Step 1: Start by filling a large pot with salted water and bringing it to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. This usually takes about 10 to 12 minutes. Don’t forget to save about half a cup of the pasta cooking water before draining. This will help adjust your sauce later if it’s too thick.

Step 2: While your pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and use a spatula or wooden spoon to break it up as it browns. Cook until the beef is fully browned with no pink left, about 7 to 8 minutes.

Step 3: Once the beef is cooked through, sprinkle in the Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Mix thoroughly so every bit of beef is coated with the spices. Stir in the minced garlic and cook for another minute or so until fragrant.

Step 4: Remove the beef from the skillet and set it aside in a bowl. In the same skillet, melt the butter over medium heat. Pour in the chicken broth and allow it to simmer for a minute or two, scraping up any browned bits from the bottom of the pan for extra flavor.

Step 5: Pour in the heavy cream and add the cream cheese. Stir constantly until the cream cheese is fully melted and incorporated into the sauce. Now add the shredded mozzarella and Parmesan cheeses, stirring until the sauce is smooth, creamy, and gooey. If the sauce is thicker than you’d like, add a splash of the reserved pasta water to loosen it up.

Step 6: Return the cooked bowtie pasta and seasoned beef to the skillet. Toss everything gently together so the pasta and beef are evenly coated in the luscious garlic cream sauce. Let it simmer together for 1 to 2 minutes to meld all the flavors.

Step 7: Sprinkle with freshly chopped parsley and a pinch of red pepper flakes if you want a little extra heat. Serve immediately, offering extra Parmesan cheese on the side for those who want a cheesier bite.