Bang Bang Chicken Pasta With Coconut Lime Cream Swirl

Craving a weeknight dinner that’s both exciting and comforting? Look no further! This Bang Bang Chicken Pasta with Coconut Lime Cream Swirl takes the beloved flavors of Bang Bang chicken and elevates them to a whole new level. We’re talking tender chicken, perfectly cooked pasta, a fiery-sweet sauce, and a luscious coconut lime cream that will have you coming back for more. This recipe is a delightful fusion of Asian-inspired zest and Italian comfort food, guaranteed to impress your family and friends. Get ready to experience a flavor explosion in every bite!

What You’ll Need: The Ingredient Rundown

• 300g (10.5oz) Linguine: We’re using linguine for its elegant length and ability to hold onto the sauce, but feel free to substitute with your favorite long pasta like spaghetti or fettuccine.
• 400g (14oz) Skinless Chicken Breast: Cut into bite-sized strips, the chicken is the star of the show! Using skinless breast keeps things lighter, but you can use thighs for a richer flavor.
• 1 tbsp (15ml) Olive Oil: Essential for sautéing the chicken and ensuring it gets beautifully golden brown. Extra virgin olive oil is preferred for its flavor.
• ½ tsp (2g) Salt, plus extra for pasta water: Salt is crucial for seasoning both the chicken and the pasta water. Salting the pasta water is key to flavorful pasta!
• ¼ tsp (1g) Freshly Ground Black Pepper: Adds a subtle spice and depth to the chicken. Freshly ground pepper provides the best aroma and flavor.
• 1 tsp (4g) Garlic Powder: A convenient way to infuse the chicken with a classic garlic flavor. You can substitute with 2-3 cloves of minced fresh garlic if you prefer.
• 120ml (½ cup) Mayonnaise (egg-based, halal-certified): The base of our Bang Bang sauce! Using a good quality, full-fat mayonnaise is important for the right texture and flavor. We’ve specified halal-certified for wider accessibility.
• 60ml (¼ cup) Sriracha Sauce: The source of the heat! Adjust the amount to your spice preference. Different brands of sriracha vary in heat, so taste as you go.
• 2 tbsp (30ml) Honey: Balances the spice of the sriracha and adds a touch of sweetness. Maple syrup can be used as a substitute.
• 2 tbsp (30ml) Fresh Lime Juice: Adds a bright, citrusy tang that cuts through the richness of the sauce. Always use fresh lime juice for the best flavor.
• 1 tsp (5ml) Soy Sauce (halal-certified): Adds umami and depth to the Bang Bang sauce. Again, we’ve specified halal-certified.
• 120ml (½ cup) Full-Fat Coconut Milk: The foundation of our creamy coconut lime swirl. Full-fat coconut milk provides the richest, most decadent texture.
• 2 tbsp (30ml) Additional Lime Juice: Enhances the coconut lime cream and adds another layer of brightness.
• Zest of 1 Lime: Adds a concentrated burst of lime flavor to the coconut cream. Be sure to zest only the green part of the peel, avoiding the white pith.
• 1 tsp (5ml) Maple Syrup (optional, for balance): A touch of maple syrup can help balance the tartness of the lime in the coconut cream, but it’s entirely optional.
• Pinch of Salt (for coconut cream): Enhances the flavors of the coconut cream.
• 2 tbsp (30g) Toasted Coconut Flakes: Adds a delightful crunch and tropical flavor as a garnish.
• 2 tbsp (8g) Fresh Cilantro, finely chopped: Provides a fresh, herbaceous counterpoint to the richness of the sauce and cream.

Let’s Get Cooking: Detailed Step-by-Step Instructions

1. Prepare the Chicken: In a medium bowl, combine the bite-sized chicken strips with ½ tsp salt, ¼ tsp black pepper, and 1 tsp garlic powder. Drizzle with 1 tbsp olive oil and toss thoroughly to ensure each piece is evenly coated. This seasoning is crucial for building flavor from the start.
2. Cook the Chicken: Heat a large skillet (cast iron works wonderfully!) over medium-high heat. Once hot, add the seasoned chicken in a single layer – avoid overcrowding the pan, as this will steam the chicken instead of searing it. Cook for 4-5 minutes per side, or until golden brown and the internal temperature reaches 74°C (165°F). A meat thermometer is your best friend here! Transfer the cooked chicken to a clean plate and let it rest; this allows the juices to redistribute, resulting in more tender chicken.
3. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. The salt is important – it seasons the pasta from the inside out! Add the linguine and cook according to package directions, usually 9-11 minutes, until al dente (firm to the bite). Before draining, reserve ½ cup of the pasta water – this starchy liquid is liquid gold for creating a creamy sauce. Drain the pasta thoroughly.
4. Make the Bang Bang Sauce: While the pasta is cooking, prepare the signature Bang Bang sauce. In a medium bowl, whisk together 120ml (½ cup) mayonnaise, 60ml (¼ cup) sriracha sauce, 2 tbsp honey, 2 tbsp fresh lime juice, and 1 tsp soy sauce until smooth and well combined. Taste and adjust the sriracha level to your preference – some like it hotter!
5. Prepare the Coconut Lime Cream: In a small saucepan, combine 120ml (½ cup) full-fat coconut milk, 2 tbsp additional lime juice, zest of 1 lime, 1 tsp maple syrup (if using), and a pinch of salt. Warm over low heat, stirring constantly, for about 2-3 minutes, or until the sauce thickens slightly. Be careful not to boil the coconut milk, as it can separate. Remove from heat and set aside.
6. Combine Pasta and Sauce: Return the drained pasta to the pot. Add the Bang Bang sauce and a splash of the reserved pasta water (start with 2 tbsp and add more as needed to achieve your desired consistency). Toss to coat the pasta evenly, ensuring every strand is covered in the vibrant sauce.
7. Create the Swirl: Gently fold in half of the coconut lime cream into the pasta, creating beautiful white ribbons throughout the orange-red sauce. Avoid overmixing – the goal is to have distinct swirls of cream, not a fully homogenous sauce.
8. Add the Chicken and Finish: Slice the rested chicken and toss it into the pasta, coating it with the sauce-cream mixture. Taste and adjust seasoning with extra salt or lime juice if needed.
9. Plate and Garnish: Twirl a portion of pasta into a shallow bowl, showcasing the vibrant colors and creamy swirls. Drizzle a small spoonful of the remaining coconut lime cream around the edge of the bowl. Sprinkle generously with toasted coconut flakes and fresh chopped cilantro.

Why This Bang Bang Chicken Pasta Works

The beauty of Bang Bang Chicken Pasta lies in its balance of flavors and textures. The spicy, sweet, and tangy Bang Bang sauce, originating from a Thai-inspired dish, perfectly complements the richness of the coconut lime cream. The pasta provides a satisfying base, while the chicken adds protein and substance. The toasted coconut and cilantro offer a delightful textural contrast and fresh aroma. This recipe isn’t just about throwing ingredients together; it’s about layering flavors to create a truly memorable dish.

Tips for the Perfect Coconut Lime Cream

Achieving the right consistency for the coconut lime cream is key. Using full-fat coconut milk is essential for a rich and creamy texture. Warming it gently, rather than boiling, prevents separation. If your cream is too thin, you can add a tiny bit of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) while heating. Don’t overdo it, though – you want a light, flowing cream, not a thick pudding!

Spice Level Adjustment

Sriracha is the star of the Bang Bang sauce, but its heat level can vary. Start with the recommended amount (60ml / ¼ cup) and taste as you go. If you prefer a milder dish, reduce the sriracha. For those who like it fiery, add more sriracha or a pinch of cayenne pepper. Remember, you can always add more spice, but it’s difficult to take it away!

Make-Ahead Considerations

While best served immediately, you can prep components of this dish ahead of time. The Bang Bang sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The coconut lime cream can also be made a day ahead and reheated gently before use. However, it’s best to cook the pasta and chicken just before serving to ensure optimal texture and flavor.

Frequently Asked Questions (FAQ)

• Can I use a different type of pasta? Yes! While linguine is traditional, fettuccine, spaghetti, or even penne will work well.
• Is this recipe gluten-free? You can easily make it gluten-free by using gluten-free pasta and ensuring your soy sauce is gluten-free.
• Can I substitute the honey? Maple syrup or agave nectar can be used as substitutes for honey.

This Bang Bang Chicken Pasta with Coconut Lime Cream Swirl is a flavor explosion you won’t soon forget! It’s the perfect weeknight meal or a show-stopping dish for entertaining. Don’t forget to save this recipe to Pinterest for easy access later!

Bang Bang Chicken Pasta With Coconut Lime Cream Swirl

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• Author: Brooke Ellis
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Bang Bang Chicken Pasta combines the spicy-sweet flavors of Bang Bang chicken with a creamy coconut lime swirl for a comforting yet exciting weeknight meal. It’s a fusion of Asian zest and Italian comfort food that’s sure to impress.

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Ingredients

Scale 1x2x3x

• 300g (10.5oz) Linguine: or spaghetti, fettuccine
• 400g (14oz) Skinless Chicken Breast: cut into bite-sized strips
• 1 tbsp (15ml) Olive Oil: extra virgin preferred
• ½ tsp (2g) Salt, plus for pasta water
• ¼ tsp (1g) Freshly Ground Black Pepper
• 1 tsp (4g) Garlic Powder: or 2-3 minced cloves
• 120ml (½ cup) Mayonnaise (halal-certified)
• 60ml (¼ cup) Sriracha Sauce: adjust to taste
• 2 tbsp (30ml) Honey: or maple syrup
• 2 tbsp (30ml) Fresh Lime Juice
• 1 tsp (5ml) Soy Sauce (halal-certified)
• 120ml (½ cup) Full-Fat Coconut Milk
• 2 tbsp (30ml) Additional Lime Juice
• Zest of 1 Lime
• 1 tsp (5ml) Maple Syrup (optional)
• Pinch of Salt (for coconut cream)
• 2 tbsp (30g) Toasted Coconut Flakes
• 2 tbsp (8g) Fresh Cilantro, chopped

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Instructions

1. Season Chicken: Combine chicken with salt, pepper, garlic powder, and olive oil.
2. Cook Chicken: Sear chicken in a skillet until golden brown and cooked through. Rest before slicing.
3. Cook Pasta: Boil linguine in salted water until al dente; reserve pasta water.
4. Make Bang Bang Sauce: Whisk together mayonnaise, sriracha, honey, lime juice, and soy sauce.
5. Prepare Coconut Cream: Warm coconut milk, lime juice, lime zest, maple syrup (if using), and salt.
6. Combine Pasta & Sauce: Toss pasta with Bang Bang sauce and pasta water.
7. Create Swirl: Gently fold in half of the coconut lime cream.
8. Add Chicken: Toss sliced chicken into the pasta mixture.
9. Plate & Garnish: Serve with remaining coconut cream, coconut flakes, and cilantro.

Notes

Using full-fat coconut milk is key for a rich cream. Adjust sriracha to your spice preference. Reserve pasta water for a creamier sauce.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Pasta
• Method: Skillet
• Cuisine: Asian-Italian Fusion

Nutrition

• Serving Size: 1 cup
• Calories: 650 kcal
• Sugar: 25 g
• Sodium: 800 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 150 mg