Cook the pasta
Boil pasta in salted water with a small drizzle of oil until al dente. Drain and set aside, reserving at least 1 cup of pasta water.

Cook the garlic
Heat oil in a pan over medium heat. Add minced garlic and cook until lightly golden and fragrant.

Cook the chicken
Add chicken pieces and cook until they begin to turn white and are mostly cooked through.

Season and build flavor
Add garlic powder, chilli powder, black pepper, salt, onion powder, paprika, and oregano. Stir in tomato paste and sriracha (if using). Cook for 1 minute to deepen the flavor.

Make it creamy
Pour in milk and cream. Cook over medium-high heat, stirring continuously, until the sauce starts to bubble.

Add cheese
Stir in shredded cheese until fully melted and the sauce becomes thick and glossy.

Adjust with pasta water
Add some reserved pasta water to loosen the sauce. Bring to a gentle boil while stirring.

Combine pasta
Add cooked pasta to the sauce and toss until evenly coated. Sprinkle extra cheese on top, cover with a lid, and cook over low heat until the cheese melts.

Serve
Garnish with chopped parsley and serve hot.