Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to the package instructions. Reserve about one cup of the pasta water before draining, then drain the rest and set the pasta aside.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon or spatula. Once fully cooked and no longer pink, drain any excess grease.

Step 3: Season the beef with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well and let it cook for another two to three minutes so the spices fully coat and infuse the meat. Transfer the seasoned beef to a bowl and set aside.

Step 4: In the same skillet, reduce the heat to medium. Add the cream cheese, heavy cream, and chicken broth. Stir continuously as the cream cheese melts, using the spoon to break it up until the mixture becomes smooth and creamy.

Step 5: Add the Parmesan cheese to the sauce and continue stirring until it melts completely. The sauce should thicken slightly. Taste it at this stage and adjust the seasoning. You may want to add more Cajun spice, black pepper, or a small pinch of salt, depending on your taste and how salty the Parmesan and broth are.

Step 6: Return the seasoned beef to the skillet and stir it into the sauce. Let it heat through for about two minutes so the flavors can mingle.

Step 7: Add the cooked bowtie pasta to the skillet and gently toss everything together until evenly coated. If the sauce is too thick, stir in some of the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.

Step 8: Serve immediately while hot. Sprinkle with chopped fresh parsley for color and brightness, and if you like, an extra handful of Parmesan on top.