Fast & Fun Gochujang Chicken Alfredo Recipe: Spicy Twist on a Classic
Creamy pasta nights just got a spicy makeover with this gochujang chicken alfredo that blends Italian comfort with Korean heat.
The fusion of rich, velvety sauce and bold, fiery gochujang creates an unexpected culinary adventure on your plate.
Tender chicken pieces nestle into silky noodles, coated with a luxurious sauce that tingles your taste buds.
Each forkful promises a dance of flavors that breaks traditional recipe boundaries.
Weeknight dinners will never be the same once you experience this incredible mashup of cuisines.
The combination of classic alfredo techniques and the punchy Korean chili paste delivers a meal that’s both familiar and thrillingly new.
Let’s find out this recipe and transform your dinner from ordinary to extraordinary.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 800 kcal
Servings: 5
Gochujang Chicken Alfredo Ingredient Overview
For Protein and Main Ingredients:
Chicken Thighs: Boneless and skinless cuts provide rich, tender meat that absorbs marinades beautifully and stays juicy during cooking.
Fettuccine Pasta: Wide, flat noodles perfect for holding creamy sauces and creating a satisfying texture.
For Flavor Enhancers and Seasonings:
Gochujang, Soy Sauce, Honey: Dynamic Korean-inspired combo that creates a sweet, spicy, and umami-packed marinade for chicken.
Garlic, Scallions: Fresh aromatics that add depth and bright, sharp notes to the overall dish.
Black Pepper, Kosher Salt: Essential seasonings that balance and elevate the flavor profile.
For Creamy Sauce Components:
Heavy Cream, Egg Yolks, Parmesan Cheese: Classic Alfredo base that creates a luxuriously smooth, rich sauce with complex, nutty undertones.
Olive Oil: Helps prevent sticking and adds a subtle, fruity background flavor during cooking.
Tools That Make Gochujang Chicken Alfredo
Large Pot: Essential for boiling pasta with plenty of salt.
Colander: Crucial for draining cooked pasta without losing starchy water.
Large Skillet: Perfect for browning chicken and creating creamy sauce.
Two Mixing Bowls: One for blending gochujang sauce, another for whisking cream and egg yolks.
Whisk: Needed to combine cream and egg yolks smoothly.
Wooden Spoon or Spatula: Great for stirring and mixing ingredients in skillet.
Sharp Knife: Required for slicing scallions and mincing garlic.
Measuring Cups and Spoons: Help ensure accurate ingredient proportions.
Grater: Used for preparing fresh Parmesan cheese.
Gochujang Chicken Alfredo in Simple Steps
Boiling Preparation Gathering a large pot, fill it with generously salted water and bring to a powerful boil.
Pasta Cooking Drop fettuccine into bubbling water, allowing it to dance and soften for 8-10 minutes until perfectly tender.
Chicken Searing Heat olive oil in a spacious skillet, creating a sizzling surface for golden-brown chicken pieces.
Aromatic Infusion Slide scallions and garlic into the skillet, releasing their fragrant essence for one quick minute.
Flavor Fusion Whisk together gochujang, soy sauce, and honey in a separate bowl, creating a vibrant Korean-inspired sauce.
Creamy Transformation Blend cream and egg yolks until silky smooth, preparing the base for a luxurious sauce.
Sauce Creation Simmer the gochujang mixture, gently incorporating cream and Parmesan cheese until the sauce reaches a perfect, velvety consistency.
Final Assembly Marry the cooked pasta with the spicy, creamy sauce, adding reserved pasta water for an ideal texture.
Elegant Finish Sprinkle remaining scallions and extra Parmesan over the dish, creating a stunning presentation ready to be devoured.
Add-Ons and Twists for Gochujang Chicken Alfredo
Adjust the gochujang quantity to manage heat intensity – less for mild, more for fiery flavor. Beginners can start with a conservative amount and gradually increase in future attempts.
Replace chicken with shrimp, tofu, or sliced beef for exciting protein variations that complement the rich, spicy sauce perfectly.
If sauce feels too thick, gradually add reserved pasta water to achieve silky smooth consistency without compromising flavor depth.
Enhance nutritional value by stirring in roasted bell peppers, spinach, or broccoli florets directly into the final pasta mixture for added color and nutrients.
Store remaining pasta in airtight containers for up to 3 days. Revive by gently reheating with splash of milk or cream to restore original creamy texture and prevent sauce from separating.
How to Plate and Serve Gochujang Chicken Alfredo
Spice Up Your Plate: Try serving this Gochujang Chicken Alfredo with a zesty side salad tossed in a light sesame vinaigrette to balance the rich, creamy pasta.
Korean-Inspired Comfort: Pair the dish with crispy pickled cucumber kimchi for a tangy crunch that cuts through the alfredo's richness and adds authentic Korean flair.
Wine Pairing Perfection: Complement the spicy-sweet notes with a chilled glass of Riesling or a light Pinot Noir that will enhance the gochujang's complex flavor profile.
Fresh Herb Finish: Sprinkle some fresh cilantro or Thai basil on top for an extra layer of brightness that elevates the entire dish's aromatic experience.
Storage and Leftover Planning for Chicken Alfredo
Quick Refrigeration Strategy: Store leftover Gochujang Chicken Alfredo in an airtight container within two hours of cooking, keeping it fresh in the refrigerator for 3-4 days. The creamy sauce and chicken maintain best quality when sealed tightly.
Intelligent Reheating Technique: Warm refrigerated portions slowly in a skillet over medium-low heat, adding a splash of milk or pasta water to restore sauce's smooth consistency. Stir gently to prevent sauce separation and maintain original creamy texture.
Smart Ingredient Separation: Keep pasta and sauce separate when storing for longer shelf life. This prevents soggy noodles and allows you to reheat components individually, maintaining optimal flavor and texture.
Freezing Wisdom: While cream-based sauces can be tricky to freeze, you can safely store the chicken and sauce base for up to one month. Thaw overnight in the refrigerator and refresh with fresh pasta when ready to enjoy, ensuring maximum taste quality.
Creamy gochujang chicken alfredo merges Italian and Korean culinary traditions into one exciting pasta dish. Spicy-sweet gochujang sauce mingles with classic alfredo, creating a bold flavor profile that surprises and delights palates you will want to explore.
Ingredients
Scale
1 lb (454 g) boneless, skinless chicken thighs
1 lb (454 g) dried fettuccine pasta
1 ½ cups (360 ml) heavy cream
2 oz (57 g) Parmesan cheese, plus more for serving
¼ cup (60 ml) gochujang (Korean red pepper paste)
5 cloves garlic
3 medium scallions
2 large egg yolks
2 tbsps (30 ml) olive oil
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) honey
½ tsp kosher salt, plus more for pasta water
¼ tsp freshly ground black pepper
Instructions
Pasta Preparation: Bring a large pot of salted water to a rolling boil and cook fettuccine until al dente, about 8-10 minutes, then drain while reserving some starchy cooking liquid.
Chicken Searing: Heat olive oil in a spacious skillet over medium-high heat, cook seasoned chicken pieces until they develop a rich golden-brown crust, approximately 5-6 minutes.
Aromatic Infusion: Introduce scallions and garlic to the skillet, sautéing briefly to release their intense flavors and create a fragrant base for the sauce.
Sauce Composition: Whisk gochujang, soy sauce, and honey in a bowl, then blend heavy cream and egg yolks in a separate vessel to create a silky sauce foundation.
Flavor Melding: Pour the gochujang mixture into the skillet, gradually incorporating the cream blend and Parmesan cheese, simmering gently to develop a luxurious, harmonious sauce.
Final Assembly: Integrate the cooked pasta into the creamy sauce, adjusting consistency with reserved pasta water if needed, and garnish with remaining scallions and an additional Parmesan cheese sprinkle before serving immediately.
Notes
Pasta Water Magic: Reserve starchy pasta water to adjust sauce consistency and enhance flavor depth.
Chicken Searing Secrets: Achieve golden-brown exterior by avoiding overcrowding the skillet and maintaining medium-high heat.
Sauce Balancing Technique: Whisk gochujang, soy sauce, and honey separately to create a harmonious flavor profile before combining with cream.
Temperature Control: Maintain a gentle simmer when incorporating cream and cheese to prevent sauce from breaking or becoming grainy.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.