6 tablespoons butter salted
2 cloves fresh garlic thinly sliced
1 pint heavy cream
2-3 cups parmigiano reggiano
salt to taste
1 pound high-quality rigatoni – cooked just over halfway
2 cups mozzarella
2-3 cups lightly steamed broccoli
3 cups cooked chicken cubed or shredded
Melt butter over medium-low heat. Add garlic and cook for about 30 seconds, or until fragrant. Add heavy cream. Keep heat on medium-low, stirring frequently, until lightly bubbling.
Slowly add cheese while stirring. Turn heat down a bit and continue to cook until desired thickness is reached.
Preheat your oven to 325 degrees. Boil your noodles until they are about 1/2 to 2/3 done, and then drain well.
Place noodles, broccoli, and chicken into an oven-safe 9×13 casserole dish that’s been lightly sprayed with cooking spray.
Pour sauce over the top, and top the whole thing with mozzarella cheese.
Bake pasta for 30-40 minutes. If the cheese starts to brown, cover with tin foil and move casserole to a lower rack.