In a large skillet or Dutch oven, cook the ground beef over medium-high heat until browned. Break it apart with a spoon as it cooks. Drain off any excess grease.

Add the diced onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.

Add the uncooked pasta to the skillet, ensuring it's mostly submerged in the liquid. Reduce the heat, cover, and let it simmer for 12-15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

Once the pasta is cooked, stir in the cubed cream cheese until it melts completely into the sauce. Finish by stirring in the heavy cream and grated Parmesan cheese. Let it thicken for a minute or two.

Garnish with fresh parsley and serve immediately.