Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside.

Sauté the Beef and Onion: In a large skillet, heat olive oil over medium-high heat. Add the ground beef and diced onion, breaking the beef apart. Cook for about 5-7 minutes until browned and onion becomes translucent.

Add Garlic: Stir in the minced garlic. Sauté for an additional minute, stirring continuously to prevent burning.

Stir in the Sauce Ingredients: Add the Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, and spices. Stir well and bring to a gentle simmer for 5 minutes.

Melt the Cheese: Reduce heat to low and fold in the shredded cheddar cheese, stirring until fully melted and incorporated into the sauce.

Combine with Pasta: Add the cooked penne pasta to the skillet, tossing gently to coat every piece in the creamy sauce.

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