Spicy Chicken Pasta with Sun-Dried Tomatoes and Gochujang
The ultimate “fridge-raid” meal! Between the umami-rich anchovies that melt into the sauce, the sharp parmesan, tangy sun-dried tomatoes, and smoky gochujang, every bite is a flavor explosion. Fast, easy, and incredibly satisfying.
An Express Fridge-Raid Meal
If you happen to have these ingredients on hand (in my case, it was anchovies, shallots, gochujang, and sun-dried tomatoes) feel free to get creative. This is the kind of recipe that adapts perfectly to your own taste. I like to add ground chicken for a high-protein boost: we love it!
Wine Pairing
I absolutely love the Cap au Sud from Maison Cazes with this pasta dish! Its notes of red berries and floral spices pair beautifully with the sun-dried tomatoes and the explosive flavors of the gochujang. This organic wine is a blend of Syrah and Mourvèdre, available at a very friendly price at your nearest SAQ!
Why make this recipe?
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A complete meal in under 30 minutes: while the pasta boils, you prep the sauce in a single pan. Using ground chicken is a game-changer—it cooks much faster than whole breasts, making this a perfect weeknight express recipe.
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The “secret” anchovy base: even if you’re an anchovy skeptic, this is the recipe that will change your mind. The fillets don’t taste “fishy”; they completely dissolve into the hot oil, acting as an aromatic salt that gives your homemade sauce a professional restaurant depth.
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Unforgettable flavor fusion: the combination of smoky, slightly sweet Korean gochujang and salty Italian parmesan creates a bold, addictive contrast.
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Adaptable & practical: this is a true “fridge-clearing” base. Swap ground chicken for turkey or pork, or use roasted peppers instead of sun-dried tomatoes. It’s a flexible recipe that welcomes whatever you have on hand.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Important: Reserve at least 2 cups of the pasta water before draining.
Meanwhile, heat a drizzle of oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a wooden spoon, until golden brown and fully cooked. Remove the chicken from the skillet and set aside in a bowl.
In the same skillet, add a little more oil. Add the shallots and anchovy fillets. Cook for 2–3 minutes, mashing the anchovies with your spoon until they have completely dissolved. Add the garlic and sun-dried tomatoes, and cook for another minute.
Stir in the gochujang paste, coating the aromatics thoroughly.
Optional: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half.
Return the chicken to the pan and add the drained pasta. Pour in about ½ cup of the reserved pasta water and stir vigorously over medium heat. The starch in the water will create a creamy sauce that binds the gochujang to the pasta. Add the butter and continue stirring—don’t be afraid to add more pasta water as the sauce thickens quickly.
Remove from heat. Stir in the parmesan and season generously with black pepper (and a pinch of salt if needed). Serve immediately with fresh parsley and extra parmesan.
Bon appetit and enjoy!
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