Bang Bang Chicken Pasta is a vibrant and creamy dish that combines tender, thinly sliced chicken breast with fresh vegetables and a delightful sauce that balances spicy, sweet, and creamy flavors. Tossed with al dente spaghetti, it is ideal for an easy weeknight dinner full of exciting tastes.
You’ll love this recipe because of how well the smoky spices on the chicken integrate with the fresh sautéed onion, zucchini, and red bell pepper, offering a satisfying texture and flavor contrast. The creamy sauce, made with low-fat cream cheese, sriracha, and sweet chili sauce, coats the pasta perfectly, creating a luscious and velvety dish. It’s a fantastic way to enjoy a quick meal that feels special without complicated steps.
Ingredients
- 500g (17.5 oz) chicken breast, thinly sliced
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Spray oil
- 1 small onion, halved and sliced
- 2 cloves garlic, crushed
- 1 small zucchini (courgette), diced
- 1 red bell pepper, diced
- 1 cup (240ml) low sodium chicken stock
- 2 teaspoons sriracha sauce
- ¼ cup (4 tablespoons) sweet chili sauce
- ¼ cup (4 tablespoons) low-fat cream cheese
- 300g (10.5 oz) uncooked spaghetti
- Fresh chopped parsley or cilantro (optional)
Instructions
Start by heating spray oil in a deep frying pan over medium-high heat. Toss the thinly sliced chicken breast with paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Add the chicken to the pan and fry, stirring occasionally, until it’s lightly browned and cooked through. Remove the chicken and set it aside.
In the same pan, add a bit more spray oil and the sliced onion. Pour in some of the chicken stock to deglaze the pan, scraping any flavorful browned bits from the bottom. Cook the onion until translucent and soft. Next, add the crushed garlic and continue frying for another minute until fragrant.
Add the diced zucchini and red bell pepper to the pan and stir together with the onion and garlic. Return the chicken to the pan along with the remaining chicken stock. Let the mixture simmer gently to reduce slightly and allow the flavors to meld.
Meanwhile, cook the spaghetti according to package instructions until al dente. Drain the pasta thoroughly and add it to the pan with the chicken and vegetables.
Stir in the sriracha sauce, sweet chili sauce, and low-fat cream cheese. Toss everything together gently until the sauce is creamy, velvety, and coats the pasta evenly.
Taste the dish and adjust the seasoning with salt and black pepper if needed. Finish by stirring through freshly chopped parsley or cilantro for a fresh, bright note. Serve immediately and enjoy!
My Best Tips for Success
Slice the chicken thinly and season well before cooking to maximize flavor absorption. Avoid overcrowding the pan during cooking to achieve a nice sear rather than steaming the meat. Use chicken stock to deglaze the pan after sautéing onions, which enhances the dish’s richness. Opt for low-fat cream cheese for a lighter yet creamy sauce. Cook pasta al dente for the best texture and toss immediately with the sauce off the heat. Adding fresh herbs toward the end brings brightness and color contrast to the dish.
Delicious Variations to Try
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Substitute spaghetti for penne, fettuccine, or your pasta of choice.
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Swap chicken breast for ground turkey or chicken for a different texture.
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Add mushrooms, snap peas, or spinach to increase vegetable servings.
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Increase spiciness by adding extra sriracha or crushed red pepper flakes.
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Garnish with fresh basil or mint instead of parsley or cilantro.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Absolutely, chicken thighs add a deeper flavor and more moisture, though they may require longer cooking.
How spicy is this dish?
Mild to medium heat; adjust based on the amount of sriracha and sweet chili sauce to your preference.
Can I prepare the sauce ahead of time?
Yes, you can cook the chicken and make the sauce ahead and combine with freshly cooked pasta when ready to serve.
How should leftovers be stored?
Store in an airtight container in the fridge up to three days. Reheat gently to maintain texture and flavor.
Is this recipe gluten-free?
Not as-is. Use gluten-free pasta and ensure sauces are gluten-free for a gluten-free meal.
What sides pair well with this pasta?
Simple green salads, steamed veggies, or garlic bread complement the dish beautifully.
Print
Bang Bang Chicken Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A creamy, spicy, and slightly sweet dish with tender chicken, fresh vegetables, and a luscious sauce tossed with spaghetti. Smoky spices, tangy sriracha, and sweet chili create balanced heat, while low-fat cream cheese adds smooth richness.
Ingredients
500 g (17.5 oz) chicken breast, thinly sliced
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
Spray oil
1 small onion, halved and sliced
2 cloves garlic, crushed
1 small zucchini, diced
1 red bell pepper, diced
1 cup (240 ml) low-sodium chicken stock
2 tsp sriracha sauce
¼ cup (4 tbsp) sweet chili sauce
¼ cup (4 tbsp) low-fat cream cheese
300 g (10.5 oz) uncooked spaghetti
Fresh chopped parsley or cilantro, for garnish (optional)
Instructions
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Cook chicken: Heat spray oil in a deep skillet over medium‑high heat. Season chicken with paprika, garlic powder, onion powder, salt, and pepper. Cook until browned and cooked through. Remove and set aside.
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Sauté aromatics: In the same pan, add more spray oil and sliced onion. Deglaze with a splash of chicken stock, scraping up any browned bits. Cook until onion softens, then add garlic and sauté another minute.
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Cook vegetables: Add zucchini and red bell pepper. Stir and cook 3–4 minutes. Return chicken to the pan.
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Create sauce base: Add remaining chicken stock and simmer a few minutes to let flavors meld.
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Cook pasta: Meanwhile, boil spaghetti according to package instructions until al dente. Drain and set aside.
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Finish sauce: Stir sriracha, sweet chili sauce, and cream cheese into the pan until sauce becomes creamy and smooth.
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Combine & serve: Add pasta to the pan and toss until evenly coated. Garnish with parsley or cilantro before serving.
Notes
Slice chicken thin for quick cooking and flavor absorption.
Deglaze pan with chicken stock for flavor.
Toss pasta off heat for silky sauce. Adjust spice to preference.
Fresh herbs add color and brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: Asian-Inspired Fusion
Nutrition
- Serving Size: 1/4 recipe
- Calories: 475
- Sugar: 9 g
- Sodium: 640 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 90 mg
Keywords: bang bang chicken pasta, spicy chicken pasta, creamy chili pasta, easy stir fry pasta, sriracha chicken noodles
