Step 1

Preheat the oven to 375°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.

Step 2

Bring a large pot of water to a boil. Add the fettuccine and cook until almost al dente. Add the broccoli and cook for 1 to 2 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain and return to the pot.

Step 3

While the pasta is cooking, season the chicken with salt and pepper. In a large skillet, heat the oil over medium-high heat, add the chicken, and sauté until fully cooked. Add the chicken to the pasta/ broccoli mixture.

Step 4

Melt 2 tablespoons of the butter in a medium saucepan over medium heat, add the garlic, and cook for 30 seconds, being careful not to burn it. Whisk in the flour to form a roux. Cook for 30 seconds, then whisk in the milk and cheeses and continue whisking until the sauce thickens, about 5 minutes.

Step 5

Pour the sauce over the pasta, broccoli, and chicken and stir to combine. Pour the mixture into the baking dish.

Step 6

Bake for 15 to 20 minutes until golden brown and bubbling. Let cool for 10 minutes and serve.