Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions

Drain the pasta and set it aside, reserving ½ cup pasta water

Heat olive oil in a skillet over medium heat

Add cooked chicken pieces and lightly sauté for 2–3 minutes to enhance flavor

Remove chicken and set aside

In the same skillet, melt butter over medium heat

Add minced garlic and cook for 30–60 seconds until fragrant

Slowly pour in heavy cream and milk, stirring continuously

Let the mixture simmer gently for 3–4 minutes until slightly thickened

Add Parmesan cheese gradually while stirring to create a smooth sauce

Season with salt, black pepper, Italian seasoning, and nutmeg

Stir until the sauce becomes creamy and well combined

Add cooked pasta and chicken into the sauce

Mix thoroughly so every piece is coated evenly

If needed, add a splash of reserved pasta water for a silkier texture

Transfer the mixture into a greased baking dish

Spread evenly and top with shredded mozzarella cheese

Place the dish in a preheated oven at 375°F (190°C)

Bake for 20–25 minutes until the cheese is melted and bubbly

Broil for 2–3 minutes for a golden crust on top

Remove from oven and let it rest for 5 minutes before serving

Garnish with fresh parsley and serve warm