Gochujang Chicken Alfredo Pasta
Equipment
Ingredients
Main Ingredients
chicken breasts (raw)
4 piece
mafaldine pasta (dry)
450 g
garlic (minced)
12 clove
shallots (diced)
2 piece
unsalted butter (cold)
85 g
gochujang
75 g
heavy cream
600 ml
oyster sauce
30 ml
Parmesan cheese (grated)
100 g
reserved pasta water
240 ml
chives (chopped)
10 g
Instructions
Prepare ingredients
Mince the garlic, dice the shallots, and grate the Parmesan cheese.
Cook the pasta
Bring a large pot of salted water to a boil and cook the mafaldine pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Cook the chicken
Season the chicken breasts with salt and pepper. In a large pan over medium-high heat, cook the chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
Sauté aromatics
In the same pan, melt the butter over medium heat. Add the minced garlic and diced shallots. Sauté until fragrant and shallots are translucent, about 2-3 minutes.
Build the sauce
Add the gochujang and oyster sauce to the pan. Stir to combine with the aromatics. Gradually pour in the heavy cream, stirring continuously until smooth.
Finish the sauce
Reduce heat to low. Add the grated Parmesan cheese and stir until melted and incorporated. Add reserved pasta water as needed to reach desired sauce consistency.
Combine pasta and chicken
Slice the cooked chicken. Add the drained pasta to the sauce and toss to coat. Add sliced chicken and mix gently. Serve immediately, garnished with chopped chives and extra Parmesan.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
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