Prepare the Pasta & Broccoli:

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Cook pasta in salted boiling water according to package directions until al dente.

In the last 2 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.

Make the Alfredo Sauce:

In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Pour in heavy cream, stirring constantly. Bring to a gentle simmer, then stir in Parmesan cheese, salt, pepper, and nutmeg. Simmer for 2-3 minutes until slightly thickened.

Assemble the Bake:

In a large mixing bowl, combine cooked pasta, broccoli, chicken, and Alfredo sauce. Toss to coat evenly.

Pour the mixture into the prepared baking dish.

Sprinkle the top with mozzarella cheese, Parmesan, and Italian seasoning.

Bake & Serve:

Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.

Broil for 1-2 minutes for a golden, crispy topping (optional).

Let rest for 5 minutes, then serve warm.

Serving Suggestions:

Garnish with fresh parsley or extra Parmesan.

Serve with garlic bread or a side salad for a complete meal.

Storage & Reheating:

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven at 350°F until warmed through, or microwave in short bursts.