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I’ve always had a love-hate relationship with classic chicken Alfredo. While I love the creamy, buttery taste of Alfredo sauce, it’s too rich for me after a few bites, and always leaves me wanting something spicy and acidic like kimchi. Plus, the chicken that comes with it is — in my opinion — often dry, flavorless, and unpleasantly chewy. Even though I haven’t always had the best luck finding a satisfying chicken Alfredo, the idea of enjoying chicken with a creamy sauce over pasta excites me.
Creating the Perfect Chicken Alfredo
I often experiment with creamy-spicy flavors by mixing spicy ingredients with creamy elements, such as mixing kimchi into my carbonara or adding cream to my spicy tteokbokki. So when my cravings for chicken Alfredo struck again, I wanted to create a version that I would finally fall in love with.
Ingredients for Gochujang Chicken Alfredo
- Chicken Thighs: Boneless, skinless chicken thighs, cut into bite-size pieces (juicy and flavorful)
- Heavy Cream: For the creamy base (a lighter option than butter and cream combo)
- Egg Yolks: Adds lusciousness without overwhelming the flavor
- Parmesan Cheese: Freshly grated, for richness and depth in the sauce
- Gochujang: Korean red pepper paste (for that spicy kick)
- Soy Sauce: For a savory umami depth
- Honey: Adds sweetness to balance the spice
- Garlic: 5 cloves, minced (adds bold flavor to the chicken)
- Scallions: Chopped, for a fresh and mild onion flavor
- Fettuccine Pasta: Cooked, to toss with the sauce and chicken
Step-by-Step Cooking Instructions
- Step 1: Make the Creamy Sauce
- In a pan, combine heavy cream, egg yolks, and Parmesan cheese to create a creamy base. Stir to combine, ensuring the sauce is smooth and rich without being greasy. Add gochujang, soy sauce, and honey to balance the flavors, creating a spicy, creamy sauce that isn’t too heavy.
- Step 2: Cook the Chicken
- In a large pan, heat oil and cook boneless, skinless chicken thighs cut into bite-sized pieces until browned on all sides. Add plenty of minced garlic (5 cloves) and chopped scallions. Cook until the garlic is fragrant and the scallions soften in the chicken fat, adding depth of flavor.
- Step 3: Bring Everything Together
- Add the creamy, spicy sauce to the cooked chicken, allowing the sauce to simmer and thicken. The flavors from the garlic and chicken will infuse the sauce. Toss the chicken and sauce with cooked fettuccine pasta, ensuring everything is evenly coated. Top with extra scallions and freshly grated Parmesan for added flavor.
- Step 4: Serve
- Once everything is well combined, serve the Gochujang Chicken Alfredo hot, garnished with extra scallions and Parm for a perfect balance of creamy, spicy, and savory flavors.
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Why You’ll Fall in Love
When the garlicky chicken meets spicy, creamy sauce, something magical happens. The sauce thickens as it simmers, and the garlicky, umami flavors from cooking the chicken get infused into the sauce. This Gochujang Chicken Alfredo is the perfect fusion of creamy and spicy, leaving you craving it every time.
Frequently Asked Questions
- → What is gochujang?
Gochujang is a Korean red chili paste made from fermented soybeans and red chilies. It adds a sweet, spicy, and savory flavor. Find it in Asian grocery stores or the international aisle.
- → Can I adjust the spice level?
Yes, start with less gochujang and add more to taste. The cream helps balance the heat, but you can reduce the amount of gochujang for a milder dish.
- → Can I use chicken breast instead of thighs?
Yes, but chicken thighs stay juicier. If using breasts, reduce cooking time slightly and be careful not to overcook them.
- → Why add egg yolks to the sauce?
Egg yolks help thicken the sauce and make it richer and silkier. Make sure to temper them with the warm cream to prevent scrambling.
- → Can I make this ahead?
The sauce might thicken when stored. When reheating, add a splash of cream or pasta water to bring it back to the right consistency.