Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine, linguine, or penne, cooking for about 8-10 minutes until al dente. Reserve 1 cup pasta water, then drain.

Sauté the Beef: Heat a splash of olive oil in a large skillet over medium-high heat. Add beef, seasoning with salt and pepper. Sear for 3-4 minutes until browned. Remove beef and set aside, keeping drippings in the pan.

Prepare the Sauce: In the same skillet, reduce heat to medium, add butter, and melt. Add diced onions and sauté until translucent, about 3 minutes. Add minced garlic, cooking for 1-2 minutes until fragrant.

Create the Creamy Mixture: Pour in chicken broth, scraping brown bits from the pan. Bring to a simmer, then add heavy cream. Stir in grated Parmesan cheese until creamy, about 3-4 minutes.

Combine Pasta and Beef: Add cooked pasta and beef back to the skillet, tossing to coat in the sauce. If too thick, mix in reserved pasta water until desired consistency.

Serve with Flair: Garnish with fresh herbs and serve immediately with extra Parmesan on the side.