Step 1

In a saucepan, cook the pasta as per the package directions. Add the fresh broccoli florets to the water in the last 5 minutes of cooking. Remove the pot from the heat and drain.

Step 2

In a pan or a casserole dish that is safe to put on the stove, melt butter and cook the onion for 2-3 minutes until soft and translucent. Add the garlic next, and cook for about 30 seconds or until fragrant.

Step 3

Add the flour, cook for one minute, then gradually stir in the chicken stock and milk. Season the sauce with salt and pepper.

Step 4

Stir in half of the cheese, and keep stirring until it’s completely melted. Taste the sauce and adjust the seasoning to your preference.

Step 5

Stir in the cooked chicken, broccoli, and pasta. If you made the sauce in a pan that is not oven-safe, then transfer the mixture to a casserole dish. Top with the remaining cheese.

Step 6

Cook in the oven for 15 minutes at 350°F/180°C until the cheese has melted and the casserole is bubbly.