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A bowl of creamy orange sriracha pasta with golden chicken cubes and fresh parsley

Sriracha Pasta with Chicken

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 645 kcal

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.