Bring a pot of salted water to a boil. Add a touch of oil and the pasta shells. Cook until al dente, about 7-8 minutes, then drain and reserve ½ cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and golden.

Add the chicken pieces to the skillet. Stir occasionally and cook for 3–4 minutes, or until they turn white and are no longer pink inside.

Toss in the salt, pepper, red chili powder, garlic powder, paprika, onion powder, and oregano. Mix well to coat the chicken evenly.

Add the tomato paste and sriracha. Sauté everything for another minute to intensify the flavors.

Pour in the milk and cream. Stir continuously over medium-high heat for 1 minute or until it begins to bubble and thicken slightly.

Add in the mozzarella cheese. Stir gently until fully melted and incorporated into the sauce.

Slowly add in the pasta water while stirring. This will loosen the sauce and help it cling perfectly to the pasta. Bring the sauce to a gentle boil for about 1.5 minutes.

Toss in the cooked pasta. Mix thoroughly so every shell is beautifully coated. Top with a final sprinkle of cheese, cover the pan, and let sit on low heat until the cheese is melty and gooey.

Plate your pasta, maybe with some fresh basil or cracked pepper on top. Serve immediately while it’s hot and creamy.