Ben Kenwood February 7, 2026

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Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef

Name: Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 12 ounces bowtie pasta; 1 pound ground beef; 4 ounces cream cheese, softened; 1 1/2 to 2 cups Alfredo sauce; 1 to 2 teaspoons Cajun seasoning, to taste; 1 tablespoon olive oil; Salt, to taste; Pepper, to taste; Parmesan cheese, for serving; Chopped parsley, for garnish

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The first forkful of Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef wraps you in warm, savory comfort, the kind that makes a busy weeknight feel like a small celebration. The bowtie pasta clings to a silkily rich cream cheese Alfredo that carries a lively Cajun spice, while browned ground beef gives each bite satisfying texture and savory depth. Serve this when you want something cozy and bold, from a family dinner to a laid back weekend gathering.

If you enjoy richly sauced pasta with a meaty finish, this dish reads like a homey twist on your favorite comfort recipes, similar in spirit to other creamy ground beef pastas such as creamy garlic butter pasta with ground beef, but lifted by warm Cajun notes and a smooth cream cheese base.

Why You’ll Love This

This version of Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef balances creamy and spicy in a way that feels indulgent without being heavy. The cream cheese lightens the density of a traditional Alfredo, making the sauce velvet smooth, while Cajun seasoning provides bright, smoky, peppery highlights that wake up the palate.

What makes it special, in short

Comforting, creamy texture that clings to every bowtie
Bold, layered flavor from Cajun spice and well-browned beef
Quick enough for weeknights, impressive enough for guests

Beyond flavor, it is flexible, too. You can make it milder or more assertive by adjusting the Cajun seasoning, or add quick vegetables for color and freshness.

What You’ll Need

A few simple ingredients come together to build texture, richness, and spice. If you prefer leaner options, ground turkey or ground chicken both work well, and if a recipe calls for bacon you can swap in turkey bacon for a lighter, leaner touch.

Bowtie pasta, about 12 ounces
Ground beef, 1 pound
Cream cheese, 4 ounces, softened
Alfredo sauce, 1 1/2 to 2 cups, store bought or homemade
Cajun seasoning, 1 to 2 teaspoons, to taste
Olive oil, 1 tablespoon
Salt, to taste
Pepper, to taste
Parmesan cheese, for serving
Chopped parsley, for garnish

Notes: choose a medium pasta bite so the sauce clings nicely, and use a creamy Alfredo base to make the sauce silky. If you prefer less sodium, pick a low-salt Alfredo or make your own.

How to Cook Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef

Cook the bowtie pasta according to package instructions until al dente. Drain the pasta, reserving a half cup of the cooking water, and set the bowties aside so they stay slightly firm, just right for tossing with sauce. The pasta should still have a slight bite so it does not get mushy when combined.
In a large skillet, heat the olive oil over medium heat until it shimmers. Add the ground beef, season with salt, pepper, and Cajun seasoning, and break it into pieces with a spatula as it cooks. Brown the meat well, about 6 to 8 minutes, until you see caramelized edges and the aroma of toasted spices fills the kitchen.
Once the beef is evenly browned and no pink remains, lower the heat to medium low and add the softened cream cheese. Stir continually so the cream cheese melts into the beef and forms a smooth base, a creamy ribbon that begins to coat the meat. Taste and adjust the Cajun seasoning if you want more heat or smokiness.
Pour in the Alfredo sauce and stir until everything is glossy and evenly combined, adding a splash of the reserved pasta water if you need to thin the sauce. The sauce should be silky, thick enough to cling to the pasta, but loose enough to coat every bowtie with a glossy finish.
Add the cooked bowtie pasta to the skillet, tossing gently but thoroughly so each piece is coated in the spiced cream cheese Alfredo. Look for even distribution, and if the sauce looks tight, add another tablespoon or two of the reserved pasta water until the texture feels silky on the tongue.
Serve the pasta hot, immediately topping with freshly grated Parmesan and a scattering of chopped parsley. The aroma of melted cheese and Cajun spice will be evident, and the bright parsley gives a fresh contrast to the creamy sauce.

Prep ~ 10 minutes, Cook ~ 20 minutes, Total ~ 30 minutes, Servings ~ 4, Kcal ~ 650 per serving (estimate)

Make-Ahead and Prep Tips

This dish is friendly to small amounts of prep ahead. You can brown the ground beef and cool it, then refrigerate in an airtight container for up to 2 days. Softened cream cheese can sit at room temperature for an hour if you plan to use it soon, and the Alfredo sauce can be measured out and ready to go. Cook the pasta just shy of al dente if you plan to assemble and reheat later, that way it will not overcook.

To finish later, warm the beef and sauce together in a skillet over low heat, stirring in the softened cream cheese to refresh the sauce. Add the cooked pasta and a splash of reserved pasta water or milk to loosen the sauce, and serve immediately with fresh Parmesan.

Storing and Reheating

Refrigerate leftovers in an airtight container within two hours of cooking, and use them within 3 to 4 days for best quality. To freeze, cool the dish completely, portion into freezer safe containers, and freeze for up to 2 months. Label the containers with date and contents so you know when to use them.

For gentle reheating from the fridge, warm the pasta in a skillet over low heat with a splash of milk or reserved pasta water, stirring until the sauce loosens and becomes glossy again. For frozen portions, thaw overnight in the refrigerator, then reheat as above. A freshness cue is the aroma and texture, if the sauce smells off or the beef develops an odd texture, discard it.

Perfect Pairings

Simple green salad with lemon vinaigrette to cut the richness
Roasted broccoli tossed with garlic and a squeeze of lemon
Warm crusty bread or garlic bread for scooping up sauce
Lightly dressed coleslaw for crunch and tang
Grilled or sautéed asparagus finished with a little Parmesan

I also like serving this alongside a simple sandwich like ground beef Philly cheesesteaks for a fun, casual spread when hosting friends.

Variations and Swaps

Try these ideas to make the dish yours, while keeping it free of pork or alcohol. Each variation keeps the creamy Cajun theme but shifts texture or flavor.

Chicken or turkey option, lean and bright
Swap ground beef for ground chicken or ground turkey if you want a lighter meat profile, keeping the same cooking times but checking for doneness since poultry cooks through at slightly lower browning stages.
Turkey bacon addition for smoky crunch
If you miss the smoky crunch of bacon, crisp up chopped turkey bacon in the skillet first, remove it, then brown the beef in the rendered turkey bacon fat for added savor, folding the crispy pieces in at the end.
Veggie-loaded version
Add diced bell peppers and thinly sliced onions to the skillet and sauté before browning the meat for extra color and sweetness. Stir in chopped spinach at the end until just wilted for a green lift.
Spicier Cajun kick
Increase the Cajun seasoning to 2 teaspoons, add a pinch of cayenne, or stir in a dash of hot sauce to taste. Add small amounts gradually to avoid overpowering the creamy base.
Cheesy bake finish
After combining pasta and sauce, transfer to a baking dish, top with shredded mozzarella and a sprinkle of Parmesan, then broil briefly until golden and bubbly for a gratin-style finish.
Mushroom and herb twist
Sauté sliced cremini mushrooms with garlic until browned and add them to the sauce for earthiness. Finish with chopped fresh thyme or basil for an aromatic contrast.
Lighter cream option
For a lighter sauce, replace half the cream cheese with low fat cottage cheese blended until smooth, or use light cream cheese and a reduced fat Alfredo, remembering that texture will be slightly less rich.

Pro Tips for Best Results

Brown the beef until little golden bits form, that Maillard flavor makes the sauce savory and complex.
Keep cream cheese at room temperature so it melts smoothly, preventing lumps in the sauce.
Reserve some pasta water, its starch helps unify the sauce and helps it cling to the pasta.
Taste and adjust seasoning near the end, hot spices mellow as the dish sits so final adjustments matter.
If the sauce looks tight, add small amounts of warm pasta water until it loosens to a glossy consistency.
Serve immediately for best texture, the pasta soaks up sauce over time and is best within the first hour.

Frequently Asked Questions

What can I use instead of bowtie pasta?
You can swap bowties for other short shaped pastas like farfalle, penne, or rigatoni. The important part is using a shape that catches sauce, so anything with a pocket or ridge will work well.

How can I make this milder for kids?
Reduce Cajun seasoning to 1/2 teaspoon and omit any added cayenne or hot sauce. You can add a touch of smoked paprika for color and a mild smoky note without heat.

Can I make the sauce from scratch?
Yes, whisk together butter, minced garlic, warm cream, and freshly grated Parmesan until thickened, then fold in softened cream cheese. This homemade Alfredo will be richer and lets you control the salt and texture.

Is this dish freezer friendly?
Yes, you can freeze portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of milk or reserved pasta water to restore creaminess.

How do I keep the pasta from getting mushy when reheating?
Use short, gentle reheating at low heat, adding a small splash of water or milk to loosen the sauce instead of microwaving at high power. Reheat in a skillet over low heat, stirring frequently until just warmed.

Can I make this vegetarian?
Swap ground beef for a plant based ground meat alternative or use cooked lentils to add body and protein. Follow the same seasoning and sauce steps, tasting for seasoning as plant bases can absorb spices differently.

What is the best way to reheat individual portions?
Warm a skillet over low heat, add the pasta and a tablespoon or two of reserved pasta water or milk, and stir until the sauce loosens and the pasta heats through. This keeps the sauce smooth and prevents dryness.

How can I add more vegetables without losing flavor?
Sauté vegetables like bell peppers, zucchini, or mushrooms until they develop color before adding meat or sauce. Their caramelization adds sweetness that complements the Cajun spice.

Final Thoughts

Cajun Cream Cheese Alfredo Bowties with Spiced Ground Beef is a deeply satisfying family favorite, marrying creamy richness with smoky, lively spice in every forkful. It feels indulgent without fuss, and its flexibility makes it easy to adapt to what you have on hand, whether you choose leaner ground meats or add a handful of vegetables. I hope you make this soon, and enjoy the cozy, comforting results that bring a little warmth to any table.