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Bring a large pot of salted water to a boil. Cook linguine 9–11 minutes until al dente; drain and set aside.
Heat olive oil in a large skillet over medium heat. Add ground beef and cook 6–8 minutes until browned; drain excess grease.
Add butter and minced garlic to the skillet. Cook 30 seconds until fragrant.
Pour in beef broth and scrape up browned bits. Simmer 2–3 minutes.
Stir in heavy cream, salt, pepper, paprika, and Italian seasoning. Simmer 4–5 minutes until slightly thickened.
Add cheddar and Parmesan cheese, stirring until melted and smooth.
Toss cooked linguine into the sauce until evenly coated.
Cook another 2–3 minutes until creamy and heated through.
Garnish with parsley and serve warm. Store leftovers refrigerated up to 3 days.