Bang Bang Chicken Pasta
This Bang Bang Chicken Pasta has tender seasoned chicken and penne in a creamy, sweet and spicy sauce. A flavorful weeknight dinner.
Servings: 6
Calories: 758kcal
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
Calories: 758kcal | Carbohydrates: 68g | Protein: 43g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 1075mg | Potassium: 752mg | Fiber: 3g | Sugar: 12g | Vitamin A: 304IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg
