Instructions
- Marinate Chicken thighs with Olive oil, Italian seasoning, Smoked paprika, salt, and pepper for at least 15 minutes.
- Cook Chicken in a skillet over medium-high heat until cooked through, about 7-9 minutes per side. Let cool and dice or slice.
- Cook Pasta according to package directions. Drain and set aside.
- In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in Milk and Heavy cream, stirring constantly until the sauce thickens. Bring to a simmer.
- Add minced Garlic and cook for 1 minute.
- Reduce heat to low and stir in Sharp cheddar cheese, Monterey Jack cheese, and Parmesan cheese until melted and smooth.
- Season Sauce with Nutmeg and White pepper.
- Add cooked Pasta and Chicken to the Sauce and stir to combine.
- Garnish with Chopped fresh parsley and serve immediately.
