Let Me Tell You About This Bang Bang Chicken Pasta

Okay, first off — I have to admit, I never planned for Bang Bang Chicken Pasta to become my signature recipe. It just sort of happened one chaotic weeknight when I’d run out of ideas, patience, and—let’s be honest—clean pots. What started as a happy accident is now the dish my friends request when they’re coming over (even my picky cousin who claims to hate anything with mayo!). Also, once I made it during a thunderstorm and now it just smells like comfort and a bit of adrenaline to me. You ever have that one meal you crave on a drizzly Tuesday? This is mine.

Why You’ll Actually Like This

I make this when I crave something spicy, creamy, and (let’s not kid ourselves) when I want to feel a bit fancy without using every utensil in my kitchen. My family goes a bit wild for this because it balances the creamy and the spicy so well — it’s honestly the only way I can get my husband to willingly eat more than one vegetable at dinner. Sometimes, the sauce splits if I rush it (which annoys me no end), but even then, I just blame it on rustic charm. Plus, it works just as well with leftover chicken — which, if you’re like me and always forget to defrost in time, is a minor miracle.

Here’s What You’ll Need (with my usual swaps)

Chicken breast (about 2 large, but thighs work too; actually, I think thighs taste better, just a bit messier to shred)
Pasta – I usually grab penne or linguine. Spaghetti is fine, or whatever you have rolling around the back of the cupboard (I’ve even used fusilli in a pinch, no one noticed)
Mayonnaise – Full-fat if you’re feeling indulgent; I’ve tried light, and it’s fine, but not as luscious
Sriracha – Or your favorite hot sauce, though once I tried Tabasco and it was, well, way too vinegary. You live, you learn.
Sweet chili sauce – I usually go with the classic Thai brands, but store brand works honestly. My gran always bought Mae Ploy, so I do too when I see it.
Garlic – 2-3 cloves, or a big squeeze from the tube if you’re avoiding sticky hands
Spring onions – A handful, sliced
Red bell pepper – For crunch and color; sometimes I use a bit of carrot if that’s all I have
Fresh coriander (cilantro) – Optional, but it makes it feel like it came from a restaurant
Salt & pepper – As much as feels right

How I Actually Make It (step by step, sort of)

Cook the pasta: Get a big pot of salted water going; once it’s really bubbling, drop in your pasta. Cook till it’s just shy of done (the Italians call it ‘al dente’ but I just call it ‘not mushy’). Drain, and save a mugful of the pasta water. You’ll thank yourself later.
Prep your chicken: While the pasta’s doing its thing, slice your chicken into bite-sized pieces. I season them with salt, pepper, and sometimes a little garlic powder if I remember. Fry in a good glug of oil until golden and cooked through. (This is where I usually sneak a taste, just to be safe. Or hungry.)
Whip up the sauce: In a bowl, mix about half a cup of mayo, 2-3 tablespoons of sweet chili sauce, 1-2 tablespoons of Sriracha (more if you’re brave), and the minced garlic. Stir till smooth. Taste it – if you want more heat or sweetness, adjust. No rules here.
Make it all come together: Toss the cooked chicken, drained pasta, your chopped veggies, and most of the sauce in the pan (keep a little for drizzling). Add a splash of pasta water if it looks too thick. Don’t worry if it’s a bit loose; the pasta soaks it up soon enough.
Finishing touches: Dish it all up. Drizzle with reserved sauce, scatter spring onions and coriander over the top. Maybe a squeeze of lime if you’re feeling zesty. Dig in!

Some Notes Only a Real Home Cook Would Know

Don’t let the sauce sit too long before tossing or it gets a bit gloopy. Not the end of the world, but…
The sauce tastes way hotter when you first mix it, but chills out once it’s on the pasta. I have no idea why, it just does.
If you use leftover roast chicken, skip the pan-frying — just warm it gently in the sauce. I learned the hard way that overcooked chicken turns rubbery (bleurgh).
Sometimes I skip the coriander if I can’t be bothered to go to the shops. No one’s complained yet.

Variations I’ve Tried (Some More Successful Than Others)

With prawns: Swapping in prawns for the chicken is actually excellent, but don’t overcook them (I did, once, and they turned to pencil erasers).
Vegetarian version: I once used crispy tofu cubes – it was decent! Add extra veggies like sugar snap peas if you want.
Rice noodles instead of pasta: I thought this would be genius… but honestly, it went a bit soggy and the sauce didn’t cling right. Wouldn’t bother again.

What You’ll Need (But Don’t Worry If You Don’t Have Everything)

A big saucepan for the pasta
Frying pan – or honestly, I’ve used a wok in a pinch
Mixing bowl for the sauce
If you don’t have a garlic press, just bash the cloves with the flat of a knife and chop (or, as my mate Dave does, use pre-minced garlic – no judgment here!)

How to Store Leftovers (If They Last That Long)

Store any leftovers in an airtight container in the fridge. It’ll keep for up to two days… though honestly, in my house it never lasts more than a day! Actually, I think it tastes even better cold in the middle of the night (don’t judge me).

How I Serve It (and My Family’s Little Rituals)

We usually plop it into big bowls, sprinkle with extra spring onion, and put the remaining sauce on the table for everyone to add as they fancy. Sometimes I do a side of garlic bread, which is kind of overkill, but my eldest insists. If it’s a party, I’ll dress it up with toasted sesame seeds. Or — this is weird, but try it — a few crushed salted peanuts on top. It’s brilliant!

If I Could Give You Only One Bang Bang Pasta Pro Tip…

Don’t rush the sauce. Seriously, I once tried to shortcut by heating it all together in the pan at high heat and ended up with a separated, sad-looking mess. Now I mix it off the heat — much better (plus, less washing up, which is always a win in my book).

Questions You (or My Friends) Might Actually Ask

Can I make this less spicy? Sure! Just dial back the Sriracha; actually, I sometimes use a milder chili sauce when making it for the kids. They still get the flavor without the fire.
What if I don’t eat mayo? Hmm, tricky. Greek yogurt can sub in for half the mayo, but it’s tangier. Not bad, just different. Or try a vegan mayo if you’re dairy-free — this recipe from Bon Appetit is surprisingly good.
Can I prep anything ahead? Absolutely. The sauce will keep in a jar for a couple of days. And if you want a deeper flavor, marinate the chicken in a little sauce first — I read that tip in this Serious Eats article and it actually works.
What’s the best pasta for this? Honestly, anything you have. I prefer penne because the sauce hides inside (yum), but fusilli or even rigatoni work. Just avoid really thin noodles — they get lost in the sauce.
My sauce split, what did I do wrong? Probably too much heat, too fast. No big deal — add a splash of pasta water and whisk like mad, it’ll come back together (mostly).

Oh, and by the way, if you’re looking for a good chili sauce, I love Huy Fong’s Sriracha — it’s the classic, and it’s the one I reach for most.

If you give this Bang Bang Chicken Pasta a go, let me know how it turns out. Or if you have epic disaster stories, I want to hear those too! Happy cooking. (And try not to burn the garlic — but if you do, just start over. I always forget how quickly it goes from golden to burnt. Happens to the best of us, mate.)