Start by bringing a large pot of salted water to a rolling boil. Add bowtie pasta and cook according to the package directions until al dente, usually around 10-12 minutes. Once done, drain the pasta in a colander and set it aside while you prepare the flavorful creamy sauce.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the ground beef, breaking it apart with a spatula, and cook for 5-7 minutes until browned. Drain any excess fat from the skillet.

Stir in the minced garlic and Italian seasoning into the beef mixture. Sauté for an additional 1-2 minutes, allowing the garlic to become fragrant.

Add the undrained Rotel tomatoes with chilies to the skillet. Bring the mixture to a gentle simmer and cook for about 3-4 minutes.

Incorporate the remaining butter and heavy cream into the skillet, stirring gently. Bring this mixture to a simmer for 3-4 minutes, or until it thickens slightly.

Stir in the grated Parmesan and shredded mozzarella. Continue stirring until the cheese has completely melted.

Add the drained bowtie pasta directly to the skillet with the creamy beef sauce. Toss everything together gently.

Garnish your pasta dish with freshly chopped parsley and serve immediately.