1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10–11 minutes. Reserve ½ cup of pasta water, then drain the rest and set aside.

2. In a large skillet over medium-high heat, add the ground beef. Cook until browned, about 6–8 minutes, seasoning with Cajun seasoning, salt, and pepper. Drain excess fat and set the beef aside.

3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds.

4. Pour in the heavy cream and stir gently. Let it simmer for 2–3 minutes to thicken slightly.

5. Reduce heat to low and slowly add the cheddar and Parmesan, stirring constantly until fully melted and smooth. Add a splash of reserved pasta water if the sauce is too thick.

6. Return the beef and pasta to the skillet. Stir until everything is fully coated in the sauce and heated through, about 2–3 minutes.

7. Taste and adjust seasoning if needed. Garnish with parsley, if using, and serve hot.