– 12 oz. Rigatoni pasta, or another medium-sized pasta – 16 oz. precooked chicken, cut into bite-sized pieces – 4 c. broccoli florets, trimmed Alfredo Sauce: – 1/2 c. butter – 3 Tbsp. flour – 2 c. half and half, or whole milk – 1 c. shredded Parmesan cheese, plus more for topping – 1/4 tsp. ground nutmeg – Salt and Pepper to taste
While the pasta is cooking, make the Alfredo sauce. In a large skillet, melt the butter. Once butter is melted, add the flour creating a roux. Cook over medium heat for 2 minutes cooking the flour and butter roux. Add the half and half one cup at a time. Whisking until each cup thickens. Add the shredded cheese and stir into the sauce until it melts. Season with nutmeg, salt and pepper.