Gochujang Chicken Alfredo Pasta
Gochujang Chicken Alfredo Pasta
Ingredients
- 300 g chicken thigh, sliced
- 1 tablespoon oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- 200 g pasta
- salt, to taste
- pepper, to taste
- parsley, for garnish
Instructions
- 1
Season the sliced chicken thigh with salt and pepper in a bowl. Mix thoroughly by hand to ensure even coating.
⏱️ 3 min
- 2
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the seasoned chicken to the hot pan and sear until it turns golden brown on all sides, about 5-7 minutes. Remove the seared chicken from the pan and set aside.
⏱️ 7 min
- 3
In the same pan, add the diced onion and minced garlic. Sauté over medium heat until fragrant and softened, about 3-4 minutes.
⏱️ 4 min
- 4
Stir in the gochujang, soy sauce, and sugar into the pan with the onion and garlic. Mix well to combine, cooking for about 1 minute.
⏱️ 1 min
- 5
Pour in the chicken broth and heavy cream. Stir the mixture and bring it to a gentle simmer.
⏱️ 3 min
- 6
Add the Parmesan cheese to the simmering sauce and stir continuously until the cheese has melted and the sauce is smooth, about 2-3 minutes.
⏱️ 3 min
- 7
Return the seared chicken to the pan with the sauce.
⏱️ 1 min
- 8
Add the cooked pasta to the pan. (Ensure pasta is cooked according to package directions before this step).
⏱️ 1 min
- 9
Toss all ingredients together until the pasta and chicken are thoroughly coated with the creamy gochujang sauce. Taste and adjust seasoning with salt and pepper if needed. Plate the pasta and garnish with fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Chicken Alfredo Pasta
- 300 g chicken thigh, sliced
- 1 tablespoon oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- 200 g pasta
- salt, to taste
- pepper, to taste
- parsley, for garnish
Instructions
- 1
Season the sliced chicken thigh with salt and pepper in a bowl. Mix thoroughly by hand to ensure even coating.
⏱️ 3 min - 2
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the seasoned chicken to the hot pan and sear until it turns golden brown on all sides, about 5-7 minutes. Remove the seared chicken from the pan and set aside.
⏱️ 7 min - 3
In the same pan, add the diced onion and minced garlic. Sauté over medium heat until fragrant and softened, about 3-4 minutes.
⏱️ 4 min - 4
Stir in the gochujang, soy sauce, and sugar into the pan with the onion and garlic. Mix well to combine, cooking for about 1 minute.
⏱️ 1 min - 5
Pour in the chicken broth and heavy cream. Stir the mixture and bring it to a gentle simmer.
⏱️ 3 min - 6
Add the Parmesan cheese to the simmering sauce and stir continuously until the cheese has melted and the sauce is smooth, about 2-3 minutes.
⏱️ 3 min - 7
Return the seared chicken to the pan with the sauce.
⏱️ 1 min - 8
Add the cooked pasta to the pan. (Ensure pasta is cooked according to package directions before this step).
⏱️ 1 min - 9
Toss all ingredients together until the pasta and chicken are thoroughly coated with the creamy gochujang sauce. Taste and adjust seasoning with salt and pepper if needed. Plate the pasta and garnish with fresh parsley before serving.
⏱️ 2 min