Gochujang Chicken Alfredo Pasta
Creamy, spicy pasta with tender chicken in a rich gochujang-infused Alfredo sauce that creates an addictive fusion of Italian and Korean flavors.
Equipment
Ingredients
Main
chicken breast (raw)
4 piece
mafaldine pasta (dry)
450 g
garlic (minced)
12 clove
shallot (diced)
2 piece
butter (unsalted)
85 g
gochujang
5 tbsp
heavy cream
600 ml
oyster sauce
2 tbsp
Parmesan cheese (freshly grated)
100 g
pasta water (reserved)
240 ml
chives (chopped)
2 tbsp
Instructions
Prepare ingredients
Mince the garlic and dice the shallots. Grate the Parmesan cheese and set aside.
Cook pasta
Bring a large pot of salted water to boil and cook the 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 over medium-high heat until golden and cooked through, about 6-7 minutes per side.
Sauté aromatics
In the same pan, reduce heat to medium and add butter. Once melted, add minced garlic and diced shallots. Sauté until fragrant and shallots are translucent.
Add gochujang and sauces
Add gochujang and oyster sauce to the pan. Stir to combine with the aromatics and let it cook for 1 minute to release flavors.
Add cream and simmer
Slowly pour in the heavy cream while stirring. Bring to a gentle simmer and let it cook for 3-4 minutes until slightly thickened.
Add Parmesan cheese
Gradually add the grated Parmesan cheese, stirring constantly until fully melted and incorporated into the sauce.
Combine pasta and sauce
Add the cooked pasta to the sauce along with 1 cup of reserved pasta water. Toss everything together until the pasta is well coated. Slice the cooked chicken and add it to the pasta.
Serve
Divide pasta between plates, top with additional grated Parmesan and chopped chives.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.