Gochujang Chicken Alfredo Pasta
Gochujang Chicken Alfredo Pasta
Ingredients
- 4 small chicken breasts
- 16 ounces mafaldine pasta
- 12 cloves garlic, minced
- 2 shallots, medium, diced
- 6 tablespoons unsalted butter
- 5 tablespoons gochujang
- 2 1/2 cups heavy cream
- 2 tablespoons oyster sauce
- 1 cup Parmesan cheese, freshly grated, plus extra for topping
- 1 cup pasta water, reserved
- chives, chopped, for garnish
- oil, as needed
Instructions
- 1
Slice the 4 small chicken breasts into thin strips.
⏱️ 5 min
- 2
Heat a large pan with a drizzle of oil over medium-high heat. Add the chicken strips to the hot pan and cook until nicely browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
⏱️ 7 min
- 3
In a large pot, bring generously salted water to a rolling boil. Add the 16 ounces of mafaldine pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the cooked pasta and set aside.
⏱️ 12 min
- 4
In the same pan used for the chicken, melt the 6 tablespoons of unsalted butter over medium heat. Add the 12 cloves of minced garlic and 2 medium diced shallots to the pan. Sauté until fragrant and softened, about 2-3 minutes.
⏱️ 3 min
- 5
Add the 5 tablespoons of gochujang to the pan with the garlic and shallots. Stir well to combine and cook for a minute or two, allowing the gochujang to toast slightly and deepen in flavor.
⏱️ 2 min
- 6
Pour in the 2 1/2 cups of heavy cream and 2 tablespoons of oyster sauce. Stir everything together until well combined and the sauce starts to thicken slightly, about 3-5 minutes.
⏱️ 5 min
- 7
Add the 1 cup of freshly grated Parmesan cheese to the sauce. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
⏱️ 2 min
- 8
Add the cooked mafaldine pasta and the cooked chicken back into the pan with the sauce. Toss to coat evenly.
⏱️ 2 min
- 9
Pour in the 1 cup of reserved pasta water. Stir vigorously to emulsify the sauce and coat the pasta and chicken evenly. Continue stirring until the sauce reaches your desired consistency, adding a little more pasta water if needed.
⏱️ 3 min
- 10
Plate the Gochujang Chicken Alfredo Pasta. Garnish generously with extra freshly grated Parmesan cheese and chopped chives before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Chicken Alfredo Pasta
- 4 small chicken breasts
- 16 ounces mafaldine pasta
- 12 cloves garlic, minced
- 2 shallots, medium, diced
- 6 tablespoons unsalted butter
- 5 tablespoons gochujang
- 2 1/2 cups heavy cream
- 2 tablespoons oyster sauce
- 1 cup Parmesan cheese, freshly grated, plus extra for topping
- 1 cup pasta water, reserved
- chives, chopped, for garnish
- oil, as needed
Instructions
- 1
Slice the 4 small chicken breasts into thin strips.
⏱️ 5 min - 2
Heat a large pan with a drizzle of oil over medium-high heat. Add the chicken strips to the hot pan and cook until nicely browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
⏱️ 7 min - 3
In a large pot, bring generously salted water to a rolling boil. Add the 16 ounces of mafaldine pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the cooked pasta and set aside.
⏱️ 12 min - 4
In the same pan used for the chicken, melt the 6 tablespoons of unsalted butter over medium heat. Add the 12 cloves of minced garlic and 2 medium diced shallots to the pan. Sauté until fragrant and softened, about 2-3 minutes.
⏱️ 3 min - 5
Add the 5 tablespoons of gochujang to the pan with the garlic and shallots. Stir well to combine and cook for a minute or two, allowing the gochujang to toast slightly and deepen in flavor.
⏱️ 2 min - 6
Pour in the 2 1/2 cups of heavy cream and 2 tablespoons of oyster sauce. Stir everything together until well combined and the sauce starts to thicken slightly, about 3-5 minutes.
⏱️ 5 min - 7
Add the 1 cup of freshly grated Parmesan cheese to the sauce. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
⏱️ 2 min - 8
Add the cooked mafaldine pasta and the cooked chicken back into the pan with the sauce. Toss to coat evenly.
⏱️ 2 min - 9
Pour in the 1 cup of reserved pasta water. Stir vigorously to emulsify the sauce and coat the pasta and chicken evenly. Continue stirring until the sauce reaches your desired consistency, adding a little more pasta water if needed.
⏱️ 3 min - 10
Plate the Gochujang Chicken Alfredo Pasta. Garnish generously with extra freshly grated Parmesan cheese and chopped chives before serving.
⏱️ 1 min