There's something incredibly comforting about the combination of tender beef and creamy Alfredo sauce clinging to perfectly cooked bowtie pasta. The rich aroma that fills the kitchen as everything comes together is reason enough to make this recipe a regular part of your dinner rotation.

I first made this dish on a chilly evening when all I had in the fridge was leftover steak and a half-used jar of Alfredo sauce. A quick pantry raid revealed a box of bowtie pasta, and the rest was history. Now, it’s one of our favorite go-to meals – quick, satisfying, and guaranteed to leave clean plates behind.

Let’s dive into what makes this Beef and Bowtie Pasta with Alfredo Sauce a must-try for any home cook.

Why You'll Love This Beef and Bowtie Pasta with Alfredo Sauce

Get ready to fall in love with a dish that’s creamy, hearty, and incredibly easy to make. This recipe is a weeknight lifesaver and a guaranteed crowd-pleaser.

It’s quick and fuss-free. You can have this entire dish on the table in about 30 minutes, making it perfect for busy weeknights when time is short but you still want something homemade and comforting.

A great way to stretch your leftovers. If you have leftover steak, roast beef, or even ground beef, this recipe is the perfect way to give it new life. It’s a budget-friendly option that doesn’t feel like one.

Family-friendly and picky-eater approved. The creamy Alfredo sauce paired with fun-shaped bowtie pasta is a hit with kids and adults alike. You can even sneak in a few veggies if you like – no one will complain.

Versatile enough to customize. Swap in different proteins, add your favorite vegetables, or spice it up with a dash of red pepper flakes. This dish is as flexible as it is flavorful.

The next section breaks down the ingredients and why they work so well together.

Ingredient Notes

The beauty of this recipe lies in its simplicity. You don’t need fancy ingredients to create a rich, satisfying pasta dish that feels restaurant-quality.

Bowtie pasta, also known as farfalle, is a perfect choice for this creamy sauce. Its unique shape holds onto the Alfredo beautifully, catching little pools of sauce in every fold. While other short pastas can work, bowtie adds a fun visual element and the right amount of bite.

Beef brings heartiness and depth to the dish. I like to use thinly sliced sirloin or leftover steak, but ground beef or shaved deli roast beef will work in a pinch. For extra flavor, quickly sear the beef before adding it to the sauce – it makes all the difference.

Alfredo sauce is where all the magic happens. You can use a jarred version to save time, or make your own from butter, garlic, cream, and Parmesan. Either way, it gives the dish its rich, velvety texture and savory flavor.

Garlic and onion add a base layer of flavor that ties everything together. Sautéing them before adding the sauce deepens the taste and gives the dish a little extra warmth and aroma.

Parmesan cheese isn’t just for topping – it’s key to making the sauce thick and cheesy. Use freshly grated if you can for the best melt and flavor.

You’ll also need a large skillet or sauté pan, and a pot to boil the pasta. A wooden spoon or spatula will help stir everything together smoothly.

How To Make This Beef and Bowtie Pasta with Alfredo Sauce

Making this dish is straightforward, and most of the magic happens in one skillet – less cleanup, more flavor.

Start by boiling a large pot of salted water and cooking the bowtie pasta according to the package instructions. Make sure to cook it just to al dente, as it will finish cooking slightly in the sauce later. Drain and set aside, reserving about half a cup of the pasta water in case you need to thin the sauce.

Meanwhile, heat a large skillet over medium-high heat. Add a drizzle of oil and cook the sliced beef until browned and just cooked through. If you're using precooked or leftover beef, simply warm it through for a couple of minutes. Remove the beef from the skillet and set it aside.

In the same skillet, reduce the heat to medium and add a bit more oil or butter. Toss in the diced onion and minced garlic, cooking until soft and fragrant – about 2-3 minutes. These aromatics help build the foundation of the sauce.

Next, pour in the Alfredo sauce and stir to combine with the onion and garlic mixture. Let it simmer gently for a few minutes to thicken slightly. Stir in the Parmesan cheese and a splash of the reserved pasta water if needed to loosen the sauce.

Add the cooked pasta and beef back into the skillet and toss everything together until evenly coated. Let the pasta simmer in the sauce for a minute or two so it soaks up all that creamy goodness.

From start to finish, this meal comes together in about 30 minutes. It’s warm, rich, and satisfying – perfect for cozy nights or easy entertaining.

Storage Options

Leftovers of this dish store beautifully, making it a great make-ahead or meal-prep option. Simply transfer any extra pasta to an airtight container and refrigerate for up to 4 days.

If you’d like to freeze it, let the pasta cool completely first. Store it in a freezer-safe container for up to 2 months. Just note that the Alfredo sauce may separate slightly when thawed, but a quick stir while reheating usually brings it back together.

To reheat, warm the pasta gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. You can also microwave it in 30-second bursts, stirring between each, until heated through.

Variations and Substitutions

One of the best things about this recipe is how easy it is to make it your own. Whether you're accommodating dietary needs or just using what’s in the fridge, there’s plenty of room to get creative.

Swap the beef for grilled chicken, Italian sausage, or even shrimp for a different protein option. Rotisserie chicken also works great and saves time.

Try adding vegetables like spinach, mushrooms, or broccoli. Sauté them with the onions and garlic to blend right into the dish without extra steps.

Use a different pasta shape if that’s what you have – penne, rotini, or shells will all hold the sauce nicely. Just avoid very small shapes like orzo or large ones like lasagna.

For a lighter version, substitute half-and-half for the cream-based Alfredo sauce or use a lower-fat store-bought version. You can also reduce the cheese slightly to cut calories without losing too much richness.

Want to add a little kick? Sprinkle in some crushed red pepper flakes or a dash of Cajun seasoning for a spicy twist that complements the creaminess beautifully.

Don’t be afraid to experiment – this recipe is forgiving, flexible, and fun to play with. Whether you stick to the classic or try a bold new spin, you’re bound to end up with something delicious.