Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, which usually takes about 10-12 minutes. Once done, drain the pasta and set it aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the ground beef along with the diced yellow onion. Cook this mixture for about 5-7 minutes, stirring frequently, until the beef is browned and the onions are translucent.

Once the beef and onions are cooked through, add 2-3 cloves of minced garlic to the skillet. Stir it in and cook for about 1 minute until fragrant.

Next, pour in the undrained Rotel diced tomatoes and 1 cup of beef broth, followed by the heavy cream and cream cheese. Add Worcestershire sauce, chili powder, smoked paprika, and seasoning. Allow this mixture to simmer on medium heat for about 5 minutes, stirring occasionally.

Reduce the heat to low, then stir in 1-2 cups of shredded cheddar cheese. Mix until the cheese has melted and the sauce becomes creamy and smooth.

Carefully add the cooked penne pasta into the sauce mixture in the skillet. Toss everything together until the pasta is generously coated with the creamy sauce.

To finish off your Rotel pasta, garnish with fresh chopped cilantro or parsley and serve hot.