Step 1: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta cooking water and set it aside. Drain the pasta and set it aside as well.

Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and fully cooked. Season with salt, pepper, and Italian seasoning. Once done, transfer the beef to a plate and set aside.

Step 3: In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 4: Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for a few minutes to allow it to thicken slightly. Then, stir in the grated Parmesan and shredded mozzarella cheese until the sauce becomes smooth and creamy.

Step 5: Add the cooked linguine and ground beef back into the skillet. Toss everything together so the pasta and beef are evenly coated in the creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.

Step 6: Taste the dish and adjust the seasoning with extra salt or pepper, if needed. Garnish with fresh parsley and serve warm.