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
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
Bring a large pot of heavily salted water to a boil.
Slice scallions, chop garlic, and cube chicken. Reserve 1 Tbsp scallions for garnish.
Mix gochujang, soy sauce, and honey in a small bowl. In another bowl, whisk heavy cream and egg yolks. Grate Parmesan.
Cook fettuccine until al dente, 8–10 minutes. Reserve ½ cup pasta water and drain.
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.
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.
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