Ingredients

Scale

For the Pasta & Chicken:

250g pasta shells (or any pasta of choice)
2 tablespoons oil (neutral oil or olive oil)
4 cloves garlic, minced
275g chicken breast or thighs, cut into bite-sized pieces
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon red chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon oregano (or Italian seasoning)

For the Tomato Cream Sauce:

2 tablespoons tomato paste
1 teaspoon chili sauce (Sriracha or similar, optional for spice)
130ml milk (1/2 cup + 1 tbsp)
110ml double cream (1/4 cup + 3 tbsp)
100g mozzarella cheese (1 cup, plus extra for topping)
100–120ml pasta water (1/2 cup, reserved from cooked pasta)

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Instructions

1️⃣ Boil the Pasta:

Cook pasta shells in salted boiling water until al dente (slightly firm to the bite).
Drain and save ½ cup of pasta water for the sauce.

2️⃣ Sauté the Garlic & Chicken:

Heat oil in a pan over medium heat.
Add minced garlic and cook until golden and fragrant.
Add chicken pieces and cook for 3-4 minutes until they turn white.

3️⃣ Season the Chicken:

Add salt, black pepper, red chili powder, garlic powder, paprika, onion powder, and oregano.
Stir well to coat the chicken evenly.

4️⃣ Make the Tomato Cream Sauce:

Add tomato paste and chili sauce (if using).
Cook for 1 minute until the tomato paste caramelizes.
Gradually pour in milk and double cream, stirring continuously.
Cook over medium-high heat until the sauce starts to bubble.

5️⃣ Melt the Cheese & Adjust Sauce Consistency:

Stir in mozzarella cheese until fully melted.
Add pasta water gradually, stirring to loosen the sauce and make it silky.

6️⃣ Combine Pasta & Sauce:

Add the cooked pasta to the sauce, tossing until fully coated.
Sprinkle extra cheese on top, cover the pan, and let it cook on low heat until the cheese melts.

7️⃣ Serve & Enjoy!

Garnish with fresh parsley or chili flakes for an extra pop of flavor.

Notes

For a richer sauce, replace milk with all cream.
✅ For extra spice, add chili flakes or cayenne pepper.
✅ To make it vegetarian, replace chicken with sautéed mushrooms, bell peppers, or spinach.
✅ Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of milk or cream to keep the sauce creamy.