Step 1

Preheat your pellet grill (or oven) to 350°F.

Step 2

Season the chicken breasts with 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon onion powder.

Step 3

Place onto the preheated grill. Cook for 6-7 minutes before flipping. Continue to grill until the internal temperature reaches 165°F. Remove and let cool for 15-20 minutes before cutting into bite-sized cubes. Reduce the heat on the grill (or oven) to 325°F.

Step 4

Put a well-salted pot of water on the stovetop over high heat to boil.

Step 5

In a large non-stick skillet with high sides, melt 1 stick of butter over medium-low heat. Add the 4 cloves of sliced garlic and cook for about 60-90 seconds.

Step 6

Add your quart of heavy cream and whisk to combine with the butter and garlic.

Step 7

Keep heat on medium-low, stirring frequently, until lightly bubbling. Let it simmer at that low simmer, stirring frequently, for about 15-20 minutes until reduced by about 1/4 of the volume.

Step 8

When the water comes to a boil, cook the 1 pound of rigatoni pasta until it is just shy of al dente. During the last 90 seconds of cooking, add the broccoli florets to the water to blanch. Drain well and set aside.

Step 9

Next, slowly add the 2 cups of grated parmesan while whisking. Turn heat down a bit and cook until desired thickness is reached. It should coat a spoon easily.

Step 10

In a large bowl or in one of your cooking pots or pans, if large enough, mix together the sauce, chicken, and the noodles until they are all evenky distributed. Spoon into an oven-safe 9x13 casserole dish prepped with a light spray of cooking spray.

Step 11

Top with the 2 cups shredded Parmigiano Reggiano and the 1 cup shredded mozzarella.

Step 12

Bake pasta for 30-40 minutes in the pellet grill (or oven). If the cheese starts to brown, cover with tin foil while it finishes cooking.