Begin by cooking the rotini pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat.

Add the minced garlic to the skillet with the beef. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Pour in the beef broth and bring the mixture to a simmer. Let it cook for about 5 minutes to reduce slightly.

Lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese has melted completely and the sauce is creamy.

Season the sauce with Italian seasoning, salt, and pepper, adjusting to your taste preference.

Add the drained rotini pasta to the skillet, tossing until the pasta is well coated in the creamy sauce.

Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.