Cook the Pasta Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, according to the package directions. Before draining, reserve one cup of the starchy pasta water. Drain the pasta and set it aside.

Brown the Beef In a large skillet or saucepan over medium heat, cook the ground beef until it is fully browned, breaking it apart with a spoon as it cooks. Drain off any excess grease from the pan.

Make the Creamy Cheese Sauce Reduce the heat to medium-low. To the skillet with the beef, add the softened cream cheese, cubed Velveeta, and cream of chicken soup.

Stir regularly until the cheeses have fully melted and the mixture is a smooth, creamy sauce.

Stir in Rotel and Simmer Add the entire undrained can of Rotel tomatoes with green chilies to the skillet. Stir to combine and let the sauce simmer gently for 3 to 5 minutes to allow the flavors to blend.

Adjust the Consistency If the sauce is too thick, gradually stir in some of the reserved pasta water until it reaches your preferred texture. You may not need to use all of the water.

Combine Pasta and Sauce Add the cooked bowtie pasta to the skillet with the sauce. Gently toss everything together until all the pasta is evenly coated in the cheesy beef sauce.

Serve Hot Serve immediately while warm and creamy. This dish pairs well with garlic bread or a crisp side salad.