{Gluten-Free} Sriracha Chicken Pasta

September 11th, 2012  |  Cluck cluck, Family Dinner, Favorites, Free of Gluten  |  2 Comments

I love sriracha.  I bet I've said that here before.  I just don't want you to forget.

I love it so much that years ago when I first moved to California and was working at a very popular waterfront seafood restaurant with amazing fresh fish and other seafood, that I ordered sriracha chicken pasta after my shift each day.... spicy, slightly creamy penne tossed with sauteed chicken, tomatoes and spinach.  It was my absolute favorite thing to eat there and because it was such an obsure item on the menu, I still to this day ask my server when I'm out to dinner what they'll be having for dinner after their shift.  Its the best way to find out what to order at a restaurant, otherwise they're just going to tell you that everything on the menu is "good" whether they would eat it or not.

This is my best attempt at creating a copycat of that dish.... and its amazeballs.   Did I mention that I love sriracha?  Even hubs couldn't stop talking about how delicious the sauce was and how he'd like to try the same sauce with sausage sometime, or maybe even with chunks of fresh fish, even shoe leather might be nice.  It was that good.

On another note, hubs came home the other day announcing that he wanted to go "gluten-free".  All I could think is "you've got to be kidding me".  He gets on these kicks every once in while of wanting to try out the new latest thing, and while I absolutely agree that our family would benefit greatly from going gluten-free, its just not a commitment I've been ready to make on my own.   But I guess for now, I'm going to try to make him happy.

Now, I'm not saying all content herein is going to be gluten-free {I am an old-fashioned baker after all} but I will say that chances are you'll find more gluten-free goods from here on out.... at least until hubs is on to his next new thing.

All that being said, I made this dinner using gluten-free pasta, which I was not prepared to enjoy and I have to admit, it wasn't bad.  In fact, it was really good.  I'm not really a fan of the rice based pasta, but this combo of potato, soy and rice was delish!  The truth is, it doesn't matter what kind of pasta you use whether it be regular, whole wheat, or gluten-free, the secret is in the sauce {and it's sriracha!}.


1 lb boneless skinless chicken breasts {or tenders}
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 shallots, chopped {1/2 cup chopped red onion will work too}
2 medium tomatoes, chopped
2 cups fresh spinach
1/2 cup whipping cream
2 tablespoons sriracha pepper sauce
additional salt & pepper, to taste
1 lb penne pasta, prepared according to package directions {I used gluten-free but you don't have to}
thai basil, for garnish


Sprinkle chicken pieces with salt and pepper and cut nto bite sized chunks.

In a large skillet over medium-high heat add olive oil.  When oil is hot, add in chicken and shallot.

Cook chicken and shallot, stirring occasionally and flipping the chicken pieces over to allow even cooking.

When chicken pieces begin to turn golden in color, turn heat down to medium-low and stir in cream.  Cook for about 1-2 minutes, until cream begins to thicken and bubble.

Stir in sriracha sauce and cook for another minute or two.

Add in chopped tomatoes and spinach and cook until spinach is wilted and tomatoes have softened, another 3-4 minutes.

Remove from heat and toss with prepared pasta.

Garnish with Thai basil and enjoy!

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