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 over medium-high heat until golden brown (10-15 minutes), then flip and cook for one minute.
- 2Season chicken thighs with salt and pepper on both sides. Add chicken to a cold pan, skin side down, and cook over medium-high heat until golden brown (10-15 minutes), then flip and cook for one minute.
- 3Season chicken thighs with salt and pepper on both sides. Add chicken to a cold pan, skin side down, and cook over medium-high heat until golden brown (10-15 minutes), then flip and cook for one minute.
- 4Remove chicken from pan and add olive oil and butter. Sauté minced onions and garlic until translucent.
- 5Remove chicken from pan and add olive oil and butter. Sauté minced onions and garlic until translucent.
- 6Remove chicken from pan and add olive oil and butter. Sauté minced onions and garlic until translucent.
- 7Add tomato paste and gochujang; cook until deep red.
- 8Add tomato paste and gochujang; cook until deep red.
- 9Add tomato paste and gochujang; cook until deep red.
- 10Deglaze with white wine, then add chicken stock and simmer.
- 11Deglaze with white wine, then add chicken stock and simmer.
- 12Deglaze with white wine, then add chicken stock and simmer.
- 13Stir in heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil. Once thickened, season with salt and pepper.
- 14Stir in heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil. Once thickened, season with salt and pepper.
- 15Stir in heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil. Once thickened, season with salt and pepper.
- 16Add chicken back to the pan, skin side up, and cook over low heat until fully cooked.
- 17Add chicken back to the pan, skin side up, and cook over low heat until fully cooked.
- 18Add chicken back to the pan, skin side up, and cook over low heat until fully cooked.
- 19Boil pasta in salted water until al dente.
- 20Boil pasta in salted water until al dente.
- 21Boil pasta in salted water until al dente.
- 22Remove chicken and add pasta to sauce, adding pasta water if needed.
- 23Remove chicken and add pasta to sauce, adding pasta water if needed.
- 24Remove chicken and add pasta to sauce, adding pasta water if needed.
- 25Grate in parmesan cheese and stir until sauce clings to pasta.
- 26Grate in parmesan cheese and stir until sauce clings to pasta.
- 27Grate in parmesan cheese and stir until sauce clings to 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
- 0 salt
- 0 salt
- 0 salt
- 0 pepper
- 0 pepper
- 0 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
- 1 small onion
- 1 small onion
- 4 garlic cloves
- 4 garlic cloves
- 4 garlic cloves
- 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
- 0.33 cup sun-dried tomatoes with oil
- 0.33 cup sun-dried tomatoes with oil
- 1 tbsp gochugaru
- 1 tbsp gochugaru
- 1 tbsp gochugaru
- 1 tsp oregano
- 1 tsp oregano
- 1 tsp oregano
- 1 lemon
- 1 lemon
- 1 lemon
- 5 basil leaves
- 5 basil leaves
- 5 basil leaves
- 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
- 0.5 cup parmesano reggiano
- 0.5 cup parmesano reggiano
Equipment
knifecutting boardbaking sheetwire rackpanspatulameasuring cuptongspasta potstrainergrater