Cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned and cooked through, breaking it apart with a spoon, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Reduce heat to medium and stir in the ranch seasoning mix.
Pour in the beef broth and milk, stirring to combine.
Add the cream cheese cubes and stir until melted and the sauce is creamy.
Add the cooked bow tie pasta to the skillet and stir to coat the pasta evenly with the sauce.
Stir in the shredded cheddar cheese until melted.
Season with salt and black pepper to taste.
Remove from heat and sprinkle chopped fresh parsley over the top before serving.