Bang Bang Chicken Pasta
A quick and creamy pasta dish featuring chicken in a spicy-sweet sauce that will have you coming back for more.
Ingredients
Main Ingredients
- 12 oz pasta (rigatoni, penne, or spaghetti) Use any type you have on hand.
- 1 lb boneless skinless chicken breasts Thinly sliced or cut into bite-sized pieces.
- 1 cup plain Greek yogurt or light mayo Creamy base; can be swapped freely.
- 1/3 cup sweet chili sauce The key ingredient for flavor.
- 2 tbsp Sriracha Adjust for spice preference.
- 1 tbsp honey or agave For balancing flavors.
- 2 cloves garlic, minced Adds flavor.
- 1 tbsp olive oil or avocado oil For cooking the chicken.
- 1/2 cup chicken broth Use low-sodium for a healthier option.
- 1/2 cup shredded carrots or frozen peas Optional vegetables.
- to taste Salt and pepper For seasoning.
- Green onions and cilantro or parsley for garnish
- Lime wedges for serving Brightens the dish.
Instructions
Cooking the Pasta
- Boil salted water, cook pasta for 8–10 minutes until just al dente. Save a cup of pasta water.
Searing the Chicken
- While the pasta cooks, heat oil in a skillet over medium-high, season chicken, and cook for 4–6 minutes until golden and cooked through.
Making the Sauce
- Lower heat and stir together Greek yogurt (or mayo), sweet chili sauce, Sriracha, honey, garlic, and chicken broth in the pan. Warm gently, don’t boil.
- If sauce seems thick, add reserved pasta water a splash at a time to reach desired consistency.
Combining and Finishing
- Toss pasta and optional veggies into the skillet, fold everything together, and simmer for 1–2 minutes so flavors marry.
- Finish with green onions, cilantro, and a squeeze of lime. Taste and adjust salt and heat as needed.
Notes
Make-ahead: Cook pasta and chicken separately, store sauce in an airtight container, and assemble in 10 minutes when ready to eat. Storage: Fridge for 3–4 days, freezer for 1 month (store components separately). Reheat gently with broth or water.