Ingredients
- Chicken breasts: 1.5 lbs, cut into bite-sized pieces
- Fettuccine pasta: 1 lb
- Heavy cream: 1.5 cups
- Parmesan cheese: 1 cup, grated
- Gochujang paste: 2 tablespoons
- Garlic: 3 cloves, minced
- Butter: 4 tablespoons
- Olive oil: 1 tablespoon
Instructions
- Step 1: Cook the fettuccine pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the gochujang paste and cook for another minute.
- Step 4: Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the parmesan cheese until melted and smooth.
- Step 5: Add the cooked chicken and drained pasta to the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Serve immediately, garnished with extra parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to the sauce to loosen it up and prevent it from becoming too thick.
- Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and visual appeal.
- Don't be afraid to adjust the amount of gochujang to suit your spice preference—start with less and add more to taste!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American