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Creamy Chicken and Broccoli Pasta Bake
Ingredients
  • 8 ounces pasta (I used rigatoni)
  • 3 cups fresh broccoli florets (about 1 to 2 heads)
  • 4 tablespoons butter
  • ½ yellow onion, finely chopped
  • 1 pound chicken breast, cut into small pieces
  • 2 garlic cloves, minced
  • ¼ cup flour
  • 1 cup chicken broth
  • 2 cups milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon nutmeg
  • ½ cup parmesan cheese, shredded
  • ½ cup cheddar cheese, shredded
  • 1 ½ cups mozarella cheese, shredded (or more cheddar)
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