Bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne pasta and cook until al dente (8-10 minutes). Drain and set aside.

In a large skillet over medium-high heat, add 1 pound of ground beef or turkey. Cook for 5-7 minutes until browned and fully cooked.

Sprinkle taco seasoning over the meat, stir to coat, and cook for an additional minute until fragrant.

Pour in the diced tomatoes, chicken broth, and 1 cup of heavy cream (or sour cream). Mix well and simmer for 3-5 minutes.

Add the drained pasta to the skillet and toss everything together. Cook for an additional 2-3 minutes.

Remove from heat and stir in shredded cheddar and Monterey Jack cheeses until melted and creamy.

Taste and adjust seasoning with salt and pepper as needed.

Garnish with chopped cilantro and sliced jalapeños if desired. Serve warm.