Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine, linguine, or penne and cook until al dente, approximately 8-10 minutes. Reserve 1 cup of pasta water before draining.

Cook Beef: Heat a tablespoon of oil in a skillet over medium-high heat. Add seasoned beef and sauté for 3-4 minutes until browned. Remove beef from skillet and set aside.

Make Sauce: In the same skillet, melt two tablespoons of butter. Sauté diced onion for about 3 minutes until translucent. Add minced garlic and cook for another 1-2 minutes without browning.

Deglaze and Thicken: Pour in 1 cup of chicken broth and scrape up brown bits. Simmer briefly then add 1 cup of heavy cream, reducing heat to medium-low for 5 minutes to thicken.

Combine: Return beef to skillet, mix well to coat in sauce. Add drained pasta, tossing gently. Adjust thickness with reserved pasta water as needed.

Serve: Remove from heat and stir in grated Parmesan until melted. Garnish with parsley or basil and serve warm.