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Bang Bang Chicken Pasta

A cozy, spicy-sweet pasta dish creamy and comforting, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 ounces pasta (penne, fusilli, or rotini recommended) Whole wheat for a healthy option.
Chicken Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Swap shredded rotisserie chicken for faster prep.
Cooking Ingredients
  • 2 tablespoons vegetable oil or avocado oil
  • 1 small onion, finely chopped Swap with shallot for a milder touch.
  • 3 cloves garlic, minced
Sauce Ingredients
  • 1/2 cup mayonnaise Greek yogurt mixed with mayo works for tang.
  • 1/3 cup sweet chili sauce For that iconic sweet-spicy kick.
  • 2 tablespoons sriracha Adjust for heat preference.
  • 2 tablespoons rice vinegar or lime juice For brightness.
  • 1 tablespoon honey or maple syrup For rounded sweetness.
  • 1/4 cup chicken stock or reserved pasta water To loosen the sauce.
  • to taste Salt and freshly ground black pepper
  • 2 green onions thinly sliced
  • handful cilantro for garnish
  • to taste toasted panko or crushed peanuts Optional crunch.

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  2. Reserve 1/2 cup pasta water, then drain the pasta.
Cooking Chicken
  1. While the pasta cooks, season chicken with salt and pepper.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat.
  3. Add the chicken and sear until golden and cooked through, about 4–5 minutes per side. Transfer chicken to a plate.
Making the Sauce
  1. Reduce the heat to medium, add a splash more oil if needed, then sauté the onion until translucent.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and chicken stock or reserved pasta water.
  4. Taste and adjust for sweetness, heat, and acidity; the sauce should be tangy-sweet.
Combining Ingredients
  1. Return the chicken to the skillet, pour the sauce over it, and simmer for 2 minutes.
  2. Toss the cooked pasta into the skillet, adding a splash of reserved pasta water if needed.
  3. Finish with sliced green onions and cilantro, and top with toasted panko or crushed peanuts.
Serving
  1. Serve immediately, warm and fragrant.

Notes

This dish can be made with variations such as using shrimp or making it vegan. Store leftovers in an airtight container for up to 3 days.