Marry Me Chicken Pasta

Name: Marry Me Chicken Pasta
Cuisine: Korean
Ingredients: 4 skin on chicken thighs; Salt; pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 small onion; 4 cloves garlic; 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; 1 tbsp gochugaru; 1 tsp oregano; Zest of 1 lemon; 1 tbsp lemon juice; 5 basil leaves; 0.75 lbs pasta; 0.25 cup pasta water; 0.5 cup parmesano reggiano

Serves 1

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Marry Me Chicken Pasta

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Serves 1

Directions

1Mince onions.
2Mince garlic.
3Mince sun-dried tomatoes.
4Season skin on chicken thighs with salt and pepper on both sides.
5Add the chicken thighs skin side down to a cold pan.
6Flip once the skin is nice and golden brown.
7Remove the chicken from the pan.
8In the same pan, add olive oil and butter.
9Sauté onions and garlic until translucent.
10Add tomato paste and gochujang.
11Once it becomes a deep red color, deglaze with white wine.
12Once the wine has mostly evaporated, go in with chicken stock and bring it to a simmer.
13Add heavy cream.
14Add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
15Once the sauce has thickened, season with salt and pepper.
16Add the chicken back to the pan until fully cooked.
17While that's simmering, boil your favorite pasta in salted water until al dente.
18Remove the chicken and add the pasta to the sauce.
19Pour in pasta water when necessary.
20Grate in some Parmesan.
21Plate it up and enjoy.

Ingredients

4 skin on chicken thighs
Salt
pepper
2 tbsp olive oil
2 tbsp unsalted butter
1 small onion
4 cloves garlic
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
1 tbsp gochugaru
1 tsp oregano
Zest of 1 lemon
1 tbsp lemon juice
5 basil leaves
0.75 lbs pasta
0.25 cup pasta water
0.5 cup parmesano reggiano

Equipment

knifecutting boardpantongsspatulapotladle

Marry Me Chicken Pasta

Serves 1

tiktok.com

Marry Me Chicken Pasta

tiktok.com

Serves 1

Directions

1Mince onions.
2Mince garlic.
3Mince sun-dried tomatoes.
4Season skin on chicken thighs with salt and pepper on both sides.
5Add the chicken thighs skin side down to a cold pan.
6Flip once the skin is nice and golden brown.
7Remove the chicken from the pan.
8In the same pan, add olive oil and butter.
9Sauté onions and garlic until translucent.
10Add tomato paste and gochujang.
11Once it becomes a deep red color, deglaze with white wine.
12Once the wine has mostly evaporated, go in with chicken stock and bring it to a simmer.
13Add heavy cream.
14Add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
15Once the sauce has thickened, season with salt and pepper.
16Add the chicken back to the pan until fully cooked.
17While that's simmering, boil your favorite pasta in salted water until al dente.
18Remove the chicken and add the pasta to the sauce.
19Pour in pasta water when necessary.
20Grate in some Parmesan.
21Plate it up and enjoy.