One Pot Spicy Buldak-Inspired Chicken & Cheese Pasta

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a kettle

Heat a pot (with a matching lid) over a medium-high heat with a drizzle of vegetable oil

Once hot, add your diced chicken thigh and cook for 2-3 min or until starting to brown

Peel and finely chop (or grate) your garlic

Peel and roughly chop your shallot[s]

Once the chicken is starting to brown, reduce the heat to low and add the chopped garlic and shallot

Cook for 30 secs or until fragrant

Once fragrant, add 1 tsp [1 1/2 tsp] [2 tsp] butter with your gochujang paste (can't handle the heat? Go easy!) and chilli flakes (not a fan of spice? Just add a little!)

Add your tomato paste and soy sauce and cook for 30 secs or until fragrant

Once fragrant, add your chicken stock mix and 500ml [750ml] [1L] boiled water with your tortiglioni

Bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 11-14 min, or until the chicken is cooked through (no pink meat!) and the pasta is cooked with a slight bite

Tip: Stir occasionally to stop it from sticking!

While your pasta is cooking, grate your cheddar cheese finely

Drain your sweetcorn

Once the pasta is cooked, stir through your soft cheese and drained sweetcorn with a grind of pepper and give everything a good mix up until well combined

Top with the grated cheese (don't mix!) and a generous pinch of pepper

Set aside, covered, for 3-4 min or until the cheese has melted – this is your one pot spicy buldak-inspired chicken & cheese pasta