Marry Me Chicken Pasta

Name: Marry Me Chicken Pasta
Total time: 54 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 skin on chicken thighs; 1 pinch salt; 1 pinch pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 small onion, minced; 4 garlic cloves, minced; 3 tbsp tomato paste; 2 tbsp gochujang; 0.25 cup white wine; 1 cup chicken stock; 1.25 cup heavy cream; 0.33 cup sun-dried tomatoes with oil, chopped; 1 tbsp gochugaru; 1 tsp oregano; 1 lemon zest; 1 tbsp lemon juice; 5 basil leaves, thinly sliced; 0.75 lbs pasta; 0.25 cup pasta water; 0.5 cup parmesano reggiano, grated

54m

Serves 2

instagram.com

Marry Me Chicken Pasta

instagram.com

54m

Serves 2

Directions

1Season chicken thighs with salt and pepper on both sides. Add chicken to a cold pan, skin side down, and cook until golden brown.
2Remove chicken and add olive oil and butter to the same pan. Sauté minced onions and garlic until translucent.
3Add tomato paste and gochujang and cook until a deep red color.
4Deglaze with white wine, then add chicken stock and bring to a simmer.
5Add heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
6Once thickened, season with salt and pepper. Add chicken back to the pan, skin side up, and cook until fully heated.
7Cook pasta until al dente.
8Remove the chicken and add the pasta to the sauce, adding pasta water as needed.
9Grate in parmesan cheese and stir until the sauce clings to the pasta.
10Serve and enjoy!

Ingredients

4 skin on chicken thighs
1 pinch salt
1 pinch pepper
2 tbsp olive oil
2 tbsp unsalted butter
1 small onion, minced
4 garlic cloves, minced
3 tbsp tomato paste
2 tbsp gochujang
0.25 cup white wine
1 cup chicken stock
1.25 cup heavy cream
0.33 cup sun-dried tomatoes with oil, chopped
1 tbsp gochugaru
1 tsp oregano
1 lemon zest
1 tbsp lemon juice
5 basil leaves, thinly sliced
0.75 lbs pasta
0.25 cup pasta water
0.5 cup parmesano reggiano, grated

Equipment

pantongsspatulagrater

Marry Me Chicken Pasta

54m

Serves 2

instagram.com

Marry Me Chicken Pasta

instagram.com

54m

Serves 2

Directions

1Season chicken thighs with salt and pepper on both sides. Add chicken to a cold pan, skin side down, and cook until golden brown.
2Remove chicken and add olive oil and butter to the same pan. Sauté minced onions and garlic until translucent.
3Add tomato paste and gochujang and cook until a deep red color.
4Deglaze with white wine, then add chicken stock and bring to a simmer.
5Add heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
6Once thickened, season with salt and pepper. Add chicken back to the pan, skin side up, and cook until fully heated.
7Cook pasta until al dente.
8Remove the chicken and add the pasta to the sauce, adding pasta water as needed.
9Grate in parmesan cheese and stir until the sauce clings to the pasta.
10Serve and enjoy!