Gochujang Chicken Pasta
If you’re on the lookout for a dish that will take your weeknight dinners from ordinary to extraordinary, look no further than this Gochujang Chicken Pasta. With its creamy texture, a kick of spice, and a delightful blend of flavors, this dish marries the comforting elements of pasta with the bold, umami-packed notes of Korean gochujang. Perfect for family gatherings or a cozy night in, this recipe is not only easy to make but will also leave everyone asking for seconds.
Why It’s Crowd-Pleasing
One of the best things about Gochujang Chicken Pasta is its ability to cater to a wide range of palates. The creamy sauce mellows the heat of the gochujang, making it accessible for those who may shy away from spicy foods. The ground chicken adds a hearty protein element while the fresh greens provide a pop of color and nutrition. This dish is incredibly versatile; you can adjust the spice level according to your preference and even incorporate seasonal vegetables or proteins of your choice. Whether you’re serving it at a dinner party or simply enjoying a quiet meal at home, this pasta is sure to become a favorite.
Your Shopping Guide
Before you dive into the cooking process, let’s gather all the essentials. Here’s what you’ll need to make this delicious Gochujang Chicken Pasta:
- 8 ounces dry rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 pound ground chicken
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2-3 tablespoons gochujang paste (adjust for spice)
- 1 cup chicken broth
- 1 cup heavy cream (room temperature)
- 3 cups fresh baby chard or spinach
- Sliced green onion, for garnish
- Grated Parmesan cheese, for serving
- Sesame seeds, for garnish
- Crushed red pepper flakes, optional for extra heat
Equipment & Tools
Before you start cooking, make sure you have the following tools handy:
- Large pot – for boiling the pasta
- Skillet – where the sauce will be made
- Colander – for draining the pasta
- Wooden spoon or spatula – for stirring
- Measuring cups and spoons – for accuracy
- Knife and cutting board – for chopping the garlic and shallot
Gochujang Chicken Pasta: Step-by-Step Guide
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil. Once boiling, add the 8 ounces of dry rigatoni pasta. Cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta and set it aside.
Step 2: Sauté Aromatics
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and shallot, sautéing for about 2-3 minutes until fragrant and translucent. Be careful not to burn them!
Step 3: Cook the Ground Chicken
Add the 1 pound of ground chicken to the skillet. Season with 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper. Cook, breaking it apart with a spatula, until the chicken is no longer pink, about 5-7 minutes.
Step 4: Add Gochujang and Broth
Stir in 2-3 tablespoons of gochujang paste, adjusting the amount based on your desired spice level. Pour in 1 cup of chicken broth and stir well to combine. Let it simmer for about 3-4 minutes to meld the flavors.
Step 5: Incorporate the Cream
Reduce the heat to low and slowly pour in 1 cup of room temperature heavy cream, stirring constantly. Allow the sauce to thicken slightly, about 2-3 minutes.
Step 6: Add Greens and Pasta
Toss in the 3 cups of fresh baby chard or spinach, stirring until wilted. Finally, add the drained rigatoni pasta to the skillet and mix until all the pasta is well-coated with the creamy sauce.
Step 7: Serve and Garnish
Plate your Gochujang Chicken Pasta and garnish with sliced green onions, grated Parmesan cheese, sesame seeds, and a sprinkle of crushed red pepper flakes if you like an extra kick. Enjoy your delicious creation!
Vegan & Vegetarian Swaps
If you’re looking to create a vegan or vegetarian version of this dish, here are some simple swaps:
- Replace ground chicken with crumbled tempeh or tofu for a plant-based protein.
- Use vegetable broth instead of chicken broth.
- Substitute heavy cream with coconut cream or a vegan cream alternative.
- Use nutritional yeast in place of Parmesan cheese for a cheesy flavor.
Little Things that Matter
Cooking is all about the details! Here are a few tips to make your Gochujang Chicken Pasta even better:
- Let the cream come to room temperature before adding it to avoid curdling.
- Don’t overcook the pasta; it should be al dente to hold up in the sauce.
- Adjust the gochujang to your taste, as some brands can be spicier than others.
- Feel free to add in other vegetables like bell peppers or mushrooms for added flavor and nutrition.
Meal Prep & Storage Notes
This Gochujang Chicken Pasta is perfect for meal prep! Here are some tips for storing and reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply warm on the stovetop over low heat, adding a splash more chicken broth or cream to loosen the sauce if needed.
- This dish can also be frozen for up to a month. Thaw in the fridge overnight before reheating.
Helpful Q&A
Can I use a different type of pasta?
Absolutely! While rigatoni works wonderfully, you can substitute it with any pasta shape you prefer, such as penne, fusilli, or even spaghetti.
Is gochujang paste very spicy?
Gochujang has a unique flavor profile that combines heat with sweetness and umami. The spice level can vary by brand, so you can adjust the amount according to your taste preferences.
Can I make this dish ahead of time?
Yes! You can prepare the sauce ahead of time and store it in the fridge. When you’re ready to eat, simply cook the pasta, reheat the sauce, and combine.
What can I serve with Gochujang Chicken Pasta?
This pasta pairs well with a simple green salad, garlic bread, or steamed vegetables for a complete meal.
Make It Tonight
Are you ready to impress your family or friends with a dish that’s bursting with flavor and love? Gochujang Chicken Pasta is not just a meal; it’s an experience. With a few simple ingredients and easy steps, you can create a comforting yet exotic dish that brings everyone together around the table. So, grab your apron and get cooking—this delightful pasta is waiting for you!
With all its rich flavors and creamy goodness, Gochujang Chicken Pasta is sure to become a staple in your recipe rotation. Don’t forget to share your culinary creations with family and friends, and let them discover the joy of this delicious dish. Happy cooking!
Gochujang Chicken Pasta
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Once boiling, add the 8 ounces of dry rigatoni pasta. Cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta and set it aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and shallot, sautéing for about 2-3 minutes until fragrant and translucent. Be careful not to burn them!
- Add the 1 pound of ground chicken to the skillet. Season with 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper. Cook, breaking it apart with a spatula, until the chicken is no longer pink, about 5-7 minutes.
- Stir in 2-3 tablespoons of gochujang paste, adjusting the amount based on your desired spice level. Pour in 1 cup of chicken broth and stir well to combine. Let it simmer for about 3-4 minutes to meld the flavors.
- Reduce the heat to low and slowly pour in 1 cup of room temperature heavy cream, stirring constantly. Allow the sauce to thicken slightly, about 2-3 minutes.
- Toss in the 3 cups of fresh baby chard or spinach, stirring until wilted. Finally, add the drained rigatoni pasta to the skillet and mix until all the pasta is well-coated with the creamy sauce.
- Plate your Gochujang Chicken Pasta and garnish with sliced green onions, grated Parmesan cheese, sesame seeds, and a sprinkle of crushed red pepper flakes if you like an extra kick. Enjoy your delicious creation!
Notes
- Let the cream come to room temperature before adding it to avoid curdling.
- Don't overcook the pasta; it should be al dente to hold up in the sauce.
- Adjust the gochujang to your taste, as some brands can be spicier than others.
