I start by heating a deep pan over medium heat and adding olive oil. While the oil is still warming up, I toss in the crushed garlic and shallots. Don’t rush this part let them soften slowly so they don’t burn. Burnt garlic ruins the mood fast.

Next go the mushrooms. I stir them around for a minute and season lightly right away. This is something I used to skip, but seasoning early really helps everything taste better later.

Then I add the chicken strips. I turn the heat up a bit here and stir-fry them for a couple of minutes. You’re not trying to cook them fully yet just a little color. Another small pinch of salt, pepper, and chili flakes if I’m feeling it.

Once that looks okay, I lower the heat slightly and add butter, followed by the flour. It’ll look a little weird at first, kind of pasty, but just keep stirring for about a minute.

Now the milk cold milk, slowly, and keep stirring. This part needs a bit of patience so you don’t end up with lumps. It’s not hard, just don’t walk away.

After that, I add the water and give everything a good mix. Then the pasta goes straight into the pan. No boiling separately. I let it cook for about 6–7 minutes, stirring now and then so it doesn’t stick to the bottom.

Once the pasta is almost there, I taste and adjust seasoning. Then I throw in the spinach and cherry tomatoes, stir once or twice, and turn off the heat.

Finally, I mix in the cheese until it melts into the sauce, finish with a drizzle of extra virgin olive oil, and crack some black pepper on top. Done.