To a large stockpot or Dutch oven, fill 2/3 full with water and bring to a boil. Cook the pasta to al-dente, checking the package directions for al-dente cook time. This is typically 1-2 minutes less than regular cook time. For this rigatoni, al dente cook time was 11 minutes.

In the final two minutes of the pasta cooking, add the broccoli florets to the boiling pasta water. Drain the pasta and broccoli together.

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.

Once sauce is done cooking, add in the precooked chicken, pasta and broccoli. Stir all ingredients together to coat in the sauce. Top with freshly grated Parmesan cheese, if desired.

Serve and enjoy!