Description
Explore the bold flavors of Gochujang Chicken Alfredo, where the fiery zest of Korean gochujang meets the creamy richness of Italian Alfredo sauce. This dish is a culinary fusion that promises to delight your taste buds with its unique blend of spicy and savory, paired perfectly with al dente fettuccine.
Ingredients
1 pound dried fettuccine pasta
3 medium scallions
5 cloves garlic
1 pound boneless, skinless chicken thighs
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 (about 1 firmly packed cup grated), plus more for serving
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
Instructions
Bring a large pot of heavily salted water to a boil. Add fettuccine and cook until al dente, 8 to 10 minutes.
While pasta cooks, heat olive oil in a large skillet over medium-high. Add chicken, season with salt and pepper, and cook until golden-brown, 5 to 6 minutes.
Add sliced scallions (reserve some for garnish) and garlic to skillet; sauté until fragrant, about 1 minute.
In a bowl, mix gochujang, soy sauce, and honey. In another, whisk cream with egg yolks.
Drain pasta, reserving 1/2 cup pasta water. Heat gochujang mixture in the skillet, then incorporate cream mixture and grated Parmesan. Simmer until sauce thickens.
Toss pasta in the sauce, adding reserved water as needed. Garnish with scallions and extra Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 850