Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8–10 minutes. Reserve ½ cup pasta water, drain, and set aside.

Heat oil in a large skillet over medium-high heat. Add beef seasoned with salt and pepper, cook about 3–4 minutes until browned. Remove beef and set aside.

Melt butter in the same skillet over medium heat. Sauté onion for 3 minutes until translucent. Add garlic and cook for 30 seconds. Deglaze with chicken broth, then stir in heavy cream and simmer.

Allow sauce to simmer on low for about 5 minutes until thickened. Adjust consistency with reserved pasta water if necessary.

Return beef to skillet and mix with sauce. Add drained pasta, tossing gently to coat.

Stir in grated Parmesan until melted. Garnish with fresh herbs and serve immediately.