Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add the rotini pasta. Cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef and break it apart as it cooks. Brown for about 6-8 minutes until fully cooked. Drain any excess fat.

Add the Rotel tomatoes, beef broth, garlic powder, onion powder, salt, and pepper to the skillet. Stir to combine and bring to a gentle simmer over medium-low heat. Cook for about 5 minutes.

Reduce the heat to low and stir in the creamy cheese until melted and smoothly incorporated into the beef mixture, about 2-3 minutes.

Gently fold the drained rotini pasta into the cheese and beef mixture until evenly coated, stirring for another 1-2 minutes until heated through.

Sprinkle shredded cheddar cheese evenly over the pasta. Cover the skillet and let it sit on low heat for about 2-3 minutes to melt the cheese.

Remove from heat and garnish with freshly chopped parsley. Serve warm.