Instructions
Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onion are soft, about 5-7 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the undrained can of Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Bring to a simmer and cook until the cream cheese is melted and the sauce is slightly thickened, about 5 minutes.
Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.
Add the cooked penne pasta to the skillet and toss until evenly coated in the creamy Rotel sauce.
Serve hot, garnished with fresh chopped cilantro or parsley if desired.
Enjoy!
