Chicken and Broccoli Baked Alfredo

1. Ingredients:

• 12 oz pasta (such as penne or fettuccine)
• 1 lb boneless, skinless chicken breasts, cubed
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup milk
• 1 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup mozzarella cheese, shredded

Directions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook the pasta according to package instructions until al dente. Add the broccoli florets in the last 3 minutes of cooking. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add cubed chicken and cook until browned and cooked through. Remove from skillet and set aside.
4. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Stir in heavy cream, milk, Parmesan cheese, salt, pepper, and nutmeg. Bring to a simmer and cook until the sauce