Preheat a saute pan or griddle over medium heat and sprinkle the Italian seasonings on both sides of the chicken (optional: add a pinch of salt to each side as well).

On the hot griddle, grill your chicken 10-15 minutes on each side (depending on thickness). Once done, remove from heat and cover while they rest.

After that, cook the pasta in salted water until it is al dente (almost done). Drain it and rinse the noodles under cold water. Cover it in about an inch of warm tap water and set it aside.

In a large saucepan or stock pot over medium-low heat, melt the butter and then stir in the flour. Let the mixture cook for 4-6 minutes (blond roux), add the garlic. Stir everything again and let it cook for another 60-90 seconds.

Now, pour in the half and half and increase the heat to medium. Toss in the nutmeg and pepper and give it a quick stir. 

Let it cook until the liquid starts to steam. (Cook time varies 10-20 minutes depending on gas vs. electric stove top.) Once it steams, reduce the heat to low and stir in the grated Parmesan. Add a handful at a time, constantly stirring until the cheese is melted.

When the cheese is gone, do a taste test and add salt if needed. Remove the sauce from the heat and drain your pasta. Toss the noodles with the sauce, plate, and top with chicken and garnish.