1. Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente, about 8–10 minutes. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Season with salt and pepper.

3. Add minced garlic to the skillet and cook for 1–2 minutes until fragrant. Stir in the Italian seasoning.

4. Reduce the heat to medium-low. Pour in the heavy cream and stir to combine with the beef mixture.

5. Slowly stir in the Parmesan cheese and cook, stirring constantly, until the cheese melts and the sauce thickens.

6. Add the cooked rotini to the skillet. Toss well to coat the pasta with the creamy sauce.

7. Let everything simmer together for 2–3 minutes to combine flavors. Adjust salt and pepper if needed.

8. Garnish with fresh parsley and serve hot.