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Add pasta to a saucepan with water and the chicken stock cube. Stir and cook for 8-10 minutes until al dente. Drain and keep some pasta water.
Cook broccoli for 8-10 minutes and drain once slightly softened but not so soft.
Add the garlic and onion to a pan with a dash of water. Fry for 2 minutes then add in the chicken. Season with oregano and salt/pepper. Cook for 10-15 minutes. Remove once cooked and set aside.
Melt the butter in the same pan. Add the flour and whisk until it makes a paste. Add the milk in a little at a time and keep whisking until the lumps have gone. Let it thicken up.
Mix in dijon mustard, salt/pepper, cheddar/mozzarella and 100ml of pasta water. Let it thicken again for another few minutes (it should be a thick mixture not runny but add more pasta water if needed). Set aside once done.
Add the pasta, chicken, broccoli and the creamy sauce to the pan and mix it together. Top with the cheddar/mozzarella and the breadcrumbs.
Place under the grill at 170°C for 15 minutes or in the oven for about 25-30 minutes at 180°C until browned and the cheese has melted.
Divide into 4 portions.