1 pound dry pasta (I used small shells, but you could use macaroni or any shape of pasta)
1 bunch broccoli, cut into bite-sized florets
2 tablespoons butter or olive oil
3 cloves garlic, minced
3 tablespoons flour
1 cup vegetable or chicken stock
1 cup milk, warmed
2 1/2 cups freshly-grated cheddar cheese (I recommend sharp cheddar)
1/2 cup freshly-grated Parmesan cheese
1/2 teaspoon salt, or more to taste
1/4 teaspoon finely-ground black pepper, or more to taste
2 cooked* boneless, skinless chicken breasts (*see instructions below for how to cook chicken breasts)
(optional topping for the baked version) 1/2 cup extra shredded cheddar cheese and 1/2 cup Panko breadcrumbs