2-3 tablespoons olive oil, divided
1/3 cup yellow onion, diced
coarse salt and fresh black pepper
4 fat cloves garlic, thinly sliced
1 pound cubed boneless, skinless chicken breasts
1 teaspoon Italian seasoning, crushed between fingertips
12 ounces rigatoni pasta
3 tablespoons butter
3 tablespoons flour
3 cups whole milk
pinch of nutmeg
1 heaping cup grated Parmesan cheese
12 ounces artichoke hearts, quartered (I use jarred, packed in oil and drained)
1 cup mozzarella cheese, shredded