Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until tender but still firm. Reserve 1 cup of the starchy pasta water before draining, just in case you want to thin out the sauce later.

Step 2: While the pasta is boiling, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns. Season lightly with salt and pepper if desired. Once it’s no longer pink, drain any excess grease and transfer the beef to a bowl. Set aside.

Step 3: Lower the heat to medium. In the same skillet, add the cubed Velveeta, softened cream cheese, and the can of cream of chicken soup. Stir everything together as it melts. This will take a few minutes, but keep stirring it gets creamier by the second.

Step 4: Add the undrained Rotel tomatoes to the cheese mixture. Stir well until everything is combined and warmed through. The tomatoes add a fresh, zesty contrast to the rich cheeses.

Step 5: Return the cooked beef to the skillet. Stir it into the sauce and let it simmer for a few minutes, allowing all the flavors to meld.

Step 6: Finally, add the cooked pasta to the sauce. Gently toss everything together until the bowties are completely coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Step 7: Serve hot, garnished with fresh parsley, chopped green onions, or even a little extra shredded cheese if you’re feeling indulgent.