Step 1: Bring a large pot of salted water to a boil. Cook the linguine until just al dente, following the package instructions (about 9–11 minutes). Drain, reserving ½ cup of pasta water to adjust the sauce later if needed.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon. When the beef starts to brown, sprinkle over the Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Stir in the minced garlic and cook for another minute until fragrant. Remove the beef from the skillet and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Pour in the chicken broth and heavy cream, stirring well to combine. Add the Velveeta cubes, Parmesan, mozzarella (if using), and cream cheese. Stir gently and continuously until the cheese is completely melted and the sauce becomes smooth and creamy.

Step 4: Return the cooked beef and linguine to the skillet. Toss gently to coat all the pasta in the rich, cheesy Cajun sauce. If the sauce thickens too much, add a splash of reserved pasta water to loosen it to your liking.

Step 5: Serve the pasta hot, topped with freshly chopped parsley and extra Parmesan cheese if desired. Enjoy a bowl of cozy, flavorful comfort that’s made with love and ready in under 30 minutes.