This sriracha pasta with chicken is a hearty, delicious dinner combining tender, juicy chicken, gluten-free pasta, and a rich, creamy sriracha sauce. It's zesty, bold, and easy!
When it comes to hearty dinners, I find that creamy pasta dishes always hit the spot. A plate full of rich, filling spinach artichoke pasta or Marry Me chicken pasta always fills up my family and makes tons of smiles around the table.
I love the feeling and flavor of creamy pasta, which is why I've added another recipe to my rotation. This sriracha pasta combines all the creamy texture and flavor of cream-based sauce with the sweet, slightly spicy kick of sriracha!
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Why You'll Love This Recipe
- Rich and Creamy: The sriracha sauce is rich, creamy, and cheesy.
- A Tasty Twist: Adding sriracha gives the sauce a sweet and slightly spicy flavor that works perfectly with the other ingredients in the recipe.
- Easy: All you need is a pot, a skillet, and basic knowledge of the kitchen.
- Perfect for Any Occasion: This hearty dish is perfect for weeknight meals or parties.
Ingredients
Chicken
- Boneless Skinless Chicken Breast: Chicken breasts are meaty and have a mild flavor that pairs perfectly with the seasonings in the rest of the dish.
- Seasonings: A blend of paprika, oregano, and garlic powder gives the chicken a big kick of flavor.
- Sriracha Honey Sauce: Tabanero Sriracha honey sauce gives the chicken a sweet and spicy flavor with a honey note. Find it online or at Myer, Walmart, and Winn-Dixie.
Pasta Sauce
- Aromatics: A blend of shallots and minced onions gives the sauce an earthy, slightly sweet flavor with a slight bite.
- Seasonings: A blend of Italian seasoning and garlic powder adds complex flavor that pairs well with the honey Sriracha.
- Sriracha Honey Sauce: More Tabanero Sriracha honey sauce added to the sauce gives even more sweet and spicy flavor to the dish.
- Chicken Broth and Heavy Cream: A blend of chicken broth and heavy cream gives the sauce richness while keeping it from getting overly thick.
- Parmesan Cheese: Parmesan cheese adds a deep, earthy, and cheesy flavor to the sauce.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Protein: You can use chicken breasts or thighs, pork, beef, or your favorite shellfish.
- Spicy: Add red pepper flakes or cayenne for a spicier version.
- Dairy-Free: Use plant butter, cream, and parmesan to create a dairy-free version of this recipe.
Instructions
Chicken
1: Boil the pasta according to the package directions for al dente. Then, drain and set it aside.
2: Mix the chicken seasonings in a small bowl. Then, add the chicken to a large bowl, add the seasonings, and coat on both sides. Add the Sriracha honey sauce and stir until evenly coated.
3: Sear the chicken in a large skillet over medium heat until both sides are nicely caramelized. Then, lower the heat to medium-low, cover with a lid, and cook until the internal temperature reaches 165 degrees. Transfer the chicken to a cutting board.
Pasta Sauce
1: Saute the shallots, minced onion, Sriracha honey sauce, and seasonings in butter until fragrant.
2: Add the flour and stir well, scraping the bottom of the pan. Then, add the chicken broth and heavy cream, stirring until a creamy sauce forms.
3: Add the parmesan cheese, stir until melted, and continue cooking until the sauce reaches your desired consistency.
4: Finally, add the pasta and toss to coat. Then, slice the chicken breast and gently stir it into the pasta.
Hint
Don't wipe out the skillet before making the sauce. All those bits and flavors from searing the chicken will add so much to your sauce!
Storage
Refrigerate this sriracha chicken pasta for up to 3 days in an air-tight container. Freezing is not recommended. The heavy cream in the sauce will break and make the dish grainy.
Microwave individual portions at 1-minute intervals until warmed through, or cook it in a saucepan over medium-low heat.
What to Serve with Chicken Sriracha Pasta
This cheesy, creamy pasta is a full meal on its own, so I recommend simply pairing it with a delicious dessert to complete your meal. I recommend something like chocolate strawberry cake, heath bar brownies, or peanut butter banana cake.
Expert Tips
- Rinse your pasta with cold water after boiling it. This ensures the cooking process stops and keeps it perfectly al dente.
- Pat your chicken dry with paper towels before seasoning it, so the seasonings will cling to it more readily.
- Use a meat thermometer to ensure your chicken is perfectly done.
- Don't wipe out your skillet after you finish cooking the chicken. All the leftover bits on the bottom will add tons of flavor to your sauce!
FAQ
Sriracha is a Thai hot sauce made with chili peppers, vinegar, sugar, salt, and garlic.
Sriracha is only mildly spicy. It's more sweet than hot. That being said, some brands can be quite hot, depending on the recipe.
The safest way to know your chicken is done is to use a meat thermometer. When the chicken registers 165 degrees in the thickest part of the breast, it's done!
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📖 Recipe
Sriracha Pasta with Chicken
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- 1 ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon garlic
- ¼ teaspoon black pepper
- ¼ cup Sriracha honey sauce
- 2 tablespoon olive oil
Sriracha Sauce
- 12 oz pasta gluten-free
- 4 tablespoon butter
- 2 tablespoon minced onion
- 2 teaspoon dry shallots
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoon Sriracha honey sauce
- 2 tablespoon gluten free 1:1 flour
- ½ cup chicken broth
- 3 cups heavy cream
- 8 oz parmesan cheese
Instructions
Chicken
- Boil the pasta according to the package directions for al dente. Drain it and set aside.
- Mix the paprika, oregano, garlic, and black pepper in a small bowl.
- Add the chicken and seasoning mixture to a bowl and coat both sides of the chicken.
- Add the Sriracha honey sauce to the seasoned chicken and mix well to coat.
- Add the olive oil to a large skillet on medium heat. Then, sear the chicken for 3 to 5 minutes on each side until caramelized.
- Reduce the heat to medium-low, place a lid on the pan, and cook for 7 to 12 minutes until the internal temperature registers 165 degrees.
- Transfer the cooked chicken to a cutting board.
Pasta
- Melt the butter in the pan while on medium-low heat. Then, saute the shallots, minced onion, Italian seasoning, garlic powder, salt, and Sriracha honey sauce for a minute.
- Add the flour and stir until combined, scraping the bottom of the pan.
- Add the chicken broth and heavy cream and mix until a smooth, creamy sauce forms.
- Add the parmesan cheese and stir until completely melted. Continue cooking until the sauce reaches your desired consistency.
- Slice the cooked chicken breasts.
- Carefully mix the chicken slices and pasta into the sauce and enjoy.
Notes
- Serves eight.
- Refrigerate for up to 3 days in an airtight container.
- Freezing is not recommended due to the heavy cream used in the dish.
- A meat thermometer is highly recommended to avoid over or undercooking the chicken.
Jean says
I substituted mushrooms for chicken and it was so good. Making again for Valentine’s Day.
Criss says
This Sriracha pasta with chicken is a flavor-packed winner! I made it for dinner, and it was so creamy, spicy, and satisfying. Quick to prepare and perfect for spice lovers—definitely adding this to my regular rotation!
Nora says
My family loved this! Such a creamy, dreamy, dish!
Liz says
A creamy chicken entree was the perfect comfort food on a chilly January evening. We loved it!
Anonymous says
This worked exactly as written, thanks!