Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

Brown the Meat: In a skillet, heat olive oil over medium-high heat. Add ground beef and diced onion, cooking for about 5-7 minutes until beef is browned and onions are soft.

Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant.

Create the Sauce: Add Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, cumin, chili powder, and paprika. Stir and simmer for 5 minutes until creamy.

Combine with Cheese: Reduce heat to low, add shredded cheddar cheese, stirring until melted and blended.

Mix in the Pasta: Fold cooked pasta into the sauce until evenly coated, cooking for another 2-3 minutes.

Serve and Garnish: Serve hot, garnished with cilantro or parsley.