Gochujang “Marry Me” Chicken Pasta
If you want to drastically upgrade your weeknight meal prep or impress a date, this fusion recipe is the ultimate cheat code. We took the incredibly popular, creamy profile of ‘Marry Me’ Chicken and crossed it with our favorite Korean staple: Gochujang.
By skipping the traditional sun-dried tomatoes, we let the fermented chili paste take center stage. It melts into the heavy cream and Parmesan, creating a spicy, sweet, and savory sauce. We specifically use rotini pasta for this dish—those tight spirals are the perfect vehicle for trapping the thick, glossy sauce. Paired with four perfectly seared, thinly sliced chicken breasts, you get a massive burst of flavor and plenty of high-protein leftovers.
Gochujang “Marry Me” Chicken Pasta
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings15
minutes25
minutes40
minutesA spicy, savory fusion twist on viral creamy chicken pasta. This recipe features perfectly seared chicken cutlets served over curly rotini pasta, all tossed in a rich, glossy sauce made from heavy cream, garlic, Parmesan, and Korean Gochujang paste.
Ingredients
Ingredients
The Chicken:
4 large Boneless, Skinless Chicken Breasts
1 tsp Kosher salt
1/2 tsp Black pepper
1 tsp Garlic powder
1 tsp Smoked paprika
2 tbsp Olive oil
The Pasta & Sauce:
1 lb (16 oz) Rotini pasta
2 tbsp Unsalted butter
4 cloves Garlic, minced
2-3 tbsp Gochujang (Korean chili paste—adjust based on heat preference)
1/2 cup Chicken broth (for deglazing)
1.5 cups Heavy cream
1/2 cup Grated Parmesan cheese
1/2 cup Pasta water (reserved from boiling)
1 tsp Dried oregano
Fresh basil or parsley, chopped (for garnish)
Directions
- Slice the 4 chicken breasts horizontally right down the middle to create 8 thinner cutlets. Pat them completely dry with paper towels. Season both sides evenly with the salt, pepper, garlic powder, and smoked paprika.
- Bring a large pot of heavily salted water to a boil. Cook the rotini until al dente (usually 1-2 minutes less than the box instructions). Crucial Step: Before draining the pasta, scoop out about 1/2 cup of the starchy pasta water and set it aside.
- Heat the olive oil in a large, deep skillet over medium-high heat. Working in two batches to avoid overcrowding, sear the chicken cutlets for 4-5 minutes per side until deeply browned and cooked through (165°F internal temp). Remove the chicken to a plate and cover with foil to rest.
- Lower the skillet heat to medium. Melt the butter directly into the remaining seasoned chicken fat. Add the minced garlic and sauté for 30 to 60 seconds until fragrant.
- Add the Gochujang paste to the center of the pan. Let it “fry” in the butter and garlic for 1 to 2 minutes. This step is essential; frying the fermented paste caramelizes its natural sugars, deepening the flavor and removing any raw chili bitterness.
- Pour in the chicken broth and immediately use a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pan. Stir in the heavy cream and dried oregano. Let the sauce simmer gently for 2-3 minutes until it thickens and turns a rich, sunset orange.
- Lower the heat to medium-low. Whisk in the Parmesan cheese until completely melted. If the sauce is too thick, splash in a little of the reserved starchy pasta water until it reaches a silky, glossy consistency.
- Toss the cooked rotini directly into the sauce. Stir thoroughly so the cream sauce gets trapped inside the spirals of the pasta. Slice the rested chicken cutlets into strips. Serve the pasta in warm bowls, topped with the sliced chicken and a garnish of fresh herbs.
