Marry Me Chicken Pasta
Directions
- 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.
Ingredients
- 4 skin on chicken thighs
- 0 salt
- 0 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
- 1 lemon
- 5 basil leaves
- 0.75 lbs pasta
- 0.25 cup pasta water
- 0.5 cup parmesano reggiano
Equipment
knifecutting boardbaking sheetwire rackpanspatulameasuring cuptongspasta potsievegrater
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