One-Pot Creamy Gochujang Chicken Pasta

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 12 oz short pasta (penne or rigatoni)
• 3 tbsp gochujang paste
• 1 cup heavy cream
• 3 cups chicken broth
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil
• 4 scallions, thinly sliced
• 1 tbsp sesame seeds
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil

Instructions

1. 1Pat the chicken pieces dry and season all over with salt and pepper.
2. 2Heat the oil in a large deep skillet or Dutch oven over medium-high heat; add the chicken in a single layer and sear without moving for 3–4 minutes until golden brown on the first side.
3. 3Flip and cook another 2–3 minutes until mostly cooked through; transfer chicken to a clean plate, leaving any browned bits in the pot.
4. 4Reduce heat to medium, add the minced garlic and grated ginger, and stir for 30–45 seconds until fragrant but not browned.
5. 5Stir in the gochujang, soy sauce, and brown sugar until the paste loosens and coats the bottom of the pot, about 30 seconds.
6. 6Pour in the chicken broth and heavy cream, scraping up any stuck bits; bring the mixture to a lively simmer.
7. 7Add the dry pasta and return the seared chicken (plus any juices) to the pot; stir well so the pasta is mostly submerged.
8. 8Cover and cook at a gentle simmer, stirring every 2–3 minutes, for 12–14 minutes until the pasta is al dente and the sauce has thickened into a glossy coat.
9. 9Remove from heat, drizzle with sesame oil, and taste for salt; the sauce should cling to the noodles without being soupy.
10. 10Divide among bowls, top generously with sliced scallions and sesame seeds, and serve hot.