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Preheat your oven to 375°F (190°C).
In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Add the ground venison to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 7-10 minutes. Season with salt, pepper, and Italian seasoning.
In a mixing bowl, combine heavy cream, Alfredo sauce, and half of the Parmesan cheese. Mix well.
In a large mixing bowl, combine the cooked pasta, venison mixture, and creamy sauce. Stir until everything is well coated.
Pour the pasta mixture into a greased 9×13 inch baking dish. Spread it out evenly.
Sprinkle the remaining Parmesan cheese and mozzarella cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.