Prepare the ingredients. Cube the chicken into bite-sized pieces. Chop the broccoli into small florets, keeping them large enough so they do not overcook and fall apart.

Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken and spread evenly in the pan. Stir in the chopped onion. Season with salt, pepper, paprika, garlic powder, onion powder, and ranch seasoning. Cook until the chicken is nearly cooked through.

Add pasta and broccoli. Stir in the uncooked elbow pasta, chopped broccoli, and 3½ cups of chicken broth. Bring to a boil.

Simmer. Reduce heat to medium-low and cover with a lid. Let cook for 12–15 minutes, or until the pasta is tender. Add up to ½ cup additional broth if needed while cooking.

Make it creamy. Remove the lid and stir. If excess liquid remains, simmer uncovered for a few minutes to reduce. If using cheese, add half of the shredded cheese and the milk. Stir until smooth and creamy.

Melt the cheese. If using cheese, sprinkle the remaining cheese over the top. Cover with a lid and allow the cheese to melt, or place under the broiler for a few minutes until melted and bubbly.

Garnish and serve. Sprinkle with dried parsley before serving.