieves smooth consistency.
06 - Whisk in Parmesan cheese, Cajun seasoning, and red pepper flakes if using. Simmer 2–3 minutes, stirring frequently, until sauce thickens. Adjust seasoning with salt and pepper to taste.
07 - Add drained pasta to sauce, tossing thoroughly to coat. If sauce consistency is too thick, incorporate reserved pasta water gradually until desired texture achieved.
08 - Arrange cooked spiced beef over pasta. Either toss gently to distribute or leave beef atop as garnish.
09 - Sprinkle with chopped fresh parsley and additional Parmesan cheese. Serve immediately while hot.

# Chef's Tips:

01 -
  • The spicy beef creates this incredible contrast against the rich creamy sauce that keeps every bite interesting
  • It comes together in under 45 minutes but tastes like something from a restaurant
  • The Cajun seasoning builds layers of flavor without being overwhelmingly hot
02 -
  • I learned the hard way that overcrowding the pan when searing beef makes it tough and gray instead of browned
  • Room temperature cream cheese melts into the sauce much faster than cold straight from the fridge
  • The pasta water is crucial—that starchy liquid helps the sauce cling to every bowtie
03 -
  • Slice your beef when it's slightly frozen—it's much easier to get thin, even strips
  • Grate your own Parmesan because the pre-grated stuff has anti-caking agents that make sauce grainy
  • Don't rinse the pasta after draining or you'll wash away the starch that helps sauce stick

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