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Bring a large pot of water to a boil.
Meanwhile, add the olive oil to a large sauté pan and sauté the onion until soft and translucent.
Add the garlic and broccoli to the pan and sauté until the broccoli begins to soften. Add salt to taste.
Add the chicken broth and simmer over medium-low heat for 5-10 minutes until reduced.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it directly to the pan with the broccoli.
Stir in the heavy cream, cheddar and mozzarella cheese. Add pasta water as needed, ¼ cup at a time.
Plate and top with more mozzarella cheese.