If you’re looking for a tasty dinner idea that packs a punch, you’ve gotta try this Sriracha Chicken Pasta. It’s spicy, creamy, and oh-so refreshingly zesty. Trust me, it’s the kind of meal that makes you look forward to dinner.
This recipe solves weeknight dinner chaos by delivering a fast, protein rich pasta salad with a spicy sauce, adaptable heat, and easy leftovers.
Sometimes, dinner can feel like a chore, especially when you’re trying to please everyone’s taste buds. This recipe solves that by being quick to whip up and perfect for busy nights. You won’t be scrambling to figure out what to serve, it’s a hit with family and friends alike.
You’ll love how this dish comes together in just about 28 minutes. It’s a swift mix of flavors that hits the spot, especially when you throw in leftover chicken. And the mayo base gives it a creamy texture without feeling heavy. What’s not to love?
If you need a little change-up in your pasta game, you should check out this Vegetarian Kale Caesar Pasta Salad. It’s another fun way to enjoy pasta with fresh ingredients!
Why You Will Love This Recipe
- Balanced Spice The blend of sriracha and mayo gives you a nice kick without being overwhelming. It’s just spicy enough to keep things interesting.
- Creamy Without the Guilt With mayo as a base, you get a rich creaminess without heavy cream. It feels indulgent but stays light for a weeknight meal.
- Quick and Easy This dish is super quick to whip up, ready in just about 30 minutes. Perfect for those nights when you need dinner in a hurry.
- Flavor Development Storing it in the fridge allows the flavors to deepen over a few days. It actually tastes better as it sits, making leftovers something to look forward to.
Spicy Sriracha Chicken Pasta Salad
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A spicy and flavorful Sriracha Chicken Pasta recipe perfect for a quick weeknight meal.
Ingredients
- 8 ounces penne pasta, dry
- 1 tablespoon extra virgin olive oil
- 2 medium boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 11/2 teaspoon garlic powder
- 11/2 teaspoon paprika
- 11/2 teaspoon kosher salt
- 1/21/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 medium lime, juiced
- 1 red bell pepper, finely diced
- 1 can sweet corn kernels, drained
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh cilantro, chopped for garnish
Instructions
- Cook Pasta Al Dente: Start by boiling your pasta in a large pot of salted water until it is just al dente, which usually takes about 8 to 10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process, ensuring it does not become mushy.
- Cook Chicken: In a large nonstick skillet, heat the extra virgin olive oil over medium heat. Toss in the chicken pieces and season with garlic powder, paprika, kosher salt, and black pepper. Cook until the chicken is golden brown and the juices run clear, about 6 to 8 minutes. Do not rush the cooking, as overcooking can result in rubbery chicken.
- Add Sriracha & Sauce: Once the chicken is cooked through, stir in the sriracha and mayonnaise until the chicken is well coated. Let the aroma fill your kitchen, and be cautious to add the sriracha gradually to control the spice level.
- Toss in Pasta: Gently add the cooked pasta to the skillet with the chicken mixture. Toss everything together for about a minute to ensure the pasta absorbs the flavors from the chicken and sauce. Be careful not to overmix to avoid breaking the noodles.
- Finish with Lime Juice: Squeeze fresh lime juice over the pasta dish just before serving. This will enhance the overall flavor, balancing the spice. Start with a small amount and adjust to taste, avoiding overpowering the dish with too much lime.
- Serve Hot: Plate your Sriracha Chicken Pasta while it is still warm. Taste for seasoning and adjust if necessary with a little sprinkle of salt to enhance the flavors.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for 2-3 days. The flavors will develop over time.
- Expert Tips: Rinse the cooked pasta with cold water to halt the cooking and avoid mushiness.
- If dressing thickens in the fridge, add a splash of lime juice or water to loosen before serving.
- If the pasta salad tastes bland, consider adjusting with more lime juice or salt.
- Gradually increase sriracha to control the spice level to your preference.
- For flavor enhancement, let the salad sit in the fridge for at least 30 minutes before serving.
- Reheating Instructions: Reheat in the microwave at medium power for 1-2 minutes or until warmed through.
- Serving Suggestions: Serve with a side of garlic bread for a complete meal.
- Pair with a simple green salad to balance the flavors.
- Top with extra cilantro for a fresh garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 449
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If pasta feels too soft, cook it al dente and rinse with cold water right after draining to halt the cooking process.
- When the dressing thickens in the fridge, a splash of lime juice or water can help loosen it up before serving.
- If the salad tastes a bit bland, try adjusting with more lime juice or a pinch of salt to amplify the flavors.
- For an added kick, gradually increase the sriracha until the desired spice level is reached, making it easier to control the heat.
- If preparing in advance, allow the salad to sit in the fridge for at least 30 minutes to allow the flavors to deepen before serving.
Serving Suggestions
Serve with garlic bread for a complete meal or pair with a simple green salad to complement the dish. Top with extra cilantro to provide a fresh garnish and finish the presentation.
This pasta salad can serve as a filling for lettuce wraps or be enjoyed with grilled veggies as a side. You can also use it as a topping for baked potatoes or in a cold pasta primavera.
Add a drizzle of extra sriracha for a spicy kick. A light vinaigrette can provide a zesty touch to this dish.
Recipe variations
- You can use diced tofu instead of chicken for a vegetarian option that keeps the dish hearty and filling.
- Add 1 tablespoon of lime zest for an extra burst of flavor that complements the fresh lime juice nicely.
- Either substitute the mayonnaise with Greek yogurt or use a vegan mayonnaise to adjust the creaminess and flavor profile.
- If you’re scaling the recipe, double the ingredients to serve 16 people, using 16 ounces of penne pasta and 4 chicken breasts.
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How to Store?
To keep your vegetarian sriracha chicken pasta salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving to mix.
Freezing: Place salad in a freezer-safe bag, removing air before sealing. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Room Temperature: Avoid keeping at room temperature for more than 2 hours. Bacteria can grow in food left out too long.
Other Recipes You’ll Love
- Vegetarian Caprese Pasta Salad
- Vegetarian Greek Pasta Salad
- Vegetarian Arugula Peach Pasta Salad
- Vegetarian Pesto Pasta Salad
If you enjoyed this vegetarian sriracha chicken pasta or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
