Gochujang Chicken Alfredo Recipe
Ingredients:
For the Chicken:
2 boneless skinless chicken breasts (or thighs)
1 tbsp gochujang
1 tbsp soy sauce
1 tbsp honey
1 tsp garlic (minced)
1 tbsp oil (for searing)
For the Sauce:
2 tbsp
4 cloves garlic, minced
1 cup heavy cream
½ cup milk
½ cup grated Parmesan cheese
1–2 tbsp gochujang (adjust heat to taste)
Salt & pepper to taste
Pasta:
8 oz fettuccine or linguine, cooked and drained
Reserve ½ cup pasta water
Optional Garnishes:
Chopped scallions
Toasted sesame seeds
Extra Parmesa
A drizzle of sesame oil
Instructions:
Marinate Chicken:
In a bowl, mix gochujang, soy sauce, honey, and garlic.
Toss the chicken in the marinade and let it sit (15–30 minutes or overnight).
Cook the Chicken
Heat oil in a pan over medium-high heat.
Cook chicken until browned and cooked through (about 4–5 mins per side).
Remove and slice.
Make the Sauce:
In the same pan, lower heat to medium. Add and garlic.
Cook until fragrant (about 30 sec).
Stir in heavy cream, milk, gochujang, and Parmesan.
Simmer gently for 3–5 minutes until thickened. Adjust gochujang for heat.
Add pasta water a splash at a time if too thick.
Combine:
Add cooked pasta and sliced chicken to the sauce. Toss to coat evenly.
Taste and season with salt/pepper as needed.
Serve:
Plate it up and garnish with scallions, sesame seeds, or extra cheese.
Tips:
Protein Swap: Works great with shrimp or tofu too.
Spice Level: Start with less gochujang if unsure—it builds heat fast
Fusion Boost: Add a dash of rice vinegar or kimchi on the side
for a Korean twist