1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for another 30 seconds until fragrant, careful not to burn it.
4. Add the ground beef to the skillet, breaking it up with a wooden spoon. Sprinkle in the Cajun seasoning and smoked paprika. Cook until the beef is browned and cooked through, about 6-8 minutes. Season with salt and pepper to taste.
5. Reduce the heat to medium-low. Stir in the cream cheese, letting it melt slowly into the beef mixture. Once creamy, pour in the heavy cream, stirring constantly to combine.
6. Add the grated Parmesan cheese and stir until the sauce thickens slightly and coats the beef evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
7. Toss the cooked bowtie pasta into the skillet, gently mixing until every piece is coated in that rich, spicy Alfredo sauce.
8. Remove from heat and sprinkle with fresh parsley if desired. Serve immediately.

I remember Mama Lu saying, “Don’t rush a good thing.” Taking your time to let the cream cheese melt and the flavors marry makes all the difference. Sometimes, I’ll stir the sauce a little longer off the heat — just like she’d stir her Sunday pot roast gravy — to get it silky and just right.