Prepare Ingredients: Cut chicken into small cubes. Roughly chop broccoli into smaller pieces, being careful not to chop too small to prevent it from falling apart during cooking.

Cook Chicken and Aromatics: Add olive oil to a skillet over medium-high heat. Add the chicken and spread it evenly in the pan. Add the chopped onion and season with salt, pepper, paprika, onion powder, garlic powder, and ranch seasoning. Stir everything well to ensure the chicken is evenly coated with the seasonings.

Add Pasta and Broccoli: Once the chicken is nearly fully cooked, add the uncooked elbow noodles, broccoli, and chicken broth. Start with 3 1/2 cups of chicken broth, adding an extra 1/2 cup if needed as the pasta cooks to ensure there's enough liquid for the pasta to absorb.

Simmer: Bring the skillet to a boil, then reduce the heat to medium-low. Cover with a lid and let cook for about 12-15 minutes or until the pasta is tender. Stir occasionally to prevent sticking.

Add Cheese: Remove the lid and stir well. Let simmer for a few minutes if any extra liquid needs to reduce. Add half of the shredded Colby Jack cheese and the milk, stirring everything together thoroughly to create a creamy sauce that coats all ingredients.

Finish and Serve: Top with the remaining cheese and cover with the lid to let the cheese melt, or alternatively, place under the broiler for just a few minutes for a more browned top. Sprinkle with dried parsley before serving for a pop of color and fresh flavor.