Gochujang Chicken Pasta (Meal Prep)

This creamy gochujang chicken pasta is a spicy Korean-inspired pasta dish made with chicken breast, gochujang paste, soy sauce and a creamy sauce without heavy cream. It's ready in under 30 minutes and works well for meal prep because the sauce reheats better than most creamy pasta dishes.

Growing up I always thought that you could really only have pasta one way and my family's way was spaghetti bolognese. As I grew up and started experimenting for myself, I realised that pasta was kind of like this blank canvas for a heap of different flavours and you could mix-and-match depending on your vibe for the week.

I have a heap of different chicken pasta meal prep recipes on my website because there is just so much you can do with it. From something really simple like my zucchini chicken pasta to something that is packed with a heap of goodness like my mediterranean chicken orzo, there really are options for everyone.

This gochujang pasta combines Korean flavours of gochujang paste (a fermented chilli) with soy sauce - similar flavourings to my korean beef bowl and a creaminess without the cream for a healthier option like my slow cooker buffalo chicken

Ingredients

Chicken breast. Breast is leaner and more affordable than thigh and although it can dry out a little bit more than thigh, once it's coated in the sauce you won't notice.

Cornflour / cornstarch. Helps tenderise the chicken while also thickening the creamy gochujang pasta sauce.

Gochujang paste. A fermented Korean chilli paste that gives this gochujang chicken pasta its spicy, savoury depth. Mild and medium versions exist, although mild can sometimes be harder to find.

Milk. Used instead of heavy cream to create a lighter sauce that reheats better for meal prep. I use a similar approach in sausage spinach mushroom pasta

Lime juice. Balances the richness of the sauce and helps brighten the fermented flavour of the gochujang. I do this with a lot of my bold flavoured dishes including my sticky beef rice bowl as it just lifts the whole profile.

Pasta. Short pasta shapes work best because they hold onto the creamy sauce and reheat more evenly for meal prep.

Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.

What does gochujang actually taste like?

Gochujang is a Korean fermented chilli paste that has a savoury, slightly sweet and spicy flavour with a lot more depth than hot sauces like sriracha. Instead of a sharp vinegar heat, the spice is warmer and richer with a strong umami flavour from the fermentation process.

It's not just "spicy chilli paste". It has a deep almost savoury sweetness to it which is why it works so well in creamy gochujang chicken pasta and other Korean-inspired dishes. Based off this, you can adjust how much you use and whether you choose a mild or medium version depending on your spice preference.

Vegetables that will work. Zucchini and spinach are easy because they cook quickly and mix through, but capsicum, mushrooms, broccoli, peas, green beans or shredded carrot would also work. If using harder vegetables like broccoli or carrot, cut them small so they cook quickly.

Make it spicier. Add extra gochujang, chilli flakes or a small amount of cayenne pepper if you want it spicier. Start small because gochujang builds as it cooks and different brands vary in heat.

Make it less spicy. Use mild gochujang if you can find it, reduce the amount slightly, or add extra milk to soften the heat. A little Greek yoghurt or a sweetener such as honey stirred through at the end can also mellow the spice.

Instead of lime juice. Rice vinegar or lemon juice will work if you don't have lime. You just need something acidic to balance the richness of the sauce and the deep flavour of the gochujang.

How to make gochujang pasta

Step One: Add diced chicken and cornflour into a large bowl, stir or toss to coat. Cornflour is an alkaline agent that helps to tenderize the chicken, making it more succulent. Let the mixture sit for 10 minutes to allow the cornflour to work its magic.

You can also mix your gochujang sauce ingredients now.

Step Two: Cook pasta according to packet instructions, but reduce the cooking time by 1-2 minutes if meal prepping. Reserve ¼ cup pasta water. Drain and rinse under cold water to stop the cooking process and prevent it sticking.

Note - If you plan to freeze the pasta, cook it for about half the packet time so it doesn't become mushy when reheated.

Equipment

I recommend glass meal prep containers for storing this recipe because gochujang has a deep red colour that can stain or discolour plastic containers over time. Glass also reheats well and is easier to clean when you're dealing with saucy pasta meal prep.

Meal prepping gochujang chicken pasta

This gochujang chicken pasta is a great meal prep option because you get protein from chicken breast, carbs from pasta and vegetables from zucchini and spinach in one container. The sauce also has enough flavour to hold up for a few days in the fridge.

Lauren's Meal Prep Tip

If you're making this specifically for leftovers, cook the pasta 1-2 minutes under packet instructions. If you're freezing it, cook the pasta for roughly half the packet time or freeze the pasta separately from the sauce.

Storing

I recommend storing the pasta and the chicken mixture on opposite ends of the container to prevent the pasta from going soggy from absorbing the liquid and going mushy.

Allow the pasta to cool completely before sealing the lid. If you close the container while it's still steaming hot, condensation builds up and can make the pasta softer.

Store in airtight containers in the fridge for up to 4 days.

If the sauce thickens in the fridge, that's normal. Pasta continues to absorb liquid as it sits, so you'll just need to add a splash of milk or water when reheating.

Reheating

This reheats better than a lot of creamy pasta recipes because it uses milk instead of heavy cream, so it's less likely to split and become oily. That said, you still want to reheat it gently.

Add a splash of milk, soy milk or water before reheating. Microwave for 1 minute, then stir. Continue microwaving in 30-60 second bursts until heated through.

Avoid mixing it too aggressively before the first minute of reheating. Let the sauce warm slightly first, then stir so it loosens properly and coats the pasta again.

You can also reheat it on the stovetop over low-medium heat with extra liquid. Stir regularly until the sauce is creamy and the chicken is heated through.

Freezing

You can freeze gochujang chicken pasta for up to 6 months, but the texture is best if the pasta and sauce are frozen separately. Pasta continues absorbing liquid while frozen and thawing, which can make it softer once reheated.

If you want to freeze everything together, place the pasta on top of the chicken and sauce rather than fully mixing it through. This helps reduce how much sauce the pasta absorbs while it sits.

But, if you follow my earlier tip of halving the cooking time of the pasta, you can actually freeze in the sauce and I haven't noticed a whole heap of difference. I do this in my 2 cup Souper Cube.

Freeze in single serves so it's easy to grab one portion at a time. Defrost overnight in the fridge, then reheat with a splash of milk or water to bring the sauce back together.

FAQs

Other chicken pasta recipe ideas

Or have a browse through my chicken pasta meal prep recipes for more deliciousness