Boil the spaghetti according to package instructions. When the spaghetti is fully cooked, drain the water and run tap water for a few minutes until the steam from the pasta escapes. This will stop the pasta to cook further.

Heat oil in a wok and add garlic paste. Cook on low flame until the raw smell of the garlic goes off. Now add water and chicken cubes (or chicken stock if you have it), lime juice and chopped cilantro. Season with salt and pepper. Now turn the flame high and cook until the liquid has thickened.

Now turn the flame low and add milk and fresh cream and mix. Bring to a boil on low heat and add mozzarella cheese. Mix and bring to a boil again.

Now add the spaghetti and chopped cilantro, mix and turn the flame off.

Serve immediately.

TIP: Leftover and refrigerated spaghetti looks grainy. Heat it with 1/4 cup of water on stovetop instead of microwave. This will make the sauce creamy and smooth again.

Enjoy!