Boil the pasta. Cook bowtie pasta in heavily salted water until al dente. Reserve 1 cup of starchy pasta water before draining.
Brown the beef. Heat a large skillet over medium-high heat. Brown the ground beef, breaking it apart. Add diced onion and cook for 3 minutes until soft. Drain excess grease if needed.
Toast the spices. Stir in the minced garlic, 1 tbsp Cajun seasoning, smoked paprika, and black pepper. Cook for 1 minute until fragrant.
Make the sauce. Lower heat to medium-low. Pour in chicken broth to deglaze the pan. Add cubed cream cheese and the remaining 1 tbsp Cajun seasoning. Stir constantly until cream cheese melts into a smooth sauce.
Combine and serve. Add the drained pasta and parmesan cheese to the skillet. Pour in half the reserved pasta water and toss until the sauce coats the noodles evenly. Add more water if needed. Garnish with parsley and serve hot.
