Can I swap the ground beef for another protein?

Yes, ground turkey or ground chicken both work well here. Because they are leaner than beef, the dish will taste slightly lighter overall. To compensate, add a small drizzle of olive oil and bump the Cajun seasoning up by half a teaspoon. The creamy sauce holds up equally well with any ground meat.

My sauce turned out lumpy. What went wrong?

Almost always this comes down to cream cheese that was not fully softened, or the heat being too high when it went into the pan. Cream cheese needs to be genuinely soft, not just slightly less cold. Let it sit out for at least 20 to 30 minutes before you start cooking. Always bring the heat all the way down to low before adding the cream cheese, and stir without stopping. If lumps appear, keep going over low heat. They usually smooth out with patience.

How do I make this less spicy for kids or sensitive eaters?

Reduce the Cajun seasoning to 1 teaspoon and leave out the red pepper flakes entirely. The smoked paprika stays in because it adds warmth and depth without heat. The sauce will still taste rich and flavorful, just much gentler. It is a genuinely family-friendly adjustment that works well.

Cajun Cream Cheese Alfredo Bowties - The Irresistible Creamy Pasta You Need to Try

Name: Cajun Cream Cheese Alfredo Bowties
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 8 oz bowtie pasta (farfalle); 4 oz cream cheese, softened fully to room temperature; 1 cup heavy cream; 1/2 cup grated Parmesan cheese, freshly grated preferred; 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 teaspoons Cajun seasoning; 1/2 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes, or to taste; Salt and black pepper to taste; Fresh parsley, chopped, for garnish

Cajun Cream Cheese Alfredo Bowties

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A creamy, spicy, and satisfying weeknight dinner. Tender bowtie pasta tossed with a rich cream cheese alfredo sauce and boldly Cajun-seasoned ground beef, all made in one skillet.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American, Cajun

Ingredients

Scale

1 lb ground beef
8 oz bowtie pasta (farfalle)
4 oz cream cheese, softened fully to room temperature
1 cup heavy cream
1/2 cup grated Parmesan cheese, freshly grated preferred
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes, or to taste
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until just al dente. Drain and set aside without rinsing. Reserve a small cup of pasta water.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5 to 7 minutes, breaking it up, until fully browned with no pink remaining. Drain excess fat carefully.
Add diced onion to the skillet and cook for 3 to 4 minutes until softened and translucent. Stir in garlic, Cajun seasoning, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
Reduce heat to low. Add softened cream cheese and heavy cream. Stir constantly until cream cheese is fully melted and sauce is completely smooth, about 2 to 3 minutes.
Stir in grated Parmesan until fully incorporated. Season with salt and black pepper to taste.
Add drained bowtie pasta to the skillet. Toss until all pasta is well coated. Add a splash of reserved pasta water if the sauce is too thick.
Garnish with fresh chopped parsley and serve immediately.

Notes

Cream cheese must be fully softened before cooking to prevent lumps. Always add it over low heat and stir constantly without stopping.
Ground turkey or chicken can replace ground beef for a lighter version. Add a small drizzle of olive oil and an extra half teaspoon of Cajun seasoning to compensate for the leaner flavor.
Not recommended for freezing. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to restore the sauce texture.

Nutrition

Serving Size: 1 bowl (approximately 1/4 of recipe)
Calories: 580 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 110 mg

Find it online: https://www.benefitiany.com/cajun-cream-cheese-alfredo-bowties/