Start by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook for about 8-10 minutes until al dente, then drain and set aside.

Heat a large skillet over medium heat and add a tablespoon of olive oil. Once hot, add the ground beef, breaking it apart with a spatula. Sauté until well-browned (5-7 minutes).

Add the minced garlic into the skillet and stir, cooking for 1-2 minutes until fragrant. Season with salt, pepper, and Italian seasoning.

Pour in the heavy cream and reduce the heat to a gentle simmer. Stir continuously for 2-3 minutes, then add grated Parmesan cheese until melted.

Add the cooked rotini to the creamy mixture, tossing gently with tongs to ensure even coating. Let it cook together for an additional minute.

Serve onto warm plates and garnish with freshly chopped parsley, and additional grated Parmesan if desired.