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This sriracha chicken pasta salad combines the perfect balance of creaminess, spice, and zesty flavors for a refreshing meal that works equally well for lunch or dinner parties. The combination of tender chicken, crunchy vegetables, and al dente pasta creates a satisfying dish that's both filling and bursting with flavor.
I first created this recipe for a summer potluck when I wanted something more exciting than traditional pasta salad. It was such a hit that friends now specifically request I bring my spicy chicken pasta whenever we gather for outdoor events.
Ingredients
- Penne pasta: Provides the perfect shape to hold the creamy sauce in every bite
- Boneless skinless chicken breasts: Add lean protein that keeps you satisfied
- Garlic powder and paprika: Create a flavorful base for the chicken without overpowering
- Sriracha sauce: Brings customizable heat that builds gradually rather than overwhelming
- Fresh lime juice: Cuts through the richness and brightens all flavors
- Red bell pepper: Adds sweet crunch and vibrant color contrast
- Sweet corn kernels: Provide bursts of natural sweetness to balance the heat
- Parmesan cheese: Contributes a savory umami element that ties everything together
- Fresh cilantro: Brings a final herbal brightness that elevates the entire dish
How To Make Sriracha Chicken Pasta Salad
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil. Cook the penne until just al dente according to package directions usually around 9 to 11 minutes. Drain immediately and rinse under cold water to stop the cooking process and prevent the pasta from becoming mushy. This cooling step is crucial for pasta salad to maintain the proper texture.
- Season and cook the chicken:
- Combine diced chicken with garlic powder, paprika, salt and pepper in a bowl, ensuring each piece is evenly coated. Heat olive oil in a nonstick skillet over medium heat until it shimmers but doesn't smoke. Add the seasoned chicken in a single layer, allowing it to develop a golden crust before stirring. Cook thoroughly until the internal temperature reaches 165°F, which ensures food safety while keeping the meat juicy.
- Prepare the sriracha mayo dressing:
- Whisk together mayonnaise, sriracha, and fresh lime juice until completely smooth. Start with the recommended amount of sriracha, then taste and adjust according to your heat preference. The lime juice is essential as it balances the richness of the mayo and the heat of the sriracha.
- Assemble the pasta salad:
- In a large mixing bowl, combine the cooled pasta, cooked chicken, diced bell pepper, corn kernels, and parmesan cheese. Pour the sriracha mayo dressing over everything and gently fold until all ingredients are evenly coated. Be careful not to overmix, which can break down the pasta texture.
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The sriracha sauce is truly the star ingredient in this recipe. I discovered its versatility years ago when experimenting with Asian fusion dishes, and now my pantry is never without it. What makes it special is how it adds heat without overwhelming the other flavors, allowing even those with moderate spice tolerance to enjoy this dish.
Make-Ahead Options
This pasta salad actually improves when made ahead of time. The flavors meld together beautifully after 4 to 24 hours in the refrigerator. If preparing more than a day in advance, consider reserving half the dressing to toss with the salad right before serving to refresh the texture and flavor. The pasta will absorb some of the dressing as it sits, so having extra on hand ensures the salad stays moist and flavorful.
Customization Ideas
This recipe welcomes endless variations depending on what you have available. For a vegetarian version, substitute the chicken with chickpeas or black beans. For extra freshness, add diced cucumber or avocado just before serving. Crumbled bacon adds a wonderful smoky element if you want to take it in a different direction. You can also swap the penne for other short pasta shapes like rotini or bowtie pasta, which will create different textures but work equally well with the sauce.
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Perfect Pairings
This sriracha chicken pasta salad pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio, which complement the spice without overwhelming it. For a complete meal, serve alongside garlic bread or a simple green salad dressed with lemon vinaigrette. The dish also works wonderfully as part of a larger spread for gatherings, alongside grilled vegetables, charcuterie, or other cold salads for contrast in textures and flavors.
Frequently Asked Questions
- → Can I use other types of pasta instead of penne?
Yes, you can replace penne with other short pasta like rotini, fusilli, or farfalle. These shapes hold the sauce and mix-ins well.
- → What can I substitute for sriracha?
Try chili garlic sauce, hot sauce, or even a pinch of cayenne pepper for a similar spicy kick.
- → Can I make this dish ahead of time?
Absolutely! You can prepare it up to a day in advance. Refrigerate and toss before serving to keep it fresh.
- → What protein alternatives can I use?
Swap chicken with grilled shrimp, crispy tofu, or cooked chickpeas for a vegetarian or seafood variation.
- → How can I adjust the spice level?
Reduce or increase the amount of sriracha to control the heat, or use a milder sauce for less spice.
- → What can I serve alongside this dish?
Pair it with a green salad, garlic bread, or a light soup for a complete meal.