Marry Me Chicken Pasta

Name: Marry Me Chicken Pasta
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 skin on chicken thighs; 0 salt; 0 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

10m

Serves 2

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Marry Me Chicken Pasta

facebook.com

10m

Serves 2

Directions

1Season chicken thighs with salt and pepper on both sides. Add to a cold pan, skin side down, and cook over medium-high heat until golden brown (10-15 minutes).
2Remove chicken and add olive oil and butter to the same pan. Sauté minced onions and garlic until translucent.
3Add tomato paste and gochujang; cook until a deep red color is achieved.
4Deglaze with white wine, then add chicken stock and simmer.
5Stir in 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 over low heat until fully cooked.
7Remove the chicken and add your favorite pasta and a little pasta water to the sauce.
8Grate in parmesan cheese and toss until the sauce clings to the pasta.
9Serve and enjoy!

Ingredients

4 skin on chicken thighs
0 salt
0 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

panbaking sheettongsspatula

Marry Me Chicken Pasta

10m

Serves 2

facebook.com

Marry Me Chicken Pasta

facebook.com

10m

Serves 2

Directions

1Season chicken thighs with salt and pepper on both sides. Add to a cold pan, skin side down, and cook over medium-high heat until golden brown (10-15 minutes).
2Remove chicken and add olive oil and butter to the same pan. Sauté minced onions and garlic until translucent.
3Add tomato paste and gochujang; cook until a deep red color is achieved.
4Deglaze with white wine, then add chicken stock and simmer.
5Stir in 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 over low heat until fully cooked.
7Remove the chicken and add your favorite pasta and a little pasta water to the sauce.
8Grate in parmesan cheese and toss until the sauce clings to the pasta.
9Serve and enjoy!