Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, following the package instructions. Before draining, scoop out about a cup of the pasta water and set it aside. Drain the pasta and set it aside.

Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula or wooden spoon as it cooks. Once the beef starts to brown, season it with Cajun seasoning, smoked paprika, onion powder, salt, and pepper.

Step 3: Continue cooking the beef for 6–8 minutes, stirring occasionally, until fully cooked through and nicely browned. Once done, transfer the beef to a plate and set aside.

Step 4: In the same skillet, lower the heat to medium. Add the butter and let it melt, then toss in the minced garlic. Sauté for about one minute, just until fragrant, being careful not to burn it.

Step 5: Pour in the beef broth and heavy cream. Stir to combine and bring to a gentle simmer. Let it cook for 2–3 minutes to slightly thicken. Now stir in the Parmesan and cheddar cheeses, and keep stirring until the sauce is completely smooth and creamy.

Step 6: Return the cooked beef and pasta to the skillet, and gently toss everything together to coat well in the sauce. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency.

Step 7: Garnish with chopped parsley and serve warm. You can also add an extra sprinkle of Parmesan on top for an extra cheesy finish.