Gochujang Chicken Alfredo

Why You’ll Love This Recipe

Gochujang Chicken Alfredo brings the best of both worlds: the creamy indulgence of Alfredo with the spicy kick of gochujang. The sweetness of honey balances out the heat, while the soy sauce adds a deep umami flavor. The tender, juicy chicken thighs add protein to make the dish hearty, and the rich, velvety sauce coats the pasta beautifully. This recipe is a delicious and unexpected twist that’s sure to please both fans of classic Italian dishes and those who love a little spice.

Ingredients

• 1 pound dried fettuccine pasta
• 3 medium scallions
• 5 cloves garlic
• 1 pound boneless, skinless chicken thighs
• 1/4 cup gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 1/2 cups heavy cream
• 2 large egg yolks
• 2 ounces Parmesan cheese (about 1 firmly packed cup grated on a Microplane), plus more for serving
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon freshly ground pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions, usually about 9-11 minutes. Once cooked, drain the pasta, reserving 1 cup of the pasta water, and set it aside.
2. Prepare the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side, or until golden brown and cooked through. Once done, remove from the skillet and set aside to rest. After resting, slice the chicken into thin strips.
3. Make the Sauce: In the same skillet, reduce the heat to medium. Add the scallions (sliced) and garlic (minced) to the pan, cooking for about 1-2 minutes until fragrant and softened. Stir in the gochujang, soy sauce, and honey, mixing until the gochujang has dissolved and combined with the other ingredients.
4. Create the Creamy Base: Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to simmer for 4-5 minutes until slightly thickened. In a small bowl, whisk the egg yolks and Parmesan cheese together. Gradually add a small amount of the hot cream sauce into the egg mixture to temper it, whisking continuously to prevent curdling. Once tempered, slowly whisk the egg mixture into the sauce. Continue to simmer gently for 2-3 minutes until the sauce thickens further.
5. Combine the Pasta and Chicken: Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Stir in the sliced chicken and toss until everything is well combined and heated through.
6. Finish and Serve: Taste the pasta and adjust seasoning with salt and pepper as needed. Garnish with additional grated Parmesan cheese and serve immediately.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetarian Option: Skip the chicken and substitute with mushrooms or tofu for a satisfying vegetarian version.
• Spicier Version: Add more gochujang or fresh chili peppers for a spicier kick.
• Different Pasta: Feel free to use another type of pasta, such as spaghetti or penne, if you don’t have fettuccine.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream to help loosen the sauce. You can also microwave in 30-second intervals, stirring occasionally.

FAQs

1. Can I use chicken breast instead of chicken thighs?

Yes, chicken breasts can be used as a substitute, but chicken thighs tend to be juicier and more flavorful in this dish.

2. Is gochujang very spicy?

Gochujang is moderately spicy, but the heat can vary by brand. You can adjust the amount to suit your spice tolerance or add a bit more honey to balance the heat.

3. Can I make this dish ahead of time?

This dish is best enjoyed fresh, but you can prepare the chicken and sauce in advance and assemble everything just before serving.

4. Can I make this recipe without egg yolks?

Yes, the egg yolks help create a creamy texture, but you can leave them out if you prefer. The heavy cream alone will still make the sauce rich.

5. What can I substitute for gochujang if I don’t have it?

You can substitute gochujang with a mixture of sriracha and a little bit of miso paste, though it won’t have the same deep umami flavor.

6. Can I use a different type of cheese?

Parmesan is ideal for this recipe because of its sharp, salty flavor. However, you can also use Pecorino Romano or Grana Padano as alternatives.

7. Can I make the sauce dairy-free?

Yes, you can use coconut cream or another non-dairy cream substitute, and opt for a dairy-free cheese to make the dish dairy-free.

8. How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F (74°C). If you don’t have a meat thermometer, make sure the chicken is no longer pink inside.

9. Can I freeze Gochujang Chicken Alfredo?

It’s not recommended to freeze the sauce as it can change in texture when reheated. However, you can freeze the cooked chicken and pasta separately, then combine them and reheat with fresh sauce.

10. What can I serve with Gochujang Chicken Alfredo?

This dish is rich and filling on its own, but you can serve it with a simple green salad or steamed vegetables to balance out the flavors.

Conclusion

Gochujang Chicken Alfredo is a delicious fusion of creamy Alfredo and spicy Korean flavors that’s sure to delight your taste buds. With tender chicken, a rich and spicy sauce, and perfectly cooked fettuccine, this dish is a comforting and exciting twist on the classic. Whether you’re craving something new or just looking for a flavorful meal, this Gochujang Chicken Alfredo will quickly become a favorite. Enjoy the balance of creamy, spicy, and savory in every bite!

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