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Gochujang Chicken Pasta

Creamy, spicy gochujang chicken tossed with rigatoni and wilted greens for a quick weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 ounces dry rigatoni pasta reserve 1/2 cup pasta water
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 shallot minced
  • 1 pound ground chicken
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2-3 tablespoons gochujang paste adjust to taste
  • 1/2 cup chicken broth
  • 1 cup heavy cream room temperature
  • 3 cups fresh baby chard or spinach
  • green onion sliced, for garnish
  • Parmesan cheese grated, for serving
  • sesame seeds for garnish
  • crushed red pepper flakes for garnish

Instructions

  • Bring a large pot of well-salted water to a boil and cook the rigatoni until al dente according to package directions; reserve 1/2 cup pasta water, then drain.
  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and shallot and sauté until fragrant, about 1–2 minutes.
  • Add the ground chicken to the skillet, season with kosher salt and black pepper, and cook, breaking it into pieces, until no longer pink, about 5–6 minutes.
  • Stir in 2–3 tablespoons gochujang paste until evenly combined with the chicken.
  • Pour in the chicken broth and scrape up any browned bits from the pan, then stir in the heavy cream. Reduce heat to low and simmer until the sauce slightly thickens, about 3–5 minutes.
  • Add the baby chard or spinach and cook until wilted, about 1–2 minutes.
  • Toss the drained rigatoni into the skillet to coat with the sauce; add reserved pasta water a little at a time to loosen the sauce if needed. Taste and adjust salt if necessary.
  • Serve immediately topped with sliced green onion, grated Parmesan, sesame seeds, and crushed red pepper flakes as desired.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Measuring Spoons
  • Measuring Cups
  • Wooden spoon or spatula

Notes

  • Always salt the pasta water well before cooking.
  • Reserve pasta water to thin the sauce and help it cling to the pasta.
  • Add chopped mushrooms, zucchini, or bell peppers after the shallot if you want more vegetables.
  • Different gochujang brands vary in heat; start with 2 tablespoons and adjust.
  • Let the cream come to room temperature to reduce the chance of curdling.
  • To temper heat, stir in a little honey or rice vinegar at the end.