Cook the pasta according to the package instructions and keep it aside.
200 grams boiled pasta
Combine chicken and other ingredients together in a mixing bowl and let marinate for 20 to 30 minutes.
200 grams chicken, salt, ½ tsp red chili, ¼ tsp black pepper, ½ tsp white pepper, ½ tsp garlic powder, ¼ tsp dried oregano leaves, 1 tbsp vinegar
Heat oil in a frying pan and cook the marinated chicken for 6 to 8 minutes or until the chicken is done.
1 to 2 tbsp oil
Melt the butter in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds, or until fragrant. Then add the all-purpose flour as per the recommended quantity and stir continuously for a minute.
2 to 3 tbsp butter, 1 tsp garlic, 1 tsp all-purporse flour
Pour in the milk and mix in the salt, red chili crushed, black pepper crushed, and dried oregano leaves. Stir consistently to avoid burning on the bottom of the pan until the mixture comes to a boil. Turn the heat down to medium to mix in the cheddar cheese until melted. Continue to cook until you get the desired thickness.
400 ML milk, salt, ½ tsp red chili, ¼ tsp black pepper, ¼ tsp dried oregano leaves, ¼ cup cheddar cheese
Remove the pan from the heat and add the dairy cream. Arrange the cooked pasta in a serving bowl and add a layer of cheddar and mozzarella cheese. Then another layer of cooked chicken, followed by a spillover of Alfredo sauce. You can also add some extra cheese.
¼ cup cheddar cheese, mozzarella and cheddar cheeses, 100 ML dairy cream
Now it is time to bake it at 180°C until cheese melts. Garnish with parsley and serve.
