Boil salted water and cook the pasta 3 minutes less than the package says.

Mix chicken with Italian herbs, Dijon, salt, and pepper in a bowl.

Warm milk gently in a saucepan—don’t let it boil.

Heat a pan over medium-high heat, add olive oil, and sear chicken for 4–5 minutes until golden. Set aside.

In the same pan, melt the butter, sauté the garlic for 30 seconds, stir in the flour, and cook for 1 ½ minutes.

Slowly whisk in the warm milk, a bit at a time, until fully incorporated and smooth. Add cream cheese, parmesan, mozzarella, nutmeg, salt, and pepper. Stir until smooth.

Combine pasta, chicken, and sauce in a bowl. Transfer to a baking dish, top with mozzarella, and bake at 200°C (400°F) for 15–20 minutes. Broil the last 2 minutes for a crispy top.

Serve hot, garnished with cracked black pepper and parsley.