Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes.

Once cooked, drain the pasta and set aside, reserving a little pasta water for later use.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.

Pour in the beef broth and bring to a simmer. Allow it to reduce slightly for about 3-4 minutes.

Stir in the heavy cream and Italian seasoning. Season with salt and pepper to taste. Let the sauce simmer for another 5 minutes until slightly thickened.

Add the drained penne pasta to the skillet with the sauce. Toss to combine, ensuring the pasta is well-coated. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Divide the creamy beef pasta among serving plates. Garnish with grated parmesan cheese and chopped parsley.

Serve immediately and enjoy!