If you’re craving a saucy, spicy twist on a classic comfort dish, the Gochujang Chicken Alfredo Recipe is exactly what you need on your dinner table. It brilliantly fuses creamy Italian flavors with the fiery depth of Korean gochujang, creating a luscious, vibrant meal that’s bursting with bold and comforting taste in every bite.
Why You’ll Love This Recipe
- Bold flavor harmony: The spicy-sweet gochujang beautifully balances creamy, cheesy Alfredo sauce for a unique taste sensation.
- Simple ingredients, big impact: Using familiar pantry staples makes this dish easy to prepare without compromising flavor.
- Perfectly tender chicken: Juicy chicken thighs soak up the sauce’s flavor, making every bite irresistible.
- Quick weeknight win: Ready in just about 30 minutes, it’s an ideal dinner when you want something comforting but don’t have all day.
Ingredients You’ll Need
This Gochujang Chicken Alfredo Recipe combines a handful of key ingredients that come together like magic. Each component plays a role—whether it’s the creamy Parmesan for richness, the scallions for a fresh bite, or the gochujang that delivers that signature Korean kick. You won’t need any exotic items, but the harmony they create is anything but ordinary.
- Fettuccine pasta: The wide ribbons hold onto the sauce perfectly, making every forkful a creamy delight.
- Scallions: Fresh and mild, they add a slight crunch and a burst of brightness.
- Garlic: It infuses the whole dish with warmth and depth.
- Boneless, skinless chicken thighs: Juicy and flavorful, perfect for absorbing that luscious sauce.
- Gochujang: This Korean red pepper paste is the heart of the dish, bringing complex heat and sweetness.
- Soy sauce and honey: Together, they balance the gochujang’s spice with savory umami and a touch of sweetness.
- Heavy cream and egg yolks: These create the silky, dreamy base of the Alfredo sauce.
- Parmesan cheese: Adds the salty, nutty goodness that defines Alfredo.
- Olive oil: For browning the chicken and bringing everything together with a subtle fruitiness.
- Kosher salt and freshly ground pepper: Essential for seasoning and enhancing all the flavors.
Variations
The beauty of the Gochujang Chicken Alfredo Recipe is in its flexibility—whether you want to adjust the heat level, switch proteins, or make it vegetarian-friendly, it’s easy and fun to customize. Let your taste buds lead the way!
- Spicy level tweak: Add more or less gochujang depending on how bold of a kick you prefer.
- Different protein options: Substitute chicken with shrimp or firm tofu for a different but equally delicious spin.
- Dairy alternatives: Use coconut cream or cashew cream to create a dairy-free version that still feels rich.
- Veggie boost: Toss in sautéed mushrooms, bell peppers, or spinach for extra color and nutrition.
How to Make Gochujang Chicken Alfredo Recipe
Step 1: Prepping your ingredients
Start by bringing a large pot of heavily salted water to a boil for your pasta—that salty water helps season the noodles from the inside out. Meanwhile, thinly slice the scallions, finely chop the garlic, and cube your chicken thighs into bite-sized pieces. Having everything chopped and ready makes the cooking process smooth and stress-free.
Step 2: Creating the gochujang sauce base
In a small bowl, whisk together gochujang, soy sauce, and honey to create that perfect spicy-sweet combo. Then, combine the heavy cream with egg yolks separately, setting aside the creamy mixture for later. Freshly grate your Parmesan cheese—it melts best when grated right before cooking.
Step 3: Cooking pasta and searing chicken
Add your pasta to the boiling water and cook until al dente, about 8 to 10 minutes. While that’s happening, heat olive oil in a skillet until shimmering, then add the cubed chicken. Spread it out so it can develop a beautiful browned crust, seasoning with salt and pepper. Cook undisturbed for about 5 to 6 minutes until golden and delicious.
Step 4: Sauté scallions and garlic
Once the chicken is partially cooked, add most of the scallions (save a tablespoon for garnish) and garlic to the skillet. Toss them around until fragrant—about a minute or so—infusing the dish with fresh and aromatic flavor before turning off the heat.
Step 5: Building the sauce
Drain your pasta once it’s al dente, reserving some pasta water for later. Return your skillet to medium-high heat and pour in the gochujang mixture, stirring frequently until thickened and bubbling. Pour in the cream and egg mixture, stir to combine, then add Parmesan cheese. Let the sauce simmer until it thickens and turns a glossy rosy-pink—absolute magic in the making.
Step 6: Bringing it all together
Toss the cooked fettuccine into the skillet with your luscious sauce, adding reserved pasta water a little at a time to get that perfect silky consistency. Finish by sprinkling the reserved scallions and extra Parmesan on top. Dinner is served, and trust me—it’s worth every second.
Pro Tips for Making Gochujang Chicken Alfredo Recipe
- Use fresh Parmesan: Freshly grated cheese melts smoother and adds a richer flavor than pre-grated versions.
- Don’t skip reserving pasta water: The starch in the water helps loosen the sauce without watering it down, keeping it velvety.
- Sear chicken well: Let the chicken brown without stirring to develop that mouthwatering crust that locks in juices.
- Simmer gently: Cook the sauce on moderate heat to avoid scrambling the eggs, ensuring a creamy finish.
How to Serve Gochujang Chicken Alfredo Recipe
Garnishes
The reserved scallions sprinkled on top add that perfect fresh pop of color and mild bite. Feel free to add extra Parmesan for cheesiness or a small drizzle of sesame oil to enhance the Korean flair even more. A handful of toasted sesame seeds can also add delightful crunch and visual interest.
Side Dishes
This creamy and spicy plate pairs fantastically with crisp, refreshing sides like a simple cucumber salad or steamed broccoli tossed with a little lemon. For something heartier, garlic bread or crusty artisan bread is perfect to soak up every drop of that incredible sauce.
Creative Ways to Present
Serve the pasta twirled neatly on each plate and garnish with a small pile of scallions and a sprig of fresh herbs like parsley or cilantro. For a stunning centerpiece, place the pasta in a shallow bowl with chicken pieces fanned around, topped with a sprinkle of sesame seeds and a final drizzle of olive oil or chili oil for an eye-catching finish.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. It’s best to enjoy within 2 to 3 days for freshness, as the cream sauce can thicken and the pasta might absorb too much sauce over time.
Freezing
Because the Alfredo sauce contains cream and eggs, freezing isn’t the ideal storage method as the texture may separate when thawed. If you choose to freeze, do so only once and thaw slowly in the fridge to minimize texture changes.
Reheating
Reheat gently on the stovetop over low heat, stirring often. Add a splash of cream or milk to help loosen the sauce and bring back its silky texture. Avoid microwaving without moisture, as this can lead to a dry or curdled finish.
FAQs
-
What is gochujang and why is it used in this recipe?
Gochujang is a Korean fermented red chili paste that is spicy, slightly sweet, and packed with umami flavor. It adds a wonderful depth and heat to traditional Alfredo sauce in this recipe, creating a uniquely delicious fusion of flavors.
-
Can I use chicken breast instead of thighs?
Yes! Chicken breasts can be substituted, but be careful not to overcook them since they’re leaner and cook faster than thighs. Thighs generally offer juicier, more flavorful results.
-
Is this dish very spicy?
The level of spice depends on the amount of gochujang you use—this recipe balances heat with creamy sweetness, making it mildly spicy for most palates. Adjust the quantity of gochujang to suit your taste.
-
Can I make this recipe dairy-free?
Absolutely. Swap out the heavy cream for coconut or cashew cream, and use a dairy-free cheese alternative or nutritional yeast to replicate the cheesy flavor.
Final Thoughts
I hope this Gochujang Chicken Alfredo Recipe inspires you to try something new and delicious for your next meal. Its playful fusion of spicy Korean and creamy Italian flavors is a guaranteed crowd-pleaser that feels cozy yet exciting. Give it a whirl—you might just find your new favorite weeknight dinner!
PrintGochujang Chicken Alfredo Recipe
This Gochujang Chicken Alfredo recipe offers a bold twist on classic Italian pasta by incorporating the spicy, savory flavors of Korean gochujang. Tender chicken thighs are cooked to golden perfection and combined with a creamy, cheesy sauce made with heavy cream, egg yolks, and Parmesan. Balanced with sweet honey and soy sauce, this fusion dish delivers a rich, flavorful meal perfect for entertaining or a delicious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Italian-Korean)
Ingredients
Pasta & Garnish
- 1 pound dried fettuccine pasta
- 3 medium scallions (about 1/2 cup thinly sliced; reserve 1 tablespoon for garnish)
Chicken & Sauce
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
- 5 cloves garlic, finely chopped
- 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), plus more for serving
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the ingredients: Bring a large pot of heavily salted water to a boil. Thinly slice the scallions, reserving 1 tablespoon for garnish. Finely chop the garlic cloves. Cut chicken thighs into 1-inch cubes.
- Mix sauces and cheese: In a small bowl, combine gochujang, soy sauce, and honey. In a separate bowl or liquid measuring cup, whisk together the heavy cream and egg yolks. Finely grate the Parmesan cheese or measure out pre-grated cheese.
- Cook the pasta: Add the dried fettuccine to the boiling salted water and cook according to package instructions until al dente, about 8 to 10 minutes.
- Cook the chicken and aromatics: While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken cubes in an even layer. Season with kosher salt and black pepper. Cook undisturbed until the bottom is golden brown, about 5 to 6 minutes. Add chopped scallions (except reserved garnish) and garlic; sauté until fragrant, about 1 to 1 1/2 minutes. Turn off heat.
- Drain pasta and reserve water: When pasta is done, reserve 1/2 cup of pasta water, then drain thoroughly.
- Prepare the sauce: Return skillet with chicken to medium-high heat. Add gochujang mixture and cook, stirring frequently, until thickened and bubbling, about 1 minute. Add cream and egg yolk mixture, stirring to combine. Stir in Parmesan cheese. Simmer sauce until thickened and glossy with a rosy-pink hue, 3 to 5 minutes.
- Toss pasta with sauce: Add cooked pasta to skillet. Toss to coat evenly. Add reserved pasta water a little at a time as needed to loosen the sauce to a smooth, saucy consistency.
- Serve and garnish: Plate the pasta and garnish with the reserved scallions and additional Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- For spicier heat, increase the gochujang amount slightly or add a pinch of crushed red pepper.
- Use Parmesan freshly grated for best flavor; pre-grated works in a pinch but may affect sauce texture.
- Adjust pasta water quantity to achieve desired sauce thickness.
- Chicken thighs are best for tender, juicy results; chicken breasts can be substituted but may cook faster and be leaner.
- Be careful when cooking the egg yolk and cream mixture to prevent scrambling; stir continuously once added.
