Ingredients
- Water 6 Cups
- Penne Pasta 2 Cups
- Oil 2 tbsp
- Chicken 500g
- Salt 1 tsp
- Pepper ½ tsp
- Paprika ½ tsp
- Butter 2 tbsp
- Garlic 1 tbsp
- Onion 2 tbsp
- Red chillies 1 tbsp
- Mozzarella cheese ½ Cup
- Salt ¼ tsp
- Coriander leaves
Why This Recipe Is So Easy To Love
Kitchen Advice
- Stir the sauce constantly while cooking to prevent it from sticking or burning.
- Cook the pasta just until al dente, as it will continue to soften slightly when mixed with the sauce.
Step 1
Bring a large pot of water to a boil, then add the penne pasta. Cook it until it’s just about done—around 90% cooked.
Step 2
Drain the pasta and rinse it under cold water to stop it from cooking any further. Set it aside.
Step 3
Heat some oil in a pan, then add the chicken. Cook it for 5 to 7 minutes until it turns white. Season with salt, pepper, and paprika, then cook for another couple of minutes. Remove from heat and set aside.
Step 4
In a separate pan, melt the butter over medium-low heat. Add the garlic and onion, and cook gently for 3 to 4 minutes until they’re soft and fragrant.
Step 5
Sprinkle in a tablespoon of flour and cook it for a few minutes to get rid of the raw taste. Slowly pour in the milk while stirring, then add red chilies and green onions. Keep stirring as the sauce thickens.
Step 6
Once the sauce is nice and creamy, stir in the mozzarella cheese, salt, pepper, and chili flakes. Mix everything well.
Step 7
Add the cooked chicken and pasta to the sauce, giving it a good toss to combine.
Step 8
Finish with some fresh coriander leaves on top and serve it up hot.
