Begin by filling a medium pot with water and adding a generous amount of salt. Bring the water to a rolling boil over high heat, then add the rotini pasta. Cook for about 8-10 minutes or until al dente, then drain the pasta and set aside.

In a large skillet, heat over medium heat and add the ground beef. Cook for about 5-7 minutes until browned, then drain excess grease.

If the skillet appears dry, add a splash of olive oil. Toss in the diced onion and sauté for 3-4 minutes. Add minced garlic and cook for an additional minute.

Stir in the undrained Rotel tomatoes, paprika or taco seasoning, and beef broth. Bring to a simmer for 3-5 minutes.

Lower the heat and gradually stir in cream cheese and heavy cream. Simmer for another 3-5 minutes until a smooth sauce forms.

Add the drained pasta and shredded cheddar cheese, mixing well until coated. Simmer on low for 2-3 minutes.

Taste and adjust seasoning with salt and pepper. Serve warm, garnished with fresh herbs if desired.