In a large skillet over medium heat, add olive oil. Once shimmering, toss in sliced chicken sausage and cook until browned on all sides, about 5-7 minutes. Remove and set aside.

In the same skillet, melt unsalted butter. Add minced garlic and sauté until golden brown, just 1-2 minutes. Then, sprinkle in Italian seasoning for a fragrant boost.

Pour in the dry white wine and reduce the heat to a simmer, letting it cook for approximately 2-3 minutes to enhance the flavors.

Gradually stir in the heavy cream, followed by garlic powder, onion powder, dried parsley, red pepper flakes, nutmeg, black pepper, and a pinch of salt. Whisk until the sauce is silky smooth.

Prepare your pasta according to package instructions, stopping just before al dente (usually about 1-2 minutes shy). Reserve 1/4 cup of pasta water, then drain the rest.

In the skillet, mix the cooked pasta into the creamy sauce, adding the reserved pasta water as needed to reach your desired consistency. Gently stir in the browned sausage.

Dish out your Roasted Garlic Sausage & White Wine Pasta, garnishing with fresh parsley and a sprinkle of Parmigiano Reggiano for that extra touch of elegance.