Marry Me Chicken Pasta
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.
- 2Season chicken thighs with salt and pepper on both sides. Add chicken to a cold pan, skin side down, and cook until golden brown.
- 3Season chicken thighs with salt and pepper on both sides. Add chicken to a cold pan, skin side down, and cook until golden brown.
- 4Remove chicken and add olive oil and butter to the same pan. Sauté minced onions and garlic until translucent.
- 5Remove chicken and add olive oil and butter to the same pan. Sauté minced onions and garlic until translucent.
- 6Remove chicken and add olive oil and butter to the same pan. Sauté minced onions and garlic until translucent.
- 7Add tomato paste and gochujang and cook until a deep red color.
- 8Add tomato paste and gochujang and cook until a deep red color.
- 9Add tomato paste and gochujang and cook until a deep red color.
- 10Deglaze with white wine, then add chicken stock and bring to a simmer.
- 11Deglaze with white wine, then add chicken stock and bring to a simmer.
- 12Deglaze with white wine, then add chicken stock and bring to a simmer.
- 13Add heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
- 14Add heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
- 15Add heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
- 16Once thickened, season with salt and pepper. Add chicken back to the pan, skin side up, and cook until fully heated.
- 17Once thickened, season with salt and pepper. Add chicken back to the pan, skin side up, and cook until fully heated.
- 18Once thickened, season with salt and pepper. Add chicken back to the pan, skin side up, and cook until fully heated.
- 19Cook pasta until al dente.
- 20Cook pasta until al dente.
- 21Cook pasta until al dente.
- 22Remove the chicken and add the pasta to the sauce, adding pasta water as needed.
- 23Remove the chicken and add the pasta to the sauce, adding pasta water as needed.
- 24Remove the chicken and add the pasta to the sauce, adding pasta water as needed.
- 25Grate in parmesan cheese and stir until the sauce clings to the pasta.
- 26Grate in parmesan cheese and stir until the sauce clings to the pasta.
- 27Grate in parmesan cheese and stir until the sauce clings to the pasta.
- 28Serve and enjoy!
- 29Serve and enjoy!
- 30Serve and enjoy!
Ingredients
- 4 skin on chicken thighs
- 4 skin on chicken thighs
- 4 skin on chicken thighs
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch pepper
- 1 pinch pepper
- 1 pinch pepper
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp unsalted butter
- 2 tbsp unsalted butter
- 1 small onion, minced
- 1 small onion, minced
- 1 small onion, minced
- 4 garlic cloves, minced
- 4 garlic cloves, minced
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 3 tbsp tomato paste
- 3 tbsp tomato paste
- 2 tbsp gochujang
- 2 tbsp gochujang
- 2 tbsp gochujang
- 0.25 cup white wine
- 0.25 cup white wine
- 0.25 cup white wine
- 1 cup chicken stock
- 1 cup chicken stock
- 1 cup chicken stock
- 1.25 cup heavy cream
- 1.25 cup heavy cream
- 1.25 cup heavy cream
- 0.33 cup sun-dried tomatoes with oil, chopped
- 0.33 cup sun-dried tomatoes with oil, chopped
- 0.33 cup sun-dried tomatoes with oil, chopped
- 1 tbsp gochugaru
- 1 tbsp gochugaru
- 1 tbsp gochugaru
- 1 tsp oregano
- 1 tsp oregano
- 1 tsp oregano
- 1 lemon zest
- 1 lemon zest
- 1 lemon zest
- 1 tbsp lemon juice
- 1 tbsp lemon juice
- 1 tbsp lemon juice
- 5 basil leaves, thinly sliced
- 5 basil leaves, thinly sliced
- 5 basil leaves, thinly sliced
- 0.75 lbs pasta
- 0.75 lbs pasta
- 0.75 lbs pasta
- 0.25 cup pasta water
- 0.25 cup pasta water
- 0.25 cup pasta water
- 0.5 cup parmesano reggiano, grated
- 0.5 cup parmesano reggiano, grated
- 0.5 cup parmesano reggiano, grated
Equipment
pantongsspatulagrater