Cheesy Chicken Pasta Shells (Printable Version)

Chicken and pasta shells coated in a rich, cheesy tomato cream sauce for a comforting meal.

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# Ingredients:

01 - 250g pasta, uncooked
02 - 2 tablespoons oil
03 - 4 cloves garlic, minced
04 - 275g chicken, cut into bite-sized pieces
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon red chilli powder
08 - 1 teaspoon garlic powder
09 - 1 teaspoon paprika
10 - 1/2 teaspoon onion powder
11 - 1/4 teaspoon oregano
12 - 2 tablespoons tomato paste
13 - 1 teaspoon chilli sauce or sriracha
14 - 130ml milk
15 - 110ml double cream
16 - 100g mozzarella cheese, plus extra for topping
17 - 100-120ml pasta water

# Steps:

01 - Add pasta to a pot with cold water, salt, and a little oil. Cook until al dente, slightly firm, to avoid becoming too soft in the sauce.
02 - In a pan, heat oil and add minced garlic. Cook over medium heat for about 1 minute until garlic turns light golden.
03 - Add chicken pieces to the pan and cook over medium-high heat for 3-4 minutes, stirring, until chicken turns white.
04 - Incorporate salt, black pepper, red chilli powder, garlic powder, paprika, onion powder, and oregano into the chicken.
05 - Mix in tomato paste and sriracha, then cook over medium-high heat for about 1 minute.
06 - Gradually pour in milk and cream while stirring. Cook over medium-high heat for 1 minute until the mixture starts bubbling.
07 - Add mozzarella cheese and mix gently until melted and incorporated into the sauce.
08 - Slowly add pasta water to the sauce, stirring constantly. Bring to a boil and stir for about 1.5 minutes.
09 - Mix cooked pasta into the thick, creamy sauce. Sprinkle extra cheese on top, cover, and let cook on low until the cheese melts.
10 - Serve the pasta immediately and enjoy.

# Notes:

01 - Adjust the salt to account for the cheese and pasta water. Avoid over-salting.
02 - If you prefer a thinner sauce, add more pasta water until you reach the desired consistency.
03 - Swap oregano for Italian seasoning or mixed herbs if unavailable.

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