Step 1: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the ground beef and cook until it’s fully browned and crumbled, about 7 to 8 minutes. Use a spatula to break the meat into small pieces as it cooks. Drain any excess fat and return the skillet to the heat.

Step 2: Season the cooked beef with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Stir well so the spices evenly coat every piece of meat. Turn off the heat and set the beef aside.

Step 3: Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Then drain the pasta and set it aside.

Step 4: In the same skillet used for the beef, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, just until the garlic becomes fragrant; don’t let it brown. Pour in the beef broth and let it simmer for 2 minutes to deglaze the pan.

Step 5: Slowly stir in the heavy cream and add the cream cheese. Stir until the cream cheese fully melts into the sauce. Then add the shredded mozzarella and grated Parmesan. Let the mixture simmer for 4 to 5 minutes, stirring often, until the sauce is smooth and thickened.