Pat chicken dry. In a bowl combine 2 tbs olive oil, 2 minced garlic cloves, 1 tbs lemon juice, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add chicken and coat well. Let rest 15 minutes at room temperature (or refrigerate up to 2 hours).

Grill chicken

Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and let rest 5 minutes, then slice thinly for serving.

Pasta

Bring a large pot of water to a rolling boil. Add 1 tbs salt and the pasta. Cook according to package directions until just al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

Grilled Vegetables

Toss zucchini, bell pepper and red onion with 1 tbs olive oil, 1 tsp salt and 1 tsp black pepper. Grill on medium-high heat until charred and tender, about 3–5 minutes per side depending on thickness. Remove and roughly chop or slice to bite-sized pieces.

Parmesan-Cream Sauce

Make roux

In a large skillet over medium heat melt 2 tbs butter. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Sprinkle in 1 tbs flour and whisk constantly 1 minute to cook the raw flour taste.

Add milk and cream

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, breaking up any lumps. Bring to a gentle simmer while whisking, cook 3–4 minutes until sauce thickens slightly.

Finish sauce

Lower heat and stir in 3 tbs grated Parmesan and 2 tbs Pecorino-Romano until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper and 1/8 tsp grated nutmeg (optional). If sauce is too thick, whisk in reserved pasta water, 1–2 tbs at a time, until sauce reaches a silky coating consistency.

Combine & Finish

Add the drained pasta to the skillet with the Parmesan-cream sauce over low heat. Toss to coat thoroughly. Add the grilled vegetables and stir to combine. If needed, add more reserved pasta water to loosen the sauce so it clings to the pasta (use up to the reserved 1 cup as needed).

Top the sauced pasta with sliced grilled chicken, sprinkle the shredded smoked mozzarella evenly over the top, then cover the pan for 1–2 minutes off direct heat to allow the smoked mozzarella to soften and melt slightly.

Scatter the chopped crisp bacon and 2 tbs chopped fresh parsley over the pasta. Finish with 1 tbs extra Pecorino-Romano and a pinch of red pepper flakes if using. Taste and adjust salt and pepper as needed.

Serve immediately while hot.