Description
Creamy, spicy, and packed with bold flavor, this gochujang chicken pasta is a perfect fusion of Korean heat and Italian comfort food. Ready in under 30 minutes, it’s rich, cozy, and absolutely addictive.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb boneless skinless chicken thighs
- 2 tablespoons gochujang paste
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 2 cups baby spinach
- 2 green onions, sliced
- 1 red chili, thinly sliced (optional)
- 1/4 cup crushed cashews
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat. Bring a pot of salted water to a boil.
- Add olive oil to the skillet and sauté garlic until fragrant. Add chicken and cook until golden brown.
- Stir in gochujang paste, soy sauce, and heavy cream. Simmer gently until slightly thickened.
- Cook rigatoni until al dente. Drain and reserve 1/2 cup pasta water.
- Add cooked pasta to the sauce, tossing to coat. Stir in spinach and let wilt. Use pasta water to adjust sauce consistency.
- Simmer everything together for 2–3 minutes to meld flavors.
- Season with salt and pepper. Garnish with green onions, red chili slices, and crushed cashews.
- Serve warm and enjoy!
Notes
- Use tofu and coconut cream for a vegan version.
- Adjust gochujang amount based on your spice preference.
- Pasta water is key for that silky sauce texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 5g
- Sodium: 790mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
Keywords: gochujang pasta, spicy chicken pasta, creamy fusion pasta, Korean Italian pasta, weeknight comfort food