Why This Recipe Works

For an irresistible take on a cheesy pasta bake, we took inspiration from Maangchi’s recipe for buldak, or Korean fire chicken. We started with tortellini (an unexpected swap from buldak’s rice cakes), boiling them until tender. Then we cooked pieces of chicken (thighs to ensure they stayed juicy) in a potent sauce of gochujang, honey, soy sauce, sesame oil, garlic, and ginger; the mixture is deep red with a balanced mix of spice, sweetness, and umami. Once the chicken was cooked, we stirred in the tortellini and covered it with a flurry of cheese—we like fontina for its smooth, creamy melt. A trip under the broiler melted the cheese before we finished the dish with sliced scallions for a fresh bite.

Before You Begin

We developed this recipe with Barilla Three Cheese Tortellini. Make sure to use gochujang paste, which comes in a tub, instead of the sauce, which comes in a bottle. To see more of our favorite weeknight pastas, check out this collection.

Instructions

Adjust oven rack 8 inches from broiler element and heat broiler. Bring 2 quarts water to boil in large saucepan over high heat. Add 8 ounces dried cheese tortellini and cook until tender. Drain and return to saucepan.

Meanwhile, combine 1½ pounds chicken thighs, trimmed and cut into ¾-inch pieces; ¼ cup honey; 3 tablespoons gochujang; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 minced garlic cloves; and 2 teaspoons grated ginger in 12-inch broiler-safe skillet. Cover and cook over medium-high heat, stirring occasionally, until chicken is cooked through, 10 to 15 minutes.

Off heat, stir in tortellini. Sprinkle with 2 cups shredded fontina. Broil until cheese is melted and just beginning to bubble, 2 to 5 minutes. Sprinkle with 2 scallions, sliced thin on bias, and serve.