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.
2Remove the chicken and in the same pan add olive oil and butter to saute onions and garlic for a few minutes until translucent.
3Add tomato paste and gochujang and cook for a few minutes until it turns a deep red color.
4Deglaze with white wine and once the alcohol has mostly evaporated, go in with chicken stock.
5Bring to a simmer before adding in heavy cream then add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
6Once the sauce has thickened, season with salt and pepper and add back the chicken thighs skin side up with the heat turned to low.
7While that's simmering, boil your favorite pasta in salted boiling water until al dente.
8Remove the chicken thighs and add the pasta pouring in pasta water when necessary.
9Grate in parmesan and once the sauce starts to cling to the pasta, plate it up and enjoy.