Bring a large pot of salted water to a rolling boil and cook your chosen pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon. Season immediately with garlic powder, onion powder, smoked paprika, salt, and pepper.

Cook the beef for 6-8 minutes until deeply browned and slightly crispy around the edges.

Add diced onions to the browned beef and cook for 3-4 minutes until softened and translucent.

Add minced garlic and cook for another 30 seconds until fragrant.

Reduce heat to medium-low and add butter to the beef mixture, stirring until melted.

Gradually pour in heavy cream while stirring constantly to prevent curdling.

Add softened cream cheese and whisk until completely smooth and incorporated.

Remove the skillet from heat and gradually add the Parmesan, cheddar, and mozzarella cheeses, stirring constantly until melted and smooth.

Add the cooked pasta to the sauce and toss gently to coat every piece.

Fold in the crispy bacon crumbles, diced pickles, and cherry tomatoes.

Remove from heat and garnish with sliced green onions and fresh parsley.