Gochujang Chicken Alfredo Pasta
Creamy, spicy chicken alfredo pasta with Korean gochujang creating an irresistibly rich and fiery sauce.
Equipment
Ingredients
Main Ingredients
chicken breasts (small)
4 piece
mafaldine pasta
450 g
garlic (minced)
12 clove
shallots (diced, medium)
2 piece
unsalted butter
85 g
gochujang
5 tbsp
heavy cream
590 ml
oyster sauce
2 tbsp
Parmesan cheese (freshly grated)
100 g
reserved pasta water (reserved)
240 ml
chives (chopped)
15 g
Instructions
Prepare Ingredients
Mince garlic, dice shallots, and grate Parmesan cheese.
Cook Pasta
Bring a large pot of salted water to boil and cook mafaldine pasta until al dente. Reserve 1 cup of pasta water before draining.
Cook Chicken
Season chicken breasts with salt and pepper. Cook in a large pan until golden brown and cooked through, about 6-7 minutes per side.
Sauté Aromatics
In the same pan, melt butter and sauté minced garlic and diced shallots until fragrant and shallots are translucent.
Make Gochujang Cream Sauce
Add gochujang and oyster sauce to the pan, stirring to combine. Gradually pour in heavy cream while stirring continuously.
Simmer Sauce
Bring sauce to a gentle simmer and cook for 3-4 minutes until it begins to thicken slightly.
Add Parmesan Cheese
Remove pan from heat and gradually whisk in freshly grated Parmesan cheese until melted and smooth.
Combine Pasta and Sauce
Add cooked pasta to the sauce along with reserved pasta water. Toss everything together until pasta is well coated and sauce reaches desired consistency.
Slice Chicken
Slice the cooked chicken breasts into strips or bite-sized pieces.
Serve
Divide pasta among plates, top with sliced chicken, extra grated Parmesan, and chopped chives.
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken when stored - add cream or pasta water when reheating.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.