Cut the chicken into bite-sized pieces and marinate with all the ingredients. Place in the refrigerator.

Boil water until it reaches a rolling boil, then add a little salt. Cook the pasta until al dente.

Melt butter and oil, then sauté the onion and garlic until fragrant and the onion becomes translucent.

Add the sliced mushrooms and cook until they become wilted.

Add the milk, heavy cream, and grated Parmesan cheese. Cook until the cheese melts. Add salt, pepper, sugar, and ground nutmeg. Add the pasta and cook until the sauce is evenly mixed with the pasta.

Grill the marinated chicken in a non-stick pan without oil. Start with the skin side down. Do not flip until the chicken is dark brown.

Flip the chicken and cook the same way. Don't forget to cook the marinade liquid as well. Cook until the liquid is almost evaporated.

Serve the grilled chicken on top of the mushroom sauce pasta.