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Creamy Cajun Ground Beef Alfredo Bowties 30 Minute Meals

Creamy Cajun Ground Beef Alfredo Bowties 30 Minute Meals

This Creamy Cajun Ground Beef Alfredo Bowties 30 Minute Meals recipe combines zesty spices with a velvety cheese sauce for a comforting, high-protein family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Meat
  • 12 oz farfalle pasta bowtie shape
  • 1 lb lean ground beef 90/10 blend
  • 0.5 lb ground pork sausage mild or hot
  • 2 tbsp Cajun seasoning salt-free preferred
  • 0.5 tsp onion powder dried
Alfredo Sauce
  • 4 oz cream cheese softened
  • 1 cup heavy cream full fat
  • 1 cup parmesan cheese freshly grated
  • 0.5 cup pasta water reserved
  • 1 tbsp parsley fresh chopped

Equipment

  • Large Pot
  • Large Deep Skillet
  • Colander
  • Wooden spoon
  • Measuring Cups

Method
 

Cook and Assemble
  1. Bring a large pot of salted water to a boil and cook the farfalle pasta according to package directions until al dente.
  2. While the pasta cooks, brown the ground beef and sausage in a large skillet over medium-high heat until no pink remains.
  3. Drain the excess grease from the skillet and return the meat to the heat, stirring in the Cajun seasoning and onion powder.
  4. Reduce heat to medium-low and add the softened cream cheese, stirring until it begins to melt into the meat.
  5. Slowly pour in the heavy cream and whisk or stir constantly until the sauce is smooth and starts to simmer.
  6. Stir in the parmesan cheese until melted, then add the cooked pasta directly into the skillet.
  7. Toss everything together, adding reserved pasta water a splash at a time if needed to reach your desired silkiness.
  8. Garnish with fresh parsley and serve immediately while the sauce is hot and bubbly.

Notes

For the best texture, ensure the cream cheese is fully softened before adding to the skillet to prevent lumps. Store leftovers in an airtight container for up to 3 days and reheat with a splash of milk to restore the creamy consistency.