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This Sriracha Chicken Pasta Salad has become my summer potluck signature dish, combining tender chicken, al dente pasta, and fresh vegetables with a zesty kick of heat that keeps everyone coming back for seconds.
I first made this pasta salad for a neighborhood barbecue three summers ago, and now I get text messages asking if I'm bringing "that spicy pasta thing" whenever there's a gathering.
Ingredients
- Penne pasta: provides the perfect shape for holding the creamy sauce in every bite
- Boneless skinless chicken breasts: deliver lean protein and absorb the spice blend beautifully
- Garlic powder, paprika, salt, and pepper: create a simple but effective seasoning base
- Mayonnaise: forms the creamy base of the dressing; look for a quality brand for best results
- Sriracha sauce: brings that signature heat; adjust according to your spice preference
- Fresh lime juice: cuts through the richness and brightens all the flavors
- Red bell pepper: adds sweet crunch and vibrant color; choose firm peppers with glossy skin
- Sweet corn kernels: contribute pops of sweetness that balance the heat perfectly
- Parmesan cheese: introduces a savory umami element that ties everything together
- Fresh cilantro: provides a cooling herbaceous finish that complements the spicy notes
How To Make Sriracha Chicken Pasta Salad
- Cook the pasta:
- Bring heavily salted water to a rolling boil before adding your penne. Cook until just al dente according to package directions, typically 9 to 11 minutes. Immediately rinse under cold water after draining to stop the cooking process and prevent sticking. Well-cooked pasta makes all the difference in texture.
- Season and prepare the chicken:
- Combine diced chicken with the spice blend in a bowl, ensuring each piece is thoroughly coated. This dry seasoning step creates a flavor foundation that permeates the entire dish. Make sure your chicken pieces are uniform in size for even cooking.
- Cook the chicken:
- Heat olive oil in a skillet until it shimmers but doesn't smoke. Add the seasoned chicken in a single layer, allowing space between pieces for proper browning. Cook until golden and completely cooked through, stirring occasionally. Let it cool completely before combining with other ingredients to prevent wilting the vegetables.
- Make the sriracha mayo:
- Whisk mayonnaise, sriracha, and fresh lime juice until completely smooth. The consistency should be pourable but thick enough to coat the back of a spoon. This sauce brings everything together with its creamy heat.
- Assemble the salad:
- Combine the cooled pasta, chicken, diced bell pepper, corn, and parmesan in a large bowl. Pour the sriracha mayo over everything and gently fold until every component is evenly coated. Each bite should contain a little bit of everything.
- Garnish and serve:
- Finish with a generous sprinkle of fresh cilantro just before serving for bright color and flavor. The herb adds a cooling element that complements the spicy sauce beautifully.
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The first time I made this recipe, I accidentally doubled the sriracha and created a five alarm pasta salad that my spice loving brother declared the best thing I had ever cooked. Now I keep a bottle of extra sriracha on the table for heat seekers to customize their portions.
Make Ahead Tips
This pasta salad actually benefits from time in the refrigerator, making it perfect for advance preparation. I often make it the evening before a gathering, which allows the flavors to fully develop overnight. The pasta absorbs some of the dressing, becoming more flavorful without drying out. Just give it a quick stir before serving, and if needed, add a small splash of olive oil to refresh the texture.
Customization Ideas
This recipe welcomes creative variations based on what you have on hand. For a vegetarian version, replace the chicken with chickpeas or crispy tofu chunks. Add cucumber for extra crunch, avocado for creaminess, or cherry tomatoes for bursts of juice. The spice level can be adjusted by increasing or decreasing the sriracha to suit your palate. For a lighter version, substitute half the mayonnaise with Greek yogurt, which adds a pleasant tanginess while reducing calories.
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Serving Suggestions
Serve this pasta salad as a complete meal on busy weeknights or as part of a larger spread at gatherings. It pairs beautifully with grilled foods, making it perfect for barbecues and picnics. For a lighter meal, serve smaller portions alongside a green salad. This dish travels exceptionally well, making it ideal for potlucks or packed lunches. I often portion leftovers into individual containers for grab and go meals throughout the week.
Frequently Asked Questions
- → What type of pasta works best for this dish?
Penne is recommended for its ability to hold sauces, but rotini or farfalle are great alternatives.
- → Can I substitute the mayonnaise in the sauce?
Yes, you can use Greek yogurt or sour cream as lighter alternatives to mayonnaise.
- → How can I make this dish vegetarian?
Replace chicken with roasted chickpeas or tofu, and ensure the parmesan cheese is vegetarian-friendly.
- → Can I prepare this dish in advance?
Absolutely! It can be made a day ahead and stored in the refrigerator. The flavors will develop more over time.
- → Is there a non-spicy version?
You can reduce the sriracha or replace it with a mild chili sauce, or entirely omit it for a non-spicy option.