Craving something creamy, comforting, and full of flavor without spending hours in the kitchen? This Beef and Bowtie Pasta with Alfredo Sauce checks all the boxes for a weeknight dinner that feels like a cozy indulgence. The combination of juicy beef, velvety Alfredo sauce, and tender bowtie pasta creates a harmony of textures and tastes that the whole family will love.

Perfectly seared beef pieces mingle with bowtie pasta, also known as farfalle, catching every bit of the garlicky cream sauce in their folds. It’s a dish that feels elevated yet is deceptively easy to pull off. Whether you’re serving it for guests or just want a satisfying homemade meal, this pasta recipe delivers every time.

Preparation Phase & Tools to Use

To get the most out of your Beef and Bowtie Pasta with Alfredo Sauce, having the right tools makes a big difference:

Large skillet or sauté pan: Essential for searing the beef and later tossing it with the sauce and pasta. A deep-sided pan helps avoid spills.
Pasta pot: A large pot for boiling bowtie pasta ensures it cooks evenly and doesn’t stick together.
Colander: Draining pasta quickly stops the cooking process and keeps it from turning mushy.
Tongs or a pasta spoon: These make it easier to transfer and mix pasta into the sauce.
Microplane or grater: For freshly grated Parmesan, which melts better and adds a richer flavor to the Alfredo sauce.

Each tool plays a role in ensuring the dish is perfectly cooked and well-balanced. Proper searing, controlled pasta doneness, and silky sauce all come down to good equipment.

Ingredients for the Beef and Bowtie Pasta with Alfredo Sauce

Bowtie Pasta (Farfalle): This fun-shaped pasta is not just about looks. Its folds and ridges are perfect for catching and holding onto creamy sauces like Alfredo.
Beef (Sirloin or Tenderloin chunks): Tender and juicy, beef adds hearty depth to the dish. It balances the richness of the sauce with meaty satisfaction.
Heavy Cream: The foundation of a classic Alfredo, giving the sauce its lush, velvety texture.
Garlic: Fresh minced garlic brings aromatic warmth and complexity that cuts through the creaminess.
Parmesan Cheese: Essential for true Alfredo flavor. Use freshly grated for best melt and taste.
Butter: Adds richness and helps with emulsifying the sauce.
Salt & Black Pepper: For seasoning both the beef and the sauce to taste.
Fresh Parsley: Optional, but recommended for a pop of color and a hint of brightness.

How To Make the Beef and Bowtie Pasta with Alfredo Sauce

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside.

Step 2: Sear the Beef

In a hot skillet, melt a tablespoon of butter. Add the seasoned beef chunks and sear on all sides until browned and cooked to your desired doneness. Remove and set aside.

Step 3: Build the Alfredo Sauce

In the same skillet, reduce heat and add more butter along with minced garlic. Sauté until fragrant. Pour in the heavy cream and bring it to a gentle simmer.

Step 4: Melt the Cheese

Slowly stir in the freshly grated Parmesan, whisking continuously until the sauce thickens and becomes smooth.

Step 5: Combine Everything

Return the cooked beef to the skillet and add the drained pasta. Toss everything gently to coat in the Alfredo sauce.

Step 6: Garnish and Serve

Serve hot, topped with chopped fresh parsley and a little extra Parmesan if desired.

How to Serve and Store Your Beef and Bowtie Pasta with Alfredo Sauce

This pasta is best served immediately while the sauce is creamy and the beef is tender. Plate it in wide, shallow bowls to keep the sauce evenly distributed and finish each serving with a sprinkle of parsley and freshly grated Parmesan.

For storing, transfer leftovers into an airtight container and refrigerate for up to 3 days. To reheat, use a skillet over low heat with a splash of cream or milk to bring back the sauce’s smooth consistency. Avoid microwaving without added liquid, as Alfredo can become grainy.

Freezing isn’t recommended due to the cream-based sauce, which tends to separate when thawed.

Frequently Asked Questions

What cut of beef works best for this recipe?

Sirloin or tenderloin is ideal for their tenderness and quick cooking. Avoid tougher cuts like chuck unless you plan to slow cook them first.

Can I use a store-bought Alfredo sauce?

Yes, but making it from scratch delivers a much richer and fresher flavor. If using jarred sauce, choose one with minimal preservatives.

Can I substitute the cream with milk?

You can, but it won’t have the same richness. For a lighter option, use half-and-half or add a cornstarch slurry to thicken it.

Is this recipe gluten-free?

Only if you use gluten-free pasta and ensure all other ingredients (like Parmesan and cream) are labeled gluten-free.

What vegetables pair well with this dish?

Steamed broccoli, sautéed mushrooms, or baby spinach mix in well without overpowering the flavors.

Can I make this ahead of time?

You can prepare the beef and sauce a day ahead, but cook the pasta fresh for the best texture when serving.

Want More Creamy Pasta Dinner Ideas?

You might also like the Garlic Sausage Alfredo Rigatoni, a cozy spin that brings savory depth with every bite. Or check out the Creamy Cajun Chicken Pasta, where a hint of heat meets velvety indulgence.

If beef is your favorite protein, you should try Beef and Rotini in Garlic Parmesan Sauce, loaded with umami and creaminess. Another crowd-pleaser is the Buffalo Chicken Lasagna Recipe, offering a spicy, layered twist on pasta night.

And don’t skip the Delicious Beef Bowtie Pasta – a more tomato-forward cousin of this creamy Alfredo version, perfect for those who like a touch of acidity.

Pin and Tell Me How Yours Turned Out

You can save this to your pasta boards for later. Just click the Pin button.

If you give it a go, I’d love to hear how it turned out. Did you add mushrooms? Maybe used a different pasta shape? Drop a comment below and let’s chat about how you made it yours.

You can also find more of my daily recipes over on Pinterest at LadyPlate.

Beef and Bowtie Pasta with Alfredo Sauce

Author: Julia Koch
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

A creamy and savory pasta dish made with tender beef chunks, silky Alfredo sauce, and bowtie pasta. This hearty one-pan meal is perfect for a comforting weeknight dinner that’s both quick and indulgent.

Ingredients

12 oz bowtie pasta (farfalle)

1 lb beef sirloin or tenderloin, cut into chunks

2 cups heavy cream

3 cloves garlic, minced

1 cup freshly grated Parmesan cheese

4 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh parsley (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente. Drain and set aside.

2. In a large skillet, melt 1 tablespoon of butter. Add beef chunks, season with salt and pepper, and sear on all sides until browned and cooked through. Set beef aside.

3. In the same skillet, reduce heat and add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.

4. Pour in the heavy cream and bring it to a gentle simmer.

5. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.

6. Return the seared beef to the pan and toss in the cooked pasta.

7. Mix until everything is well coated in the Alfredo sauce.

8. Garnish with fresh parsley and additional Parmesan, then serve warm.