Ingredients
- Chicken breasts, boneless and skinless: 1.5 pounds
- Fettuccine pasta: 1 pound
- Gochujang (Korean chili paste): 2 tablespoons
- Heavy cream: 1.5 cups
- Parmesan cheese, grated: 1 cup
- Garlic, minced: 4 cloves
- Butter: 4 tablespoons
- Olive oil: 2 tablespoons
Instructions
- Step 1: Cook the fettuccine pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta cooks, cut the chicken into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Step 4: Stir in the gochujang and cook for another minute. Gradually whisk in the heavy cream until smooth. Bring to a simmer, then reduce heat to low.
- Step 5: Stir in the grated Parmesan cheese until melted and smooth. Add the cooked chicken back to the sauce.
- Step 6: Add the cooked pasta to the skillet with the sauce and chicken. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the sauce may thicken.
- When reheating, add a splash of milk or cream to loosen the sauce and prevent the pasta from drying out.
- Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and visual appeal.
- For a deeper, more complex flavor, bloom the gochujang in the butter and garlic for a full two minutes, being careful not to burn the garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American