Boil water in a large pot, then add the dried fettuccine pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, keeping it warm.

In a large skillet, heat olive oil over medium heat. Add boneless, skinless chicken thighs, seasoning them with kosher salt and freshly ground pepper. Cook for about 5-7 minutes until browned and cooked through. Remove from skillet and slice into bite-sized pieces.

In the same skillet, toss in the chopped scallions and minced garlic. Sauté for 1 minute until fragrant, allowing their flavors to mingle beautifully.

Stir in gochujang, soy sauce, and honey into the skillet. Cook for 1-2 minutes until heated through and well blended.

Next, pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat, then stir in the egg yolks until fully combined, creating that luscious sauce.

Add the cooked fettuccine and sliced chicken to the creamy sauce. Gently toss everything until each strand of pasta and chicken is well coated. Heat through for a minute.

Dish out your delicious Creamy Gochujang Chicken Alfredo and generously top with freshly grated Parmesan cheese. Enjoy the divine flavors!