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1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
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2
Stir in the linguine, and return to a boil.
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3
Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
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4
Drain.
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5
Meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat.
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6
Stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes.
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7
Pour in the chicken broth; cover and simmer until broccoli is just tender.
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8
Stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
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9
While the chicken is cooking, melt the butter in a saucepan over medium-low heat.
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10
Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.
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11
Add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps.
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12
Pour in the milk, stirring constantly until smooth.
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13
Reduce heat to medium; simmer for 5 minutes more.
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14
Stir in the Colby-Jack cheese; reduce heat to low and continue stirring until cheese is melted.
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15
Stir in the linguine.
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16
Season to taste with salt and pepper.
