One-Pot Bang Bang Chicken Pasta

Introduction

If you love bold, creamy sauces with a touch of heat and minimal cleanup, this pasta delivers on every level.
As a professional food blogger I lean toward recipes that balance texture, speed, and crowd-pleasing flavor, and this dish ticks all three boxes. The one-pot method streamlines the process: you build layers of flavor in a single vessel, finishing with a glossy, clingy sauce that coats every noodle.
You’ll notice contrasts that matter — the seared edges on the protein for savory depth, the silky sauce that balances sweet and spicy notes, and the pop of fresh aromatics at the end that keeps each bite bright.
Beyond being delicious, the recipe is pragmatic for weeknights: it reduces steps and dishes without sacrificing technique. In this write-up I’ll walk you through the philosophy behind each stage — what to watch for at the stovetop, how to coax a velvety sauce, and simple finishing touches that make it feel restaurant-caliber.
If you’re feeding picky eaters, hosting friends, or just craving comfort, this pasta adapts well; small adjustments in heat and garnishes tailor it to your table. Read on for ingredient specifics and a step-by-step guide designed to keep the result creamy, balanced, and irresistibly saucy.

Gathering Ingredients

Choose components that enhance texture and flavor rather than complicate the cook. Start with a protein that sears well and benefits from caramelization. Aim for a pasta shape with ridges or tubes that will trap sauce and bits of seasoning.
When selecting dairy and emulsifiers, pick options that will create a stable, glossy sauce under heat. A combination of a creamier dairy and a bit of emulsified fat helps maintain that clingy finish without separating. Sweet-spicy condiments provide the recipe’s signature personality — look for a condiment with visible chili flakes or a balance of sweet and tang to layer complexity.
Fresh aromatics and a bright finishing acid elevate the dish. Opt for a firm, fresh aromatics and a citrus that’s juicy enough to brighten the palate. For garnishes, choose something with a crisp bite and a hint of sharpness to contrast the lush sauce.

• Tip: pick a pasta that cooks to al dente while still absorbing sauce.
• Tip: choose a bold shred of melting cheese for a silky finish.
• Tip: use a low-sitting pot so evaporation and sauce concentration are easier to control.

With these simple selection principles you’ll set yourself up for a creamy, balanced bowl that carries the distinctive sweet-heat character without one element overpowering the rest.

Ingredient List

Below is the complete, structured ingredient list required for the recipe. Use this as your checklist when prepping the recipe:

• 450g boneless chicken thighs, cut into bite-sized pieces
• 340g pasta (penne or fusilli)
• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 480ml (2 cups) chicken broth
• 240ml (1 cup) heavy cream or half-and-half
• 80g (1/3 cup) mayonnaise
• 3 tbsp sweet chili sauce
• 1–2 tbsp sriracha (to taste)
• 1 tbsp soy sauce
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 100g shredded cheddar or mozzarella
• 2 green onions, sliced
• Salt and black pepper to taste
• Juice of 1 lime (optional)

Pro tip: Lay everything out in order of use to make the one-pot process effortless — mise en place is your best friend for a streamlined cook.

Cooking Process

Focus on technique rather than rushing the clock. The one-pot method looks simple, but it relies on a few key moments of attention to transform ordinary ingredients into a cohesive, clingy sauce. First, creating a proper sear on the protein builds fond — those caramelized bits are flavor gold and will dissolve into the liquid to add depth.
Next, aromatic vegetables should be softened until translucent rather than browned too aggressively; this keeps sweetness while allowing the aromatic oils to bloom. When you introduce liquid to the pot, use it to deglaze and capture the fond. That step is critical: the liquid scrapes up concentrated flavors and becomes the backbone of the sauce.
While the pasta cooks in the braising liquid, it absorbs flavor on its exterior while releasing starch — that released starch is the binder that helps create a glossy, clingy sauce when emulsified with dairy and mayonnaise later. Finish the sauce by gently incorporating the dairy and emulsifiers off heat or on low heat so the finish is silky and not broken.
Finally, a quick thickening agent can be used to fine-tune viscosity; add it gradually and give it a minute to work. Finish with fresh aromatics and an acid to lift the flavors and you’ll have a dish that’s rich yet balanced, with a satisfying textural contrast between tender pasta and saucy coating.

Instructions

Follow these explicit, step-by-step instructions to prepare the dish exactly as intended:

1. Season the chicken pieces with salt and pepper.
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and sear until golden and mostly cooked through, about 4–5 minutes. Remove chicken and set aside.
3. In the same pot, add the diced onion and sliced bell pepper. Sauté 3–4 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.
4. Pour in the chicken broth and scrape any browned bits from the bottom of the pot.
5. Add the dry pasta to the pot and bring to a gentle boil. Reduce heat to a simmer, cover, and cook according to pasta package instructions minus 1–2 minutes (usually 8–10 minutes), stirring occasionally so pasta doesn’t stick.
6. Stir in the heavy cream, mayonnaise, sweet chili sauce, sriracha and soy sauce. Return the seared chicken to the pot and continue to simmer until the pasta is al dente and the chicken is cooked through, about 2–3 minutes.
7. Mix the cornstarch with water, then stir the slurry into the pot to thicken the sauce. Simmer 1–2 minutes until sauce coats the pasta.
8. Remove from heat and stir in the shredded cheese until melted and creamy. Taste and adjust seasoning with salt, pepper or extra sriracha if desired.
9. Garnish with sliced green onions and a squeeze of lime juice for brightness.
10. Serve hot straight from the pot for easy cleanup. Enjoy your bang bang chicken pasta!

Note: Keep a close eye when simmering after adding dairy — gentle heat preserves creaminess and prevents separation.

Tips & Variations

Little adjustments can personalize the dish without derailing the technique.
If you prefer a different protein texture, swap to a leaner cut or a plant-based alternative and adjust searing time accordingly. For a slightly smokier profile, finish with a tiny splash of toasted sesame oil or a pinch of smoked paprika. To amp up umami, stir in a touch of fermented paste or a small amount of grated aged cheese at the finish; these concentrate savory notes without adding liquid.
Texture tweaks are easy: fold in roasted vegetables after cooking for a charred contrast, or add a handful of lightly wilted greens right at the end for color and freshness. If you want more heat, increase the hot condiment incrementally and taste as you go — it's far easier to add than to subtract.

• Vegetarian swap: use firm tofu or a meaty mushroom variety and adjust sear time.
• Lower-fat option: choose a lighter dairy alternative and reduce the final cheese, but stir gently to maintain cohesion.
• Make-ahead: hold the sauce slightly looser if you plan to reheat, adding a splash of broth while warming.

These variations let you maintain the core identity — a creamy, sweet-spicy sauce coating hearty pasta — while adapting to dietary needs, pantry limitations, or flavor preferences.

Serving & Presentation

Presentation makes a weeknight meal feel special. Serve directly from the pot for rustic charm or plate with intention for a more refined experience. When plating, spoon a generous mound of pasta into warmed bowls so the sauce stays glossy longer. Add a final sprinkle of thinly sliced aromatics for color and a bright contrast against the rich sauce.
Layer finishing touches to enhance both visuals and flavor: a scattering of shredded cheese melts into pockets of silk, a quick grind of black pepper adds visual specks and bite, and the citrus squeeze brings a glossy shine as well as brightness. Consider textural contrast — a scattering of toasted chopped nuts or crushed crispy shallot provides a welcome crunch against the lush pasta.

• Garnish idea: sliced green onions and a lime wedge for a fresh finish.
• Accompaniments: a simple green salad or a crisp slaw cuts richness.
• Plating tip: wipe bowl rims for clean presentation and use a heatproof cloth when handling warm pans.

These small rituals elevate the dining experience, turning a practical one-pot meal into a memorable plate that reads both comforting and deliberate.

Storage & Reheating

Store smart to preserve texture and flavor. Leftovers keep well when cooled and refrigerated in an airtight container. The sauce will tighten as it cools because starch and fats firm up; this is normal. When reheating, use a gentle approach to restore creaminess: rewarm over low heat while stirring, and add a small splash of liquid to loosen the sauce and revive its silky texture. A short burst in the oven under foil can work for larger portions, finishing with a brief broil if you want the top to regain a little brightness.
If freezing, portion the pasta into meal-sized containers and leave a little headspace. Note that freezing can slightly alter the texture of dairy-heavy sauces; to mitigate this, reserve a small portion of the sauce before freezing and stir it back in when reheating to refresh the mouthfeel. For best results, consume frozen servings within a month.

• Fridge: store up to 3 days for optimal texture.
• Freezer: freeze up to one month; expect minor textural shifts.
• Reheat tip: warm gently and add a splash of broth or cream to loosen.

A careful reheating strategy will keep the pasta tasting fresh and preserve the creamy mouthfeel that makes this dish so comforting.

FAQs

Frequently asked questions from readers and home cooks.

• Can I use a different pasta shape?
  Yes — choose shapes with nooks and ridges so the sauce clings. Short tubular or ridged shapes are ideal.
• How do I control the heat level?
  Adjust the spicy condiment incrementally and taste. You can always add more heat at the table for individual bowls.
• What if my sauce is too thin?
  Simmer gently to reduce and concentrate, or add a small amount of the starch slurry to thicken; add sparingly and allow a minute to take effect.
• Can I make this ahead for guests?
  Yes. Hold the sauce slightly looser and finish with a quick reheat and fresh garnishes just before serving.
• Any advice for preventing the sauce from breaking?
  Use gentle heat when combining dairy and emulsifiers, and avoid high, sustained boil after dairy is added. Stir slowly and stop heating as soon as the sauce looks cohesive.

If you have other questions specific to dietary swaps, timing adjustments, or plating ideas, leave a note — I tailor suggestions based on the pantry and the number of people you’re serving. Happy cooking!