Mala Chicken Alfredo Fusilli

Cut 220g boneless chicken thigh into pieces about 3cm wide and season them lightly with salt and pepper. Cook 180g fusilli in salted water for 1 minute less than the package time and reserve 1 cup of pasta water. Melt 12g butter in a wide pan, then cook 70g finely diced onion and 10g sliced garlic over medium heat for 2 minutes, until softened. Add the chicken, raise the heat, and cook for 4 to 5 minutes. Check that the center is cooked through after the outside has browned. Add 1 tablespoon mala sauce only after the chicken is cooked and stir for 30 seconds. Since prepared mala sauces vary in saltiness, begin with the listed amount and check the final seasoning later. Pour in 220ml heavy cream and 80ml milk and simmer over medium heat for 2 to 3 minutes. Add 25g grated Parmigiano and stir until it has melted completely. Add the cooked fusilli, then use the reserved pasta water in small additions instead of pouring in the entire cup. Toss over medium-low heat for 1 minute. Stop adding water when the sauce no longer pools thinly on the bottom and instead coats the outside and spiral grooves of the pasta. Controlling both the mala sauce and pasta water at the end is the practical way to balance seasoning and sauce consistency together.