Introduction

This Cheesy Bowtie Pasta with Savory Cajun Ground Beef in Garlic Cream combines rich, creamy sauce with a bold Cajun kick. It’s a comforting dish that’s perfect for weeknight dinners or when you want something flavorful and satisfying.

Cheesy Bowtie Pasta with Savory Cajun Ground Beef in Garlic Cream Recipe - Recipe Image

Ingredients

12 ounces bowtie pasta
1 pound ground beef
1 tablespoon Cajun seasoning
4 cloves garlic, minced
2 tablespoons butter
1½ cups heavy cream
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
½ teaspoon fine sea salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain the pasta.
Step 2: In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Sprinkle Cajun seasoning over the beef and continue cooking until no pink remains. Transfer the cooked beef to a plate and set aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 to 60 seconds until fragrant, being careful not to burn it.
Step 4: Pour the heavy cream into the skillet and simmer gently for 3 to 4 minutes until it begins to thicken slightly.
Step 5: Stir in the shredded cheddar and grated Parmesan cheeses until they melt and the sauce is smooth. Season with sea salt and black pepper to taste.
Step 6: Return the cooked ground beef to the skillet, add the drained pasta, and toss everything together to coat evenly. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
Step 7: Remove the skillet from heat and sprinkle chopped fresh parsley on top. Serve hot and enjoy.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or hot sauce to the cream sauce.
Swap bowtie pasta for penne or rotini if preferred.
Use half-and-half instead of heavy cream for a lighter sauce, but expect less richness.
Finish with freshly grated Parmesan before serving for an extra cheesy touch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute cheddar and Parmesan with other melting cheeses like mozzarella or Monterey Jack, but this will alter the flavor and texture slightly.

Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free bowtie pasta or another gluten-free pasta variety, and ensure your Cajun seasoning does not contain any gluten-containing additives.

Cheesy Bowtie Pasta with Savory Cajun Ground Beef in Garlic Cream Recipe

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★★★★★

4.9 from 132 reviews

This Cheesy Bowtie Pasta with Savory Cajun Ground Beef in Garlic Cream is a comforting and flavorful dish combining perfectly cooked bowtie pasta with spicy Cajun-seasoned ground beef, all enveloped in a rich, creamy garlic sauce enhanced by cheddar and Parmesan cheeses. A quick and satisfying one-pan meal perfect for weeknight dinners.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

12 ounces bowtie pasta

Beef and Seasoning

1 pound ground beef
1 tablespoon Cajun seasoning
½ teaspoon fine sea salt
½ teaspoon black pepper

Sauce

4 cloves garlic, minced
2 tablespoons butter
1½ cups heavy cream
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese

Garnish

2 tablespoons chopped fresh parsley

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 9-11 minutes. Reserve ½ cup of the pasta water for later use, then drain the pasta.
Brown Beef: In a large skillet over medium heat, brown the ground beef while breaking it up with a spoon. Sprinkle the Cajun seasoning evenly over the beef and continue cooking until the beef is fully cooked and no longer pink, about 6-8 minutes. Remove the beef from the skillet and set aside on a plate.
Sauté Garlic: In the same skillet, melt the butter. Add the minced garlic and cook for 30 to 60 seconds until fragrant, being careful not to burn it.
Prepare Cream Sauce: Pour in the heavy cream and reduce the heat to a gentle simmer. Let it cook for 3 to 4 minutes until the cream slightly thickens.
Add Cheeses and Season: Stir in the shredded cheddar and grated Parmesan cheese until fully melted and the sauce is smooth. Season with the sea salt and black pepper to taste.
Combine Beef and Pasta: Return the cooked Cajun beef to the skillet, add the drained bowtie pasta, and toss everything together to coat the pasta evenly with the sauce. If the mixture seems too thick, loosen it with a splash of the reserved pasta water.
Garnish and Serve: Remove the skillet from the heat and sprinkle chopped fresh parsley over the top for a fresh finish. Serve immediately while hot.

Notes

For a spicier kick, add extra Cajun seasoning or a pinch of cayenne pepper.
You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
Fresh parsley can be swapped with fresh basil or chives for a different herbal note.
Reserve pasta water helps adjust the sauce consistency for a smoother coating.
Make sure not to overcook pasta to maintain an al dente texture that holds up well in the creamy sauce.

Keywords: cheesy pasta, Cajun beef, bowtie pasta, creamy garlic sauce, weeknight dinner, comfort food