Begin by heating a large deep skillet or pot over medium-high heat. Add 1 tablespoon of unsalted butter to the pan and allow it to melt completely, coating the bottom.

Next, add the ground beef to the skillet, breaking it apart with a wooden spoon. Season generously with smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for about 6-8 minutes until the beef is browned.

Once the beef is cooked, push it to one side of the pot. Add the remaining tablespoon of unsalted butter and the minced garlic to the empty side. Sauté for about 30 seconds until fragrant, then stir it into the beef.

Stir in the uncooked pasta, ensuring it’s well coated with the beef and garlic mixture. Pour in the chicken broth and heavy cream, mixing everything together. Bring to a gentle simmer.

Reduce the heat to medium-low and stir occasionally for 10-12 minutes until the pasta is al dente and most of the liquid is absorbed. Add more broth if it looks too dry.

Remove the skillet from heat, and stir in the shredded cheddar and grated Parmesan cheese until both cheeses melt completely into the pasta.

Taste your dish and adjust the seasoning as needed. Consider adding red pepper flakes at this stage.

Plate the creamy pasta hot and garnish with chopped fresh parsley and extra Parmesan cheese.