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 chicken to a cold pan, skin side down, and cook over medium-high heat until golden brown (about 10-15 minutes). 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 over medium-high heat until golden brown (about 10-15 minutes). 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 over medium-high heat until golden brown (about 10-15 minutes). Flip and cook for another minute.
  4. 4Remove chicken from the pan. Add olive oil and butter to the same pan and saute onions and garlic until translucent.
  5. 5Remove chicken from the pan. Add olive oil and butter to the same pan and saute onions and garlic until translucent.
  6. 6Remove chicken from the pan. Add olive oil and butter to the same pan and saute onions and garlic until translucent.
  7. 7Add tomato paste and gochujang, cook until a deep red color is achieved.
  8. 8Add tomato paste and gochujang, cook until a deep red color is achieved.
  9. 9Add tomato paste and gochujang, cook until a deep red color is achieved.
  10. 10Deglaze the pan with white wine; once mostly evaporated, add chicken stock and simmer.
  11. 11Deglaze the pan with white wine; once mostly evaporated, add chicken stock and simmer.
  12. 12Deglaze the pan with white wine; once mostly evaporated, 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. Return chicken to the pan, skin side up, and cook over low heat.
  17. 17Once thickened, season with salt and pepper. Return chicken to the pan, skin side up, and cook over low heat.
  18. 18Once thickened, season with salt and pepper. Return chicken to the pan, skin side up, and cook over low heat.
  19. 19Boil pasta in salted water until al dente.
  20. 20Boil pasta in salted water until al dente.
  21. 21Boil pasta in salted water until al dente.
  22. 22Remove the chicken and add the cooked pasta to the sauce, adding pasta water as needed.
  23. 23Remove the chicken and add the cooked pasta to the sauce, adding pasta water as needed.
  24. 24Remove the chicken and add the cooked pasta to the sauce, adding pasta water as needed.
  25. 25Grate in parmesan cheese. Once the sauce clings to the pasta, serve.
  26. 26Grate in parmesan cheese. Once the sauce clings to the pasta, serve.
  27. 27Grate in parmesan cheese. Once the sauce clings to the pasta, serve.

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, 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 zest
  • 1 lemon zest
  • 1 lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 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

knifecutting boardbaking sheetwire rackpanspatulameasuring cupstongspasta potpasta strainer