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!
