Begin by bringing a large pot of salted water to a rolling boil. Add the bowtie pasta, cooking it according to the package instructions until it's al dente, which typically takes around 8-10 minutes. Once cooked, drain the pasta and remember to reserve ½ cup of the pasta water for later.

In a large skillet over medium-high heat, add the ground beef. Cook the meat, breaking it apart with a spatula, until it's browned and cooked through—about 5-7 minutes. If there's excess fat, carefully drain it off.

Add the diced onion and minced garlic to the skillet with the spiced ground beef. Sauté for 3-4 minutes until the onion becomes translucent and the garlic is fragrant.

Sprinkle the Cajun seasoning over the beef mixture and stir well, cooking for another 1-2 minutes.

Lower the heat to medium, then add the softened cream cheese into the skillet. Stir continuously until the cream cheese melts and blends smoothly.

Slowly pour in the heavy cream while stirring constantly. Continue stirring for about 3-4 minutes until the mixture forms a smooth, velvety sauce.

Now, add in the shredded cheese, stirring until it's fully melted and incorporated into the sauce. Taste the mixture, then season with salt and black pepper.

Gently add the cooked bowtie pasta into the sauce, using tongs to toss until each piece is well-coated. Gradually stir in some of the reserved pasta water if the sauce appears too thick.

Turn off the heat and garnish with freshly chopped parsley if desired. Serve immediately.