In a large pot of salted boiling water, cook the fettuccine or penne pasta according to package instructions until al dente. If using broccoli, add it to the boiling water during the last 3 minutes of cooking. Drain and set aside.

In a large skillet over medium heat, add the olive oil. Once hot, add the ground beef. Cook until browned, about 5–7 minutes. Drain any excess fat.

Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for an additional 2 minutes until the garlic is fragrant.

Pour in the heavy cream and bring to a simmer. Reduce heat and stir in the grated Parmesan cheese until melted and the sauce is smooth.

Add the cooked pasta and broccoli (if using) to the skillet, using tongs to toss everything together until the pasta is well coated with the sauce.

Sprinkle shredded mozzarella cheese on top of the pasta mixture in the skillet and cover it. Let it cook on low heat for 2–3 minutes, allowing the cheese to melt.

Garnish with fresh parsley and serve hot.