Begin by filling a large pot with water and adding a generous amount of salt. Bring the water to a rolling boil, then add the bowtie pasta. Cook according to package instructions until al dente, about 8-10 minutes. Once done, drain the pasta in a colander and set it aside while you prepare the sauce.

In a large skillet over medium heat, add the ground beef and cook for 5-7 minutes, breaking it apart with a spatula until browned and no longer pink. As it cooks, stir occasionally to ensure even browning. Once ready, drain any excess fat from the skillet while keeping the beef in the pan for the next steps.

Add the chopped onion and minced garlic to the skillet with the browned beef. Cook for about 3-4 minutes, stirring frequently until the onion becomes translucent and fragrant.

Pour in the beef broth and bring the mixture to a gentle simmer, allowing it to heat through for 1-2 minutes. Then, reduce the heat and stir in the heavy cream along with the Italian seasoning. Let the sauce thicken for another 2-3 minutes, stirring occasionally until it is glossy and smooth.

Add the cooked bowtie pasta directly into the skillet with the creamy sauce and beef. Mix everything together thoroughly until the pasta is coated evenly with the rich sauce. Stir in the shredded cheese gradually, mixing until it melts into a creamy consistency. Season the dish with salt and pepper to taste.

Once everything is well combined and heated through, remove the skillet from heat. Serve the creamy beef and bowtie pasta hot, garnished with fresh parsley.