Instructions
- Marinate Chicken with Olive oil, Italian seasoning, Garlic powder, salt, and pepper for at least 15 minutes.
- Cook Chicken in a skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let cool slightly and cut into bite-sized pieces.
- Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, melt Butter in a large saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant.
- Deglaze the pan with White wine, scraping up any browned bits. Let simmer for 2-3 minutes until reduced by half.
- Pour in Heavy cream and bring to a simmer. Reduce heat to low and stir in Parmigiano-Reggiano, Mozzarella, and Pecorino Romano cheeses until melted and smooth.
- Stir in Nutmeg.
- Add cooked Chicken and Pasta to the Sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Serve immediately.
