method
1-Boil pasta: Boil pasta: add pasta to a pot with some cold water, salt and a little bit of oil. Cook pasta until al dente – it should be slightly firm and not overly cooked so that it doesn’t become too soft once cooked in the sauce.
2-Cook garlic: Cook garlic: in a pan, warm up some oil, then add fresh, minced garlic. Cook this over medium heat for around 1 minute or until the garlic becomes a light golden colour.
3-Cook chicken: Cook chicken: add the bite-sized pieces of chicken to the pan. Cook these over medium-high heat, stirring as you cook, for around 3-4 minutes or until the chicken turns a white colour.
4-Seasonings: Seasonings: add salt, black pepper, red chilli powder, garlic powder, paprika, onion powder and oregano and mix this into the chicken.
5-Add tomato paste: Add tomato paste: add a little bit of sriracha and the tomato paste and cook this in over medium-high heat for about 1 minute.
6-Making the sauce: Making the sauce: gradually add milk and cream and stir this in. Cook at medium-high heat while continuously stirring for about 1 minute or until the mixture starts bubbling.
7-Add cheese: Add cheese: add your choice of cheese and gently mix it in until the cheese has melted and has fully incorporated into the sauce.
8-Add pasta water: Add pasta water: gradually add leftover pasta water and mix it into the sauce. Then bring the mixture to a boil and keep stirring as you bring it to a boil – this took me about 1.5 minutes.
9-Add pasta: Add pasta: at this point your sauce should be quite thick and creamy. Add your cooked pasta and coat it fully with the sauce. Add a final sprinkle of cheese to the top, then cover with a lid and let the pasta cook over low heat until the cheese is melted.
10-Serve, and let’s eat: Serve, and let’s eat!