Korean Gochujang Chicken Alfredo

Ingredients

• 1 pound dried fettuccine pasta

• 3 medium scallions

• 5 cloves garlic

• 1 pound boneless, skinless chicken thighs

• 1/4 cup gochujang (Korean red pepper paste)

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 1/2 cups heavy cream

• 2 large egg yolks

• 2 ounces Parmesan cheese (about 1 firmly packed cup grated on a Microplane), plus more for serving

• 2 tablespoons olive oil

• 1/2 teaspoon kosher salt, plus more for the pasta water

• 1/4 teaspoon freshly ground pepper

Preparation

Bring a large pot of heavily salted water to a boil. 

Thinly slice 3 medium scallions (about 1/2 cup); set aside about 1 tablespoon for garnish. 

Finely chop 5 garlic cloves. 

Cut 1 pound boneless, skinless chicken thighs or breasts into 1-inch cubes.

Place 1/4 cup gochujang, 1 tablespoon soy sauce, and 1 tablespoon honey in a small bowl and stir to combine.

 Place 1 1/2 cups heavy cream and 2 large egg yolks in a liquid measuring cup or medium bowl and whisk to combine. 

Finely grate 2 ounces Parmesan cheese (about 1 firmly packed cup).

Add 1 pound dried fettuccine to the boiling water and cook according to package directions until al dente, 8 to 10 minutes. 

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and spread into an even layer. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook undisturbed until the bottom is golden-brown, 5 to 6 minutes. Add the scallions except the garnish and garlic and sauté until fragrant, 1 to 1 1/2 minutes. Turn off the heat.

When the pasta is ready, drain and reserve 1/2 cup of the pasta water. Return the skillet to medium-high heat. Add the gochujang mixture and cook, stirring frequently, until thickened and bubbling, about 1 minute. Add the cream mixture and stir to combine. Add the Parmesan and simmer until the sauce thickens and the color of the sauce turns glossy and a rosy-pink color, 3 to 5 minutes.

Add the pasta and toss to coat, adding some of the reserved pasta water a little at a time if needed to get a saucy consistency. Garnish with the reserved scallions and more Parmesan if desired.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Recipe from The Kitchen

Urban Cowgill
Sept 2023