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Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5–6 minutes, breaking it apart, until browned. Drain excess grease if needed.
Reduce heat to medium. Add butter and garlic to the skillet. Cook for 30 seconds until fragrant.
Stir in heavy cream and beef broth. Simmer for 3–4 minutes until slightly thickened.
Add Italian seasoning, paprika, red pepper flakes, salt, and pepper.
Stir in Parmesan cheese and 1 cup mozzarella cheese until melted and creamy.
Add cooked pasta to the skillet and toss until fully coated in the sauce.
Sprinkle remaining mozzarella cheese over the top. Cover for 2–3 minutes until melted.
Garnish with fresh parsley and serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.