Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions, around 8–10 minutes, until al dente. Drain, reserving a cup of pasta water.

In a large skillet over medium heat, add the ground beef and brown for about 5–7 minutes, breaking apart with a spatula. Drain excess fat, keeping flavorful bits on the bottom.

Add the diced onion and minced garlic to the skillet. Cook for another 3–4 minutes until the onion is translucent.

Pour in the heavy cream and beef broth, stirring to combine. Let simmer on low heat for about 5 minutes until slightly thickened.

Sprinkle in the shredded cheddar cheese, stirring continuously until melted and smooth, about 2–3 minutes.

Add the cooked pasta to the skillet, tossing gently to coat. Add reserved pasta water if the sauce is too thick.

Taste the creamy beef and bowtie pasta and adjust seasoning with salt and pepper. Stir to incorporate fully before serving.