Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain and set aside, keeping it warm. Drizzle a small amount of olive oil over the pasta to prevent sticking.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart as it browns. When the beef is cooked through with golden edges, drain any excess grease.

Step 3: Season the beef with Cajun seasoning, paprika, salt, and black pepper. Stir well to coat evenly and cook for one more minute to deepen the flavor. Transfer the seasoned beef to a bowl and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant. Avoid browning the garlic to keep its flavor mild and buttery.

Step 5: Pour in the heavy cream and stir as it begins to simmer. Reduce the heat to low, then add the softened cream cheese and Velveeta cubes. Stir until melted and smooth. Add the shredded mozzarella and grated Parmesan, stirring until the sauce becomes thick, creamy, and fully blended.

Step 6: Return the cooked ground beef to the skillet and stir it into the sauce. Let it simmer for 2 to 3 minutes so the flavors combine and the sauce thickens slightly.

Step 7: Add the cooked linguine to the skillet. Use tongs to toss the pasta gently, making sure every strand is coated with the cheesy Cajun cream sauce. If the sauce is too thick, add a splash of milk or chicken broth until it reaches your desired consistency.

Step 8: Taste and adjust the seasoning if needed. Serve immediately, topping each portion with shredded cheddar cheese and a sprinkle of parsley for garnish