Creamy Gochujang Chicken Pasta Recipe
This creamy gochujang pasta with ground chicken is bold, spicy, and ready in just 30 minutes! Tender chicken and pasta in a rich gochujang cream sauce.
Servings: 4 bowls
Calories: 632kcal
Ingredients
- 8 ounces dry rigatoni pasta *
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 shallot minced
- 1 pound ground chicken **
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2-3 tablespoons gochujang paste adjust for spice***
- ½ cup chicken broth
- 1 cup heavy cream room temperature****
- 3 cups fresh baby chard or spinach
Optional Garnishes
- sliced green onion
- grated parmesan cheese
- sesame seeds
- crushed red pepper flakes
Instructions
- Boil the pasta to al dente according to the package directions. Reserve ½ cup of pasta water, then drain.8 ounces dry rigatoni pasta
- Heat the olive oil in a large skillet set over medium heat. Add the garlic and shallot and sauté until fragrant, about 1-2 minutes.1 tablespoon olive oil, 3 cloves garlic, 1 shallot
- Add the ground chicken, season with salt and pepper, and cook, breaking into pieces, until no longer pink, about 5-6 minutes.1 pound ground chicken, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- Stir in the gochujang until combined.2-3 tablespoons gochujang paste
- Add the chicken broth, scraping up any browned bits, then stir in the cream.½ cup chicken broth, 1 cup heavy cream
- Reduce the heat to low and simmer until slightly thickened, about 3-5 minutes. Add pasta water a little at a time to thin the sauce if needed.
- Add the chard or spinach and cook until wilted, about 1-2 minutes.3 cups fresh baby chard or spinach
- Toss in the pasta until coated. Taste and season with more salt if needed.
- Serve hot with desired garnishes.sliced green onion, grated parmesan cheese, sesame seeds, crushed red pepper flakes
Notes
*Short pasta shapes like penne, rigatoni, or fusilli work best because the ridges catch the sauce, but you can use spaghetti or bucatini if that’s what you have.
**Ground chicken keeps things light, but ground pork gives a richer flavor, and ground turkey is a leaner option. For a vegetarian option, use crumbled tofu or tempeh.
***If you can't find gochujang paste, try mixing equal parts of chili garlic sauce and miso paste.
****Half-and-half can be substituted for heavy cream if you prefer a lighter sauce, though it won’t be as thick. For dairy-free, use full-fat coconut milk, which adds a subtle sweetness.
Tips:
- Always salt your pasta water well before cooking. The reserved water not only thins the sauce but also helps it cling to the pasta.
- You can add chopped mushrooms, zucchini, or bell peppers to bulk this dish up. Add them in just after the shallot.
- If you prefer larger chunks of meat, use a wooden spoon gently; for finer crumbles, use a potato masher toward the end of cooking.
- Different brands of gochujang paste vary in spiciness. Start with 2 tablespoons, then taste and add more if you want a stronger kick.
- Bring the cream to room temperature so it doesn't curdle when added to the hot chicken.
- To tame the heat, stir in a little bit of honey or rice vinegar at the end of cooking.
- This pasta is best served hot, straight from the pan, so the sauce stays creamy and the greens keep their color.
Nutrition
Serving: 1bowl | Calories: 632kcal | Carbohydrates: 50g | Protein: 30g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 209mg | Potassium: 963mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2543IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 2mg