Heat a large deep skillet or pot and melt 1 tbsp butter over medium-high; you want a light shimmer.

Add the ground beef and season with smoked paprika, garlic powder, onion powder, salt, and pepper. Break the meat apart as it sizzles; cook until browned and no longer pink. Drain excess fat if needed.

Push the beef to one side of the pot. Add the remaining 2 tbsp butter and all the minced garlic to the empty area; sauté about 30 seconds until fragrant and golden at the edges.

Stir the garlic into the beef and add the uncooked pasta right into the pan.

Pour in the chicken broth and heavy cream; give everything a stir so the pasta sits evenly in liquid.

Bring to a gentle simmer and cook, stirring every few minutes so pasta doesn’t stick. Cook until the pasta is al dente and most of the liquid is absorbed — about 10–12 minutes. You’ll see the sauce thicken and cling to each noodle.

Turn the heat low and stir in cheddar and Parmesan until melted and creamy; add a splash of reserved pasta water if you need to loosen the sauce.

Taste and add red pepper flakes for a kick. Plate hot and garnish with chopped parsley and extra Parmesan for brightness.