I still remember the first time I stirred bang bang sauce into hot pasta and tossed it with crispy, golden chicken — it felt like a party in a single skillet. Bang Bang Chicken Pasta is a saucy, slightly spicy American-Asian mashup: crispy bite-sized chicken coated in a creamy sweet-chili sauce, tossed with al dente pasta and bright garnishes. It’s perfect for weeknight dinners when you want something indulgent but quick, and a great way to bring the flavor of party-style bang bang chicken into a family-friendly bowl. If you like the zippy kick of bang bang chicken sliders, this pasta spins those flavors into a saucy, comforting meal.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast enough for weeknights, kid-friendly if you tone down the sriracha, and flexible for pantry substitutes. The crunchy fried chicken adds texture that contrasts beautifully with a silky, slightly spicy mayo-based sauce. It’s also easy to scale up for a casual dinner party.
"This turned my Tuesday into a celebration — crispy chicken, tangy-sweet sauce, and pasta that soaked it up. Family favorite in one pan." — a regular at my dinner table
If you prefer a hands-off (slow-cooker) comfort approach on busy nights, try the slow-cooker creamy Cajun chicken pasta for another family-friendly option that keeps flavor high and fuss low.
How this recipe comes together
Short step-by-step overview so you know what to expect:
- Boil the pasta until al dente and reserve some pasta water.
- Dust chicken pieces with a mixture of flour, cornstarch and spices.
- Fry the chicken until golden and cooked through; drain to stay crispy.
- Whisk together a creamy bang bang sauce with mayo, sweet chili sauce and sriracha.
- Sauté garlic, add pasta and sauce, loosen with pasta water, then fold in chicken.
- Garnish and serve immediately while chicken remains crisp.
What you’ll need
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika (smoked paprika works too)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil (for frying) — about 1/2 inch in a skillet
- 1/2 cup mayonnaise (use full-fat for best texture)
- 1/4 cup sweet chili sauce (adjust for sweetness)
- 2 tbsp sriracha (start with less if sensitive to heat)
- 1 tbsp honey
- 1 tsp rice vinegar (or lemon juice)
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup green onions, sliced
- 1 tbsp sesame seeds
- Fresh cilantro for garnish
Substitutions/notes: swap Greek yogurt (thin with a teaspoon of oil) for some of the mayo to lighten the sauce, or use tamari for a gluten-free soy note. For a party-sized handheld option, see the Bang Bang chicken sliders recipe for inspiration.
Step-by-step overview
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente per package directions. Before draining, reserve 1/2 cup of pasta water; drain and set aside.
- In a bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. Toss the chicken pieces in the mixture until evenly coated.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high (aim for ~350°F). Test with a pinch of coating — it should sizzle immediately. Fry chicken in batches 3–4 minutes per side until golden and the internal temperature reaches 165°F. Transfer to paper towels to drain.
- Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth. Taste and adjust heat or sweetness.
- Wipe the skillet clean, melt butter over medium heat, and add minced garlic. Sauté 30 seconds until fragrant but not browned.
- Add cooked pasta and the bang bang sauce to the skillet. Toss to combine, adding reserved pasta water one tablespoon at a time to loosen the sauce to your preferred consistency.
- Gently fold in the crispy chicken so pieces stay mostly intact. Remove from heat. Garnish with sliced green onions, sesame seeds, and cilantro. Serve immediately so the chicken retains its crunch.
If you’d rather avoid frying or want a one-pot slow-cook shortcut, check my crock pot creamy Cajun chicken pasta for a different technique.
Best ways to enjoy it
- Plate it in shallow bowls so every bite gets sauce and a piece of chicken.
- Add a simple side salad dressed with lime vinaigrette to cut richness.
- Serve with roasted broccoli or green beans tossed in sesame oil for a vegetable contrast.
- For a casual party, spoon the mixture onto toasted baguette slices for small bites.
Keeping leftovers fresh
- Refrigerator: Store in an airtight container for up to 3 days. Place chicken and pasta together; know that fried chicken will soften over time.
- Reheating: Reheat gently in a skillet with a splash of oil to help restore some crispness, or microwave covered for 60–90 seconds, stirring halfway and adding a splash of water if the sauce thickens.
- Freezing: Not ideal — mayo-based sauces can separate. If you must freeze, freeze components separately (cooked chicken and pasta with sauce) for up to 1 month. Thaw overnight in the fridge and reheat gently.
- Food safety: Refrigerate within 2 hours of cooking and do not reheat more than once.
Pro chef tips
- Double-dust the chicken for extra crunch: coat, dip quickly into a little water or beaten egg, then coat again with the dry mix.
- Keep oil temperature steady: too cool and the chicken will soak up oil; too hot and the exterior burns before the center cooks. Aim for ~350°F.
- Use reserved pasta water sparingly — it contains starch that helps the sauce cling to pasta without thinning flavor.
- If you want the sauce lighter, replace half the mayo with Greek yogurt and add a teaspoon more honey to balance tang.
- For a gluten-free version, use rice flour and cornstarch for the coating and a gluten-free pasta.
For more slow-cooker pasta ideas that save time on busy nights, try browsing these slow-cooker pasta recipes.
Creative twists
- Spicy peanut: Swap half the mayo for peanut butter, add a splash of soy sauce and lime for Thai-inspired notes.
- BBQ twist: Replace sweet chili with your favorite BBQ sauce and reduce honey.
- Vegetarian swap: Replace chicken with crispy tofu or roasted cauliflower tossed in the same coating and frying method.
- Noodle swaps: Use rice noodles for a lighter texture, or udon for an extra chewy bite.
If you like mixing bold flavors and slow-cooker convenience, see my other take on creamy slow-cooked pasta for ideas: slow-cooker creamy pasta.
Your questions answered
Q: How long does this take from start to finish?
A: About 30–40 minutes total: 10–12 minutes to prep and bread the chicken, 10–12 minutes to fry in batches, and ~10 minutes to cook pasta and finish the sauce.
Q: Can I bake the chicken instead of frying?
A: Yes. Roast breaded chicken at 425°F on a wire rack over a baking sheet for about 18–22 minutes, flipping once, until golden and 165°F internally. It won’t be quite as crispy as frying but is much lighter.
Q: Will the mayo-based sauce separate if I reheat?
A: It can. To minimize separation, reheat gently on the stovetop with a splash of pasta water or cream and whisk continuously. Microwaving at full power increases the chance of breaking.
Q: Can I make the sauce less spicy?
A: Reduce or omit the sriracha and adjust with more honey or sweet chili sauce to taste.
Q: Is this freezer-friendly?
A: Not ideally. Mayo-based sauces and fried textures don’t freeze well. If needed, freeze components separately and combine after thawing and reheating.
If you want more inspiration that brings bold flavors to family dinners, check one of my favorite slow-cooker pastas for different flavor profiles: creamy Cajun slow-cooker pasta.
Print
Bang Bang Chicken Pasta
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
A saucy, slightly spicy American-Asian mashup of crispy chicken and pasta tossed in a creamy bang bang sauce.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil (for frying) — about 1/2 inch in a skillet
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha
- 1 tbsp honey
- 1 tsp rice vinegar
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup green onions, sliced
- 1 tbsp sesame seeds
- Fresh cilantro for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente per package directions, reserving 1/2 cup of pasta water before draining.
- Whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. Toss the chicken pieces in the mixture until evenly coated.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken in batches for 3–4 minutes per side until golden and cooked through, then transfer to paper towels to drain.
- Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth. Taste and adjust heat or sweetness.
- Wipe the skillet clean, melt butter over medium heat, and add minced garlic. Sauté for 30 seconds until fragrant.
- Add the cooked pasta and the bang bang sauce to the skillet. Toss to combine, adding reserved pasta water as needed.
- Gently fold in the crispy chicken and remove from heat. Garnish with sliced green onions, sesame seeds, and cilantro. Serve immediately.
Notes
For lighter sauce, replace half of mayo with Greek yogurt. For gluten-free, use rice flour and gluten-free pasta.
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American-Asian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 7g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: bang bang chicken, pasta, easy dinner, weeknight meal, family-friendly