Marry Me Chicken Pasta
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