4 small boneless skinless chicken breasts (about 1 ¼ lbs.)

1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)

2 Tbs. butter, divided

1 Tbs. olive oil (or more if needed)

2 garlic cloves, minced

1 C. (1/2 pint) grape tomatoes, halved

¼ C. dry white wine (or chicken broth)

1 ½ C. heavy cream (or half-and-half)

1 ½ C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)

3 oz. herbed goat cheese, crumbled

1 tsp. kosher salt (or more, to taste)

1/2 tsp. ground black pepper (or more, to taste)

1 pound cooked fettuccini

Pinch of ground nutmeg, for serving

Chopped parsley, for serving