Used olive oil and butter instead of just butter to cook the garlic. Then made a cornstarch gel in the microwave and blended it with the 3 asian sauces, cheese, and a little pasta water to get a thick paste. Added the paste to the garlic in the pan with the noodles and a little more pasta water at a time when it started tightening up too much as the chicken finished. I’ve been careless and messed up too many emulsified cheese sauces like carbonara or cacio e pepe, this, a sauce from pureed broccoli and cheese, or whatever, to not use a starch gel from now on. Zero chance of stringy cheese unless you really try to hurt it, and perfectly repeatable with a little water and stirring. I also plan to add a couple ramen style soft/medium boiled eggs to the other half tomorrow along with the other stuff
by ItalnStalln