BANG BANG CHICKEN PASTA
This recipe creates a vibrant Bang Bang Chicken Pasta, combining thin spaghetti with succulent, cubed chicken in a creamy, spicy, and tangy sauce. Made with mayonnaise, sweet chili, sriracha, honey, and lime, it's a flavorful and relatively quick main course that's perfect for a weeknight dinner, finished with fresh parsley.
Equipment
- 1 Large Pot For cooking spaghetti
- 1 Large Skillet or Pan For cooking chicken
- 1 Whisk For mixing the sauce ingredients
- 1 Cutting Board For preparing chicken and garlic
- 1 Chef's knife For cubing chicken and mincing garlic
Ingredients
Main
- * 8 oz thin spaghetti pasta
- * 1/2 lb boneless chicken breast cubed
- * 2 cloves garlic minced
- * chopped parsley for garnish
- for the sauce:
- * 1/2 cup mayonnaise
- * 1/4 cup + 2 tbsp Thai sweet chili sauce
- * 1/2 tbsp honey
- * 1 tbsp sriracha sauce
- * 1 tbsp lime juice
Instructions
- Cube the boneless chicken breast into bite-sized pieces and mince the garlic cloves.
- Cook the thin spaghetti pasta according to package directions until al dente; drain, reserving about half a cup of pasta water.
- While the pasta cooks, heat a large skillet over medium-high heat. Add a touch of oil, then sauté the cubed chicken until fully cooked and lightly browned.
- Add the minced garlic to the skillet with the chicken and cook for another minute until fragrant, being careful not to burn the garlic.
- In a separate bowl, whisk together the mayonnaise, Thai sweet chili sauce, honey, sriracha sauce, and lime juice until well combined and smooth to create the Bang Bang sauce.
- Add the cooked chicken and garlic directly into the bowl with the Bang Bang sauce, tossing to coat thoroughly.
- Add the drained spaghetti to the chicken and sauce mixture, tossing gently to combine everything evenly.
- If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to achieve a silkier consistency.
- Transfer the Bang Bang Chicken Pasta to serving bowls.
- Garnish generously with chopped fresh parsley before serving warm.
Notes
1. For the chicken, ensure it's cut into uniform cubes for even cooking. Sear until golden and cooked through, but avoid overcooking to keep it tender. 2. Cook the spaghetti al dente as it will absorb some sauce; don't rinse it to allow the sauce to adhere better. 3. The 'Bang Bang' sauce balance is key: adjust sriracha for heat and lime juice for acidity to your preference. A pinch of sugar can temper excessive spice if needed. 4. Finish the dish by tossing everything together off the heat to prevent the sauce from breaking. A splash of reserved pasta water can help achieve a silkier consistency if the sauce is too thick. 5. Garnish generously with fresh parsley for a burst of color and herbaceous freshness.