Name: Chicken Linguine with Creamy Gochujang Peanut Sauce, Chili Crunch & Basil
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 boneless, skinless chicken breasts; 1 tbsp olive oil; Kosher salt, to taste; cracked black pepper, to taste; ¼ cup creamy peanut butter; 2 tbsp gochujang paste; 3/4 cup heavy cream (or coconut cream for non-dairy); 1 tbsp soy sauce; 1 tsp rice vinegar or lime juice; 1 small garlic clove (minced); 1½ tbsp chili crunch (with oil); 1 cup Up to 1 cup reserved pasta water (for adjusting consistency); Salt (to taste); 12 oz linguine or fettuccine; 1 tbsp olive oil (for finishing); 1 red jalapeño (thinly sliced); 1/4 cup fresh basil (chiffonade)

Chicken Linguine with Creamy Gochujang Peanut Sauce, Chili Crunch & Basil

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings 4

Ingredients

Pan-Roasted Chicken (replace with 1 oz.Georgia Peanuts for vegetarian option)

4 boneless, skinless chicken breasts
1 tbsp olive oil
Kosher salt, to taste
cracked black pepper, to taste

Creamy Gochujang Peanut Sauce

¼ cup creamy peanut butter
2 tbsp gochujang paste
3/4 cup heavy cream or coconut cream for non-dairy
1 tbsp soy sauce
1 tsp rice vinegar or lime juice
1 small garlic clove minced
1½ tbsp chili crunch with oil
1 cup Up to 1 cup reserved pasta water for adjusting consistency
Salt to taste

Pasta & Finish

12 oz linguine or fettuccine
1 tbsp olive oil for finishing
1 red jalapeño thinly sliced
1/4 cup fresh basil chiffonade

Instructions

Cook the Chicken

Preheat the oven to 400°F (200°C). Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Sear 2–3 minutes per side until golden. Transfer to the oven and roast 8–10 minutes, or until internal temp reaches 165°F. Let rest, then slice.

Make the Sauce

In a saucepan over medium heat, sauté garlic for 30 seconds. Add gochujang, peanut butter, soy sauce, rice vinegar, and cream. Simmer 2–3 minutes until smooth. Stir in chili crunch. Begin adding reserved pasta water gradually (up to 1 cup) until the sauce is silky and coats the back of a spoon. Taste and adjust salt as needed.

Cook the Pasta

Boil fettuccine in well-salted water until al dente. Reserve 1 cup pasta water before draining. Return drained pasta to the pot.

Finish & Plate

Toss pasta with warm sauce, adding additional pasta water as needed. Plate in swirls or nests. Top with sliced chicken or 1 oz. Georgia peanuts for vegetarian option. Garnish with jalapeño slices, fresh basil, and a drizzle of olive oil.