In a large skillet, warm up the olive oil over medium heat.

Add the sliced chicken sausage to the skillet. Sauté until browned on both sides, about 5-7 minutes. Remove sausage and set aside.

In the same skillet, melt the unsalted butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Sprinkle in the Italian seasoning and slowly pour in the dry white wine. Let it simmer for a couple of minutes.

Gradually add the heavy cream to your sauce, whisking to achieve a smooth consistency. Mix in the garlic powder, onion powder, dried parsley, red pepper flakes, black pepper, salt, and nutmeg. Simmer and thicken for about 3-5 minutes.

Cook your gluten-free fusilli according to package instructions. Once al dente, drain pasta, reserving some of the pasta water.

Toss the cooked pasta into the skillet with the sauce. Add reserved pasta water as needed. Gently fold in the browned sausage.

Plate your dish and sprinkle with grated Parmigiano Reggiano and fresh parsley.