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Gochujang Chicken Alfredo Recipe

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4.8 from 688 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Drain pasta and reserve water: When pasta is done, reserve 1/2 cup of pasta water, then drain thoroughly.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://queenrecipe.com/gochujang-chicken-alfredo-recipe/