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Bang Bang Chicken Pasta: 5 Reasons to Love This Dish

Bang Bang Chicken Pasta
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A revolutionary fusion of Szechuan Bang Bang Chicken and Italian pasta, combining tender chicken with a creamy, spicy, and subtly sweet sauce. Perfect for a busy weeknight or an impressive dinner party.

Ingredients

Scale
  • 12 oz (340 g) penne pasta
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha sauce
  • 2 cloves garlic, minced
  • 2 green onions, sliced
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and minced garlic until smooth and well combined. Set aside.
  2. Season chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Remove from skillet and set aside.
  3. While chicken cooks, bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water. Drain pasta thoroughly.
  4. Return the drained pasta to the empty pot. Add the prepared Bang Bang sauce and cooked chicken. Toss everything together, adding a tablespoon or two of reserved pasta water at a time until the sauce is creamy and coats the pasta and chicken well.
  5. Divide the hot Bang Bang Chicken Pasta among serving plates. Garnish generously with sliced green onions and chopped fresh parsley, if using. Serve immediately.

Notes

    Nutrition

    Find it online: https://keepityummy.com/bang-bang-chicken-pasta/

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