Bang Bang Chicken Pasta
This Bang Bang Chicken Pasta combines tender seasoned chicken and penne with a creamy, sweet and spicy bang bang sauce. Made with sweet chili sauce, sriracha and fresh lime juice, it's easy enough for a weeknight dinner, with the sauce mixed while the pasta cooks.
This chicken pasta gets its flavor from a creamy bang bang sauce made with mayonnaise, Thai sweet chili sauce, sriracha and lime juice. The mayo makes it creamy, the sweet chili sauce adds sweetness, and the sriracha brings just enough heat.
If quick chicken dinners are always in rotation at your house, try our Tomato Basil Chicken or Marry Me Chicken Pasta next.
Jump to:
Ingredients
A handful of seasonings and a simple homemade bang bang sauce turn chicken and pasta into a seriously flavorful dinner.
See the recipe card below for the exact quantities of each ingredient.
- Penne: Its shape holds onto plenty of sauce, but another short pasta can be substituted. Some of my favorites are rotini and rigatoni!
- Boneless Skinless Chicken Breast: Boneless chicken thighs work great in this recipe for another juicy chicken option. Chicken tenders work too and save you the slicing.
- Smoked Paprika: Adds smoky flavor and a little extra color to the chicken.
- Salt & Black Pepper: Simple seasoning that lets the sauce remain the star.
- Unsalted Butter: Used to cook the chicken in batches. Salted butter will also work; just adjust the added salt if needed.
- Mayonnaise: Creates the creamy base for the bang bang sauce.
- Sweet Chili Sauce: Adds sweetness, mild heat and that signature sweet-and-spicy flavor. Look for Thai sweet chili sauce at most grocery stores.
- Lime Juice: Freshly squeezed lime juice adds acidity to balance the creamy sauce.
- Sriracha: Brings the heat. Start with less if you are unsure, then add more to taste.
All you need is a large pot for the pasta, a colander, a large skillet and a mixing bowl.
Variations
- Add Red Pepper Flakes: Sprinkle them over individual servings for extra heat without making the entire dish spicier.
- Increase the Protein: Swap in a high-protein pasta for an extra protein boost. I often reach for chickpea pasta, but use whichever you like.
- Add Green Onions: Finish with sliced green onions for a fresh pop of flavor and color.
- Try It with Shrimp: Swap the chicken for shrimp for a pasta inspired by bang bang shrimp.
How to Make Bang Bang Chicken Pasta
This creamy chicken pasta comes together while the pasta cooks and the chicken browns on the stove.
Cook your pasta according to the box directions (or your desired tenderness), reserve some pasta water and strain when complete.
While the pasta is cooking, season chicken strips in a bowl with garlic, smoked paprika, salt and black pepper.
Working in 2 batches, melt 2 tablespoon of the butter in a large skillet on medium to medium-high heat. Cook half of the chicken for about 5 minutes a side or until cooked through, then transfer it to a clean plate. Repeat with the remaining 2 tablespoon butter and the rest of the chicken.
Meanwhile, make the bang bang sauce by adding all the ingredients into a small bowl and mix well. Set aside for later.
When the chicken is cooked add it all back to the pan, with pasta and sauce. Heat on low and mix thoroughly, then enjoy.
Hint: Be sure to cut your chicken evenly. Keeping the strips similar in size ensures that they cook through at roughly the same time.
Recipe Tips
- Cook in Batches: Giving the chicken enough room in the skillet helps it brown instead of steam.
- Check the Chicken: Chicken breast should reach an internal temperature of 165F to ensure it is fully cooked through.
- Reserve Some Pasta Water: Scoop some out before draining, this can help to loosen the finished pasta or leftovers as needed.
- Keep the Heat Low: Once you add the bang bang sauce, use low heat and stir just until everything is combined and warmed through.
If this pasta has you in a comfort food mood, our One Pan Lazy Lasagna is made in a single pan.
More Mains
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: We recommend eating this pasta fresh for the best texture, but you can freeze individual portions in an airtight, freezer-safe container for up to 3 weeks.
- Reheating: Reheat gently over low heat or in short intervals in the microwave, stirring regularly. Avoid overheating the sauce, which can cause the mayonnaise-based mixture to separate.
Serving Suggestions
- More Chicken Dinners: Creamy Chicken Pasta with Sun Dried Tomatoes, Buffalo Chicken Pasta, and Cheesy Chicken Casserole
- Fresh Sides: Creamy Cucumber Salad, and Broccoli Salad with Cranberries
Bang Bang Chicken Pasta Recipe FAQs
Bang bang sauce is a creamy, sweet and spicy sauce. This version combines mayonnaise, Thai sweet chili sauce, fresh lime juice and sriracha.
It has some heat from the sriracha. Start with less for a milder pasta or add more for extra heat.
Mix the sauce and keep it covered in the refrigerator until you are ready to make the pasta.
Boneless, skinless chicken thighs can be substituted for the chicken breast. Cooking time may vary, so cook the chicken to an internal temperature of 165F.
More Recipes
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Bang Bang Chicken Pasta
Equipment
- Large Pot and Strainer
- Large Skillet
- Measuring Cups and Spoons
Ingredients
PASTA:
- 1 lb penne dry measurement
- 2 lb boneless skinless chicken breast sliced into strips
- 1 tablespoon garlic minced
- ½ tablespoon ground smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoon butter unsalted, divided
SAUCE:
- ¾ cup mayo
- ½ cup sweet chili sauce
- 2 tablespoon lime juice freshly squeezed
- 1 tablespoon sriracha or more to taste
Instructions
- Cook your pasta according to the box directions (or your desired tenderness), reserve some pasta water and strain when complete.
- While the pasta is cooking, season chicken strips in a bowl with garlic, smoked paprika, salt and black pepper.
- Working in 2 batches, melt 2 tablespoon of the butter in a large skillet on medium to medium-high heat. Cook half of the chicken for about 5 minutes a side or until cooked through, then transfer it to a clean plate. Repeat with the remaining 2 tablespoon butter and the rest of the chicken.
- Meanwhile, make the bang bang sauce by adding all the ingredients into a small bowl and mix well. Set aside for later.
- When the chicken is cooked add it all back to the pan, with pasta and sauce. Heat on low and mix thoroughly, then enjoy.
Notes
- Cook in Batches: Giving the chicken enough room in the skillet helps it brown instead of steam.
- Check the Chicken: Chicken breast should reach an internal temperature of 165F to ensure it is fully cooked through.
- Reserve Some Pasta Water: Scoop some out before draining, this can help to loosen the finished pasta or leftovers as needed.
- Keep the Heat Low: Once you add the bang bang sauce, use low heat and stir just until everything is combined and warmed through.
- Cut Evenly: Be sure to cut your chicken evenly. Keeping the strips similar in size ensures that they cook through at roughly the same time.
- Refrigerator: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: We recommend eating this pasta fresh for the best texture, but you can freeze individual portions in an airtight, freezer-safe container for up to 3 weeks.
- Reheating: Reheat gently over low heat or in short intervals in the microwave, stirring regularly. Avoid overheating the sauce, which can cause the mayonnaise-based mixture to separate.
Nutrition
Tried this recipe? Leave a star rating and comment below, I'd love to hear how it turned out for you!
We love this one! The sauce was creamy, a little sweet and lightly spicy without being too hot (good for me). Such a flavorful pasta dinner for a busy weeknight.