Wash and clean chicken, (cutting off fatty pieces if using thighs). Cut in small pieces.

Season with chicken ingredients and set aside about 1 hour.

When ready to cook, heat a large skillet on high heat for like 2 minutes, add oil and heat another minute or so until hot. Add chicken and stir fry 2-3 minutes or until no longer pink and slightly brown. Remove from heat and set aside.

Place water in a deep pot, place on high heat and bring to boil. Add Pasta and follow pasta package directions for cooking time, preferrably al diente, but taste to make sure.

Drain water off pasta. Add butter or oil to pot on low heat, when melted, add pasta & toss together. Turn off heat.

Place a medium saucepan on medium-low heat. Place butter in and melt. Add flour & whisk about 1 minute.

Add milk, cream, salt, and Italian seasoning, stir about 1 minute.

When liquid is hot, but not boiling, add parmesean cheese about 1/4 cup at a time, continuously stirring until mostly melted. Continue doing this until all is added. Sauce should be slightly thick.

Add meat to sauce and turn off. If sauce thickens too much while sitting, a little more milk may be added to desired consistency.

Combine sauce with pasta when ready to serve and garnish with fresh chopped parsley or scallion if desired.