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gochujang chicken alfredo pasta recipe

Creamy Gochujang Chicken Alfredo Pasta recipe

If you're looking for a dinner recipe that combines bold Korean-inspired flavors with the comforting richness of Italian cuisine, this creamy gochujang chicken Alfredo pasta is the perfect choice. It's a delicious fusion dish that brings the sweet heat of gochujang together with the creamy, cheesy texture of classic Alfredo sauce.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian, Korean
Servings 4
Calories 555 kcal

Equipment

  • Mixing bowl
  • Large skillet
  • Large Pot

Ingredients
  

  • 4 chicken breasts or two large breasts sliced through the middle to make two thinner breasts
  • 2 teaspoon gochujang
  • 1 teaspoon olive oil
  • Salt and pepper
  • 1 teaspoon paprika
  • 350 g Rigatoni 12oz
  • 1 onion finely diced
  • 1 tablespoon Butter
  • 100 ml chicken stock
  • 3 cloves garlic minced
  • ¾ cup heavy cream 175ml
  • 40 g Parmesan
  • 1 teaspoon miso paste
  • ½ teaspoon chili flakes
  • 2 spring onions

Instructions
 

  • Flatten the chicken breasts to ensure even cooking. Combine the chicken with gochujang, olive oil, paprika, salt, and pepper in a large mixing bowl. Let it marinate for 10 minutes while preparing the other ingredients.
    4 chicken breasts or two large breasts sliced through the middle to make two thinner breasts, 2 teaspoon gochujang, 1 teaspoon olive oil, Salt and pepper, 1 teaspoon paprika
  • Heat olive oil in a skillet over medium-high heat. Sear the marinated chicken for 3-4 minutes on each side until golden and caramelized. Remove from the skillet and keep warm in the oven on low heat.
  • Boil the pasta in salted water according to package instructions until al dente. Reserve some pasta water before draining, while the pasta is cooking get started on the sauce.
    350 g Rigatoni
  • In the same skillet, melt butter over medium heat, incorporating the flavorful bits left from the chicken. Sauté the diced onion for 3-4 minutes until soft and translucent. Add the minced garlic and stir for about a minute until fragrant.
    1 onion, 1 tablespoon Butter, 3 cloves garlic
  • Pour in the chicken stock and heavy cream, stirring to combine. Season with salt, pepper, and chili flakes, then stir in the miso paste until fully dissolved.
    100 ml chicken stock, ¾ cup heavy cream, 1 teaspoon miso paste, ½ teaspoon chili flakes
  • Gradually add grated Parmesan, stirring until the sauce thickens slightly. If needed, add a splash of pasta water to adjust the consistency.
    40 g Parmesan
  • Toss the cooked rigatoni into the sauce, ensuring every piece is coated. Add more pasta water if necessary to create a silky texture. Slice the cooked chicken and arrange it over the pasta. For an extra gochujang kick, melt butter with a little gochujang and drizzle it over the top of the chicken. Sprinkle chopped spring onions over the dish for a fresh, vibrant finish
    2 spring onions

Notes

Miso paste adds a subtle umami depth. If you don’t have miso, you can add soy sauce, but keep the amount small to maintain balance.

Nutrition

Calories: 555kcalCarbohydrates: 45gProtein: 39gFat: 22g
Keyword chicken alfredo, chicken pasta, creamy gochujang, creamy spicy pasta, easy pasta, gochujang pasta, spicy alfredo, spicy pasta
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