Gochujang Chicken Alfredo Pasta (Print Version)
Creamy fettuccine with gochujang, tender chicken, and scallions for a bold, comforting pasta experience.
# Ingredients:
01 -
1 pound dried fettuccine pasta
02 -
3 medium scallions
03 -
5 cloves garlic
04 -
1 pound boneless, skinless chicken thighs
05 -
1/4 cup gochujang (Korean red pepper paste)
06 -
1 tablespoon soy sauce
07 -
1 tablespoon honey
08 -
1 1/2 cups heavy cream
09 -
2 large egg yolks
10 -
2 ounces Parmesan cheese (grated, about 1 cup), plus more for serving
11 -
2 tablespoons olive oil
12 -
1/2 teaspoon kosher salt, plus more for pasta water
13 -
1/4 teaspoon freshly ground black pepper
# Steps:
01 -
Bring a large pot of heavily salted water to a boil. Thinly slice scallions (reserve 1 tablespoon for garnish). Finely chop garlic, and cut chicken thighs into 1-inch cubes.
02 -
In a small bowl, combine gochujang, soy sauce, and honey. In a separate bowl, whisk together heavy cream and egg yolks. Grate Parmesan cheese.
03 -
Add fettuccine to the boiling water and cook until al dente according to package instructions, approximately 8 to 10 minutes. Reserve 1/2 cup of pasta water before draining.
04 -
Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and black pepper, and cook undisturbed until golden-brown, about 5 to 6 minutes. Add garlic and scallions (except the garnish) and sauté until fragrant, about 1 to 1 1/2 minutes. Turn off heat.
05 -
Return skillet to medium-high heat. Add gochujang mixture and cook until thickened and bubbling, about 1 minute. Stir in the cream mixture, then add Parmesan and simmer until the sauce thickens and becomes glossy, 3 to 5 minutes.
06 -
Add the pasta to the skillet and toss to coat. Gradually add reserved pasta water to achieve a saucy consistency, if needed. Garnish with reserved scallions and additional Parmesan before serving.