Ingredients:
- 12 oz of your favorite pasta (penne or fettuccine work well)
- 1 lb boneless, skinless chicken breasts, diced
- 3 cups of fresh broccoli florets
- 2 tablespoons of olive oil
- 2 garlic cloves, minced
- 1 cup of heavy cream
- 1 cup of milk
- 1 cup grated Parmesan cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground nutmeg
- 1 cup shredded mozzarella cheese
Directions:
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the pasta according to package directions until al dente. In the final 3 minutes of cooking, toss in the broccoli florets. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the cubed chicken and sauté until golden and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, sauté the minced garlic for about a minute until aromatic. Then, stir in the heavy cream, milk, Parmesan cheese, salt, pepper, and nutmeg. Let it simmer and thicken to form a creamy sauce.