Crispy Banza Chicken Bowls with Calabrian Chili Sauce
Crispy Banza Chicken Bowls with Calabrian Chili Sauce are a quick and easy dinner idea that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy chicken and a rich, tangy sauce. The warm, comforting flavors in this bowl will make your kitchen smell amazing and leave you feeling satisfied. If you love recipes like this, you’ll also enjoy Mango Cucumber Salad and Watermelon Skewers With Prosciutto.
Why This Crispy Banza Chicken Bowls with Calabrian Chili Sauce Is Pure Comfort
- Crispy chicken with a tender, juicy interior
- Rich, tangy Calabrian chili sauce with a hint of sweetness
- Fiber-packed Banza pasta for a filling, guilt-free meal
- Easy to customize with your favorite veggies and toppings
What You'll Need for Crispy Banza Chicken Bowls with Calabrian Chili Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Banza Chickpea Pasta
- Boneless, skinless chicken breasts
- Calabrian chili paste
- Garlic cloves
- Olive oil
- Salt
- Black pepper
- Red pepper flakes
- Honey
- Apple cider vinegar
- Dried oregano
- Optional: Fresh parsley
- Optional: Red onion
- Optional: Cherry tomatoes
- Optional: Feta cheese
- Optional: Lemon wedges
📝 Ingredient Notes
- Banza Chickpea Pasta: You can substitute regular pasta if preferred.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfectly crispy chicken. → See on Amazon
- Immersion Blender — Easily blend the sauce right in the pan for a smooth, creamy texture. → See on Amazon
How to Make Crispy Banza Chicken Bowls with Calabrian Chili Sauce
- Cook Pasta: Cook Banza pasta according to package instructions. Drain and set aside.
- Prepare Chicken: Season chicken breasts with salt, black pepper, and dried oregano. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until crispy and golden brown, about 5-7 minutes per side. Remove chicken from skillet and set aside.
- Make Sauce: In the same skillet, add garlic and cook until fragrant. Stir in Calabrian chili paste, honey, apple cider vinegar, and red pepper flakes. Cook for 2-3 minutes, then use an immersion blender to blend the sauce until smooth. If the sauce is too thick, add a splash of water or chicken broth.
- Assemble Bowls: Slice chicken into strips and divide cooked pasta and chicken among bowls. Top with sauce, fresh parsley, red onion, cherry tomatoes, feta cheese, and lemon wedges. Serve immediately and enjoy!
Cook's Tips for Perfect Crispy Banza Chicken Bowls with Calabrian Chili Sauce
- Common mistake and fix: Don't overcook the chicken or it will become dry. The best way to check if it's done is to use a meat thermometer. It should read 165°F (74°C).
- Time-saving tip: You can prepare the chicken and sauce ahead of time and reheat before serving. The pasta is best cooked fresh.
- Nutrition tip: To make this recipe even healthier, you can add a side of steamed vegetables or a crisp salad like my Mango Cucumber Salad.
Storing & Reheating Crispy Banza Chicken Bowls with Calabrian Chili Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: You can prepare the chicken and sauce up to 2 days ahead of time. Cook the pasta fresh before serving.
Freezing Crispy Banza Chicken Bowls with Calabrian Chili Sauce
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. The texture may not be as crispy as fresh.
Recipe Notes
- Chef tip: For extra crispy chicken, pat the chicken breasts dry with a paper towel before seasoning and cooking.
- Best substitution: If you can't find Calabrian chili paste, you can substitute it with 1 tablespoon of Sriracha or hot sauce.
- Make-ahead: See storage notes above for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too spicy, you can add a splash of honey or water to balance the heat.
Want to level up this recipe?
Meat Thermometer — Ensure perfectly cooked, juicy chicken every time. → Check price on Amazon
Crispy Banza Chicken Bowls with Calabrian Chili Sauce
Ingredients
Main Ingredients
- Banza Chickpea Pasta
- Boneless, skinless chicken breasts
- Calabrian chili paste
- Garlic cloves
- Olive oil
Seasonings
- Salt
- Black pepper
- Red pepper flakes
- Honey
- Apple cider vinegar
- Dried oregano
Optional Toppings
- Fresh parsley
- Red onion
- Cherry tomatoes
- Feta cheese
- Lemon wedges
Instructions
- Cook Pasta: Cook Banza pasta according to package instructions. Drain and set aside.
- Prepare Chicken: Season chicken breasts with salt, black pepper, and dried oregano. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until crispy and golden brown, about 5-7 minutes per side. Remove chicken from skillet and set aside.
- Make Sauce: In the same skillet, add garlic and cook until fragrant. Stir in Calabrian chili paste, honey, apple cider vinegar, and red pepper flakes. Cook for 2-3 minutes, then use an immersion blender to blend the sauce until smooth. If the sauce is too thick, add a splash of water or chicken broth.
- Assemble Bowls: Slice chicken into strips and divide cooked pasta and chicken among bowls. Top with sauce, fresh parsley, red onion, cherry tomatoes, feta cheese, and lemon wedges. Serve immediately and enjoy!
Notes
- Chef tip: For extra crispy chicken, pat the chicken breasts dry with a paper towel before seasoning and cooking.
- Best substitution: If you can't find Calabrian chili paste, you can substitute it with 1 tablespoon of Sriracha or hot sauce.
- Make-ahead: See storage notes above for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too spicy, you can add a splash of honey or water to balance the heat.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. The texture may not be as crispy as fresh.
- Make ahead: You can prepare the chicken and sauce up to 2 days ahead of time. Cook the pasta fresh before serving.
Nutrition Per Serving
- Calories: 520
- Protein: 40g
- Fat: 14g
- Carbs: 65g
- Fiber: 12g
- Sugar: 7g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Banza Chicken Bowls with Calabrian Chili Sauce FAQs
Yes, you can prepare the chicken and sauce ahead of time. Cook the pasta fresh before serving.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it's cooked to 165°F (74°C) but not overcooked.
Yes, you can cook the chicken in the air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway through.
Regular pasta can be substituted if preferred.
Yes, Banza pasta is gluten-free and made from chickpeas.
A Warm Final Note
I can’t wait for you to try Crispy Banza Chicken Bowls with Calabrian Chili Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
