Gochujang Chicken Alfredo Pasta
Ingredients
Ingredients
chicken breasts (raw)
4 piece
mafaldine pasta
450 g
garlic (minced)
12 clove
shallots (diced)
2 piece
unsalted butter
85 g
gochujang
75 g
heavy cream
600 ml
oyster sauce
30 ml
Parmesan cheese (grated)
100 g
pasta water
240 ml
chives (chopped)
2 tbsp
Instructions
Prepare ingredients
Mince the garlic and dice the shallots. Grate the Parmesan cheese.
Cook the pasta
Bring a large pot of salted water to a boil and cook the mafaldine pasta until al dente. Reserve 1 cup of pasta water before draining.
Cook the chicken
Season the chicken breasts with salt and pepper. Heat 2 tbsp butter in a large pan over medium-high heat and cook the chicken until golden and cooked through (internal temp 75°C). Remove and set aside.
Sauté aromatics
In the same pan, add remaining butter. Sauté the minced garlic and diced shallots until fragrant and shallots are translucent, about 2-3 minutes.
Build the sauce
Add gochujang and oyster sauce to the pan. Stir to combine with the aromatics. Pour in the heavy cream and bring to a gentle simmer.
Finish the sauce
Gradually stir in the grated Parmesan until melted and smooth. Add reserved pasta water as needed to reach desired consistency. Taste and adjust seasoning.
Combine and serve
Slice the cooked chicken and return it to the pan. Add the drained pasta and toss everything together until well coated. Garnish with chopped chives and extra Parmesan before serving.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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