Korean Gochujang Chicken Pasta
About the recipe
If you’re looking for a bold and creamy pasta recipe, this Korean Gochujang Chicken Pasta is the perfect fusion meal. Juicy pan-seared chicken is tossed with perfectly cooked pasta in a rich, creamy gochujang sauce that’s spicy, savoury, slightly sweet, and incredibly satisfying. Ready in just 30 minutes, this easy Korean-inspired pasta is perfect for busy weeknights while delivering restaurant-quality flavour at home.
Korean Gochujang Chicken Pasta
Ingredients
- 200 g Pasta
- 1 Chicken breast (~200–250 g, sliced)
- 1–2 tbsp Gochujang
- 2 tbsp Butter or olive oil
- 100 ml Heavy cream
For Seasoning:
- 1 tsp Soy sauce
- 1–2 tsp Honey
- Salt & black pepper
Optional:
- 30 g Parmesan
- 2–4 tbsp Pasta water
Instructions
- First, cook the pasta in a large pot of salted boiling water until al dente according to the package instructions. Before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- Next, season the sliced chicken breast with salt and black pepper. Heat 1 tablespoon of butter or olive oil in a large skillet over medium-high heat, then cook the chicken for 5–7 minutes until golden brown, lightly caramelised, and fully cooked. Remove it from the pan and set it aside.
- Then, reduce the heat to medium and add the remaining butter or olive oil to the same pan. Stir in the gochujang, soy sauce, and honey, cooking for 1–2 minutes while stirring continuously to develop a rich, bold flavour.
- Afterwards, pour in the heavy cream along with a splash of the reserved pasta water. Stir well until the sauce becomes smooth, creamy, and silky. Add a little more pasta water if needed to loosen the sauce.
- Next, return the cooked chicken and drained pasta to the skillet. Toss everything together for 1–2 minutes until the pasta is evenly coated in the creamy gochujang sauce and the chicken is thoroughly heated.
- Finally, stir in the grated Parmesan cheese if using, then taste and adjust the flavour by adding extra honey for sweetness or more gochujang for additional heat. Serve immediately while hot and garnish with extra Parmesan, spring onions, or sesame seeds if desired.
Video
Tips & Tricks
Cook the Gochujang First: Briefly cooking the gochujang before adding the cream develops a deeper, richer flavour.
Don’t Skip the Pasta Water: The starchy pasta water helps emulsify the sauce and creates a silky texture that clings beautifully to the pasta.
Use Freshly Grated Parmesan: Fresh Parmesan melts smoothly into the sauce and adds extra richness without overpowering the Korean flavours.
Don’t Overcook the Chicken: Cook just until the chicken is golden and reaches an internal temperature of 75°C (165°F) to keep it juicy and tender.
Serve Immediately: Cream-based pasta sauces are always at their best when served fresh and hot.
FAQs
Can I make Korean Gochujang Chicken Pasta less spicy?
Yes. Simply reduce the amount of gochujang and increase the honey or cream for a milder, creamier sauce.
Which pasta works best?
Fettuccine, linguine, spaghetti, penne, and rigatoni all work wonderfully with this creamy sauce.
Can I use chicken thighs instead?
Absolutely. Boneless chicken thighs stay extra juicy and work perfectly in this recipe.
Can I make this Korean Gochujang Chicken Pasta ahead of time?
The sauce is best enjoyed fresh, but leftovers can be refrigerated for up to 3 days and gently reheated with a splash of milk or cream.
Can I freeze this pasta?
Cream-based pasta sauces may separate after freezing, so this recipe is best enjoyed fresh or refrigerated for a few days.
