Bring a large pot of salted water to a boil. Adjust broiler rack so that it is in position closest to flame and heat broiler to high. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until just al dente, about 8 minutes. Drain.

Meanwhile, pat chicken dry with paper towel. Season generously with salt and pepper. Heat 2 TBSP olive oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add chicken and cook until browned and no longer pink in center, 5-6 minutes per side. Remove from pan and set aside.

Wash and dry all produce. Place broccoli and 1 TBSP water in a medium, microwave-safe bowl. Cover with plastic wrap and poke a few holes in wrap. Microwave on high until tender, about 3 minutes.

Melt 2 TBSP butter in pan used for chicken over medium-high heat. Add flour and ranch spice. Stir constantly until pasty and fragrant, 30 seconds to 1 minute. Slowly whisk in milk, scraping up any browned bits on bottom. Bring to a simmer, then reduce heat to medium. Let bubble until sauce thickens slightly, about 3 minutes. Remove pan from heat.

Add cream cheese, cheddar, and 1/2 cup mozzarella (1 pack) to pan and whisk until smooth (we’ll use the rest of the mozzarella later). Season with salt and pepper. Thinly slice chicken. Drain broccoli. Stir chicken, broccoli, and cavatappi into pan. Season with salt and pepper. (TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish at this point.) Place 1 TBSP butter in a small, microwave-safe bowl. Microwave on high until it melts, about 45 seconds.

Add 1/4 cup panko (we sent more) and remaining mozzarella to bowl with butter and stir to combine. Season with salt and pepper. Scatter over pasta in pan or dish. Place pan under broiler and broil until cheese melts and panko is golden brown, about 3 minutes. Divide pasta between plates and serve.