Bang Bang Chicken Pasta with Broccoli

Posted by By Elena Arzak Diaz October 28, 2026

Bang Bang Chicken Pasta

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Bang bang chicken pasta brings together chicken, short pasta and a creamy sauce with sweetness, chili heat and a little citrus. This RecipeCrave variation adds broccoli and finishes with scallions, so each bowl has vegetables alongside the pasta and chicken.

The sauce is a quick mixture rather than a long-simmered pasta sauce. Combine it in a bowl, then fold it through the warm ingredients after taking the skillet off the heat. Start with a modest amount of sriracha; it is easier to add another small spoonful at the table than to make an entire pan milder.

This is a recipe development guide. The quantities and method below have not been kitchen-tested by RecipeCrave, and the photos are AI-generated illustrations. Preparation and cooking times are estimates.

A Broccoli Variation for Dinner

Small broccoli florets are convenient here because they can go into the pasta pot near the end of cooking. Cut large florets down before you start: a thick stem takes longer to soften than a small branching piece. Aim for vegetables that are tender enough to eat but still hold their shape when tossed.

The chicken is cut into bite-size pieces rather than coated in batter. Dry the surface with paper towels before seasoning, and leave some space between the pieces in the skillet. If a small pan forces the chicken into a deep pile, work in batches and allow extra cooking time.

Ingredients and Sauce Choices

Use penne for this version, or choose another short shape of similar size. Measure the pasta dry. A large pot gives the pasta room to move while it cooks; stir after adding it so pieces do not stick together.

Mayonnaise supplies the creamy part of the dressing. Thai sweet chili sauce contributes sweetness and chili flavor, lime juice brightens it, and sriracha lets you adjust the heat separately. Sweet chili sauce and sriracha are different condiments, so replacing one with the other will change the balance.

Taste the mixed sauce before it touches the chicken or pasta. If you prefer a brighter result, add lime juice in small increments. If the mixture needs loosening later, add reserved pasta water a spoonful at a time rather than thinning the entire bowl in advance.

Bang Bang Chicken Pasta Recipe

 ingredient illustration; Bang Bang Chicken Pasta  follow the measured quantities in the card.

Bang Bang Chicken Pasta with Broccoli

Chicken, penne and broccoli with a creamy sweet chili dressing, lime and scallions. Recipe development guide; kitchen testing is pending.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 10 oz dry penne
• 1 lb boneless skinless chicken breast cut into approximately 1-inch pieces
• 2 cups small broccoli florets
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon fine salt plus salt for the pasta water as needed
• 1/4 teaspoon ground black pepper
• 1/3 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon sriracha plus more to taste
• 2 scallions thinly sliced
• 1/2 cup reserved pasta cooking water up to this amount; add only as needed

Method

 

1. Prepare the broccoli and scallions before handling the raw chicken. Cut the chicken on a separate board, then wash hands and clean the utensils and work surface. Keep cooked food away from the raw chicken plate.
2. Bring a large pot of water to a boil and salt it as desired. Add the penne and cook according to the package directions. Add the small broccoli florets during the last 2–3 minutes, checking that both pasta and broccoli reach your preferred texture. Reserve 1/2 cup cooking water, then drain.
3. Meanwhile, whisk mayonnaise, sweet chili sauce, lime juice and 1 teaspoon sriracha in a small bowl. Set the sauce aside, away from the raw chicken preparation area.
4. Toss the chicken with garlic powder, smoked paprika, fine salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary.
5. Cook the chicken, turning as needed, until browned and a food thermometer inserted into the thickest pieces reads 165°F (74°C). Begin checking after approximately 6 minutes; the total time depends on piece size, pan and heat. Use a clean plate if transferring a cooked batch out of the skillet.
6. Take the skillet off the heat and let it stand for about 2 minutes. Return any cooked chicken to the skillet, then add the drained penne and broccoli. Fold in the sauce. Add reserved pasta water one tablespoon at a time, only until the sauce coats the ingredients easily. Do not bring the mayonnaise sauce to a boil.
7. Taste and adjust with a little extra sriracha if wanted. Scatter the sliced scallions over the pasta and serve promptly.

Notes

Estimated timing: prep 15 minutes; cook 20 minutes; total about 35 minutes. Allow extra time if cooking chicken in several batches. Cook raw chicken to 165 F (74 C). Store refrigerated leftovers for 3-4 days and reheat to 165 F (74 C). Method and quantities have not been kitchen-tested by RecipeCrave. Images are AI-generated illustrations. Contains wheat and typically egg in mayonnaise; check sauce labels for other allergens.

Getting the Texture Right

Drain the broccoli and pasta well. Water caught in the florets can dilute the sauce, so shake the colander gently before adding everything to the skillet. Keep the reserved water nearby and decide whether you need it after the first few turns of the spoon.

If the sauce looks heavy, start with one tablespoon of that water and toss again. If it already coats the penne smoothly, leave the extra water out. The aim is a coating that clings to the ingredients, not a puddle beneath them.

This recipe does not need a cheese topping. Scallions provide a fresh finish without changing the sauce into a cheese sauce. For an optional bread side, see RecipeCrave’s homemade buttermilk biscuits.

Storage and Reheating

Refrigerate leftovers promptly in shallow, covered containers. Use within 3–4 days, keeping the refrigerator at 40°F (4°C) or below. Reheat individual portions with a small splash of water, stirring for even heating, until the center reaches 165°F (74°C). The sauce may lose some smoothness when reheated.

For poultry cooking temperatures, consult the FoodSafety.gov temperature chart. The USDA also provides cooked chicken storage guidance.

Frequently Asked Questions

How spicy is this bang bang chicken pasta?

The heat depends on your sauces and the amount of sriracha. Begin with the measured teaspoon, taste the dressing and offer additional sriracha separately. Thai sweet chili sauces also vary, so check the label and taste before combining.

Can I use rotisserie chicken?

Yes. Replace the raw chicken with approximately 2 cups of cooked, chopped chicken and skip the raw chicken cooking steps. Warm it thoroughly before combining with the pasta; previously cooked chicken should reach 165°F (74°C) when reheated. Taste before adding the full amount of salt because rotisserie chicken is already seasoned.

Which pasta shapes can replace penne?

Rotini or small rigatoni are practical alternatives. Use the same dry weight and follow that pasta’s package cooking time. Broccoli should still go in near the end, rather than cooking for the entire pasta cooking period.

Can I prepare the components ahead?

You can measure the sauce ingredients and cut the vegetables in advance, refrigerating perishable ingredients until needed. Keep the raw chicken separate. For the best control over the finished texture, cook the pasta and combine the warm components shortly before serving.

Recipe Inspiration

The sweet-and-spicy chicken pasta idea was inspired by My Rad Kitchen’s Bang Bang Chicken Pasta. This broccoli variation uses its own quantities and newly written instructions. The photographs on this page are original AI-generated illustrations.