Let Me Tell You a Little About Bang Bang Chicken Pasta…

Honestly, Bang Bang Chicken Pasta is the meal that taught me pasta doesn’t have to be predictable or boring. The first time I made it, my cousin and I were halfway through a bottle of cheap white wine (don’t judge – it was on offer), and I misread half the directions. It still came out gorgeous! It’s spicy, creamy, noodly goodness; and whenever I make this for mates or family, people ask for seconds – and the recipe. It’s got a little kick, some crunch, and just enough sauce to make you wish you’d worn your ‘comfy’ pants.

Why This Recipe’s a Keeper (in My Sweary But Loving Family)

I make this when someone in the house is grumpy or just needs a bit of a treat (which, to be fair, is most Thursdays). My family goes properly bonkers for this, mostly because the sauce is borderline addictive. I’ve had to start doubling the batch. And if I’m honest, there’s something hilarious about watching my uncle pretend the sriracha isn’t too spicy for him (he’s sweating buckets, bless him). Oh, and I used to dread dishes that involved more than one pot – but this is really all-in-one if you play your cards right (promise there’s a trick for that).

Right, Here’s What You’ll Need (And a Couple of Swaps)

3 Chicken breasts, sliced thin (or, if you’re in a mood, leftover rotisserie chicken will do the trick – I cheat sometimes)
1 box (about 340g) of pasta – I like linguine, but penne works if you fancy
2 tbsp olive oil (I’ve been known to use butter; makes it richer)
1/2 cup mayonnaise – any kind really, but my grandmother would swear the blue-lid brand is best (mayo snobbery is a thing)
1/4 cup sweet chili sauce
2-3 tbsp sriracha (or less if you’re a spice wimp. Or a little more, no judgment here)
2 tbsp soy sauce (dark, light, whatever’s languishing at the back of your fridge)
2 tsp garlic powder (I never remember to buy fresh garlic, but you totally can)
1/2 cup thinly sliced green onions (if you hate onions… just leave them out. Honestly, it’s fine)
Handful of roasted peanuts, roughly chopped (I sometimes forget these, but when I remember – chef’s kiss)
1/2 lime, for squeezing (sometimes I use a lemon if I can’t find a lime)

The Way I Make It (And a Few Tangents)

Start your pasta in salted water. Don’t skimp there – the first time I did, it was dull as dishwater. Cook till just shy of done. Save a mug of that pasta water before draining. You’ll need it, trust me.
While that’s bubbling, heat your olive oil in a big frying pan over medium heat. Toss in the chicken – season with salt and a sprinkle of pepper. No need to get too cheffy about it. Cook until browned and cooked through – takes about 6-8 minutes. Sometimes mine takes forever if they’re thicker slices. This is where I sneak a little taste to check seasoning. Oh, and don’t panic if there’s a bit of stick; that’s flavor.
In a bowl (or just a measuring jug – less washing up), whisk together the mayo, sweet chili sauce, sriracha, soy sauce, and garlic powder. I tend to go heavier on the sriracha if I’ve had a tough day.
Add the cooked chicken back to the pan if you removed it. Pour in your sauce, and mix it around. Let it all bubble for a minute – it’ll seem worryingly thick and sort of beige, but don’t worry. It all sorts itself out.
Toss in your drained pasta. Splash some reserved pasta water in until things loosen up; you want it silky and glossy, not stodgy. Actually, if you ever mess up and add too much water – just simmer it a minute more, and it thickens up again.
Stir in half the green onions. Warm it through, then serve straight out of the pan (fewer dishes).
Scatter the rest of the green onions, the peanuts, and squeeze over your lime. Sometimes I add way too many peanuts; not sorry.

Bit of Notes (From Trial, Error, and Snack-Breaks)

If you want to really keep things easy, buy pre-cooked chicken. It’s not as juicy, but with the sauce – nobody notices.
Once I forgot to save the pasta water; just used a splash of milk and it worked, sort of. But water’s better.
I find it tastes even better the next day, cold, almost like a weird pasta salad.
One time I tried low-fat mayo. Don’t. It went weirdly grainy. Might just be my brand, though.

If You Want to Switch It Up…

I once swapped the chicken for shrimp – turned out fantastic (and quick, too). My sister, on the other hand, tried tofu and said it was “oddly squeaky.”
Rice noodles work too – but on second thought, regular pasta holds the sauce better for me.
For a milder version, swap sriracha with a tiny squirt of ketchup if you must, though I’m not sure it’s still bang-bang at that point.

What You Need (And What I Improvise With)

Big frying pan or skillet (if you don’t have one, two medium saucepans gets the job done. Just more to wash)
Colander, but in a pinch, I’ve used the lid to drain the pot and just hoped for the best. Once I dropped half the pasta, but hey, five-second rule?
Mixing bowl or jug for the sauce. Or a mug. Or whatever is clean.

Keeping Leftovers (If There Are Any…)

Cram leftovers in a lidded container and pop in the fridge for up to two days. Though honestly, in my house it never lasts more than a day – my teenager raids it for a midnight snack. Cold pasta is surprisingly nice here!

When It Comes to Serving, Do What Feels Right

I love piling this into a big bowl and sitting cross-legged on the sofa. But at family gatherings, we sprinkle on extra peanuts and pass around some cucumber ribbons (for the pretending-to-be-healthy crowd). My cousin swears it’s best with an icy beer, and she might be right.

Odds and Ends – Stuff I’ve Messed Up So You Don’t Have To

I once cranked the heat to rush the sauce and ended up with oily, broken mayo. Don’t do what I did – lower ‘n slow is better.
If you skip the pasta water step, the sauce just sorta sits there, thick and a bit grumpy. Ladle it in gradually; trust me, it transforms everything.
Toss the pasta and sauce together off the heat for maximum creaminess. I used to keep it on and overcooked the noodles. Lessons learned.

Actually Useful (and Some Silly) FAQs

Can I use a different protein?: Yep! Literally whatever’s on hand – shrimp, tofu, a bit of leftover pork. Once used shredded rotisserie chicken mid-week and nobody noticed.
Too spicy! What do I do?: Dial back the sriracha, or add an extra dollop of mayo at the end. If you’ve really overdone it, milk helps (learned the hard way!).
What if I forgot peanuts?: No big deal – I’ve used cashews or crispy onions from the salad aisle. And honestly, skipping them once won’t ruin the whole thing.
How much sauce is too much?: I don’t think there’s a limit? More sauce = happier pasta; but just taste as you go, and add a bit more of anything you like.
Can I freeze leftovers?: I mean, technically you can, but the sauce gets a bit weird after thawing. I’d probably just eat it cold from the fridge. Not that I’ve done that. (Okay I absolutely have.)

So there you have it – my cozy, occasionally chaotic Bang Bang Chicken Pasta. Give it a go. And, well, if you find a better way to do something, let me know, because I’m still learning!