Cajun Garlic Butter Beef and Cheesy Bowtie Pasta

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I still remember the first time I tossed Cajun-spiced beef into a silky garlic-butter cream sauce and stirred in bowtie pasta — the whole kitchen smelled like a cozy, slightly spicy bistro. This Cajun Garlic Butter Beef and Cheesy Bowtie Pasta is a weeknight-friendly comfort dish that balances bold seasoning with creamy, cheesy sauce. It’s quick enough for busy evenings, flexible for what’s in your fridge, and reliably crowd-pleasing whether you’re feeding kids or dinner guests. If you want the printable recipe card and step-by-step photos, check the full recipe page for reference: full recipe page.

Why you’ll love this dish

This recipe hits several sweet spots: it’s fast (30–40 minutes), budget-friendly, and delivers restaurant-worthy flavor without complicated technique. Cajun seasoning gives the beef a smoky, peppery backbone while the garlic-butter cream sauce tames the heat and makes every forkful indulgent. Use ground beef for an easy family dinner or thinly sliced steak when you want something slightly more upscale.

“A perfect weeknight winner — spicy enough to be interesting, creamy enough to be comforting. My kids asked for seconds.” — a satisfied dinner guest

What makes it especially useful: you can swap proteins, change cheeses, or toss in veggies to suit what you have. It’s a flexible template for fast comfort food.

How this recipe comes together

Step-by-step overview so you know what to expect:

Boil the bowtie (farfalle) pasta until just al dente, reserving some pasta water.
Brown and season the beef (or quickly sear sliced steak) with Cajun spice to build flavor.
Make a quick garlic-butter cream sauce in the same pan, deglazing with broth and finishing with cream and cheeses.
Combine pasta and meat with the sauce, loosen with reserved pasta water as needed, and garnish.

This flow keeps things efficient: pasta cooks while you brown the protein, and the sauce comes together in the pan so you don’t dirty extra pots.

What you’ll need

Ingredient list (with quick substitution notes)

1 lb ground beef or thinly sliced steak (ground beef for ease; steak for texture)
12 oz bowtie (farfalle) pasta (use penne, rigatoni, or shells if you prefer)
2 tbsp olive oil
1 tbsp Cajun seasoning (adjust to taste; store-bought or homemade)
1/2 tsp paprika (optional — smoked paprika adds depth)
1/2 tsp crushed red pepper flakes (optional for extra heat)
Salt and black pepper, to taste
3 tbsp unsalted butter
1 tbsp minced garlic (about 3 cloves)
1 cup heavy cream (sub: half-and-half + 2 tbsp flour for lighter sauce)
1 cup chicken or beef broth (use low-sodium to control salt)
1/2 cup grated Parmesan cheese (freshly grated for best melt)
1 cup shredded mozzarella cheese (for gooey stretch)
1/4 cup reserved pasta water (as needed to loosen the sauce)
Fresh parsley or green onions, chopped (optional garnish)

If you like cream-forward pasta, you’ll also enjoy this cheesy alfredo garlic butter chicken recipe that uses similar techniques.

Step-by-step instructions

Cajun Garlic Butter Beef with Cheesy Bowtie Pasta served on a plate

Cooking Pasta

Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook 1–2 minutes less than package time for al dente. Reserve 1/4 cup pasta water, then drain and set aside.

Cooking Beef (or Steak)
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. If using ground beef: add the beef, season with 1 tbsp Cajun seasoning, 1/2 tsp paprika, salt, and pepper. Break up with a spatula and cook until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
4. If using thinly sliced steak: toss the steak slices with Cajun seasoning and a pinch of salt. Heat 1 tbsp oil in the skillet until very hot, sear steak in batches 1–2 minutes per side for medium-rare to medium, then remove and set aside.

Making Sauce
5. In the same skillet, reduce heat to medium and add 3 tbsp butter. When melted, add 1 tbsp minced garlic and cook until fragrant, about 30 seconds — don’t brown it.
6. Pour in 1 cup broth to deglaze the pan, scraping up browned bits. Simmer 1–2 minutes.
7. Stir in 1 cup heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, about 3–4 minutes.

Combining Ingredients
8. Lower heat and stir in 1/2 cup Parmesan and 1 cup shredded mozzarella until melted and smooth. Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning.
9. Add cooked pasta and browned beef (or sliced steak) to the sauce. Toss to coat, adding reserved pasta water a tablespoon at a time to reach desired consistency.
10. Finish with chopped parsley or green onions and serve immediately.

Short, actionable steps: cook, brown, make sauce, combine — no fuss.

Best ways to enjoy it

Serving suggestions

Plate with a crisp green salad and a citrus vinaigrette to cut the richness.
Garlic bread or warm dinner rolls soak up the extra sauce nicely.
Roasted or sautéed vegetables (broccoli, bell peppers, or asparagus) make a colorful, nutritious side.
For wine pairing, try a chilled Sauvignon Blanc or an off-dry Riesling to balance the spice; for red, a light Zinfandel works.

If you want a heartier sheet-pan meal vibe, pair this with roasted Brussels sprouts and butternut for seasonal flair — similar flavors are used in this autumn dinner idea linked for inspiration: autumn dinner inspiration.

Storage and reheating tips

Keeping leftovers fresh

Refrigerate in an airtight container within two hours of cooking. Consume within 3–4 days.
To reheat on the stove: add the pasta to a skillet with a splash of broth or milk, cover, and warm over low-medium heat, stirring until heated through.
Microwave reheating: add a tablespoon of liquid, cover loosely, and reheat in 60-second bursts, stirring between bursts.
Freezing: you can freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Note: cream-based sauces can separate slightly after freezing; reheat gently and whisk to recombine.

Food safety note: reheat leftovers to 165°F (74°C) for safety and quality.

Pro chef tips

Helpful cooking tips to get the best result

Season in layers: the Cajun seasoning on meat and a final taste-and-adjustment at the end prevents blandness.
Don’t overcook the pasta — slightly undercooked (al dente) keeps it from turning mushy when mixed with the sauce.
Reserve pasta water: its starch helps the sauce cling and smooths texture without watering it down.
Use freshly grated Parmesan — pre-grated often contains anti-caking agents that affect melting.
If you prefer a lighter sauce, swap half the heavy cream for whole milk and add a teaspoon of cornstarch mixed in cold water to help thicken.
For speed, brown the beef while the pasta waters heat so you’re using active time efficiently.

For more ideas on swapping proteins and sausage-based pasta techniques, check this recipe for sausage pasta variations: sausage pasta variations.

Creative twists

Recipe variations to try

Shrimp Cajun pasta: swap beef for peeled shrimp; sear shrimp 1–2 minutes per side and finish in the sauce.
Vegetarian: use crumbled tempeh or a plant-based ground “beef” and vegetable broth.
Smoky heat: add smoked sausage slices and replace some mozzarella with smoked gouda.
Lighter version: use half-and-half and add more veggies (spinach, cherry tomatoes) to bulk the dish without heavy cream.
Gluten-free: use your favorite gluten-free pasta — cooking times will vary.

Your questions answered

Q: How long does this take from start to finish?
A: About 30–40 minutes total: 10–12 minutes to boil pasta, 8–10 minutes to brown beef, and roughly 8–10 minutes to make the sauce and combine.

Q: Can I prep this ahead?
A: You can brown the meat and grate cheeses a day ahead. Store separately in the fridge and finish the sauce and combine just before serving for best texture.

Q: Is it safe to freeze cream-based pasta?
A: Yes, but texture may change slightly. Freeze in a shallow container and thaw overnight in the fridge. Reheat gently and add a splash of broth or milk to help re-emulsify the sauce.

Q: Can I make it spicier or milder?
A: Absolutely. Add more Cajun seasoning or red pepper flakes for heat; reduce or omit the crushed red pepper and use mild paprika for a gentler flavor.

Q: What’s the difference between using ground beef vs. thinly sliced steak?
A: Ground beef blends into the sauce and gives a classic, cozy texture. Thinly sliced steak offers meatier bites and a fancier presentation; cook steak quickly to avoid toughness.

Conclusion

This Cajun Garlic Butter Beef and Cheesy Bowtie Pasta is a dependable, flexible meal that’s simple enough for weeknights but flavorful enough for guests. If you want inspiration for similar one-pot Cajun pasta ideas, try the One Pot Creamy Cajun Sausage Pasta from Pass Me Some Tasty. For a slightly different take with classic sausage and pasta flavors, see the Cajun Sausage Pasta post on Plowing Through Life. And if you like skillet-style pasta dinners, this Cajun Sausage & Pasta Skillet at Charlotte Shares offers more technique and serving ideas.

Enjoy the creamy heat — and feel free to make it your own.