Start by boiling a large pot of water. Add a generous amount of salt. Once the water is boiling, add your uncooked pasta. Cook it according to the package directions until it is al dente, which usually takes about 8-10 minutes. When the pasta is cooked, drain it but remember to save some pasta water for later.

In a large pan, heat the oil over medium heat. Once the oil is hot, add the minced garlic. Sauté it for about 1-2 minutes until it turns golden. Be careful not to burn the garlic.

Add the bite-sized chicken pieces to the pan. Cook them for about 3-4 minutes until they are cooked through, stirring occasionally.

Season the chicken with salt, black pepper, red chilli powder, garlic powder, paprika, onion powder, and oregano. Stir well.

Add the tomato paste and sriracha to the chicken. Cook together for about 1 minute.

Slowly pour in the milk and double cream. Allow it to simmer, stirring occasionally, until the mixture is bubbling and has thickened slightly (3-5 minutes).

Stir in the mozzarella cheese until fully melted and the sauce is smooth.

Gradually mix in the reserved pasta water until the desired sauce consistency is reached.

Add the cooked pasta to the sauce and stir thoroughly. Heat through for another 1-2 minutes.

Serve hot, garnished with extra cheese if desired.