In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 1 pound of ground beef and season with salt and pepper. Cook for about 5-7 minutes, breaking the meat apart with a spatula until fully browned. Once the beef is no longer pink, drain any excess fat if necessary, keeping the flavorful juices in the pan.

To the cooked beef, stir in 4 minced garlic cloves and sauté for another 30 seconds until fragrant.

Next, sprinkle in 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of Italian seasoning. Mix everything together thoroughly and let the spices bloom for about 30 seconds while you stir.

Carefully pour in 2 cups of chicken broth and 1 cup of heavy cream, stirring to combine. Add 8 ounces of linguine or fettuccine pasta to the skillet.

Cover the skillet and let everything cook for approximately 10 minutes, stirring occasionally to prevent sticking.

Once the pasta is cooked to your liking, reduce the heat to low and stir in 1/2 cup of freshly grated Parmesan cheese.

Remove the skillet from heat and garnish your dish with freshly chopped parsley. Serve hot.