Creamy Gochujang Chicken Pasta

• 12 oz fettuccine
• 8 oz boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp gochujang paste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• 2 green onions, sliced
• Optional: sesame seeds for garnish

Steps

1. 1 Cook the fettuccine according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add chicken pieces, season with salt and pepper, and cook until browned and cooked through.
4. 4 Remove chicken from skillet and set aside.
5. 5 In the same skillet, sauté garlic and onion until softened.
6. 6 Stir in gochujang paste, chicken broth, heavy cream, and soy sauce.
7. 7 Bring sauce to a simmer and cook until slightly thickened.
8. 8 Add cooked chicken back to the skillet and toss to coat.
9. 9 Stir in sesame oil and combine with the cooked pasta.
10. 10 Serve garnished with sliced green onions and optional sesame seeds.

Equipment

• Large skillet
• Pasta pot

Variations

• Add shrimp for a seafood twist.
• Include mushrooms for extra heartiness.

Substitutions

• Use gluten-free soy sauce for a gluten-free option.
• Substitute chicken with tofu for a vegetarian version.

Pairings

• Steamed edamame
• Kimchi on the side

Nutrition

Tips

• For extra spice, add a pinch of red pepper flakes.
• If the sauce is too thick, thin it with a splash of chicken broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of broth or cream.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple green salad.
• Pair with a crisp lager to balance the heat.

FAQ