Creamy Gochujang Chicken Fettuccine

Steps

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1. 1
   Place chicken breasts in room-temperature water with lightly crushed garlic, thyme, and rosemary for flavoring.
   ▶ ≈0:52
2. 2
   Bring the water to a gentle simmer over medium heat, then reduce to low and cook for about 8 minutes.
   ▶ ≈1:19
3. 3
   Turn off heat, cover with a lid slightly ajar, and let rest for 10 minutes to finish cooking gently.
   ▶ ≈1:39
4. 4
   Remove and cool the chicken, then use a pestle to gently pound it to break down the fibers, making it soft and easy to shred.
   ▶ ≈2:00
5. 5
   Start pancetta in a cold pan over heat to slowly render the fat and create crispy pieces, stirring often, for about 5-6 minutes until deep golden.
   ▶ ≈3:26
6. 6
   Add garlic and gochujang, stirring constantly until the mixture becomes a beautiful caramelized red color.
   ▶ ≈4:28
7. 7
   Pour in cooking wine and scrape up any caramelized bits from the pan, allowing the mixture to simmer gently to reduce the alcohol.
   ▶ ≈4:54
8. 8
   Add cream and the shredded poached chicken along with additional thyme, stirring to combine.
   ▶ ≈5:20
9. 9
   Boil salted water in another pot and cook the fettuccine according to package directions. Add kale chunks 3 minutes before the pasta finishes cooking.
   ▶ ≈6:42
10. 10
    Transfer the kale to the sauce, then add the cooked pasta (reserving some pasta water) and cook over medium heat while stirring to combine.
    ▶ ≈7:12
11. 11
    Add more pasta cooking water if needed to create a glossy sauce. Ensure the pasta strands are well coated and creamy.
    ▶ ≈8:11
12. 12
    Serve the fettuccine in bowls, top with parmesan cheese and fresh thyme, drizzle with olive oil, and enjoy.
    ▶ ≈8:48