Get ready for a culinary adventure where Italian comfort meets Korean spice in a delightful Gochujang Chicken and Cheese Tortellini Pasta Bake. Gochujang, the star of the show, brings a unique kick, transforming a simple chicken and cheese tortellini pasta bake into something truly special. This recipe is your ticket to an exciting, fuss-free dinner for two that's sure to become a weeknight favorite.
Intrigued by the magic of gochujang? Learn all about this versatile ingredient and get tips on how to incorporate it into your cooking for an easy, delicious Gochujang pasta.
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In this scrumptious Gochujang Chicken and Cheese Tortellini Pasta Bake, it's all about the balance of bold and comforting flavors. The gochujang paste kicks things off with a vibrant, spicy punch, but just when you think it's getting too hot to handle, the cheese tortellini and melted fontina glide in with their mild creamy, dreamy goodness.
This dynamic duo tames the heat and adds a rich, velvety texture, turning each bite into a playful blend of warm spice and indulgence. Be sure to use gochujang paste that comes in a tub and not the sauce that comes in a jar.
To round out this duet of flavors, whip up my mother's homemade Caesar salad dressing-tangy, garlicky, and oh-so-good. Toss it with crisp romaine lettuce, toasted croutons, and a sprinkle of Parmesan cheese for a refreshing side that complements the hearty pasta bake perfectly.
I love the boldness of Korean zest meeting the creamy comfort of Italian pasta, with a zesty Caesar salad on the side-it's a dinner combination that always delights.
What you'll need
In this Gochujang chicken and cheese tortellini pasta bake, the magic lies in the perfect balance of flavors. Here's what you need to make a pasta bake that's both comfortingly familiar and excitingly bold.
- Cheese tortellini - I opt for fresh tortellini found in the refrigerated section of your local grocery store. But in a pinch you can also use dried tortellini and it is often more budget friendly.
- Boneless, skinless chicken breasts or thighs - Chicken thighs are a fattier cut of meat, which means they're going to have more intense, rich flavor than their white meat counterparts. If you prefer the white meat, go for chicken breasts - it works well in this recipe.
- Honey - mixing honey together with gochujang creates a balanced depth of flavor.
- Gochujang paste - a staple of Korean cooking. Gochujang is made from red chili pepper flakes, glutinous rice, fermented soybeans, salt, and sugar, and it has a complex flavor profile. Because it's pungent, we will often be mixing it with other ingredients to tone down its intensity. Use the paste (which comes in a tub) and not the sauce which is bottled.
- Soy sauce
- Toasted sesame oil
- Garlic cloves
- Grated fresh ginger
- Fontina cheese - Because fontina cheese has a wide range of flavors and textures, you can substitute it with many other semi-hard cheeses like Taleggio, Gruyere, Gouda, Provolone, Manchego, or Havarti.
- Scallions, as a garnish
See recipe card for quantities.
How to make Gochujang Chicken and Pasta
Gather your ingredients and let's get started!
Step 1: Cook the pasta. Bring 2 quarts water to boil in large saucepan. Now, Add the tortellini cooking until tender. Drain and return to saucepan, tossing with a splash of olive oil keeps the tortellini from sticking together.
Step 2: Cook the gochujang chicken. First we will combine the chicken, honey, gochujang, soy sauce, oil, garlic, and ginger in 10-inch broiler-safe skillet. I like to use my cast iron skillet. Place on the stove top, cover and cook over medium-high heat, stirring occasionally, until chicken is cooked through, 10 to 15 minutes.
Step 3: Baking the Gochujang chicken and pasta. Now it's time to turn this into a melty, cheesy pasta bake. Remove your skillet from the heat, stir in tortellini and sprinkle with fontina.
Place in oven and broil until cheese is melted and just beginning to bubble, 2 to 5 minutes. For the finishing touch, sprinkle with scallions.
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What is Gochujang paste?
Gochujang paste is like the secret weapon of Korean cuisine, ready to amp up your dishes with a magical blend of flavors. Picture a mix of red chili pepper flakes, glutinous rice, fermented soybeans, and salt coming together in a thick, vibrant red paste that packs a punch. It's savory, sweet, and spicy all at once, with a complex heat that dances on your taste buds. Unlike its distant cousin red curry, which is more of a fragrant, creamy concoction, gochujang is all about that bold, sticky, umami goodness with a hint of sweetness and an earthy kick. It's the fiery flavor bomb your kitchen has been waiting for!
Where to buy
Finding gochujang paste is easier than you might think! My go-to spots for snagging this fiery magic are Trader Joe's and the vast wonderland of online shopping. Trader Joe's stocks it among their eclectic international aisle treasures, perfect for a quick grab during your regular grocery run.
But if you're a fan of shopping in pajamas (who isn't?), just hop online! Amazon and various specialty Asian food sites have a fantastic selection ready to ship straight to your doorstep. So whether you're a store explorer or a click-and-wait enthusiast, getting your hands on gochujang is a breeze.
Tip: Gochujang paste comes in a tub and not the bottle, which is gochujang sauce. This recipe was developed to use gochujang paste.
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Absolutely, you can freeze gochujang paste! If you've got a big tub and want to make it last, just portion it into smaller airtight containers or freezer bags. Pop them in the freezer, and you'll have gochujang on hand for months, ready to spice up your meals at a moment's notice. When you need some, simply thaw a portion in the fridge or at room temperature. This way, you can keep your favorite spicy secret weapon fresh and flavorful for all your culinary adventures!
Yes, gochujang is spicy, but it's not just about the heat! Gochujang brings a balanced combination of spicy, sweet, and savory flavors that create a unique depth of taste. The heat level can vary depending on the brand and specific recipe, but it's generally a slow-building, warming spice rather than an immediate, intense burn. So, while gochujang does pack some heat, it also adds a delicious complexity that elevates any dish it touches.
Related
Looking for other pasta recipes for two? Try these:
What to serve
In this scrumptious Gochujang chicken and cheese tortellini pasta bake, it's all about the balance of bold and comforting flavors. To round out this flavor festività, whip up my mother's homemade Caesar salad dressing-it's tangy, garlicky, and oh-so-good.
Toss it with crisp romaine lettuce, toasty croutons, and a sprinkle of Parmesan cheese for a refreshing side that complements the hearty pasta bake perfectly. A dinner combination that will not disappoint.
Gochujang Chicken and Cheese Tortellini Pasta Bake Recipe
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Equipment
Ingredients
- 4 ounces dried cheese tortellini
- 8 ounces boneless skinless chicken breasts or thighs, trimmed and cut into ¾-inch pieces
- ⅛ cup honey
- 1 tablespoon gochujang paste , like Trader Joe's or Chung Jung One
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 garlic clove minced
- 1 teaspoon grated fresh ginger
- 4 ounces Fontina cheese shredded (1 cup)
- 1 scallion sliced thin on bias
Instructions
- Before you begin: Use gochujang paste which comes is a tub and not the sauce that is sold in a bottle.
- Adjust the oven rack 8 inches from broiler element and pre heat the broiler.
- Cook the pasta. Bring 2 quarts water to boil in large saucepan over high heat. Add pasta and cook until tender, about 2-3 minutes for fresh tortellini. Drain and return to saucepan, tossing with a splash of olive oil to keep from sticking.
- Meanwhile, combine chicken, honey, gochujang, soy sauce, oil, garlic, and ginger in 10-inch broiler-safe skillet. Cover and cook over medium-high heat, stirring occasionally, until chicken is cooked through, 10 to 15 minutes.
- Remove from heat, stir in tortellini and sprinkle with fontina. Place in oven and broil until cheese is melted and just beginning to bubble, 2 to 5 minutes. Sprinkle with scallions, if desired and serve.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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