Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef and chopped onion. Cook, stirring occasionally, until the meat is browned and onions are tender. Drain if necessary.
Mix in the Rotel tomatoes, beef broth, Worcestershire sauce, chili powder, garlic salt, and smoked paprika. Bring the mixture to a simmer and let it cook for about 10 minutes, or until slightly thickened.
Reduce the heat and stir in the heavy whipping cream and cream cheese until well combined and smooth.
Add the cooked pasta to the skillet and toss to coat in the sauce. Sprinkle with shredded cheddar cheese and let it melt into the pasta.
Serve the pasta garnished with chopped cilantro or parsley.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 5, with 1 serving being 1/5 of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**