Cook the Pasta: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Drain and set aside.

Cook the Ground Beef: In a large skillet, heat 1 tbsp of butter over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Drain excess fat.

Add Garlic and Seasonings: Stir in minced garlic and Italian seasoning. Cook for 1-2 minutes until fragrant.

Add Rotel Tomatoes: Pour in the can of Rotel tomatoes with chilies (undrained) and simmer for 3-4 minutes, stirring occasionally.

Make the Creamy Sauce: Add the remaining 1 tbsp of butter and melt. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.

Add the Cheese: Stir in the grated Parmesan and shredded mozzarella cheese. Continue stirring until the cheese melts into the sauce. Season with salt and pepper to taste.

Combine Pasta and Sauce: Add the cooked bowtie pasta to the skillet and toss to coat the pasta in the creamy beef sauce.

Serve: Garnish with fresh parsley if desired, and serve immediately.