Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the rotini pasta and cook for 8-10 minutes until al dente, stirring occasionally. After draining, reserve a cup of pasta water for later use and set the rotini aside.

In a large skillet over medium heat, drizzle in some olive oil and let it warm for a minute. Add the ground beef to the pan, breaking it apart with a spatula. Cook for 5-7 minutes until browned and no longer pink.

Once the beef is browned, add the minced garlic to the skillet and sauté for another 1-2 minutes, stirring frequently. Season the mixture with salt, pepper, and Italian seasoning.

Pour in the heavy cream, stirring gently to combine all the ingredients. Allow the mixture to simmer on low heat for about 3-4 minutes.

Gradually whisk in the grated Parmesan cheese; remove the pan from heat first to prevent lumps. Stir until cheese is melted and sauce becomes creamy.

Toss the cooked rotini into the skillet with the creamy garlic Parmesan sauce, ensuring each piece is well coated.

Plate the Beef and Rotini hot, sprinkle with freshly chopped parsley, and serve immediately.