1 pound rigatoni
12 ounces Velveeta cheese, cubed
4 tablespoons butter, cubed
big splash of milk
1 1/4 cups shredded cheddar cheese
2 boxes frozen broccoli spears, defrosted and cut into chunks
1 1/2 pounds skinless, boneless chicken breast (cooked and shredded/chunked to your liking)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup panko bread crumbs
Preheat oven to 350 degrees F. Lightly coat a 13 x 9 baking dish with cooking spray.
Cook chicken to your liking and cut or shred into chunks. Defrost broccoli and cut into bite-sized pieces (or use fresh – boil for a couple of minutes and then dunk in ice water to keep the color).
Bring a large pot of salted water to a boil and cook rigatoni until al dente, about 8-9 minutes. Drain and place back into pot.
Add Velveeta, butter, and milk to rigatoni and cook, stirring constantly, over low heat until almost melted completely. Add 1 cup shredded cheese and stir to melt until completely smooth.
Remove from heat, add garlic powder, paprika, chicken, broccoli, and stir to combine. Transfer mixture into prepared baking dish. Sprinkle with remaining 1/4 cup shredded cheese and bread crumbs.
Bake for 20 minutes or until heated through. Place under broiler for 3-4 minutes or until top is crispy and golden.