Start with roasting the garlic. You can do this ahead of time. It's a great idea to keep some roasted garlic on hand. It's absolutely delicious in simple recipes like this one and gives so much great flavor to a dish. You can also mix some up with flavored butter and make some INCREDIBLE garlic bread. Which would taste great with this recipe too.

To roast the garlic, cut off the top of the head of garlic, exposing the cloves. Drizzle with a bit of olive oil and wrap it in parchment paper and then wrap the parchment in aluminum foil. Place in a 400 degrees Fahrenheit oven and roast for about 45 minutes - an hour until the garlic is soft and slightly golden. Store it wrapped tightly in the refrigerator. When you are ready to use it, squeeze out the garlic out of the papery encasement.

Bring a pot of salted water to a boil. Cook the pasta according to how done you like it. Save 1 cup of the pasta water. While the water is coming to a boil and the pasta is cooking, you will prepare the sauce.

Bring the chicken broth and white wine to a boil in a large skillet.

Add the roasted garlic, red pepper flakes and anchovies to the skillet. Whisk vigorously, breaking apart the garlic and the anchovies.

Add the cooked turkey or chicken to the skillet and cook just for a minute to heat it up.

Add the nutmeg, Parmesan cheese and the cream to the skillet. Cook for a few minutes, just until the sauce thickens up slightly.

Add the cooked pasta to the skillet along with the fresh herbs. Mix to combine.

Season with salt and pepper, as needed. Pour in some of the reserved pasta water to loosen up the sauce if it needs it. I always add pasta water to this sauce. It may seem watery at first but the pasta will really soak up the sauce, so don't worry if it looks a little loose at first. Garnish with more herbs and Parmesan cheese, if you'd like.