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In a pot of boiling, salted water, cook the pasta
according to package directions. Drain and set
aside.
In a medium saucepan, heat the olive oil over
medium-low heat. Add garlic and cook, stirring
frequently, until the garlic is golden, 1 to 2
minutes.
Whisk in the flour until smooth, about 2 minutes.
Gradually whisk in the chicken broth, Greek
yogurt, milk, pepper and nutmeg. Bring to a low
boil, stirring constantly. Lower the heat and
simmer, stirring gently, until the mixture
thickens, about 3 minutes. Stir in 3/4 cup
Parmesan.
Add cooked chicken and broccoli to sauce mixture,
followed by the cooked pasta. Toss to combine and
serve with more Parmesan, if desired.
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