Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente. Reserve about half a cup of pasta water, then drain the rest. Set the pasta aside.

In a large skillet, heat the olive oil and butter over medium-high heat. Add the ground beef and cook it until it’s browned, about 5-7 minutes.

Once the beef is browned, stir in the minced garlic, garlic powder, Italian seasoning, salt, and black pepper. Cook for another minute until the garlic is fragrant.

Carefully pour in the heavy cream and milk, stirring until everything is warmed through.

Add the grated Parmesan and shredded mozzarella cheese to the skillet. Stir until melted and creamy.

Add the cooked penne to the skillet, tossing until all the pasta is well-coated in the creamy sauce.

Use the reserved pasta water if the sauce looks too heavy until the desired consistency is reached.

After incorporating all the ingredients, let the dish sit for a minute or two to help everything meld together beautifully.

Sprinkle the chopped parsley over your plate of pasta. Serve warm.