Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.

Cook the Beef: In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the beef and cook until browned and fully cooked, about 3-4 minutes. Remove and set aside.

Make the Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Sauté chopped onions until translucent. Add minced garlic and cook until fragrant. Deglaze with chicken broth and bring to a simmer. Stir in heavy cream and cook for 3-4 minutes.

Combine: Return beef to skillet, add drained pasta, and toss until well coated. Add reserved pasta water if needed to reach desired consistency.

Serve: Stir in grated Parmesan cheese until melted. Garnish with parsley or basil and serve immediately.