Spicy Chicken Alfredo (Printable Recipe Version)

Classic chicken alfredo gets a flavorful upgrade with gochujang, giving it a creamy yet bold and spicy twist. Perfect for pasta lovers.

# Ingredients You’ll Need:

01 - 3 medium green onions.

02 - 1/2 teaspoon coarse salt.

03 - 1 pound pasta, dried fettuccine.

04 - 1 tablespoon honey.

05 - 2 tablespoons olive oil.

06 - 5 minced garlic cloves.

07 - Extra cheese to sprinkle on top.

08 - 1 1/2 cups rich heavy cream.

09 - 1 tablespoon soy sauce.

10 - 1 pound chicken thighs, skinless and boneless.

11 - 2 ounces grated Parmesan cheese (about 1 cup).

12 - 1/4 teaspoon ground black pepper.

13 - 1/4 cup gochujang paste.

14 - 2 egg yolks, large.

01 - Start your pasta water with plenty of salt, bring to a boil.

02 - Slice up the green onions, reserving some for the end.

03 - Finely mince your garlic.

04 - Cut chicken pieces into small cubes, around an inch each.

05 - Combine gochujang, honey, and soy sauce in a bowl.

06 - Whisk together the egg yolks with heavy cream until smooth.

07 - Use a grater to shred the Parmesan.

08 - Boil the pasta for 8-10 minutes or until it’s slightly firm.

09 - Heat oil in a skillet, season chicken with pepper and salt, cook for 5-6 mins.

10 - Toss garlic and chopped scallions into the skillet, sauté for 1-2 minutes.

11 - Add the gochujang mix to the skillet, cook for a minute.

12 - Pour in the egg yolk and cream mixture, stir gently.

13 - Mix in Parmesan and simmer until your sauce thickens up.

14 - Toss cooked pasta thoroughly with the sauce, add water if it’s too thick.

15 - Finish with reserved green onions and a sprinkle of Parmesan.

01 - Keep leftovers in the fridge for up to three days.

02 - Reheating? Add a splash of water to loosen up the sauce.

03 - Save some pasta water in case your sauce needs thinning.