In a large pot, bring salted water to a rolling boil. Add the linguine pasta and cook for 8-10 minutes until al dente, stirring occasionally. Once done, drain the pasta in a colander and set it aside, keeping a small cup of pasta water for later use.

In a large skillet over medium heat, pour in a tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant and slightly golden. Introduce the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and no pink remains.

Lower the heat to medium-low, then incorporate the softened cream cheese into the skillet, stirring until it melts and combines with the beef. Gradually mix in the shredded cheese, stirring continuously until the sauce becomes smooth and creamy, about 2-3 minutes.

Carefully add the cooked linguine to the sauce in the skillet. Toss everything together gently, ensuring every strand of pasta is well coated. If the sauce seems too thick, stir in a bit of the reserved pasta water until you reach desired consistency.

Season your Cheese Garlic Linguine Pasta with a pinch of salt and freshly cracked pepper to taste. Garnish with chopped fresh parsley if desired, and serve hot.