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Delicious plate of Bang Bang Chicken Pasta garnished with herbs

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.