1. Bring a large pot of salted water to a boil, cook the rotini until al dente, then reserve 1 cup of pasta water before draining.

2. Heat olive oil in a large skillet over medium-high heat, add the ground beef, and cook until browned while breaking it into small crumbles.

3. Add the diced onion and cook for 2 to 3 minutes until softened.

4. Stir in the garlic, Italian seasoning, smoked paprika, crushed red pepper flakes, salt, and black pepper, then cook for 30 seconds until fragrant.

5. Reduce the heat to medium, add the butter, then pour in the beef broth and scrape up the browned bits from the bottom of the skillet.

6. Stir in the heavy cream and cream cheese until the sauce becomes smooth.

7. Add the Parmesan cheese gradually, then stir in the mozzarella until melted and creamy.

8. Add the cooked rotini and toss until the pasta is fully coated in the garlic Parmesan sauce.

9. Add reserved pasta water a little at a time until the sauce is glossy and clings to the rotini.

10. Taste, adjust seasoning, garnish with fresh parsley and extra Parmesan, then serve hot.