Ingredients

250g pasta, uncooked (around 8oz)

2 tablespoons oil

4 cloves garlic, minced

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

1/2 teaspoon salt (adjust to your taste)

1/2 teaspoon black pepper

1/2 teaspoon red chilli powder

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon oregano

2 tablespoons tomato paste

1 teaspoon chilli sauce or sriracha

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

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

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

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

Instructions

Step 1: Boil the pasta in a pot with cold water, salt, and a little oil. Cook until al dente, meaning it should be slightly firm and not overcooked to avoid becoming too soft in the sauce. Drain, reserving some pasta water.

Step 2: Heat the oil in a pan over medium heat. Add the minced garlic and cook for about 1 minute until it turns a light golden color.

Step 3: Add the bite-sized chicken pieces to the pan. Cook over medium-high heat, stirring frequently, for 3-4 minutes until the chicken turns white and is nearly cooked through.

Step 4: Season the chicken with salt, black pepper, red chilli powder, garlic powder, paprika, onion powder, and oregano. Stir well to coat the chicken evenly.

Step 5: Add the tomato paste and chilli sauce or sriracha. Cook over medium-high heat for about 1 minute to intensify the flavors.

Step 6: Gradually pour in the milk and double cream while stirring. Cook over medium-high heat for about 1 minute until the mixture starts to bubble.

Step 7: Add the mozzarella cheese and gently stir until it melts and fully incorporates with the sauce.

Step 8: Slowly mix in the reserved pasta water. Bring the sauce to a boil while stirring continuously for about 1.5 minutes until it thickens slightly.

Step 9: Add the cooked pasta to the sauce, tossing to coat thoroughly. Sprinkle extra mozzarella cheese on top, cover the pan with a lid, and cook over low heat until the cheese melts.

Step 10: Serve hot and enjoy your creamy, cheesy chicken pasta!

Tips & Variations

Use a mix of cheeses like cheddar or parmesan for added depth of flavor.

Adjust the chili sauce quantity to control the heat level according to your preference.

Swap chicken for cooked shrimp or turkey for a different protein option.

For extra veggies, toss in some sautéed mushrooms, spinach, or bell peppers before adding the cream.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with most pasta shapes like penne, fusilli, or rigatoni. Just cook according to the package instructions until al dente.

Is this recipe suitable for freezing?

You can freeze the cooked pasta in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat slowly with a bit of milk to restore creaminess.