Marry Me Chicken Pasta

54 mins
Serves 2
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Directions

  1. 1Season chicken thighs with salt and pepper on both sides. Add chicken to a cold pan, skin side down, and cook until golden brown. Flip and cook for another minute.
  2. 2Season chicken thighs with salt and pepper on both sides. Add chicken to a cold pan, skin side down, and cook until golden brown. Flip and cook for another minute.
  3. 3Season chicken thighs with salt and pepper on both sides. Add chicken to a cold pan, skin side down, and cook until golden brown. Flip and cook for another minute.
  4. 4Remove the chicken and add olive oil and butter to the same pan. Sauté onions and garlic until translucent.
  5. 5Remove the chicken and add olive oil and butter to the same pan. Sauté onions and garlic until translucent.
  6. 6Remove the chicken and add olive oil and butter to the same pan. Sauté onions and garlic until translucent.
  7. 7Add tomato paste and gochujang, cooking until a deep red color is achieved.
  8. 8Add tomato paste and gochujang, cooking until a deep red color is achieved.
  9. 9Add tomato paste and gochujang, cooking until a deep red color is achieved.
  10. 10Deglaze with white wine, then add chicken stock and simmer.
  11. 11Deglaze with white wine, then add chicken stock and simmer.
  12. 12Deglaze with white wine, then add chicken stock and simmer.
  13. 13Stir in heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
  14. 14Stir in heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
  15. 15Stir in heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
  16. 16Once thickened, season with salt and pepper. Add chicken back to the pan, skin-side up, and cook until fully heated.
  17. 17Once thickened, season with salt and pepper. Add chicken back to the pan, skin-side up, and cook until fully heated.
  18. 18Once thickened, season with salt and pepper. Add chicken back to the pan, skin-side up, and cook until fully heated.
  19. 19Cook pasta until al dente. Remove the chicken and add the pasta to the sauce, adding pasta water as needed.
  20. 20Cook pasta until al dente. Remove the chicken and add the pasta to the sauce, adding pasta water as needed.
  21. 21Cook pasta until al dente. Remove the chicken and add the pasta to the sauce, adding pasta water as needed.
  22. 22Grate in parmesan cheese and toss until the sauce clings to the pasta.
  23. 23Grate in parmesan cheese and toss until the sauce clings to the pasta.
  24. 24Grate in parmesan cheese and toss until the sauce clings to the pasta.

Ingredients

  • 4 skin on chicken thighs
  • 4 skin on chicken thighs
  • 4 skin on chicken thighs
  • 6 salt
  • 6 salt
  • 6 salt
  • 6 pepper
  • 6 pepper
  • 6 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 (minced)
  • 1 small onion (minced)
  • 1 small onion (minced)
  • 4 cloves garlic (minced)
  • 4 cloves garlic (minced)
  • 4 cloves garlic (minced)
  • 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 (chopped)
  • 0.33 cup sun-dried tomatoes with oil (chopped)
  • 0.33 cup sun-dried tomatoes with oil (chopped)
  • 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 (thinly sliced)
  • 5 basil leaves (thinly sliced)
  • 5 basil leaves (thinly sliced)
  • 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 (grated)
  • 0.5 cup parmesano reggiano (grated)
  • 0.5 cup parmesano reggiano (grated)

Equipment

pantongsspatulagrater