1. In a large skillet, cook the ground beef over medium-high heat until fully browned. Break up the meat as it cooks. Drain excess fat if necessary.

2. Stir in garlic powder, onion powder, salt, and pepper. Add Rotel tomatoes with their juice. Let simmer for 3–4 minutes to build flavor.

3. Reduce heat to medium and add cream cheese. Stir until melted and smooth. Slowly pour in the heavy cream while stirring. Simmer until sauce thickens slightly.

4. Meanwhile, cook penne pasta in salted boiling water according to package instructions until al dente. Drain and set aside.

5. Add the cooked pasta to the skillet and stir until well combined and coated in the sauce.

6. Sprinkle cheddar cheese on top, cover the skillet, and let it sit for 2–3 minutes until the cheese melts. Stir again to mix.

7. Garnish with chopped fresh basil or parsley if desired. Serve warm and enjoy!