Creamy Gochujang Pasta with chicken is a fusion dish combining the spicy-sweet flavours of gochujang with tender chicken and a rich, creamy, tomato-based sauce without heavy cream. This gochujang chicken pasta is perfect for those who love a mix of heat and comfort for their weeknight dinners or meal preps.
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Why you'll love this recipe
Unique. This dish offers a blend of spicy, sweet and savoury flavours from the gochujang.
Easy. This gochujang creamy pasta can be made in less than 30 minutes.
Versatile. You can easily adjust the spice level, swap out the chicken for another protein, or make the gochujang pasta with heavy cream for a more luxurious weeknight dinner.
Ingredients
Olive oil. Used for sautéing the garlic and onion, adding a rich flavor base to the creamy gochujang sauce.
Gochujang paste. A Korean chili paste that brings a spicy and slightly sweet depth of flavor to the creamy gochujang pasta.
Tomato paste. Adds a rich, concentrated tomato flavor to the sauce, complementing the gochujang paste.
Soy milk. Provides a creamy texture to the sauce without using dairy, making it perfect for gochujang pasta without cream.
Garlic & Onion. Necessary for any super tasty dish.
Lime juice. Adds a refreshing citrusy tang to balance the richness of the sauce.
Soy sauce. Enhances the umami flavor of the dish, complementing the gochujang paste.
Chicken breast. Adds protein to the dish, making it a hearty and filling meal.
Cornflour. Helps to tenderize the chicken and thicken the sauce, ensuring a creamy consistency.
Pasta. There's no right or wrong pasta choice. You can have spaghetti gochujang pasta or rigatoni like I have pictured, or anything in between.
Vegetables. This helps make the gochujang pasta more meal prep friendly by incorporating part of your 5-a-day.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make gochujang pasta
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.
Cook pasta as per packet instructions (minus 1 minute), reserve ¼ cup pasta sauce. Drain and rinse with cold water immediately (this prevents the pasta from sticking together).
Add half of the olive oil to the pan over medium-high heat and add chicken pieces. Cook until the outside has turned white (it doesn't have to cook through at this stage). Set aside.
Add olive oil to a large pan over medium-high heat and onion. After they turn fragrant and translucent (approx. 3 minutes) add garlic and zucchini (if using). Cook until lightly browned (approx. another 3 minutes). Add chicken back in.
Add gochujang, tomato paste and soy sauce. Stir until combined. Add soy milk and lime juice, stir until combined and allow it to come to the boil. Once bubbling, decrease the heat and simmer until thickened (approx. 5 minutes). Stirring occasionally.
Add pasta water and stir until combined.
Add pasta and spinach to the sauce mixture and mix until combined and spinach is wilted.
Serve topped with some parmesan, crushed nuts and spring onions. See post for meal prep and leftovers tips and tricks.
Top Tip
If you prefer a milder dish, reduce the amount of gochujang paste. For more heat, add a pinch of red pepper flakes.
Substitutions and variations
Gochujang. If you don't have gochujang paste, you can substitute it with a mix of miso paste and chili sauce to achieve a similar umami and spicy flavor for your creamy gochujang pasta.
Soy milk. You can replace soy milk with almond milk or coconut milk to maintain the creamy texture while adding a different flavor profile to your gochujang creamy pasta.
Protein. Instead of chicken, you can use tofu, shrimp, or beef strips to customize your creamy gochujang pasta and suit different dietary preferences or protein choices.
Meal prep and leftovers
Meal prepping creamy gochujang pasta is a great way to ensure you have a delicious and convenient meal ready for busy days.
Allow the tomato gochujang pasta to cool completely before closing the lid to the airtight container and keeping in the refrigerator for up to 4 days.
To reheat, add a splash of soy milk or water to maintain the creamy texture and only mix after microwaving for 1 minute. Repeat until heated through.
You can freeze in individual portions for 6 months and defrost in the refrigerator overnight before reheating.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Gochujang is a Korean fermented red chili paste made from chili powder, glutinous rice, fermented soybeans, and salt, known for its spicy, sweet, and savory flavour.
You can buy gochujang at most Asian grocery stores, larger supermarkets in the international aisle, or online through retailers like Amazon.
Yes, gochujang is spicy, but its heat level is balanced with sweetness and umami, making it a versatile ingredient for adding depth to dishes.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Creamy Gochujang Pasta with Chicken
Ingredients
Gochujang Pasta Sauce
- 20 ml (1 tbsp) extra virgin olive oil
- 170 g (~½ cup) gochujang paste See Note 1
- 40 g (2 tbsp) tomato paste
- 400 ml (1 ⅔ cups) milk (Subs Note 2)
- 4 cloves garlic minced (subs Note 3)
- 1 onion diced
- 20 ml (1 tbsp) lime juice
- 40 ml (2 tbsp) soy sauce
Chicken Pasta
- 500 g (approx. 2 large) chicken breast diced
- 15 g (2 tbsp) cornflour
- 500 g pasta of choice
- 250 g (~2 packed cups) baby spinach fresh
- 1 zucchini sliced
Instructions
Prepare Ingredients
- Add diced chicken and cornflour into a large bowl, stir or toss to coat.
- Cook pasta as per packet instructions (minus 1 minute or 3 minutes if meal prepping), reserve ¼ cup pasta water. Drain and rinse with cold water immediately (this prevents the pasta from sticking together).
Cook Chicken & Veg
- Add half of the olive oil to the pan over medium-high heat and add chicken pieces. Cook until the outside has turned white (it doesn't have to cook through at this stage). Set aside.
- Add olive oil to a large pan over medium-high heat and onion. After they turn fragrant and translucent (approx. 3 minutes) add garlic and zucchini (if using). Cook until lightly browned (approx. another 3 minutes). Add chicken back in.
Make Pasta Sauce
- Add gochujang, tomato paste and soy sauce. Stir until combined. Add soy milk and lime juice, stir until combined and allow it to come to the boil. Once bubbling, decrease the heat and simmer until thickened (approx. 5 minutes). Stirring occasionally.
- Add pasta water, pasta and spinach. Mix until combined and spinach is wilted.
Serve
- Serve topped with some parmesan, crushed nuts and spring onions. See post for meal prep and leftovers tips and tricks.
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