Bring a large pot of salted water to a boil, add spaghetti noodles, and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

In a large skillet, heat olive oil and unsalted butter over medium-high heat. Add ground beef with Cajun seasoning, garlic powder, and onion powder. Cook for 5-7 minutes until browned. Transfer to a plate.

Lower the heat and add heavy cream and cream cheese to the skillet. Stir for 3-4 minutes until melted and smooth.

Gradually stir in mozzarella and Parmesan cheese until fully melted and the sauce is velvety. Adjust with reserved pasta water if too thick.

Combine the reserved spaghetti and browned beef into the sauce, tossing gently for 1-2 minutes until well coated.

Remove from heat and sprinkle parsley over the dish. Serve hot with extra cheese or seasoning if desired.