Gochujang Chicken Alfredo Pasta

This creamy and spicy Gochujang Chicken Alfredo is a bold twist on classic Italian-American comfort food blending the velvety richness of Alfredo sauce with the zingy heat of Korean red pepper paste. It is perfect for anyone craving something new and deeply satisfying but still very family friendly.

I first tried combining gochujang and Alfredo on a whim when short on tomato sauce and was so surprised by how the flavors came together. Now this fusion pasta is my go-to when I want to impress guests or shake up weeknight dinners.

Ingredients

• Dried fettuccine pasta: for the classic creamy noodle texture choose a quality Italian brand for best results
• Scallions: add fresh bite and color look for bright crisp stalks for garnish
• Garlic: brings aromatic punch always use firm tight cloves
• Boneless skinless chicken thighs: for juicy flavorful meat trim well before cubing
• Gochujang: the star ingredient deep spice and subtly sweet heat choose a reputable Korean brand for full flavor
• Soy sauce: offers a depth of umami flavor low sodium if sensitive to salt
• Honey: balances spice with a hint of sweetness use a mild honey
• Heavy cream: creates the silky luxurious base select high fat cream for richness
• Egg yolks: add extra silkiness and help sauce cling to noodles use fresh eggs
• Parmesan cheese: nutty salty backbone of the sauce fresh grated is best
• Olive oil: for sautéing and flavor opt for extra virgin for better depth
• Kosher salt: for perfectly seasoned pasta and sauce use flaky salt if possible
• Freshly ground pepper: for aroma crack fresh for best pop

Step-by-Step Instructions

Prep the Ingredients:

Slice the scallions and set some aside for garnish. Chop the garlic finely. Cube the chicken into one-inch pieces for even cooking. Grate the Parmesan and set everything within arm’s reach to work smoothly.

Mix the Sauces:

In a bowl stir the gochujang, soy sauce, and honey until fully combined and smooth. In a separate bowl or measuring cup whisk together heavy cream and egg yolks until totally blended. This helps the sauce emulsify perfectly.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil before adding the fettuccine. Stir to prevent clumping and boil until al dente about eight to ten minutes. Reserve some pasta water just before draining.

Brown the Chicken:

Heat olive oil in a wide skillet over medium high until it shimmers. Spread the chicken pieces in a single layer and let them cook undisturbed until the bottom is deeply golden about five to six minutes. Sprinkle with salt and pepper as they brown.

Sauté Aromatics:

Add the scallions except for the garnish and all the chopped garlic straight into the chicken. Stir and let them become fragrant and soft about one minute. This deeply infuses the oil and chicken with flavor. Turn off the heat after aromatics release their scent.

Build the Sauce:

When the fettuccine is nearly ready return the skillet to medium high. Pour in the gochujang mixture and stir quickly as it bubbles and thickens. This coats every piece of chicken in fiery flavor.

Creamy Finish:

Add the cream and yolk mixture slowly then toss in all the grated Parmesan. Simmer gently while stirring until the sauce is thickened glossy and turns a beautiful rosy pink three to five minutes.

Combine and Finish:

Toss the just drained pasta into the skillet turning everything so noodles soak up the sauce. Splash in pasta water as needed to achieve that silky consistency. Serve straight away topped with reserved scallions and extra Parmesan.

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My favorite part of this recipe is the first spoonful of glossy sauce tossed with the pasta. The balance of creamy cheesy and spicy always brings back memories of cooking for friends on cozy nights in. My kids love swirling the saucy noodles and getting a little extra sprinkle of Parmesan on top.

Storage Tips

Leftovers will keep up to three days in a sealed container in the refrigerator. For best results reheat gently on the stovetop with a splash of milk or cream to regain the creamy sauce texture. Avoid microwaving for too long as the sauce may split but a short gentle reheat works well.

Ingredient Substitutions

You can swap chicken thighs for chicken breast or even thick slices of mushrooms for a vegetarian twist. No gochujang Try a mixture of sriracha and a small spoonful of miso paste for similar depth though the traditional flavor will be missed. Pecorino can replace Parmesan if needed.

Serving Suggestions

This pasta shines as a centerpiece for family style dining served hot from the skillet. Pair with a crisp green salad and steamed broccoli or roasted vegetables to balance the richness. Warm garlic bread or simple focaccia is perfect for soaking up extra sauce.

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Cultural Context

Gochujang Chicken Alfredo is a true kitchen fusion born from combining the comfort of classic Alfredo with the bold flavors of Korean cuisine. Gochujang is a staple in Korean households prized for its fermentation and chili depth. Bringing it into Italian pasta recipes shows the creativity and evolving nature of home cooking.

Recipe FAQs

→ What does gochujang add to alfredo pasta?

Gochujang brings a spicy, slightly sweet, and savory depth, giving classic alfredo a bold Korean flavor profile.

→ Can I substitute chicken thighs with another protein?

Yes, chicken breast, shrimp, or tofu can also be used, but thighs stay juicy and offer richer flavor.

→ How do I get a creamy, glossy sauce?

Simmer the cream, egg yolks, and Parmesan with the gochujang mixture until thickened, stirring to avoid curdling.

→ Will this dish be very spicy?

The heat level is moderate; adjust the gochujang amount to suit your spice preference.

→ Is it possible to make this ahead?

For best texture, serve fresh, but cooked components can be prepped ahead and combined just before serving.

→ What pasta shapes work best?

Fettuccine is ideal for holding creamy sauce, but linguine or wide egg noodles are also good choices.