Boil the bowtie pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

Heat olive oil if your beef is lean. Cook 1 lb ground beef in a large skillet over medium-high heat. Season with garlic powder, onion powder, salt, and black pepper. Break the beef up as it cooks. When browned, drain excess fat if needed and set beef aside.

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

Pour in 1 1/2 cups heavy cream and stir. Whisk in 4 oz softened cream cheese until smooth.

Stir in grated Parmesan, shredded mozzarella, and Italian seasoning. Taste and add salt and pepper. Thin the sauce with reserved pasta water a little at a time until the sauce is silky.

Add the cooked bowties and browned beef back to the skillet. Toss well until the pasta is fully coated and the beef spreads through the sauce.

Plate hot and top with fresh parsley, extra Parmesan, and cracked black pepper if desired.