Marry Me Chicken Pasta
Directions
- 1Season chicken thighs with salt and pepper on both sides.
- 2Add chicken to a cold pan, skin side down, and cook until golden brown, then flip to cook for one minute.
- 3Remove chicken from the pan.
- 4In the same pan, add olive oil and butter to saute onions and garlic until translucent.
- 5Add tomato paste and gochujang, cook until deep red.
- 6Deglaze with white wine and add chicken stock, bring to a simmer.
- 7Add heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
- 8Thicken the sauce, season with salt and pepper, and return chicken to the pan, skin side up.
- 9Boil pasta until al dente.
- 10Remove chicken and add pasta to the sauce, adding pasta water if necessary.
- 11Grate in parmesan cheese and mix until the sauce clings to the pasta.
- 12Serve and enjoy!
Ingredients
- 4 skin on chicken thighs
- 6 salt
- 6 pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion
- 4 garlic cloves
- 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 cuptongs
Related recipes
Creamy Korean Beef Bulgogi Rice Bowl
Korean · Dinner
Spicy Korean Noodles
Korean · Dinner
Gochujang chicken meal prep
Korean · Dinner
Easy Korean Ground Beef Bowl
Korean · Dinner20m
Korean Fried Chicken
Korean · Dinner
Flower Gimbap
Korean · Dinner
Sticky Gochujang Pork Noodles
Korean · Dinner
Korean Popcorn Chicken
Korean · Dinner
Sookbul
Korean · Dinner
Sundubu-jjigae
Korean · Dinner
budae jjigae (korean army stew)
Korean · Dinner
韓式豆腐豬肉鍋
Korean · Dinner