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Bring a large pot of generously salted water to a boil and cook the linguine until tender but not mushy. Drain well and set aside.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up as it browns, until fully cooked and no longer pink.
Season the beef with salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir well so the seasoning is evenly distributed.
Add the minced garlic and butter to the skillet and stir for about 30 seconds until the garlic is fragrant and the beef is coated in a glossy garlic butter mixture. Transfer the beef to a plate and set aside.
In the same skillet, melt the butter over medium heat. Pour in the heavy cream and whole milk, stirring gently as the sauce warms.
Add the Parmesan, mozzarella, and cream cheese, stirring slowly until everything melts into a thick, smooth, and creamy sauce.
Season the sauce with Italian seasoning, salt, and pepper to taste.
Add the cooked linguine to the skillet and toss until every strand is fully coated in the creamy Parmesan sauce.
Gently fold the garlic butter beef back into the pasta and stir just until combined.
Serve hot with extra Parmesan on top and a sprinkle of fresh parsley if desired.