Korean Chicken Gochujang Alfredo Pasta

Ingredients

• 12 oz Chicken breast, boneless (thinly sliced)
• 2 tbsp Gochujang
• 2 cloves Garlic, minced
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 1 cup Milk (or half-and-half)
• 1/2 cup Heavy cream
• 1/2 cup Parmesan cheese, finely grated
• 8 oz Pasta (fettuccine or penne)
• 1 tbsp Soy sauce
• 1/2 tsp Black pepper
• 1/4 tsp Salt(optional)
• 2 tbsp Green onions, sliced (for garnish)(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then reserve 1/2 cup pasta water and drain.

2. 2

   While the pasta cooks, season the chicken with black pepper. In a large skillet over medium heat, melt the butter, then cook the chicken until browned and cooked through, about 6–8 minutes. Stir in the garlic for 30 seconds.

3. 3

   Add gochujang and soy sauce to the skillet and stir to coat the chicken. Sprinkle in the flour and cook 1 minute, stirring constantly.

4. 4

   Slowly whisk in the milk and heavy cream. Simmer until the sauce thickens, about 5–7 minutes. Stir in the Parmesan until smooth. If needed, loosen with a splash of reserved pasta water.

5. 5

   Add the drained pasta to the sauce and toss to coat. Simmer 1–2 minutes to meld flavors, then serve immediately with green onions.