Description

A creamy, cheesy chicken pasta with tender chicken and perfectly cooked pasta shells, smothered in a rich tomato sauce and topped with melty mozzarella. The ultimate comfort food.

Ingredients

250g pasta, uncooked (around 8oz)

2 tablespoons oil

4 cloves garlic, minced

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

½ teaspoon salt (adjust to your taste)

½ teaspoon black pepper

½ teaspoon red chili powder

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon onion powder

¼ teaspoon oregano

2 tablespoons tomato paste

1 teaspoon chili sauce/sriracha

130ml milk (½ cup + 1 tablespoon)

110ml double cream (¼ cup + 3 tablespoons)

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

100–120ml pasta water (around ½ cup)

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Instructions

Boil the pasta: Add pasta to a pot of cold water with a pinch of salt and a little oil. Cook the pasta until al dente – slightly firm to the bite. Drain the pasta and set it aside.
Cook garlic: In a large pan, heat some oil over medium heat. Add the minced garlic and cook for about 1 minute, or until it turns light golden.
Cook chicken: Add the bite-sized chicken pieces to the pan. Cook over medium-high heat for 3-4 minutes, stirring occasionally, until the chicken turns white and is cooked through.
Season: Add salt, black pepper, red chili powder, garlic powder, paprika, onion powder, and oregano to the pan. Stir everything together until the chicken is evenly coated with the spices.
Add tomato paste: Stir in the tomato paste and sriracha (chili sauce). Let it cook for about 1 minute over medium-high heat.
Make the sauce: Gradually add milk and cream to the pan, stirring constantly. Continue to cook over medium-high heat for about 1 minute or until the mixture begins to bubble.
Add cheese: Add the mozzarella cheese and stir gently until the cheese melts and combines into the sauce.
Add pasta water: Gradually add the reserved pasta water to the sauce, stirring continuously. Bring the sauce to a boil and cook for another 1-1.5 minutes until it thickens.
Combine pasta and sauce: Add the cooked pasta to the pan, stirring to coat it fully with the creamy sauce. Top with a final sprinkle of mozzarella cheese, then cover with a lid. Let it cook over low heat for a few minutes until the cheese is melted.
Serve: Once the cheese has melted, remove from heat, serve, and enjoy!

Notes

For a vegetarian version, skip the chicken and add vegetables like spinach, mushrooms, or bell peppers.

For extra protein, add cooked bacon or sausage to the dish.

If you prefer a spicier dish, increase the amount of chili sauce or add red pepper flakes.

Store leftovers in the fridge for up to 2 days. Reheat by microwaving or warming it in a pan with a little extra milk or pasta water.

This dish can be frozen by freezing only the sauce and chicken mixture, then adding freshly cooked pasta when ready to serve.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 850mg
Fat: 36g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 30g
Cholesterol: 105mg