What a week! Between classes and life, I never noticed that the website went down for a bit. How shocked was I when I went to type up a post and could not access WordPress or the site! Thank goodness my webhost knew what to do and got us back up. All is good and now I can get some new recipes up!
This is a very quick meal that packs a punch with some heat. If you’ve ever had Bang Bang shrimp then you know how the sauce tastes and that depending on who makes it, the level of heat can be different. The sauce is amazing and while I do love it on fried shrimp or fried chicken pieces, I do not want to be frying anything. This is my answer to that – not only is this a great chicken and pasta meal, it’s easy to adapt if you want to swap out the chicken for sauteed shrimp. The sauce isn’t going to coat the pasta they way a spaghtetti sauce would – it coats it just enough to give it flavor. About 30 minutes and you’ve got dinner on the table!
Ingredients
For the chicken and pasta:
- 12 oz spaghetti noodles
- 3/4 lb chicken breasts boneless, skinless and cut into 1 inch cubes
- 1 - 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp paprika
- salt and pepper to taste
For the sauce:
- 2/3 cup light mayonnaise
- 1/2 cup sweet chili sauce
- 2 - 3 cloves garlic minced
- 1/2 tbsp honey
- 1 tbsp sriracha sauce
- 1 tbsp lime juice
- 1/8 - 1/4 tsp red pepper flakes
Instructions
- Cook pasta according to package directions for al dente. Drain and keep warm.
- Over medium-high heat, heat 2 tablespoon of olive oil in a large skillet.
- Season chicken with paprika, salt and pepper. When hot, add the chicken and brown on all sides. Don't crowd the chicken - cook in batches, if necessary.
- When chicken is just about done, add the garlic and let it cook for about 30 seconds - until you smell the aroma of it. Turn heat to low. Toss the spaghetti noodles in with the chicken and garlic.
- While chicken is cooking, prepare the sauce. In a small bowl, combine all ingredients for the sauce and mix with a whisk until smooth. Taste and adjust as needed. Add more sriacha if you need too.
- Pour about 2/3 of the sauce into the hot chicken and pasta, tossing to combine.
- Warm the remaining sauce in the microwave and use to top each serving of chicken and pasta.
Enjoy!
This sounds delicious, Lisa, and I’m all ears if it’s a fast fix. I can’t wait to give it a try. Pinning! Thanks for sharing.
It is a quick meal and according to one of my daughter’s it wasn’t spicy enough. Then again, nothing is spicy enough to meet her standards!
Beautiful post, Lisa! The flavors tickled my tastebuds exactly the way I like it. I used sauteed shrimp since I love shrimp a lot with pasta but next time, I think I might try this recipe again with fried chicken since I have a feeling that the sauce would suit better with it.
I read it about 10 times, Where did the Paprika come in?
Oh gosh! So sorry….season the chicken with the salt, pepper, and paprika before sauteing in skillet. I made the change in the recipe card. Thank you for pointing out it was missing!