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.
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.
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.
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!
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.
If the sauce gets too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
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.
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.
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.
