Cook the Chicken: In a large frying pan over high heat, add 1 tbsp of olive oil and the chicken. Season with salt and pepper and fry for around 6 minutes, or until browned and cooked through. Remove the chicken and set aside.​

Sauté the Aromatics: Deglaze the pan with a splash of water. Add the remaining 1 tbsp of olive oil, along with the diced onion. Season with salt and pepper and fry over medium/low heat for 4 minutes.

Add Garlic and Tomato Paste: Add the finely chopped garlic and tomato puree to the pan. Cook for an additional 2 minutes, stirring frequently.​

Incorporate Gochujang and Cream: Stir in the gochujang and cream, mixing well to combine all ingredients into a cohesive sauce.​

Cook the Spaghetti: While preparing the sauce, cook the spaghetti according to the package instructions until al dente. Reserve a cup of pasta water before draining.​

Combine Pasta and Sauce: Add the cooked spaghetti to the sauce, along with the cooked chicken and spinach. Toss everything together, adding reserved pasta water as needed to achieve the desired sauce consistency.​

Finish with Parmesan and Basil: Stir in the grated parmesan until melted and well incorporated. Garnish with torn fresh basil before serving.