Kung Pao Pasta Recipe
Grilled chicken, pasta, and house kale slaw tossed in a creamy teriyaki gochujang sauce. Topped with cashews, scallions and sesame seeds.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Cook the Pasta
In a large pot of boiling salted water, add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
- 3
Grill the Chicken
Season the chicken breasts with salt and pepper. Grill on medium-high heat for about 6-7 minutes on each side or until fully cooked. Once cooked, slice into bite-sized pieces.
Sauce Preparation
- 4
Make the Sauce
In a mixing bowl, combine teriyaki sauce, gochujang, minced garlic, grated ginger, and cream. Whisk until smooth and well combined.
Combining Ingredients
- 5
Combine Everything
In a large mixing bowl, combine the cooked pasta, grilled chicken, kale slaw, and the prepared sauce. Toss everything together until the pasta is evenly coated with the sauce.
- 6
Garnish
Serve the Kung Pao Pasta in bowls and garnish with chopped cashews, sliced scallions, and a sprinkle of sesame seeds on top.
