Spicy Chicken Alfredo
A creamy, indulgent pasta dish with tender chicken and a kick of heat from gochujang, perfect for a satisfying meal.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 8 oz Fettuccine Pasta
- 1 lb Boneless, Skinless Chicken Breasts
- 2 tablespoons Olive Oil
- 2 cloves Garlic minced
- 1 cup Heavy Cream
- 0.5 cup Grated Parmesan Cheese
- 2 tablespoons Gochujang
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper.
- Add the chicken to the skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove and let rest before slicing.
- In the same skillet, sauté minced garlic for about 1 minute until fragrant.
- Pour in heavy cream and stir in Parmesan cheese until melted and creamy.
- Add gochujang to the sauce, simmering for 3-5 minutes to thicken. Adjust seasoning with salt and pepper.
- Toss cooked fettuccine and sliced chicken in the sauce until well-coated.
- Serve hot, garnished with fresh parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.