Gochujang Butter Chicken Pasta
Gochujang butter chicken pasta combines tender chicken, creamy chili sauce, and scallions for a quick, spicy stovetop dinner ready in about 35 minutes.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz penne pasta
- 2 tbsp gochujang
- 2 tbsp unsalted butter
- 0.5 cup heavy cream
- 0.5 cup chicken broth
- 2 cloves garlic
- 3 whole scallions
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 0.25 cup parmesan cheese
Cooking instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of pasta water, then drain. (about 12 min)
- Season the chicken with the salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side, until browned and the thickest piece reaches 165°F. Transfer to a plate and rest briefly. (about 14 min) — Medium-high heat
- Reduce the skillet heat to medium. Add the butter and garlic, stirring for 30 seconds until fragrant. Stir in the gochujang and chicken broth, scraping up browned bits, then simmer for 2 minutes. (about 3 min) — Medium heat
- Stir in the heavy cream and parmesan. Simmer for 2 to 3 minutes until slightly thickened. (about 3 min) — Medium heat
- Slice the chicken. Add the pasta and chicken to the skillet and toss over low heat, adding reserved pasta water a splash at a time until glossy and coated. Stir in the sliced scallions and serve hot. (about 2 min) — Low heat