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Bring salted water to a boil in a large pot.
Add bowtie noodles and cook according to package instructions until al dente.
Reserve 1 cup of pasta water, then drain and set the noodles aside.
In a large skillet over medium heat, cook ground beef until browned and fully cooked.
Break up the beef into small pieces as it cooks. Drain excess fat if needed.
Add cubed Velveeta cheese, softened cream cheese, cream of chicken soup, and undrained Rotel tomatoes to the skillet with the beef.
Stir over medium heat until the cheeses are melted and the sauce is smooth and creamy.
Add the cooked bowtie noodles to the skillet and toss to coat in the sauce.
If the sauce is too thick, gradually add reserved pasta water until it reaches your preferred consistency.
Serve the dish warm.