If using fresh broccoli, steam or blanch the florets for 2-3 minutes until bright green. If using frozen, thaw and drain any excess water.
In a large, oven-safe skillet or pan, heat the olive oil over medium heat. Add the diced ham and sauté for about 5 minutes until slightly crispy and golden.
Add the uncooked pasta, broccoli florets, garlic powder, onion powder, black pepper, salt, and paprika to the skillet. Stir to combine all ingredients evenly.
Pour in the milk and chicken broth. Mix well, making sure to coat the pasta and vegetables evenly.
Stir in 1.5 cups of the shredded cheddar cheese until it's melted and incorporated into the mixture.
Sprinkle the remaining 0.5 cup of cheese and the grated Parmesan cheese over the top. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pasta is tender and the cheese is bubbly and golden.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired, then serve hot and enjoy every cheesy bite!