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Homemade Spicy Sriracha Cream Cheese Pasta Bake photo
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Spicy Sriracha Cream Cheese Pasta Bake

This Spicy Sriracha Cream Cheese Pasta Bake is creamy, cheesy, and packed with a fiery kick for the perfect cozy dinner!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 8 oz pasta of choice penne, rotini, or rigatoni work great
  • 1 cup cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup Sriracha sauce
  • 1 cup cooked chicken shredded
  • 1/2 cup diced bell peppers any color you like
  • 1/2 cup sliced green onions
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • to taste salt and pepper
  • 1/2 cup breadcrumbs
  • 2 tbsp olive oil

Instructions

  • Begin by cooking your pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
  • In a mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, and Sriracha sauce. Stir in garlic powder, onion powder, salt, and pepper until smooth and well blended.
  • Add the shredded cooked chicken, diced bell peppers, and sliced green onions to the sauce mixture. Stir until everything is evenly coated.
  • Fold the cooked pasta into the creamy Sriracha sauce mixture, making sure the noodles are fully coated with the spicy, cheesy goodness.
  • Transfer the pasta mixture into your prepared baking dish, spreading it out evenly. In a small bowl, mix the breadcrumbs with olive oil, then sprinkle this mixture evenly over the top of the pasta to create a crispy crust.
  • Place the baking dish in your preheated oven and bake for 20 to 25 minutes, until the top is golden brown and the sauce is bubbling around the edges.
  • Remove the pasta bake from the oven and let it cool for a few minutes before serving. Garnish with extra sliced green onions or a drizzle of Sriracha if you like it extra spicy!

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Baking dish (about 8x8 inches)
  • Oven
  • Measuring cups and spoons

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
  • Freeze the pasta bake before baking for up to 2 months; thaw overnight before baking.
  • Use gluten-free pasta and breadcrumbs for a gluten-free version.
  • Swap cheddar cheese for mozzarella or pepper jack for different flavor profiles.
  • Omit chicken to make a vegetarian version and add more veggies or chickpeas for protein.