Step 1: Cook the bowtie pasta in salted water according to package directions. Drain and set aside, but make sure to reserve 1 cup of the pasta water; it’ll come in handy later to loosen the sauce.

Step 2: In a large skillet or sauté pan, heat olive oil over medium heat. Add the ground beef and cook until fully browned, breaking it up as it cooks. Drain any excess grease.

Step 3: Add Cajun seasoning, Italian seasoning, smoked paprika, garlic powder, salt, and pepper to the beef. Stir well so the beef is evenly coated with the spices.

Step 4: Add the softened cream cheese to the skillet and stir until it’s fully melted and incorporated into the beef. Then pour in the Rotel tomatoes with their juices, beef broth, and heavy cream. Stir everything together and bring to a gentle simmer.

Step 5: Add in the grated Parmesan cheese. Let the sauce simmer for a few minutes until it thickens slightly. If it’s too thick, stir in reserved pasta water a little at a time until it reaches your desired consistency. Toss in the cooked pasta and stir gently to coat every bowtie in that creamy, spicy sauce. Garnish with chopped parsley or basil before serving.