Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 chopped onion and sauté until it becomes translucent and fragrant, about 3–4 minutes.

Stir in 2 cloves of minced garlic and continue to sauté for an additional 1 minute.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5–7 minutes. Drain excess fat, then season with salt, pepper, and 1 teaspoon of paprika.

Mix in 1 can (10 oz) of Rotel diced tomatoes and green chilies, stirring well. Let it simmer for about 2 minutes.

Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring to combine.

Stir in 8 ounces of penne or rotini pasta, ensuring it's mostly submerged in the sauce. Bring to a boil, then reduce heat and cover to simmer for 10–12 minutes.

Remove from heat and fold in 1 cup of shredded cheddar cheese until melted.

Taste and adjust seasoning with salt, pepper, or red pepper flakes.

Garnish with freshly chopped parsley and serve hot.