Marry Me Chicken Pasta

12 mins
Serves 2
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Directions

  1. 1Season chicken thighs with salt and pepper on both sides. Add the chicken to a cold pan and turn the heat to medium high. Once the chicken skin is golden brown, flip it over to cook for a minute on the other side.
  2. 2Season chicken thighs with salt and pepper on both sides. Add the chicken to a cold pan and turn the heat to medium high. Once the chicken skin is golden brown, flip it over to cook for a minute on the other side.
  3. 3Season chicken thighs with salt and pepper on both sides. Add the chicken to a cold pan and turn the heat to medium high. Once the chicken skin is golden brown, flip it over to cook for a minute on the other side.
  4. 4Remove the chicken and in the same pan add olive oil and butter to saute onions and garlic for a few minutes until translucent.
  5. 5Remove the chicken and in the same pan add olive oil and butter to saute onions and garlic for a few minutes until translucent.
  6. 6Remove the chicken and in the same pan add olive oil and butter to saute onions and garlic for a few minutes until translucent.
  7. 7Add tomato paste and gochujang and cook for a few minutes until it turns a deep red color.
  8. 8Add tomato paste and gochujang and cook for a few minutes until it turns a deep red color.
  9. 9Add tomato paste and gochujang and cook for a few minutes until it turns a deep red color.
  10. 10Deglaze with white wine and once the alcohol has mostly evaporated, go in with chicken stock.
  11. 11Deglaze with white wine and once the alcohol has mostly evaporated, go in with chicken stock.
  12. 12Deglaze with white wine and once the alcohol has mostly evaporated, go in with chicken stock.
  13. 13Bring to a simmer before adding in heavy cream then add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
  14. 14Bring to a simmer before adding in heavy cream then add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
  15. 15Bring to a simmer before adding in heavy cream then add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
  16. 16Once the sauce has thickened, season with salt and pepper and add back the chicken thighs skin side up with the heat turned to low.
  17. 17Once the sauce has thickened, season with salt and pepper and add back the chicken thighs skin side up with the heat turned to low.
  18. 18Once the sauce has thickened, season with salt and pepper and add back the chicken thighs skin side up with the heat turned to low.
  19. 19While that's simmering, boil your favorite pasta in salted boiling water until al dente.
  20. 20While that's simmering, boil your favorite pasta in salted boiling water until al dente.
  21. 21While that's simmering, boil your favorite pasta in salted boiling water until al dente.
  22. 22Remove the chicken thighs and add the pasta pouring in pasta water when necessary.
  23. 23Remove the chicken thighs and add the pasta pouring in pasta water when necessary.
  24. 24Remove the chicken thighs and add the pasta pouring in pasta water when necessary.
  25. 25Grate in parmesan and once the sauce starts to cling to the pasta, plate it up and enjoy.
  26. 26Grate in parmesan and once the sauce starts to cling to the pasta, plate it up and enjoy.
  27. 27Grate in parmesan and once the sauce starts to cling to the pasta, plate it up 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 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 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 potsievegrater
Marry Me Chicken Pasta | Clip Recipe