Step-by-Step Instructions

1. 1.Boil the Pasta

   In a pot, bring water to a boil. Add 1 tsp of salt and 300 gm of penne pasta. Boil the pasta for 6-8 minutes until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Drizzle 1-2 tbsp of olive oil over the pasta and mix to prevent sticking.

2. 2.Sauté Onions and Garlic

   In a pan, heat 1-2 tbsp of olive oil. Add 1/2 cup of chopped onion and cook for 2-3 minutes until softened. Add 1-2 tbsp of chopped garlic and cook for another 1-2 minutes until fragrant.

3. 3.Cook Chicken and Capsicum

   Add 200 gm of boneless chicken pieces to the pan and cook until the chicken turns white. Stir in 1/2 cup of chopped capsicum and mix well.

4. 4.Prepare Red Sauce

   Add 2-3 tbsp of tomato paste, 2-3 tbsp of tomato ketchup, 1-2 tbsp of chili garlic sauce, 1 tsp of salt, 1 tsp of black pepper powder, and 1 tsp of paprika powder to the chicken and capsicum mixture. Mix everything well until the chicken is fully coated in the sauce. Finally, add 1 tsp of oregano, mix well, and turn off the flame.

5. 5.Prepare White Sauce

   In a separate pan, melt 3 tbsp of butter. Add 2 tbsp of all-purpose flour (maida) and whisk continuously for 1-2 minutes until a smooth paste forms. Gradually pour in 1 1/2 cups of milk while whisking to avoid lumps. Add 1/4 tsp of salt, 1/4 tsp of black pepper powder, and a pinch of nutmeg powder. Mix well and cook until the sauce thickens to a creamy consistency.

6. 6.Combine Pasta and Sauces

   Pour the prepared white sauce over the chicken red sauce in the pan. Add the boiled penne pasta to the pan. Mix everything thoroughly until the pasta and chicken are evenly coated with both sauces.

7. 7.Assemble and Bake

   Transfer the pasta mixture into a baking dish. Top generously with grated mozzarella cheese. Sprinkle oregano and red chili flakes over the cheese. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the cheese is melted and golden brown.