Crispy Banza Chicken Bowls with Irresistible Calabrian Chili Sauce
Crispy Banza Chicken Bowls with Calabrian Chili Sauce are the perfect 20-minute restaurant version you can make at home. After making this many times, I discovered the trick to getting that crispy, golden chicken every time. The secret? High heat and no overcrowding. Keep reading for my best tips or jump to the recipe card. 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 Irresistible Calabrian Chili Sauce Is Pure Comfort
- Crispy, golden chicken that's better than takeout
- Homemade Calabrian Chili Sauce that's out of this world
- Easy, 20-minute restaurant version you'll make again and again
- Perfect for meal prepping and busy weeknights
What You'll Need for Crispy Banza Chicken Bowls with Irresistible 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
- Olive oil
- Salt
- Black pepper
- Red pepper flakes
- Dried oregano
- Lemon juice
- Optional: Fresh parsley
- Optional: Grated Parmesan cheese
- Optional: Red onion
- Optional: Cherry tomatoes
📝 Ingredient Notes
- Banza Chickpea Pasta: Use any shape you prefer.
- Calabrian chili paste: Adjust to taste for heat level.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Instant Read Meat Thermometer — Ensures perfectly cooked, juicy chicken every time. → See on Amazon
How to Make Crispy Banza Chicken Bowls with Irresistible Calabrian Chili Sauce
- Cook Pasta: Boil 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 golden and crispy, about 5-7 minutes per side. Remove from skillet and let rest.
- Make Sauce: In the same skillet, add minced garlic and cook until fragrant. Stir in Calabrian chili paste, lemon juice, and red pepper flakes. Cook for 1-2 minutes. Add cooked pasta and toss to coat.
- Assemble Bowls: Slice rested chicken and divide pasta among bowls. Top with sliced chicken, fresh parsley, grated Parmesan cheese, sliced red onion, and halved cherry tomatoes.
Cook's Tips for Perfect Crispy Banza Chicken Bowls with Irresistible Calabrian Chili Sauce
- Common mistake and fix: Don't overcrowd the skillet when cooking chicken. This steams the chicken instead of searing it, leading to soggy texture. Cook chicken in batches if needed.
- Pro tip: For extra crispy chicken, pat chicken breasts dry with a paper towel before seasoning and cooking.
- Pro tip: Make a big batch of Calabrian Chili Sauce and store it in the fridge for up to a week. It's great on pizza, sandwiches, and more.
Storing & Reheating Crispy Banza Chicken Bowls with Irresistible Calabrian Chili Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the Calabrian Chili Sauce up to a week ahead and store it in the fridge.
Freezing Crispy Banza Chicken Bowls with Irresistible Calabrian Chili Sauce
Freeze cooked pasta and sauce separately for up to 2 months. Thaw and reheat before serving.
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. Add a little water or broth to prevent drying out.
Recipe Notes
- Chef tip: Use a sharp knife to slice the chicken against the grain for tender, juicy pieces.
- Best substitution: Substitute regular pasta for a gluten-free option if needed.
- Make-ahead: Cook pasta and make sauce up to a day ahead. Reheat before serving.
- Scaling: This recipe can easily be doubled or tripled for meal prepping or feeding a crowd.
- Troubleshooting: If your sauce is too thick, thin it out with a little chicken broth or water.
Want to level up this recipe?
High-Quality Olive Oil — Ensures crispy, golden chicken and adds rich flavor to your dish. → Check price on Amazon
Crispy Banza Chicken Bowls with Irresistible Calabrian Chili Sauce
Ingredients
Main Ingredients
- Banza Chickpea Pasta
- Boneless, skinless chicken breasts
- Calabrian chili paste
- Garlic
- Olive oil
Seasonings
- Salt
- Black pepper
- Red pepper flakes
- Dried oregano
- Lemon juice
Optional Toppings
- Fresh parsley
- Grated Parmesan cheese
- Red onion
- Cherry tomatoes
Instructions
- Cook Pasta: Boil 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 golden and crispy, about 5-7 minutes per side. Remove from skillet and let rest.
- Make Sauce: In the same skillet, add minced garlic and cook until fragrant. Stir in Calabrian chili paste, lemon juice, and red pepper flakes. Cook for 1-2 minutes. Add cooked pasta and toss to coat.
- Assemble Bowls: Slice rested chicken and divide pasta among bowls. Top with sliced chicken, fresh parsley, grated Parmesan cheese, sliced red onion, and halved cherry tomatoes.
Notes
- Chef tip: Use a sharp knife to slice the chicken against the grain for tender, juicy pieces.
- Best substitution: Substitute regular pasta for a gluten-free option if needed.
- Make-ahead: Cook pasta and make sauce up to a day ahead. Reheat before serving.
- Scaling: This recipe can easily be doubled or tripled for meal prepping or feeding a crowd.
- Troubleshooting: If your sauce is too thick, thin it out with a little chicken broth or water.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked pasta and sauce separately for up to 2 months. Thaw and reheat before serving.
- 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. Add a little water or broth to prevent drying out.
- Make ahead: You can make the Calabrian Chili Sauce up to a week ahead and store it in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 14g
- Carbs: 55g
- Fiber: 10g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 75mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Banza Chicken Bowls with Irresistible Calabrian Chili Sauce FAQs
Yes, you can cook the pasta and make the sauce ahead. Store separately in the fridge and reheat before serving.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure your chicken reaches 165°F (74°C) but not much more.
Yes, you can freeze cooked pasta and sauce separately for up to 2 months. Thaw and reheat before serving.
Yes, cook chicken in the air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway, until crispy and cooked through.
You can substitute regular chili paste or a mix of red pepper flakes and hot sauce to taste.
A Warm Final Note
I can’t wait for you to try Crispy Banza Chicken Bowls with Irresistible 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!
