Gochujang Chicken Alfredo: 3 Bold Flavors You’ll Love

If you’ve ever wished classic comfort food had just a little more personality—say, a kick of spice that makes you sit up straighter—Gochujang Chicken Alfredo is here to grant that wish. Imagine the rich, creamy hug of Alfredo sauce meeting the bold, fiery charm of Korean gochujang. Yep, it’s a culinary mashup that feels a little rebellious but oh-so-right.

And the best part? This recipe doesn’t require you to spend all evening in the kitchen. It’s straightforward, quick enough for a weeknight, and special enough for Saturday date night (even if that “date” is you, pajamas, and your favorite Netflix binge).

Why You’ll Love This Gochujang Chicken Alfredo

  • Comfort Meets Spice – You get the indulgent, silky Alfredo sauce you love, but with an exciting kick of gochujang.
  • Weeknight-Friendly – We’re talking about a meal you can whip up in under 40 minutes.
  • Crowd-Pleaser – Even picky eaters will be intrigued by the creamy-meets-spicy flavor combo.
  • One-Pot-ish – Minimal dishes, maximum satisfaction.

Ingredients You’ll Need

  • 1 pound dried fettuccine pasta
  • 3 medium scallions (about ½ cup sliced, reserve 1 Tbsp for garnish)
  • 5 cloves garlic, finely chopped
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
  • ¼ cup gochujang (Korean red pepper paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 ½ cups heavy cream
  • 2 large egg yolks
  • 2 ounces Parmesan cheese (about 1 firmly packed cup grated), plus more for serving
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt (plus more for pasta water)
  • ¼ teaspoon freshly ground black pepper

How To Make Gochujang Chicken Alfredo

1. Prep Like a Pro

Bring a large pot of heavily salted water to a boil. While you wait, slice your scallions (save a spoonful for garnish later), chop your garlic, and cube your chicken. Multitasking win!

2. Build Your Flavor Bases

In a small bowl, mix together the gochujang, soy sauce, and honey. In another bowl, whisk the cream and egg yolks. Grate your Parmesan—yes, fresh makes a difference, but store-bought will do just fine if you’re short on time.

3. Cook the Pasta

Drop your fettuccine into the boiling water and cook until al dente, about 8–10 minutes. Don’t forget to save ½ cup of that starchy pasta water before draining—it’s liquid gold for sauces.

4. Sear the Chicken

Heat olive oil in a skillet over medium-high. Add the chicken cubes, season with salt and pepper, and let them sit undisturbed until golden brown (about 5–6 minutes). Toss in the scallions (minus your garnish) and garlic, sautéing until fragrant—about 90 seconds. Turn off the heat.

5. Create the Sauce

Once the pasta is drained, return your skillet to the heat. Stir in the gochujang mixture and let it bubble for about a minute. Add the cream-egg mixture, then the Parmesan. Stir until the sauce thickens into a glossy, rosy-pink dream.

6. Bring It All Together

Toss in your pasta and coat it thoroughly in the sauce. Add splashes of reserved pasta water if you need to loosen things up. Garnish with the scallions you set aside earlier and a generous snowfall of extra Parmesan.

Cooking Tips for Success

  • Taste as You Go: Gochujang varies in heat levels. Start with ¼ cup, then add more if your taste buds are feeling brave.
  • No Egg Yolks? Skip them. The sauce will be slightly less velvety but still delicious.
  • Leftovers Hack: Reheat gently with a splash of milk or cream. Microwave works, but stovetop = magic.
  • Kid-Friendly Version: Use a little less gochujang and balance it with more honey to keep it mild.

A Little Story from My Kitchen

The first time I made this, my kids were suspicious—“Mom, why is the Alfredo pink?” Fast forward to five bites later, and they were fighting over the last forkful. That’s when this recipe earned its spot in my permanent weeknight rotation. Creamy, spicy, comforting, and just adventurous enough to feel fun—it checks all the boxes for family dinner wins.

Close-up of creamy Gochujang Chicken Alfredo pasta with shredded chicken, scallions, and Parmesan in a bowl.
Indulge in this rich and spicy Gochujang Chicken Alfredo, a creamy pasta dish topped with Parmesan and scallions.

FAQs About Gochujang Chicken Alfredo

Can I use chicken breast instead of thighs?

Absolutely! Thighs stay juicier, but breasts work fine if that’s what you have on hand.

How spicy is this dish?

Mild to medium, depending on your gochujang brand. Adjust with more honey if you prefer less heat.

Can I make it ahead of time?

You can prep the sauce and cook the chicken ahead, but pasta is always best cooked fresh.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Add a splash of cream when reheating to revive the sauce.

The Creamy, Spicy Magic Awaits

Gochujang Chicken Alfredo is the kind of meal that proves you don’t need to choose between comfort food and bold flavors—you can absolutely have both. Whether you’re cooking for your family, your partner, or just yourself (hey, you deserve a fancy weeknight dinner too), this dish is pure happiness in a bowl.

So grab your skillet, twirl that fettuccine, and let the creamy-spicy magic take over your kitchen.

More Recipes You’ll Love

If this Gochujang Chicken Alfredo hit the spot, you’ll definitely want to check out a few more comfort-meets-flavor dishes from the Chicken Magic Recipes collection:

✨ If you give this recipe a try, I’d love to hear your thoughts! Leave a review below and let me know how it turned out in your kitchen. And for daily inspiration, follow Chicken Magic Recipes on Pinterest—your feed will thank you!

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Close-up of creamy Gochujang Chicken Alfredo pasta with shredded chicken, scallions, and Parmesan in a bowl.

Gochujang Chicken Alfredo


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  • Author: Aneta
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This creamy Gochujang Chicken Alfredo is the perfect fusion of comfort and spice. Tender chicken and fettuccine pasta are coated in a rich Parmesan-cream sauce with a bold kick of Korean gochujang. A quick and flavorful dinner that feels indulgent yet approachable!


Ingredients

Scale
  • 1 pound dried fettuccine pasta

  • 3 medium scallions (about ½ cup sliced, reserve 1 Tbsp for garnish)

  • 5 cloves garlic, finely chopped

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes

  • ¼ cup gochujang (Korean red pepper paste)

  • 1 tablespoon soy sauce

  • 1 tablespoon honey

  • 1 ½ cups heavy cream

  • 2 large egg yolks

  • 2 ounces Parmesan cheese (about 1 firmly packed cup grated), plus more for serving

  • 2 tablespoons olive oil

  • ½ teaspoon kosher salt (plus more for pasta water)

  • ¼ teaspoon freshly ground black pepper


Instructions

  1. Bring a large pot of heavily salted water to a boil.

  2. Slice scallions, chop garlic, and cube chicken. Reserve 1 Tbsp scallions for garnish.

  3. Mix gochujang, soy sauce, and honey in a small bowl. In another bowl, whisk heavy cream and egg yolks. Grate Parmesan.

  4. Cook fettuccine until al dente, 8–10 minutes. Reserve ½ cup pasta water and drain.

  5. Heat olive oil in a large skillet over medium-high. Add chicken, season with salt and pepper, and sear until golden brown, 5–6 minutes. Add scallions (minus garnish) and garlic, cook 1–1½ minutes. Turn off heat.

  6. Return skillet to medium-high. Stir in gochujang mixture and cook 1 minute until bubbling. Add cream mixture, then Parmesan, and simmer 3–5 minutes until glossy and slightly thickened.

  7. Toss in pasta, coating well. Add pasta water as needed for sauciness. Garnish with scallions and Parmesan. Serve warm.

Notes

Adjust gochujang for spice preference.
Substitute chicken breast if desired.
Leftovers keep up to 3 days; add cream or milk when reheating.
Make it kid-friendly by using less gochujang and a bit more honey.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Pasta
  • Method: Stovetop
  • Cuisine: Fusion (Italian–Korean)

Nutrition

  • Serving Size: 1 bowl (¼ recipe)
  • Calories: ~720 kcal
  • Sugar: 6 g
  • Sodium: 980 mg
  • Fat: 37 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 61 g
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 240 mg

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