Gochujang Chicken Alfredo Recipe
- Description:
This fusion dish combines the bold Korean spice of gochujang with the smooth, buttery decadence of Alfredo sauce. It’s spicy, creamy, slightly tangy, and totally comforting. Ideal for a weeknight dinner or an impressive twist on a classic.
Total Time Required: 40 minutes
Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts (sliced thinly)
1 tbsp gochujang
1 tbsp soy sauce
1 tsp sesame oil
2 garlic cloves, minced
1 tsp sugar
½ tsp black pepper
1 tbsp vegetable oil (for frying
For the Alfredo Sauce:
2 tbsp
4 garlic cloves, minced
1 cup heavy crea
¾ cup grated Parmesan cheese
Salt & pepper to taste
1½ tbsp gochujang (adjust to spice preference)
Pasta:
300g (10 oz) fettuccine or linguine
Salted water for boiling
Garnishes (optional but recommended):
Chopped green onions
Toasted sesame seeds
Fresh parsley
Extra grated Parmesan
Chili flakes (for more heat)
Instructions:
1. Marinate the Chicken (10 mins or up to 2 hours)
Mix sliced chicken with:
1 tbsp gochujang
1 tbsp soy sauce
1 tsp sesame oil
2 garlic cloves (minced)
1 tsp sugar
½ tsp black pepper
Let sit while you prep other ingredients.
2. Cook the Pasta
Boil water with salt.
Add pasta and cook until al dente, about 8–10 minutes.
Reserve ½ cup pasta water before draining.
3. Cook the Chicken
Heat 1 tbsp oil in a skillet over medium-high heat.
Cook marinated chicken until browned and cooked through, about 6–8 minutes.
Remove and set aside.
4. Make the Gochujang Alfredo Sauce
In the same skillet, lower heat to medium.
Add 2 tbsp butter and sauté 4 minced garlic cloves until fragrant.
Add 1 cup heavy cream, stir, and bring to a gentle simmer.
Add 1½ tbsp gochujang and whisk until smooth
Stir in ¾ cup Parmesan cheese until melted and creamy.
Adjust salt and pepper to taste.
If sauce is too thick, add a bit of reserved pasta water.
5. Combine Everything
Add cooked pasta and chicken into the sauce.
Toss well to coat. Let simmer together for 2–3 minutes.
Serve hot, garnished with green onions, sesame seeds, parsley, or extra Parmesan.
Q&A (Frequently Asked Questions)
Can I make it less spicy?
Yes. Use only 1 tsp gochujang in the sauce instead of 1½ tbsp. You can also add more cream to dilute heat.❓ What can I substitute for gochujang?
Try using Sriracha (1:1 ratio), though it lacks the fermented depth. Add a tiny bit of miso paste for complexity if needed.
Can I make it gluten-free?
Yes. Use gluten-free pasta, tamari instead of soy sauce, and check that your gochujang brand is gluten-free.
Can I make it vegetarian?
Substitute chicken with sautéed mushrooms or tofu, and use vegetable broth instead of chicken broth (if using any).
How do I store leftovers?
Cool and refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.
What protein can I use instead of chicken?
Shrimp (quick-cook, lightly sautéed)
Tofu (pan-seared or baked)
Pork or beef strips (marinated similarly)
Even plant-based chicken alternatives
Chef’s Tips:
Don’t burn the garlic – keep the heat medium or lower.
Gochujang varies by brand; taste as you go.
The sauce thickens as it cools; pasta water is your friend for silky cons
istency.
Letting the chicken rest before slicing ensures juiciness.