250g pasta, uncooked (around 8oz)

2 tbsps oil

4 cloves garlic, minced

275g chicken, cut into bite-sized pieces (around 9.6 oz)

1/2 tsp salt (adjust to your taste)

1/2 tsp black pepper

1/2 tsp red chilli powder

1 tsp garlic powder

1 tsp paprika

1/2 tsp onion powder

1/4 tsp oregano

2 tbsps tomato paste

1 tsp chilli sauce/sriracha

130ml milk (1/2 cup + 1 tbsp)

110ml double cream (1/4 cup + 3 tbsps)

100g mozzarella cheese + extra to sprinkle on top (1 cup + extra)

100–120ml pasta water (around 1/2 cup)

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Boil pasta: Add pasta to a pot with some cold water, salt, and a little bit of oil. Cook the pasta until al dente — it should be slightly firm so it doesn’t get too soft once mixed into the sauce.
Cook garlic: In a pan, heat oil over medium heat and add minced garlic. Cook for around 1 minute until the garlic turns a light golden color.
Cook chicken: Add bite-sized chicken pieces to the pan. Stir and cook over medium-high heat for about 3-4 minutes or until the chicken turns white.
Add seasonings: Stir in salt, black pepper, red chili powder, garlic powder, paprika, onion powder, and oregano. Mix everything together with the chicken.
Add tomato paste: Stir in the tomato paste and sriracha sauce, cooking for about 1 minute over medium-high heat.
Make the sauce: Gradually add milk and cream to the pan, stirring as it cooks. Let the mixture bubble for about 1 minute.
Add cheese: Stir in mozzarella cheese and mix until melted and incorporated into the sauce.
Add pasta water: Gradually add the leftover pasta water to the sauce, mixing it in as it comes to a boil. Continue stirring for about 1.5 minutes until the sauce reaches your desired consistency.
Add pasta: Once the sauce is thick and creamy, add the cooked pasta to the pan and coat it fully with the sauce. Sprinkle extra cheese on top, cover with a lid, and let it cook over low heat until the cheese melts.
Serve: Your cheesy chicken pasta is now ready! Serve immediately and enjoy.

Add veggies like spinach, mushrooms, or bell peppers to the sauce for extra flavor and nutrition.
Use a different cheese like cheddar, gouda, or any cheese you prefer for a different flavor profile.
For a spicier dish, increase the sriracha or add red pepper flakes.
While this recipe uses shell pasta, you can use penne, spaghetti, or fusilli.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat with a splash of milk or cream to loosen the sauce.