Bang Bang Chicken Pasta Recipe

Ingredients

For the chicken and pasta

• 12 ounces spaghetti noodles
• ¾ pound boneless, skinless chicken breasts, cut into 1 inch cubes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste

For the sauce

• ⅔ cup light mayonnaise
• ½ cup sweet chili sauce
• 3 cloves garlic, minced
• ½ tablespoon honey
• 1 tablespoon sriracha sauce
• 1 tablespoon lime juice
• ¼ teaspoon red pepper flakes

Instructions

1. Cook spaghetti noodles according to the package directions until al dente. Drain and keep warm.
2. Over medium-high heat, heat 2 tablespoons of olive oil in a large skillet.
3. Season chicken cubes with paprika, salt, and pepper. Add to hot skillet without crowding and brown on all sides. Cook in batches if necessary.
4. When chicken is almost done, add minced garlic and cook for about 30 seconds until aromatic. Reduce heat to low.
5. Add the cooked spaghetti noodles to the skillet with chicken and garlic. Toss to combine.
6. In a small bowl, whisk together light mayonnaise, sweet chili sauce, minced garlic, honey, sriracha sauce, lime juice, and red pepper flakes. Adjust seasoning, adding more sriracha if desired.
7. Pour about two-thirds of the sauce over the chicken and pasta mixture and toss to lightly coat everything.
8. Warm the remaining sauce and drizzle on top of each serving of Bang Bang Chicken Pasta.

Notes

• This sauce is meant to lightly coat the pasta and chicken, not to fully cover like a marinara sauce.
• Cook the chicken in batches if your skillet is small to avoid crowding, which ensures proper browning.
• Adjust the heat level by adding more or less sriracha and red pepper flakes according to taste.
• Use light mayonnaise to keep the sauce lighter but creamy.
• Warming the remaining sauce before serving enhances flavor and texture.