In a large pot, bring salted water to a boil. Add 1 pound of bowtie pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, drain, and set aside.

In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add 1 pound of ground beef, seasoning with 1 tablespoon of Cajun seasoning, salt, and pepper. Sauté for 6-8 minutes until browned, then set aside.

Lower heat to medium and add the remaining tablespoon of butter and minced garlic to the skillet. Sauté for about 30 seconds. Stir in the softened cream cheese until it begins to melt.

Gradually whisk in 1 cup of milk or half-and-half, creating a smooth sauce. Add grated Parmesan and remaining Cajun seasoning, stirring well. Allow to simmer for 2-3 minutes until thickened.

Return the cooked beef to the skillet along with the drained pasta. Toss gently until well coated. Add reserved pasta water as needed to reach desired consistency.

Serve hot, optionally garnished with additional Parmesan, chopped parsley, or red pepper flakes.