Description
Explore a delectable fusion of Italian and Korean cuisines with the Gochujang Chicken Fettuccine Delight. This recipe introduces the vibrant zest of Korean gochujang paste to a creamy, classic Alfredo sauce, creating a unique and mouthwatering dish that promises to delight the senses and offer a comforting gastronomic experience. Perfect for anyone looking to add a spicy twist to their pasta repertoire.
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, plus more for serving
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon freshly ground pepper
Step-by-step Directions
Step 1: Prepare Ingredients
Start by bringing a large pot of heavily salted water to a boil. Thinly slice the scallions, keeping 1 tablespoon separate for garnishing. Finely chop the garlic. Cube the chicken thighs into 1-inch pieces.
Step 2: Mix Sauces
In a small bowl, mix gochujang, soy sauce, and honey. In another bowl, whisk together heavy cream and egg yolks. Grate the Parmesan cheese until you have one firmly packed cup.
Step 3: Cook Pasta
Add dried fettuccine to the boiling water. Cook per package instructions to achieve al dente texture, which usually requires about 8 to 10 minutes.
Step 4: Cook Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken, seasoned with kosher salt and pepper, and sear undisturbed until golden-brown on one side, about 5-6 minutes. Stir in the scallions (except the garnish) and garlic, cooking until fragrant.
Step 5: Combine and Cook Sauce
Drain the pasta, reserving half a cup of pasta water. Turn off the skillet heat momentarily. Reheat the skillet to medium-high, add the gochujang mix, and cook for about 1 minute until thickened. Add the cream mixture and grated Parmesan, stirring until the sauce thickens and turns glossy pink.
Step 6: Final Assembly
Toss the pasta with the sauce, adding reserved pasta water a little at a time to achieve the desired sauciness. Garnish with reserved scallions and extra Parmesan cheese.
Servings & Preparation Time
Serves: 4-6 people
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Tips for Storage & Reheating
- Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat on the stove over low heat, adding a splash of cream or water to loosen the sauce if necessary.
Conclusion
The Gochujang Chicken Fettuccine Delight is not just a meal but an exciting culinary adventure that marries the comforting creamy texture of Alfredo sauce with the robust heat of Korean gochujang. This dish is sure to bring a warm, zesty flair to your dinner table, impressing family and guests alike with its bold flavors and elegant presentation.
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Gochujang Chicken Fettuccine Delight
- Total Time: 45 minutes
- Yield: 4-6 people 1x
Description
Explore a delectable fusion of Italian and Korean cuisines with the Gochujang Chicken Fettuccine Delight. This recipe introduces the vibrant zest of Korean gochujang paste to a creamy, classic Alfredo sauce, creating a unique and mouthwatering dish that promises to delight the senses and offer a comforting gastronomic experience. Perfect for anyone looking to add a spicy twist to their pasta repertoire.
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, plus more for serving
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon freshly ground pepper
Instructions
- Step 1: Prepare Ingredients Start by bringing a large pot of heavily salted water to a boil. Thinly slice the scallions, keeping 1 tablespoon separate for garnishing. Finely chop the garlic. Cube the chicken thighs into 1-inch pieces.
- Step 2: Mix Sauces In a small bowl, mix gochujang, soy sauce, and honey. In another bowl, whisk together heavy cream and egg yolks. Grate the Parmesan cheese until you have one firmly packed cup.
- Step 3: Cook Pasta Add dried fettuccine to the boiling water. Cook per package instructions to achieve al dente texture, which usually requires about 8 to 10 minutes.
- Step 4: Cook Chicken Heat olive oil in a large skillet over medium-high heat. Add chicken, seasoned with kosher salt and pepper, and sear undisturbed until golden-brown on one side, about 5-6 minutes. Stir in the scallions (except the garnish) and garlic, cooking until fragrant.
- Step 5: Combine and Cook Sauce Drain the pasta, reserving half a cup of pasta water. Turn off the skillet heat momentarily. Reheat the skillet to medium-high, add the gochujang mix, and cook for about 1 minute until thickened. Add the cream mixture and grated Parmesan, stirring until the sauce thickens and turns glossy pink.
- Step 6: Final Assembly Toss the pasta with the sauce, adding reserved pasta water a little at a time to achieve the desired sauciness. Garnish with reserved scallions and extra Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes