Begin by bringing a large pot of salted water to a rolling boil. Add 12 oz of uncooked bowtie pasta and cook according to package instructions, typically 10–12 minutes, until al dente. Stir occasionally to prevent sticking. Once cooked, reserve 1 cup of pasta water, drain the remaining water, and set the pasta aside in a large bowl.

In a large skillet over medium heat, add 1 lb of ground beef. Cook for about 6-8 minutes, stirring frequently, until the beef is browned and crumbled. Once browned, drain any excess fat from the skillet.

To the skillet with the ground beef, add 1/2 diced onion and sauté for 2 minutes until translucent. Then, add in 4 minced garlic cloves, cooking for an additional minute until fragrant.

Stir in 2 tsp of ground paprika, 1 tsp of Italian seasoning, and 2 tsp of Worcestershire sauce. Continue to cook for another minute to allow the spices to bloom.

Lower the heat and add 4 oz of softened cream cheese to the skillet. Stir continuously until fully blended into the beef mixture.

Pour in 1 cup of beef broth and 1 cup of heavy cream, stirring to combine. Gradually add 1 cup of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese, stirring constantly until melted and smooth.

Add the reserved bowtie pasta to the sauce mixture in the skillet. Gently fold the pasta into the creamy sauce, simmering for approximately 2-3 minutes. If the sauce is too thick, stir in reserved pasta water until desired consistency.

Remove from heat and serve warm. Optionally, top with additional shredded cheese or a sprinkle of parsley.