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Sriracha Chicken Pasta

A bold and creamy pasta dish featuring seared chicken and a luscious sriracha sauce, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz pasta (penne, fettuccine, or spaghetti) Al dente provides the best bite; substitute whole-wheat or chickpea pasta for more fiber and protein.
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Thighs give more juiciness; breasts keep it leaner.
Sauce Ingredients
  • 2–3 tbsp sriracha Adjust to taste; substitute another chili paste or reduce for less heat.
  • 1 tsp garlic powder Use fresh garlic for a fresher note.
  • 1 tsp onion powder 1 small shallot or 1/4 cup finely chopped onion works too.
  • 1 1/2 cups heavy cream For a lighter version, use half-and-half + 1 tbsp cornstarch.
  • 3/4–1 cup freshly grated parmesan cheese Pecorino Romano adds sharper flavor.
  • 2 tbsp olive oil or butter Butter gives a richer mouthfeel.
  • to taste salt and freshly ground black pepper To taste.
  • Optional: chopped fresh parsley or basil, lemon zest, or baby spinach For color and brightness.

Method
 

Preparation
  1. Cook the pasta according to package instructions. Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
  2. In a skillet, heat 1–2 tablespoons of olive oil or butter over medium-high heat. Season chicken pieces with salt, pepper, and a light dusting of garlic and onion powder. Cook chicken until golden and cooked through, about 4–6 minutes per side until the internal temperature reaches 165°F (74°C). Remove chicken and keep warm.
  3. Lower the heat and add sriracha, garlic powder, and onion powder to the chicken, stirring well. Cook for 30–60 seconds to bloom flavors.
  4. Reduce heat and stir in heavy cream and parmesan cheese until melted and creamy. If sauce seems too thick, add reserved pasta water to reach desired consistency. Adjust seasoning.
  5. Combine the pasta with the sauce, returning the cooked chicken to the skillet. Toss to coat thoroughly and heat together for 1–2 minutes.
  6. Serve immediately with salad and crusty bread. Garnish with extra parmesan, herbs, or a drizzle of olive oil if desired.

Notes

Refrigerate leftovers for up to 3 days. To reheat, use a splash of milk or reserved pasta water to loosen the sauce. Freezing is also possible; thaw overnight in the fridge.