Layered Chicken and Broccoli Fettuccine

Heat your oven to 350°F and grease a 9x13 inch baking dish. Cook the fettuccine according to package directions until al dente, then drain.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and cook until softened, about 4 minutes. Add garlic and chicken pieces, cooking until chicken is golden and cooked through.

Stir in the broccoli florets and black pepper. Cook for 5 minutes until broccoli is bright green and tender-crisp. Remove from heat.

In a separate saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute to make a roux.

Gradually whisk in the milk until smooth and no lumps remain. Cook, whisking constantly, until sauce begins to thicken.

Stir in the cream of chicken soup and cook until well combined and heated through, about 3 minutes.

Now we layer, habibti: Pour the cream sauce into the bottom of your prepared baking dish. Sprinkle 1 cup of mozzarella over the sauce. Layer the cooked fettuccine on top, then add the chicken and broccoli mixture. Finally, top with remaining mozzarella and all the Parmesan. (The layering is important — it keeps everything from becoming a jumbled mess and ensures even cooking throughout.)

Bake for 25 minutes until the top is golden and the edges are bubbling. Let rest for 5 minutes before serving.