It is a chilly winter evening. You need a dinner that warms you up. This Sriracha Pasta with Chicken is the perfect choice. It is creamy and has a spicy kick.
Your family will love this bold meal. It delivers big flavor in very little time. You can have it on the table tonight. It is the ultimate comfort food for busy people.
Why You’ll Love This Recipe
This recipe is a winner for several reasons. First, it is incredibly fast to make. You only need about 35 minutes total. It is perfect for busy winter weeknights when time is short.
The sauce is rich and velvety. Sriracha adds a wonderful heat that balances the cream. It uses simple pantry staples you likely have now. Even picky eaters enjoy the mild spice level.
Simple Cooking Steps
Making this dish is very straightforward. You cook the pasta and chicken separately first. Then, you build a quick cream sauce in one pan. Everything gets tossed together at the very end. It is a beginner-friendly method that never fails.
Ingredients You’ll Need
Fresh ingredients make this dish shine. Most of these are everyday kitchen essentials.
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 yellow onion, finely diced
- 1 cup heavy cream
- 3 tablespoons Sriracha sauce
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Step-by-Step Directions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
- Season chicken cubes with salt and pepper. In a large skillet, heat olive oil over medium-high heat.
- Add chicken to the skillet and cook until golden brown and cooked through, approximately 6 to 8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add diced onion and sauté for 3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and Sriracha sauce. Whisk to combine and bring to a gentle simmer for 3 minutes until the sauce begins to thicken.
- Stir in the Parmesan cheese until melted and the sauce is smooth.
- Add the cooked pasta and chicken back into the skillet. Toss thoroughly to coat. If the sauce is too thick, stir in the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Garnish with chopped parsley and serve immediately.
Best Ways to Enjoy It
Serve this pasta in big, warm bowls. It looks beautiful with a sprinkle of fresh parsley. You can add a side of garlic bread for dipping. A simple green salad balances the spice well.
Turn off the TV and gather the family. This meal is meant for sharing and laughing. It makes any tuesday feel special and cozy. Enjoy every creamy, spicy bite together.
Keep It Fresh
Store any leftovers in an airtight container. They will stay fresh for three days. Reheat the pasta on the stove over low heat. Add a splash of milk to loosen the sauce. This dish does not freeze well due to the cream.
Tips for Best Results
- Do not overcook your pasta.
- Keep the pasta al dente for the best texture.
- Always reserve your pasta water before draining.
- Use freshly grated Parmesan for a smoother sauce.
- Adjust the Sriracha amount to your heat preference.
- For winter, add extra garlic for more depth.
- Dry your chicken before cooking to get a golden crust.
- Add a squeeze of lime to brighten the flavors.
Ways to Switch It Up
- Swap chicken for large sautéed shrimp.
- Use gluten-free pasta for a dietary friendly option.
- In summer, add fresh cherry tomatoes to the pan.
- Replace heavy cream with coconut milk for a twist.
- Add fresh spinach at the end for extra greens.
Common Questions
Is this pasta very spicy?
It has a medium heat level. The cream and cheese mellow the Sriracha. You can always use less sauce if you are sensitive. It is very easy to customize for your taste.
Can I make this ahead of time?
It is best served fresh and hot. However, you can prep the chicken early. Chop the onions and garlic to save time later. The sauce is fastest when made right before eating.
What pasta shape works best?
Penne is great because it holds the sauce. Fusilli or rigatoni are also excellent choices. Any shape with ridges or holes will work perfectly. Use whatever you have in your pantry.
I hope this spicy dish brings warmth to your home this winter. It is one of my favorite ways to spice up a quiet night. Happy cooking!
— Lidia
Sriracha Pasta with Chicken
Ingredients
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 1/2 yellow onion , finely diced
- 1 cup heavy cream
- 3 tablespoons Sriracha sauce
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
- Season chicken cubes with salt and pepper. In a large skillet, heat olive oil over medium-high heat.
- Add chicken to the skillet and cook until golden brown and cooked through, approximately 6 to 8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add diced onion and sauté for 3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and Sriracha sauce. Whisk to combine and bring to a gentle simmer for 3 minutes until the sauce begins to thicken.
- Stir in the Parmesan cheese until melted and the sauce is smooth.
- Add the cooked pasta and chicken back into the skillet. Toss thoroughly to coat. If the sauce is too thick, stir in the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Garnish with chopped parsley and serve immediately.
