Sriracha Chicken Pasta is a cold pasta dish made with seasoned chicken, red bell peppers, corn, and parmesan, all tossed with a creamy, spicy mayo sauce. It does have a kick to it, but the lime juice helps to balance the heat. I would make this for a quick weeknight dinner or as a make-ahead meal that gets even more flavorful with time! If you enjoy the bold, refreshing flavors of this pasta salad, you will love my Cowboy Caviar Pasta Salad, too! It’s another flavorful pasta salad that’s perfect for any occasion.
Ingredients & Substitutions
- Pasta: I love penne pasta for pasta salads like this one because its tubular shape and ridges help hold onto that creamy, spicy mayo sauce! It also stays firm and doesn’t get mushy after being tossed with the other ingredients or chilled. Of course, you can use the pasta you have on hand. Or, get creative and make homemade shaped pasta to use!
- Chicken: Cut the chicken breasts into bite-sized pieces before seasoning with garlic powder, paprika, kosher salt, and pepper. Chicken thighs would also work. Just make sure the chicken is cooked to an internal temperature of 165°F.
- Mayonnaise: Mayonnaise is the base of the dressing. If you don’t have any on hand, make homemade mayonnaise to use. Or, try the dressing with plain Greek yogurt or sour cream.
- Sriracha: When it comes to Sriracha, it’s either a hit or a ‘too hot’ for me! So, feel free to adjust the amount in the dressing to suit your spice level. But, add just a little bit more at a time so it doesn’t get too hot! I think the amount we used is just right–not too hot, but you still get some heat in each bite.
- Lime Juice: Freshly squeezed lime juice helps offset some of the spiciness of the dressing. Bottled juice would also work.
- Vegetables: I added red bell peppers and canned corn kernels (drained) to the salad. I love the freshness they each bring, as well as the pops of color! If using frozen corn, let it thaw and drain it before adding it to the salad.
- Parmesan: Parmesan is added to the salad for a cheesy flavor that goes well with the creamy dressing. It also helps balance the sweetness of the corn and the spiciness of the sriracha, making the salad even tastier. Try pecorino romano or asiago if you don’t have parmesan.
Can I Use Leftover Or Rotisserie Chicken?
Yes, you can definitely use leftover chicken (like my shredded chicken) or rotisserie chicken! Just shred or chop the chicken into small pieces and add it to the pasta salad. It’s an easy time-saver since the chicken is already cooked. No need to season it–the dressing will do all the work!
Is Sriracha Chicken Pasta Salad Spicy?
Yes, because of the sriracha, there is a spicy kick to each bite of the salad. But, I thought the heat was just enough to get a little bit of it. But, it wasn’t too hot that I couldn’t get all of the textures, flavors, and freshness in the salad. Perfectly balanced, if you ask me! Of course, if you can handle more heat, add more sriracha. Or, start with less for a milder version. You can always stir in more sriracha later if you want to turn up the heat!
Can I Use A Different Protein or Make Sriracha Chicken Pasta Without Chicken?
Sure! You can use a different protein or skip the chicken. Cooked shrimp would taste great, or you can use firm tofu if you want a vegetarian option—just cube and cook it. Leftover turkey (add this to my leftover turkey recipes) or cooked ground turkey would work well too. Or, add crispy bacon for some crunch and smoky flavor. If you don’t want any protein, just add more vegetables! (I love it both with and without chicken!) No matter what you choose, it will still be super tasty!
How To Store Sriracha Chicken Pasta Salad
To store Sriracha Mayo Chicken Pasta Salad, place it in an airtight container and refrigerate. It will stay fresh for about 2-3 days. I think the flavors get even better as the salad sits! Just give it a quick stir before serving, as the dressing may thicken a bit after chilling.
Sriracha Chicken Pasta Salad
Ingredients
- 8 ounces penne pasta
- 1 tablespoon extra virgin olive oil
- 2 medium boneless, skinless chicken breasts, diced into ½-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup (116 g) mayonnaise
- 2 tablespoons sriracha
- 1 medium lime, juiced
- 1 red bell pepper, finely diced
- 1 can (15 ounces) sweet corn kernels, drained
- ¼ cup (25 g) grated parmesan cheese
- ¼ cup fresh cilantro, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking process. Set aside.
- In a medium bowl, combine the diced chicken, garlic powder, paprika, salt, and pepper. Toss until the chicken is evenly coated.
- To a large, nonstick skillet over medium heat, add olive oil. Once hot, add the seasoned chicken. Cook, stirring occasionally, until golden brown and fully cooked to an internal temperature of 165°F, about 6–8 minutes. Remove the skillet from the heat and allow the chicken to cool completely.
- In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth and creamy. Set aside.
- In a large mixing bowl, combine the cooked pasta, chicken, bell pepper, corn kernels, and parmesan.
- Pour the sriracha mayonnaise sauce over the pasta mixture. Toss everything together until evenly coated.
- Serve immediately. Or, cover the bowl and refrigerate to let the flavors develop until ready to serve.
- Before serving, garnish with chopped fresh cilantro.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This pasta salad is creamy, spicy, and loaded with fresh flavor! I loved it!
Elizabeth
I was worried this would be too hot for me because of the sriracha, but I really loved this pasta salad! It tasted so fresh with just a little heat. And, the chicken made it filling. I will be making this at home, for sure!
Annabelle
The sriracha mayo adds just the right kick to the juicy chicken and crunchy vegetables. This is great!
Bella
I love spicy foods, so I knew I would like this. I might even add a little more sriracha next time!
Selena
Quick, flavorful, and satisfying. A great mix of creamy, spicy, and fresh!
