Boil a large pot of salted water. Add the bowtie pasta and cook for 10-12 minutes until al dente. Reserve ½ cup of pasta water, drain, and set aside.

In a skillet, melt 1 tablespoon of butter over medium-high heat. Add ground beef with half of the Cajun seasoning, salt, and pepper. Cook for 5-7 minutes until browned. Remove and set aside.

In the same skillet, lower the heat to medium, and melt the remaining butter. Add the minced garlic and sauté for 30 seconds until fragrant.

Add the cream cheese to the skillet and stir until it melts. Gradually whisk in the milk until smooth, and cook for 2-3 minutes until slightly thickened.

Fold in the Parmesan cheese and remaining Cajun seasoning, simmering for another 2-3 minutes. Adjust salt and pepper to taste.

Return the browned beef and add the drained bowtie pasta. Toss gently, adding reserved pasta water as needed to achieve desired sauce consistency.

Serve hot, garnished with extra Parmesan, parsley, or red pepper flakes as desired.