Bang Bang Chicken Pasta

Discover a Flavor Sensation: Bang Bang Chicken Pasta!

Ever tried a dish that makes you do a happy dance? Imagine twirling perfectly cooked pasta coated in a creamy, spicy sauce, topped with crispy chicken. That’s where Bang Bang Chicken Pasta sweeps in! This dish is all about quick prep, one-pan convenience, and an explosion of flavors that’ll have everyone asking for seconds.

Why Make This Recipe

Why should you rush to your kitchen for this? Here are a couple of reasons:

• One Pan Wonder: Who loves doing dishes? Not me! This recipe lets you whip up a delicious meal without cluttering every surface in your kitchen.
• Family-Friendly: It’s creamy, it’s crispy, it’s got a bit of zip – what’s not to love? Even the picky eaters in your house will be begging for more.

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb chicken breast (cut into bite-sized pieces)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil (for frying)
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tbsp sriracha (adjust to taste)
• 1 tbsp honey
• 1 tsp rice vinegar
• 12 oz pasta (penne, rigatoni, or fettuccine)
• 2 tbsp butter
• 2 cloves garlic (minced)
• 1/4 cup green onions (sliced)
• 1 tbsp sesame seeds
• Fresh cilantro (for garnish)

Directions

Follow these steps, and you’ll be serving up a plate of awesome in no time!

1. Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Set the cooked pasta aside.
2. In a mixing bowl, combine flour, cornstarch, paprika, garlic powder, salt, and pepper. Toss the chicken pieces in the mixture until each one is thoroughly coated.
3. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F. Test readiness by dropping in a small pinch of the coating mixture – it should sizzle immediately. Fry chicken in batches for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
4. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to create the bang bang sauce.
5. Wipe the skillet clean and melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
6. Add the cooked pasta and bang bang sauce to the skillet. Toss to combine, adding reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency. Gently fold in the crispy chicken pieces.
7. Remove from heat and garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately while the chicken is still crispy.

How to Make Bang Bang Chicken Pasta (Overview)

Making this dish is like a quick dance routine—easy and fun! Start with the pasta; that’s your base. While it’s cooking, get the chicken crispy with a good coat of the seasoned flour mixture. In the meantime, whip up that addictive bang bang sauce. Then, bring it all together in one pan for a delicious finish. Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to Serve Bang Bang Chicken Pasta

Plate that pasta like you’re a chef on a cooking show! The vibrant colors of the green onions mixed with the chicken and creamy sauce will draw everyone in. Plus, the crunch from the crispy chicken, mixed with that heavenly aroma, makes it irresistible. Toss on some extra cilantro for a pop of freshness, and you have a picture-perfect dish!

How to Store Bang Bang Chicken Pasta

Leftovers? Oh yes, please! This pasta will keep in the fridge for about 3-4 days. Just make sure it’s in an airtight container. Need to reheat? A quick zap in the microwave will do. If you want to freeze it, expect it to hang out for up to 2 months—just remember that the chicken might lose its crunch when reheating. 😅

Tips to Make Bang Bang Chicken Pasta

1. Adjust the heat: Not a fan of spice? Skip the sriracha or use a milder sauce.
2. Pasta Pick: Penne, rigatoni, or fettuccine? Choose your favorite! Just make sure it holds onto that creamy sauce.
3. Make it crispy: For the extra-crisp on the chicken, let it rest on a wire rack after frying instead of a paper towel.
4. Sauce Extra: Love it extra saucy? Make a little more bang bang sauce to drizzle on top when serving.
5. Make it Plant-Based: Swap the chicken for tofu or your favorite protein for a veg-packed version.

Variation

Changing it up? Absolutely! Try adding some vegetables like bell peppers or broccoli for extra crunch and nutrients. Want to switch the protein? Shrimp or tofu can easily take the spotlight. You can even toss in some peanuts for that hearty Asian influence or make it vegan with plant-based mayo and sauces.

FAQs

1. Can I use different pasta shapes?
Totally! Any pasta you like will work, just make sure it holds the sauce well.

2. How can I make this ahead of time?
You can cook the pasta and fry the chicken earlier in the day. Just combine and heat up when ready to serve.

3. Is this recipe freezer friendly?
Yes, it freezes well for about 2 months, but the chicken won’t stay as crispy. Consider baking it fresh if you want that crunch!

📌 Pin this recipe for your next cozy dinner night!

Bang Bang Chicken Pasta

A one-pan dish featuring perfectly cooked pasta coated in a creamy, spicy sauce and topped with crispy chicken, perfect for a family-friendly meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1 lb chicken breast (cut into bite-sized pieces)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Bang Bang Sauce

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tbsp sriracha (adjust to taste)
• 1 tbsp honey
• 1 tsp rice vinegar

For the Pasta

• 12 oz pasta (penne, rigatoni, or fettuccine) Choose your favorite pasta shape.
• 2 tbsp butter
• 2 cloves garlic (minced)
• 1/4 cup green onions (sliced) For garnish.
• 1 tbsp sesame seeds For garnish.

Method

 

Cooking the Pasta

1. Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Set the cooked pasta aside.

Preparing the Chicken

1. In a mixing bowl, combine flour, cornstarch, paprika, garlic powder, salt, and pepper. Toss the chicken pieces in the mixture until each one is thoroughly coated.
2. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F. Test readiness by dropping in a small pinch of the coating mixture – it should sizzle immediately.
3. Fry chicken in batches for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate.

Making the Bang Bang Sauce

1. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to create the bang bang sauce.

Combining All Ingredients

1. Wipe the skillet clean and melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
2. Add the cooked pasta and bang bang sauce to the skillet. Toss to combine, adding reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency.
3. Gently fold in the crispy chicken pieces.
4. Remove from heat and garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately while the chicken is still crispy.

Notes

For a milder version, skip the sriracha or use a milder sauce. You can add vegetables like bell peppers or broccoli for extra crunch. Leftovers can be stored in an airtight container for 3-4 days in the fridge or up to 2 months in the freezer.