Okay, so if you have been following us, you know that we are in the process of preparing the dishes we will be serving at Sky’s 3rd Birthday Party. Next up on the menu is our Creamy Sriracha Chicken Pasta.
This meal is a crowd pleaser and one of our family favorites in this house! The sauce has the perfect amount of spicy heat and it’s complimented so well by the creamy base. I promise you each bite offers a flavor explosion that will, quite literally, make you want to drink the sauce!
I’m so excited for you to try this one, so let’s jump right into the ingredients! For this recipe, you are going to need Cellentani or Cavatappi pasta, Himalayan pink salt, extra virgin olive oil, boneless skinless chicken breasts, Weber Garlic Sriracha Seasoning, butter, green bell pepper, red bell pepper, red onions, heavy cream, sweet leaf basil, garlic powder, lemon pepper, ground black pepper, parmesan cheese (optional), and sriracha sauce (optional).
To make this dish, begin by bringing water to a boil in a large pot seasoned with Himalayan pink salt. Note: 1 1/2 Tablespoons of salt might seem like a lot, but it is important when you are cooking any pasta to salt the water heavily, because pasta absorbs salt best during the cooking process. Cook your pasta according to the package directions, strain and return it to the pot. Drizzle 2 Tablespoons of olive oil over the pasta; stirring to coat and prevent the pasta from sticking. Set aside.
In a large mixing bowl, add the sliced chicken, Garlic Sriracha Seasoning and 2 Tablespoons of olive oil. Stir to coat the chicken thoroughly. Set this aside to marinate for 30 minutes.
In a large frying pan over medium heat, melt the butter and add in 4 Tablespoons of olive oil. Once the butter has melted and the olive oil is shimmering, add the chicken slices into the pan in stages, allowing just enough slices each time to cover the bottom of the pan. Sauté for about 5 minutes, flipping each slice halfway through. Remove cooked chicken to a separate plate or bowl and continue sautéing the rest of the chicken until it is all cooked.
Add the bell peppers and onion to the frying pan and sauté until the peppers have softened and the onions are translucent; approximately 10 minutes. Slowly return the chicken to the pan; tossing it with the peppers and onions until fully incorporated.
Pour in the heavy cream and slowly bring to a simmer, stirring often. Add the basil, garlic powder, lemon pepper, and pepper. Salt to taste.
Serve this Creamy Sriracha Chicken Pasta over a bed of Cellentani (or Cavatappi) pasta. Top it off with grated parmesan cheese and a drizzle of sriracha sauce for some extra added heat if desired.
Trust me, this is going to become one of your favorite dishes to make, and if you follow a Keto lifestyle like me, just substitute in some cauliflower rice, spaghetti squash or zoodles for the pasta and you’re good to go!
Also, please remember that this freezes extremely well, so you can easily make this dish on a weekend when you have some extra time, and throw it in the freezer to enjoy a delicious, hassle-free meal during the week!
Creamy Sriracha Chicken Pasta
8
servings30
minutes40
minutes682
kcalDon’t make this Creamy Sriracha Chicken Pasta recipe on a first date, because you most certainly won’t get a second after you tilt your plate into your mouth to drink the sauce! What else are you suppose to do when you run out of pasta to soak up all that delicious flavor though?
Ingredients
PASTA
1 pound Cellentani (or Cavatappi) pasta
1 ½ Tablespoons Himalayan pink Salt
2 Tablespoons extra virgin olive oil, divided
SRIRACHA CHICKEN
4 Boneless skinless chicken breasts, sliced thin crosswise
6 Tablespoons Weber Garlic Sriracha Seasoning
6 Tablespoons extra virgin olive oil, divided
3 Tablespoons butter
1 green bell pepper, julienned
1 red bell pepper, julienned
3 red onions, julienned
3 cups heavy cream
2 teaspoons sweet leaf basil
2 teaspoons garlic powder
1 teaspoon lemon pepper
1 teaspoon ground black pepper
Himalayan pink salt, to taste
Garnish (optional):
Parmesan cheese, grated
Sriracha sauce, drizzled
METHOD
- Pasta: Bring water to a boil in a large pot seasoned with Himalayan pink salt. Cook pasta according to package directions, strain and return to pot. Drizzle 2 Tablespoons of olive oil over the pasta; stirring to coat and prevent pasta from sticking. Set aside.
- Sriracha Chicken: In a large mixing bowl, add the sliced chicken, Garlic Sriracha Seasoning and 2 Tablespoons olive oil. Stir to coat the chicken thoroughly. Set aside to marinate for 30 minutes.
- In a large frying pan over medium heat, melt the butter and add in 4 Tablespoons of olive oil. Once the butter has melted and the olive oil is shimmering, add the chicken slices into the pan in stages, allowing just enough slices each time to cover the bottom of the pan. Sauté for about 5 minutes, flipping each slice halfway through. Remove cooked chicken to a separate plate or bowl and continue sautéing the rest of the chicken until it is all cooked.
- Add the bell peppers and onion to the frying pan and sauté until the peppers have softened and the onions are translucent; approximately 10 minutes. Slowly return the chicken to the pan; tossing it with the peppers and onions until fully incorporated.
- Pour in the heavy cream and slowly bring to a simmer, stirring often. Add the basil, garlic powder, lemon pepper, and pepper. Salt to taste.
- Serve chicken over a bed of Cellentani (or Cavatappi) pasta. Top with grated parmesan cheese and drizzle with sriracha sauce.
- Note: The sriracha chicken can be served on a bed of cauliflower rice to make it a Keto friendly meal.
