Creamy Bang Bang Pasta is a spicy-sweet, creamy bowl of penne with tender chicken and that familiar bang bang sauce flavor I never get tired of. It’s rich, a little sticky from the sweet chili, and it has just enough heat to keep it interesting.
My take is a little more “pasta night” than appetizer-style—extra creamy sauce, a hit of lime, and Parmesan to make it feel finished. The sauce clings really well to penne, and it stays glossy and smooth instead of turning dry.
I make this when I want a quick weeknight dinner that still tastes like something special. It’s great with a simple salad on the side, and I always put extra sriracha on the table for anyone who wants more heat.
Why You’ll Love This Recipe
Weeknight Friendly: It’s ready fast, and you’re not juggling a bunch of separate components.
Sweet + Spicy Sauce: Sweet chili and sriracha give you that classic bang bang flavor that’s bold without being complicated.
Extra Creamy: A little heavy cream and Parmesan make the sauce feel like a real pasta sauce, not just a drizzle.
Chicken Stays Tender: Bite-size pieces cook quickly and stay juicy if you don’t overdo them.
Easy to Adjust: You can make it mild, medium, or really spicy just by changing the sriracha amount.
Ingredients You’ll Need
Pasta and Chicken
- Penne pasta: Penne is my go-to because the sauce grabs onto the ridges. Rotini or farfalle work well too if that’s what you have.
- Chicken breast: I like breast here because it cooks quickly in small pieces. Chicken thighs work too, just give them a couple extra minutes.
- Olive oil: Just enough to get the chicken browned and keep it from sticking.
- Butter: Butter makes the skillet sauce taste a little richer. I wouldn’t skip it unless you have to.
- Paprika: This gives the chicken a warm, lightly smoky background. Regular paprika is fine.
- Garlic powder: A simple way to season the chicken evenly, especially when you’re cooking quickly.
- Kosher salt: Seasoning the chicken well matters because the sauce is creamy and can mute salt a bit.
- Black pepper: Freshly ground is best, but whatever you have works.
Bang Bang Sauce
- Mayonnaise: This is the base of bang bang sauce. Full-fat mayo gives the smoothest texture.
- Sweet chili sauce: The jarred kind is exactly what you want here. It brings sweetness and that sticky glaze feel.
- Sriracha: Use as little or as much as you like. I usually start smaller and add more at the end.
- Honey: Just a little helps round out the heat and gives the sauce a softer sweetness.
- Lime juice: Fresh lime wakes everything up. Bottled works in a pinch, but fresh tastes cleaner.
- Garlic: Fresh minced garlic is best here since it’s a big part of the flavor.
- Heavy cream: This is what makes it feel like a pasta sauce and not just a coating. It also helps the sauce loosen up nicely.
- Parmesan: Adds saltiness and a little body to the sauce. I prefer finely grated so it melts in fast.
- Soy sauce (optional): Just a small splash adds a little savory depth. Totally optional, but I like it.
For Serving
- Green onions: Fresh and crisp on top, and they cut through the creamy sauce.
- Fresh parsley: Not required, but it makes the plate look nicer and adds a clean herbal note.
- Extra sriracha: I always add a little at the table, especially if I kept the main batch mild.
Recipe Instructions
- Boil the pasta: Bring a large pot of salted water to a boil, then cook the penne until al dente according to the package directions. Reserve about 1/2 cup of pasta water, then drain.
- Season the chicken: Pat the chicken dry, then season it with paprika, garlic powder, kosher salt, and black pepper.
- Cook the chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes.
- Cook the garlic: Reduce the heat to low, add the minced garlic, and cook for about 30 seconds, just until fragrant.
- Whisk the sauce: Whisk in the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, heavy cream, Parmesan, and soy sauce (if using) until smooth.
- Toss the pasta: Add the drained pasta and toss until it’s coated. Add reserved pasta water a little at a time to loosen the sauce if needed.
- Finish and serve: Let the pasta simmer for 1 to 2 minutes, until the sauce looks glossy and creamy. Top with green onions and parsley, and serve hot with extra sriracha if you want.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Keep the pasta al dente. Penne softens fast once it hits the sauce, so I pull it a minute early. The texture is better after that quick simmer at the end.
Don’t crowd the chicken. If your skillet is small, brown the chicken in two batches. Crowding makes it steam and you lose that nice color.
Add pasta water slowly. A little goes a long way, and the sauce loosens up more after you toss for a minute. I usually only use a few splashes.
Start light on the sriracha. You can always add more at the end, but it’s harder to fix if it gets too hot. I like to let people add extra at the table.
Use finely grated Parmesan. The fine kind melts in quickly and doesn’t clump. Big shreds can hang around and make the sauce look grainy.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Salad: A simple chopped romaine salad with cucumber and a light vinaigrette is really nice next to this. I keep it pretty plain.
- Bread: Garlic bread or a warm crusty loaf is great for swiping up extra sauce. Even basic breadsticks work.
- Vegetables: Roasted broccoli, green beans, or sautéed zucchini are easy sides that don’t compete with the sauce. I like a little char on the veggies.
- Garnish: Add extra sliced green onions, parsley, and a squeeze of lime right before serving. It makes the whole bowl taste fresher.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The sauce will thicken as it sits, which is normal for creamy pasta.
Reheat in the microwave in short bursts, stirring in between. I almost always add a splash of water or cream to loosen the sauce back up.
You can prep the sauce ingredients ahead (measured out and ready) and chop the chicken earlier in the day. Then it comes together quickly at dinner time.
If you want to freeze it, you can freeze individual portions, but the sauce can separate a bit when thawed. It still tastes good—just reheat gently and stir well.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use a different pasta shape?
Yes. Penne is great because the sauce clings to it, but rotini, rigatoni, shells, or bowties all work. Just cook it al dente so it doesn’t get too soft once it’s tossed in the sauce.
Is bang bang pasta really spicy?
It depends on how much sriracha you use. I’d start with the smaller amount, taste after tossing, and then add more at the end if you want it hotter.
Can I swap the chicken for shrimp or tofu?
Yes. Shrimp cooks fast—just sauté until pink and firm, then pull it off the heat so it doesn’t get rubbery. For tofu, I like extra-firm tofu, patted dry and browned well in the skillet before adding the sauce.
How can I make the sauce a little lighter?
You can swap part of the mayonnaise for Greek yogurt. I’d keep some mayo in there for the classic bang bang flavor, then adjust the lime and honey to taste.
Can I add vegetables?
Definitely. A handful of spinach stirred in right at the end wilts quickly and works well with the creamy sauce. You can also add sautéed bell peppers or steamed broccoli if you want it more filling.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Creamy Bang Bang Pasta
INGREDIENTS
Pasta and Chicken
- 12 oz penne pasta
- 1 lb boneless skinless chicken breast cut into bite size pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper.
Bang Bang Sauce
- ½ cup mayonnaise
- ⅓ cup sweet chili sauce
- 1 to 2 tbsp sriracha
- 1 tbsp honey
- 1 tbsp lime juice
- 2 cloves garlic minced
- ½ cup heavy cream
- ¼ cup grated Parmesan
- ½ tsp soy sauce optional.
For Serving
- ¼ cup sliced green onions
- fresh parsley for garnish
- extra sriracha to taste.
INSTRUCTIONS
Cook Pasta
- bring a large pot of salted water to a boil
- cook pasta until al dente per package directions
- reserve 0.5 cup pasta water then drain.
Cook Chicken
- pat chicken dry then season with paprika garlic powder salt and pepper
- heat olive oil and butter in a large skillet over medium high heat
- cook chicken until browned and cooked through about 6 to 8 minutes.
Make Sauce and Toss
- reduce heat to low then add garlic and cook 30 seconds
- whisk mayonnaise sweet chili sauce sriracha honey lime juice heavy cream Parmesan and soy sauce until smooth
- add drained pasta and toss until coated adding reserved pasta water a little at a time to loosen
- simmer 1 to 2 minutes until glossy and creamy then top with green onions and parsley and serve hot.
