Bring a large pot of salted water to a boil, add rotini and cook for 8-10 minutes until al dente. Drain, reserving a cup of pasta water.

In a large skillet, heat olive oil over medium heat, add ground beef, season with salt and pepper, and cook for 5-7 minutes until browned.

Add minced garlic to the skillet, cook for 1-2 minutes until fragrant, then add Italian seasoning, salt, and pepper.

Pour in heavy cream, reduce heat to low, and let simmer for 3-4 minutes until slightly thickened.

Gradually stir in grated Parmesan cheese until melted smoothly. Use reserved pasta water to adjust consistency if needed.

Add drained rotini pasta to the skillet, toss gently to coat, and cook for 1 minute on low heat.

Remove from heat, plate the dish, and garnish with fresh parsley.