Total Cooking Time: 40 minutes
Difficulty Level: Easy
Silky, spicy, unapologetically creamy—this Gochujang Cream Chicken Pasta is the kind of dish that stops conversations mid-bite. The sauce clings to every noodle, balancing deep savory heat from gochujang with mellow creaminess and a whisper of garlic. Add juicy pan-seared chicken and suddenly you’ve got a comfort dish that feels bold, modern, and wildly craveable.
What makes this recipe special is the contrast. Gochujang brings fermented depth and gentle heat, while cream softens the edges into something luxuriously smooth. It’s cozy enough for a weeknight dinner, impressive enough for guests, and endlessly satisfying for pasta lovers who want something different from the usual red or white sauce rotation. Perfect for chilly evenings, lazy Sundays, or anytime you want a bowl of something rich and unforgettable.
Estimated calories: ~640 per serving (varies by pasta and cream used).
🧄 Key Ingredients (Big Flavor, Simple List)
Each ingredient plays a role in building that addictive balance of heat, richness, and comfort:
- Boneless Chicken Breast (1 lb / 450 g) – Lean, tender protein that soaks up sauce beautifully.
- Pasta (12 oz / 340 g, rigatoni or fettuccine) – Sturdy shapes hold the creamy sauce best.
- Gochujang (3 tbsp) – The star; spicy, savory, slightly sweet fermented chili paste.
- Heavy Cream (1 cup / 240 ml) – Creates the luscious, silky sauce base.
- Chicken Broth (½ cup) – Loosens the sauce while adding savory depth.
- Garlic (5 cloves, minced) – Aromatic foundation that enhances the spice.
- Yellow Onion (1 small, diced) – Adds sweetness and body to the sauce.
- Parmesan Cheese (½ cup, grated) – Brings umami and subtle saltiness.
- Butter (2 tbsp) – Adds richness and smooth mouthfeel.
- Olive Oil (1 tbsp) – For searing the chicken without burning.
- Soy Sauce (1 tbsp) – Boosts savoriness and balances cream.
- Sugar or Honey (1 tsp) – Rounds out the heat with gentle sweetness.
- Black Pepper (½ tsp) – Sharpens and warms the sauce.
- Salt (to taste) – Essential for balance.
- Red Pepper Flakes (optional, ½ tsp) – Extra heat for spice lovers.
- Green Onions (2, sliced) – Fresh, crisp finish and color.
👩🍳 How to Make It (Step-by-Step Method)
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Season & Sear the Chicken
Slice chicken into bite-sized pieces. Season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes, turning until golden and cooked through. Remove from pan and set aside.
3. Build the Flavor Base
Lower heat to medium. Add butter to the same skillet. Once melted, sauté onion for 3–4 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
4. Create the Gochujang Cream Sauce
Stir in gochujang, soy sauce, and sugar. Toast for 1 minute to deepen flavor. Pour in chicken broth and cream, stirring until smooth. Simmer gently for 5–6 minutes until slightly thickened.
5. Finish the Sauce
Add Parmesan cheese and stir until melted. If sauce is too thick, add a splash of reserved pasta water. Taste and adjust salt and spice.
6. Combine & Rest
Return chicken and pasta to the skillet. Toss until fully coated. Let rest off heat for 2 minutes so the sauce clings perfectly.
🍽️ Serving Suggestions (Comfort Meets Drama)
Serve this pasta twirled high in shallow bowls, letting the sauce pool luxuriously around the edges. Finish with freshly cracked black pepper, extra Parmesan, and a generous sprinkle of sliced green onions. The pop of green against the creamy red-orange sauce makes it visually irresistible. Pair with a crisp side salad or simple garlic bread to balance the richness.
For a more social vibe, serve family-style in a large serving bowl, encouraging everyone to dig in while it’s warm and glossy. You can also turn this into a customizable pasta night—offer toppings like sautéed mushrooms, crispy bacon bits, or roasted broccoli. For lunches, portion into meal-prep containers, keeping a little extra sauce aside to refresh when reheating. This dish looks impressive, smells incredible, and tastes even better the next day.
🥡 Storage + Meal Prep
Store leftovers in airtight containers in the refrigerator for up to 4 days. Because of the cream-based sauce, freezing is not recommended—the texture can separate when thawed. If you plan ahead, you can freeze the cooked chicken separately and make the sauce fresh.
To reheat, warm gently on the stovetop or microwave at 50% power, stirring halfway through. Add a splash of milk, cream, or broth to revive the sauce’s silkiness. Always finish with fresh green onions or grated cheese to bring back brightness and texture on day two.
❤️ Final Thoughts
This Gochujang Cream Chicken Pasta is the definition of modern comfort food—familiar enough to feel cozy, bold enough to feel exciting. It’s creamy without being heavy, spicy without being overwhelming, and simple enough to make anytime the craving hits.
Once you try it, it’s hard not to obsess. Play with the spice level, swap proteins, or add veggies—it’s a recipe that welcomes creativity. If you make it, let me know how it turned out and what twists you added. This is one bowl you’ll keep coming back to
