Cook the Pasta: Cook rotini pasta to al dente according to the package directions. This typically takes 8-10 minutes in salted boiling water. The pasta should have a slight bite to it as it will continue cooking slightly when added to the sauce. Once done, drain well and set aside.

Brown the Sausage: In a large 12-inch skillet, heat the olive oil over medium-high heat. Add the Italian sausage, diced onion, and minced garlic. Break up the sausage with a wooden spoon while cooking, stirring occasionally until the meat is thoroughly browned and the onions are translucent, about 7-8 minutes. Drain excess fat if necessary.

Add Seasonings: Sprinkle the chili powder, garlic powder, salt, and smoked paprika over the sausage mixture. Stir well to evenly distribute the seasonings and allow them to bloom in the hot pan for about 30 seconds, enhancing their flavors.

Create the Base Sauce: Add the drained Rotel tomatoes, beef broth, and Worcestershire sauce to the skillet. Stir to combine and bring the mixture to a simmer. Let it cook for about 2-3 minutes, allowing the flavors to meld together and the liquid to reduce slightly.

Add Dairy: Lower the heat to medium-low and add the heavy whipping cream and cream cheese to the skillet. Stir continuously until the cream cheese has completely melted and the sauce is smooth with no lumps, about 3-4 minutes. The sauce will begin to thicken as it simmers.

Combine and Finish: Add the shredded cheddar cheese and cooked pasta to the skillet. Toss everything together until the pasta is evenly coated with the creamy sauce. Continue cooking for another minute to ensure the cheese is fully melted. Remember that the sauce will continue to thicken as it cools.

Serve: Remove from heat, garnish with freshly chopped parsley, and serve immediately for the best taste and texture.