Fill a large pot with salted water and bring to a rolling boil. Meanwhile, soften cream cheese at room temperature for 10 minutes and gather all ingredients.

Heat olive oil in a large skillet over medium-high heat. Add ground beef and break into small pieces. Cook for 6-8 minutes until browned with crispy edges.

Add diced onion and cook for 3 minutes. Stir in minced garlic and cook another 30 seconds. Season with Italian seasoning, smoked paprika, salt, and pepper.

Add pasta to boiling water and cook 1 minute less than package directions. Reserve ½ cup pasta water and drain.

Reduce skillet heat to low. Stir in softened cream cheese until smooth. Gradually whisk in heavy cream and Worcestershire sauce. Add cheddar and Parmesan cheeses, stirring until melted. If needed, add reserved pasta water one tablespoon at a time.

Add drained pasta to skillet and toss gently to coat. Cook 2-3 more minutes. Taste and adjust seasoning. Garnish with parsley and serve.