Ingredients:

1 tbsp extra virgin olive oil
1 yellow onion, chopped
2 large carrots, chopped (alternatively, 5 or 6 small carrots)
4 boneless skinless chicken thighs, cubed
1 tsp garlic powder
Salt & pepper to taste
Approx 2 tbsp unsalted butter
2 tbsp fresh thyme leaves
1 tsp smoked paprika
½ tsp cayenne pepper
2 cups no salt chicken broth
1 cup milk
1 cup short-cut pasta
1 ½ cups broccoli florets
1 cup grated parmesan cheese
1 ½  cups shredded cheddar cheese

Steps:

1) Preheat the oven to 425°F.
2) Heat olive oil in a large, oven-safe, deep-walled pan over medium, add the onions and carrots and cook until fragrant. Stir in the chicken, season with salt and pepper. Add the butter, thyme, paprika, garlic powder, and cayenne. Cook until golden and toasted. 
3) Add chicken broth and milk, bring to a boil. Add pasta and broccoli, stir frequently until the pasta is al dente and the broth is absorbed.
4) Stir in parmesan cheese and half of the cheddar cheese, mix well. Top with the rest of the shredded cheddar, place in the oven and bake for 20 minutes.
5) Top with additional fresh thyme. Enjoy!