Gochujang Chicken Pasta

When I first stumbled upon the concept of Gochujang Chicken Pasta, I was instantly intrigued. The fusion of flavors in this dish is like a beautiful marriage of cultures, where the richness of creamy pasta meets the spicy depth of gochujang. It was a chilly evening, and I was craving something warm and comforting. I decided to dive into my pantry and whip up this delicious meal. The aroma of sautéing garlic and shallots enveloped my kitchen, immediately transporting me to my favorite cozy restaurant. Each bite was a delightful surprise, as the heat from the gochujang mingled perfectly with the comforting pasta. This dish has become a staple in my home, thanks to its simplicity and bold flavors, and it’s perfect for an intimate dinner or a casual gathering with friends.

Key Ingredients for Gochujang Chicken Pasta

Every ingredient in Gochujang Chicken Pasta plays a crucial role in creating its signature flavor profile. From the creamy richness of the heavy cream to the spicy kick from the gochujang, these ingredients not only complement one another but also create a dish that’s vibrant and satisfying. Let’s take a closer look at these key players.

• 8 ounces dry rigatoni pasta: The heart of this dish, rigatoni holds onto the sauce beautifully, ensuring every bite is flavorful.
• 1 tablespoon olive oil: Used to sauté, it adds richness and depth to the dish.
• 3 cloves garlic (minced): A must for flavor, garlic brings an aromatic punch.
• 1 shallot (minced): Adds sweetness and complexity, balancing the spices perfectly.
• 1 pound ground chicken: Lean and flavorful, it serves as a hearty protein source.
• ¼ teaspoon kosher salt: Essential for enhancing flavors.
• ⅛ teaspoon ground black pepper: Complements the dish with a hint of spice.
• 2-3 tablespoons gochujang paste: The star ingredient that brings heat and a unique flavor profile.
• ½ cup chicken broth: Adds moisture and depth to the sauce.
• 1 cup heavy cream: Provides creaminess, making the sauce rich and luxurious.
• 3 cups fresh baby chard or spinach: These greens add color and nutrition.
• sliced green onion: A fresh garnish that adds crunch.
• grated Parmesan cheese: Sprinkled on top for a salty finish.
• sesame seeds: Adds an extra crunch and nutty flavor.
• crushed red pepper flakes: For those who like an extra kick of heat.

Making Gochujang Chicken Pasta

Creating Gochujang Chicken Pasta is a straightforward and enjoyable process. You’ll find that the steps are easy to follow and the outcome is incredibly rewarding. Let’s dive into the specifics of making this delightful dish.

1. Start by boiling a pot of water. Once it’s at a rolling boil, add the rigatoni pasta and cook according to package directions until it reaches an al dente texture. Be sure to reserve ½ cup of pasta water before draining; this will help you adjust the sauce’s consistency later.
2. In a large skillet, heat the olive oil over medium heat. After a minute, toss in the minced garlic and minced shallot. Sauté them for about 1 to 2 minutes until they become fragrant and slightly translucent.
3. Next, add the ground chicken to the skillet. Season it with kosher salt and ground black pepper. Cook the chicken, breaking it into smaller pieces with a wooden spoon, until it is no longer pink; this should take about 5 to 6 minutes.
4. Once the chicken is cooked through, stir in the gochujang paste until it’s well combined. This is where the magic begins—the wonderful aroma of Korean spices fills the air!
5. Pour in the chicken broth, scraping any bits stuck to the bottom of the pan to incorporate the flavor. Then, stir in the heavy cream and let the mixture simmer for 3 to 5 minutes. The sauce should thicken slightly, creating a creamy base.
6. If the sauce gets too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
7. Now, it’s time to add the vibrant greens. Stir in the baby chard or spinach and cook for an additional 1 to 2 minutes until the greens have wilted and are bright in color.
8. Toss the cooked rigatoni pasta into the skillet, ensuring every piece is coated in the glorious sauce. Give it a taste and adjust the seasoning with a bit more salt or pepper if needed.
9. To finish, serve the pasta hot, garnished with sliced green onion, grated Parmesan cheese, sesame seeds, and a sprinkle of crushed red pepper flakes for an extra touch of flavor.

Change It Up

There’s always room for creativity in the kitchen. Here are some fun tips to customize your Gochujang Chicken Pasta experience:

• Add Your Favorite Veggies: Consider incorporating chopped mushrooms, zucchini, or bell peppers to increase the vegetable content and add more nutrition.
• Protein Variations: You can substitute the ground chicken with turkey or even a plant-based protein for a vegetarian version.
• Spice it Up: If you’re a heat lover, add more gochujang or throw in some jalapeños for an added kick.
• Cheesy Twist: Mix in a handful of your favorite cheese, like mozzarella or cheddar, for an even creamier dish.
• Make it a Salad: Try using the same ingredients to create a cold pasta salad, perfect for summer gatherings.

Best Served With

Gochujang Chicken Pasta is a versatile dish that pairs beautifully with a variety of sides and occasions. Here’s how to elevate your meal:

• Seasonal Salads: A crisp garden salad or a refreshing cucumber salad can complement the rich flavors of the pasta.
• Garlic Bread: Serve with slices of warm garlic bread to soak up every last drop of the creamy sauce.
• Wine Pairing: This dish goes well with white wines like Sauvignon Blanc or a light red, enhancing the overall dining experience.
• Family Dinner: Perfect for a cozy family dinner or a casual date night; it’s sure to please everyone at the table.
• Storing Leftovers: The pasta can be stored in an airtight container in the fridge for up to three days, making it a great option for meal prep.

FAQ

Conclusion

Gochujang Chicken Pasta is a delightful fusion dish that brings together creamy textures and a hint of spice, making it a standout in any meal rotation. The unique flavors from gochujang combined with hearty ingredients create a comforting dish that everyone will love. I encourage you to try your hand at making this dish—it’s not only easy but incredibly satisfying. Your taste buds will thank you!

Gochujang Chicken Pasta

The ultimate comfort food, Gochujang Chicken Pasta combines creamy textures with a spicy kick. It's an easy weeknight dinner that brings excitement to the table. Perfect for cozy evenings, you'll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces dry rigatoni pasta
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 1 shallot (minced)
• 1 pound ground chicken
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 2-3 tablespoons gochujang paste adjust for spice
• ½ cup chicken broth
• 1 cup heavy cream (room temperature)
• 3 cups fresh baby chard or spinach
• sliced green onion
• grated Parmesan cheese
• sesame seeds
• crushed red pepper flakes

Equipment

• Large Pot
• Skillet
• Grater
• Saucepan
• Chef's Knife
• Wooden Spoon

Method

 

1. Start by boiling a pot of water. Once it’s at a rolling boil, add the rigatoni pasta and cook according to package directions until it reaches an al dente texture. Be sure to reserve ½ cup of pasta water before draining; this will help you adjust the sauce's consistency later.
2. In a large skillet, heat the olive oil over medium heat. After a minute, toss in the minced garlic and minced shallot. Sauté them for about 1 to 2 minutes until they become fragrant and slightly translucent.
3. Next, add the ground chicken to the skillet. Season it with kosher salt and ground black pepper. Cook the chicken, breaking it into smaller pieces with a wooden spoon, until it is no longer pink; this should take about 5 to 6 minutes.
4. Once the chicken is cooked through, stir in the gochujang paste until it's well combined. This is where the magic begins—the wonderful aroma of Korean spices fills the air!
5. Pour in the chicken broth, scraping any bits stuck to the bottom of the pan to incorporate the flavor. Then, stir in the heavy cream and let the mixture simmer for 3 to 5 minutes. The sauce should thicken slightly, creating a creamy base.
6. If the sauce gets too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
7. Now, it’s time to add the vibrant greens. Stir in the baby chard or spinach and cook for an additional 1 to 2 minutes until the greens have wilted and are bright in color.
8. Toss the cooked rigatoni pasta into the skillet, ensuring every piece is coated in the glorious sauce. Give it a taste and adjust the seasoning with a bit more salt or pepper if needed.
9. To finish, serve the pasta hot, garnished with sliced green onion, grated Parmesan cheese, sesame seeds, and a sprinkle of crushed red pepper flakes for an extra touch of flavor.

Notes

• Always salt your pasta water well: This helps enhance the flavor of the pasta itself. A well-salted water results in much tastier noodles.
• Adjust the spice level: The spiciness of gochujang can vary. I recommend starting with 2 tablespoons and adjusting according to your preference.
• Use room temperature cream: Bringing the cream to room temperature before adding it to the pan helps prevent curdling when combined with hot ingredients.
• Reserve pasta water: Don’t forget to reserve some pasta water before draining! It’s a great tool for adjusting the sauce’s thickness.
• Serve immediately: For best results, serve Gochujang Chicken Pasta hot off the stove. The creamy sauce and fresh greens maintain their best texture and flavor when served right away.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.