Gochujang Chicken Alfredo Pasta

1. Cook the mafaldine in salted water until al dente, then reserve about 1 cup of pasta water before draining.
2. In a large skillet, melt the butter over medium-low heat. Add the garlic and shallots and cook for about 2 minutes until fragrant.
3. Stir in the gochujang and let it cook for another 1–2 minutes to deepen the flavor.
4. Pour in the heavy cream and oyster sauce, stirring until smooth. Let it simmer 4–5 minutes until slightly thickened.
5. Add the pasta, Parmesan, and a splash of pasta water. Toss until everything’s creamy and evenly coated, adding more pasta water if needed.
6. Plate it up and finish with extra Parmesan and chopped chives.