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Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook spaghetti according to package directions until tender. Drain and set aside.
While the pasta cooks, heat a large skillet over medium-high heat.
Add ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned and fully cooked. Drain extra grease carefully.
Reduce heat to medium. Add butter and minced garlic to the skillet. Stir for 1 minute until fragrant.
Slowly pour in heavy cream and beef broth. Stir well so everything combines smoothly.
Add Parmesan cheese, Italian seasoning, paprika, salt, and pepper. Stir constantly for 2–3 minutes until the cheese melts and the sauce thickens slightly.
Add cooked spaghetti to the skillet. Use tongs or a large spoon to toss the noodles until fully coated in the creamy sauce.
Sprinkle mozzarella cheese evenly over the top. Cover the skillet with a lid for 2–3 minutes until the cheese melts.
Remove from heat and garnish with parsley. Serve hot with garlic bread or a side salad.