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This spicy pasta blend has become my go-to summer gathering dish, mixing juicy chicken, perfectly cooked pasta, and crunchy veggies with a fiery kick that gets folks lining up for more.
I first threw this pasta mix together at a block party three summers back, and now I get messages asking if I'm bringing "that hot pasta mix" anytime there's a get-together.
Ingredients
- Penne pasta: grabs all that creamy sauce in its ridges and hollows
- Boneless skinless chicken breasts: pack in protein while soaking up all those tasty spices
- Garlic powder, paprika, salt, and pepper: team up for a basic but tasty flavor foundation
- Mayonnaise: builds the smooth, creamy sauce base; grab a good one for top results
- Sriracha sauce: delivers that famous warmth; add more or less to match your taste
- Fresh lime juice: slices through the creaminess and wakes up all the tastes
- Red bell pepper: throws in sweet snap and bright color; pick firm ones with shiny skin
- Sweet corn kernels: add little bursts of sweetness that work against the heat
- Parmesan cheese: brings a rich, savory depth that pulls everything into harmony
- Fresh cilantro: tops it off with a cool, herby finish that plays well with the spicy bits
How To Make Sriracha Chicken Pasta Salad
- Cook the pasta:
- Get water really salty and boiling hard before dropping in your penne. Cook until it's still got a bit of bite, usually 9-11 minutes. After draining, run cold water over it right away to stop it cooking more and keep it from sticking. Good pasta makes the whole dish better.
- Season and prepare the chicken:
- Mix your diced chicken with all the spices in a bowl, making sure every chunk gets coated. This dry spice step lays down flavor that runs through the whole meal. Cut your chicken bits the same size so they cook evenly.
- Cook the chicken:
- Warm olive oil in a pan until it's hot but not smoking. Spread the spiced chicken out with some room between pieces so they brown nicely. Cook until golden and done all the way through, stirring now and then. Let it cool completely before mixing with other stuff so your veggies stay crisp.
- Make the sriracha mayo:
- Stir mayonnaise, sriracha, and fresh lime juice until it's all smooth. It should pour but still be thick enough to stick to a spoon. This sauce pulls everything together with its spicy creaminess.
- Assemble the salad:
- Put the cold pasta, chicken, chopped bell pepper, corn, and parmesan in a big bowl. Pour your spicy mayo over it all and gently mix until everything gets coated evenly. You want a little bit of everything in each bite.
- Garnish and serve:
- Toss lots of fresh cilantro on top just before serving to add color and fresh taste. The herbs cool down the spicy sauce in a really nice way.
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The first time I threw this together, I accidentally put in twice the sriracha and ended up with a super fiery pasta mix that my hot sauce loving brother called the tastiest thing I'd ever made. Now I just keep extra sriracha on the table so heat lovers can add more to their plates.
Make Ahead Tips
This pasta mix gets even better after chilling in the fridge, so it's perfect for making in advance. I usually put it together the night before a party, which lets all the flavors mingle overnight. The pasta soaks up some of the dressing and gets more flavorful without drying out. Just give it a quick mix before you serve it, and maybe add a tiny splash of olive oil to freshen it up if needed.
Customization Ideas
You can switch up this dish based on what's in your kitchen. Swap chicken for chickpeas or crispy tofu if you don't eat meat. Throw in cucumber for extra snap, avocado for smoothness, or cherry tomatoes for juicy pops. Make it more or less spicy by changing how much sriracha you use. Want something lighter? Replace half the mayo with Greek yogurt for a tangy twist that cuts down on calories.
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Serving Suggestions
Enjoy this pasta mix as a full meal on busy nights or as part of a bigger spread when friends come over. It goes really well with anything grilled, making it great for cookouts and outdoor eating. For a smaller meal, serve it with a green salad on the side. This dish travels really well, so it's perfect for sharing at potlucks or packing for lunch. I often put leftovers in small containers for quick grab and eat meals during the week.
Frequently Asked Questions
- → What’s the best pasta to use?
Penne is great for soaking up sauce, but bow-tie or spirals work just as well.
- → Can I swap out mayonnaise?
Sure! You can use sour cream or Greek yogurt as lighter swaps for mayo.
- → How do I make this vegetarian?
Swap the chicken for roasted tofu or chickpeas, and check that your parmesan is vegetarian-friendly.
- → Can I prepare it ahead of time?
Yes! Make it the day before and keep it in the fridge. The flavors get even better.
- → How can I tone down the spice?
Use less sriracha or swap it for a mild chili sauce. You can also skip it altogether.