Cook the pasta in a large pot of salted boiling water for 10-12 minutes until al dente, then drain.

Sauté ground beef and diced onion in olive oil over medium-high heat for 5-7 minutes until browned and translucent.

Add minced garlic and cook for 1 minute until fragrant.

Combine Rotel tomatoes, beef broth, heavy cream, and cream cheese in the skillet, stir, and simmer for 5 minutes.

Lower heat and stir in cheddar cheese until melted, then mix in the cooked penne pasta.

Serve hot, garnished with cilantro or parsley.