Chicken Alfredo is a favorite pasta dish for many, but not everyone is a fan of the classic version. Sometimes, the richness of the Alfredo sauce can be overwhelming, and the chicken tends to be dry or flavorless. If you’re like me and you love the idea of creamy pasta but crave something with a bit more spice and bold flavor, then this Gochujang Chicken Alfredo recipe is for you! By adding a spicy twist with Korean gochujang (red pepper paste) and juicy chicken thighs, you’ll enjoy a pasta dish that’s both rich and balanced with heat.
Chicken Alfredo: Let’s walk through this flavorful fusion recipe, perfect for those who want to upgrade their chicken Alfredo game!
Ingredients Needed for Gochujang Chicken Alfredo
Pasta & Chicken:
- 1 pound dried fettuccine pasta
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
Flavorful Sauces & Creamy Elements:
- 1/4 cup gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 1/2 cups heavy cream
- 2 large egg yolks
- 2 ounces Parmesan cheese (grated, about 1 cup), plus more for garnish
Additional Flavor Enhancers:
- 3 medium scallions (sliced thinly)
- 5 cloves garlic (finely chopped)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How to Make Gochujang Chicken Alfredo
Step 1: Prepare Your Pasta
Start by boiling a large pot of salted water. Once boiling, add the fettuccine pasta and cook until al dente, usually around 8 to 10 minutes. Don’t forget to reserve half a cup of pasta water before draining!
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken thighs, season with salt and pepper, and let them cook undisturbed for 5 to 6 minutes until golden-brown. Stir in the chopped garlic and most of the scallions (saving some for garnish) and cook for another 1 to 1.5 minutes.
Step 3: Mix the Gochujang Sauce
In a separate small bowl, mix gochujang, soy sauce, and honey. This will create a spicy-sweet sauce that adds bold flavor to the dish.
Step 4: Combine with the Cream
In a medium bowl, whisk the heavy cream and egg yolks. This creates a creamy base without making the dish too heavy. After the chicken is cooked, pour in the gochujang mixture and cook until it begins to thicken (around 1 minute). Then, stir in the cream mixture, followed by Parmesan cheese. Let the sauce simmer for a few minutes until it thickens and turns a rich, rosy-pink color.
Step 5: Bring It All Together
Toss the drained pasta into the skillet with the sauce, adding reserved pasta water a little at a time to reach the perfect consistency. Mix everything well until the fettuccine is evenly coated with the spicy, creamy sauce.
Step 6: Garnish & Serve
Top your dish with the remaining scallions and extra Parmesan cheese for a finishing touch. Serve immediately and enjoy your flavorful twist on classic Alfredo!
Why You’ll Love This Recipe
- A Perfect Balance of Creamy & Spicy: The egg yolks and heavy cream provide a rich and silky texture, while the gochujang adds the perfect kick.
- Tender, Juicy Chicken: Using chicken thighs instead of breasts ensures that the chicken stays juicy, tender, and flavorful.
- Easy to Customize: Not a fan of spice? You can adjust the amount of gochujang or replace it with a milder chili sauce.
Recipe Tips & Storage
- Storage: Leftover Gochujang Chicken Alfredo can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave.
- Garnish: Don’t skip on garnishing with extra Parmesan and scallions — it adds a nice crunch and fresh flavor to each bite.
- Chicken Substitutions: You can swap chicken thighs for chicken breasts if you prefer a leaner cut, but keep in mind that thighs are more flavorful and tender for this dish.
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