Sauté garlic until golden. Add chicken. Sauté chicken in olive oil until nice aroma wafts up into your nose. De-glaze with wine, add spinach, pasta, mushrooms. Cook 3-4 minutes. Add heavy cream. Let Bubble.
Add cream and all grated cheese. Toss lightly. Add salt, pepper, and garlic. Adjust accordingly. Add pernod. Cook 2 minutes. Serve hot with fresh grated Romano cheese on top.