Step 1: Start by cooking the linguine in a large pot of salted boiling water until it’s al dente. Don’t forget to reserve about a cup of the pasta water before draining its liquid gold if your sauce needs thinning later. Set the pasta aside while you work on the beef and sauce.

Step 2: While the pasta’s cooking, heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any extra grease to keep the sauce from feeling heavy.

Step 3: Add the chopped onion to the beef and sauté for about five minutes until soft and translucent. Stir in the garlic, Cajun seasoning, smoked paprika, salt, and pepper. Let everything cook together for another minute or so, just long enough for the spices to bloom and become fragrant.

Step 4: Pour in the chicken broth and bring it to a gentle simmer. Let it cook for about ten minutes, reducing slightly to concentrate the flavor.

Step 5: Now stir in the heavy cream, Parmesan, and mozzarella cheese. Lower the heat to medium and let the sauce bubble gently until it’s smooth, creamy, and thick enough to coat a spoon. If it gets too thick, splash in some of that reserved pasta water until the consistency feels just right.

Step 6: Add the cooked linguine back into the skillet and gently toss to coat the noodles in the sauce. Sprinkle in the chopped chives and fresh oregano, and give it one last stir before serving.