In a large pot or deep skillet, heat olive oil over medium-high heat.

Add the ground beef, season with salt, pepper, and Italian seasoning, and cook until it’s browned, breaking the meat into crumbles. Drain any excess grease if necessary.

Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant. Toss in the fresh spinach and cook until it wilts down.

Pour in the chicken broth and heavy cream, stirring to combine. Directly add the uncooked pasta into the pot.

Increase the heat to bring it to a gentle boil. Then, reduce the heat to medium-low, cover, and let it cook for about 10-12 minutes, stirring occasionally until the pasta is al dente and the sauce has thickened.

Stir in the grated Parmesan and cream cheese until the mixture is smooth and creamy. Adjust your seasoning with extra salt, black pepper, and red pepper flakes if desired.

Plate the hot pasta with the beef and spinach abundance on top. Garnish with extra Parmesan, fresh parsley, and a sprinkle of cracked black pepper for that finishing touch.