Marry Me Chicken Pasta

12 mins
Serves 2
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Directions

  1. 1Season chicken thighs with salt and pepper on both sides.
  2. 2Season chicken thighs with salt and pepper on both sides.
  3. 3Season chicken thighs with salt and pepper on both sides.
  4. 4Add chicken to a cold pan, skin side down, and cook until golden brown, then flip to cook for one minute.
  5. 5Add chicken to a cold pan, skin side down, and cook until golden brown, then flip to cook for one minute.
  6. 6Add chicken to a cold pan, skin side down, and cook until golden brown, then flip to cook for one minute.
  7. 7Remove chicken from the pan.
  8. 8Remove chicken from the pan.
  9. 9Remove chicken from the pan.
  10. 10In the same pan, add olive oil and butter to saute onions and garlic until translucent.
  11. 11In the same pan, add olive oil and butter to saute onions and garlic until translucent.
  12. 12In the same pan, add olive oil and butter to saute onions and garlic until translucent.
  13. 13Add tomato paste and gochujang, cook until deep red.
  14. 14Add tomato paste and gochujang, cook until deep red.
  15. 15Add tomato paste and gochujang, cook until deep red.
  16. 16Deglaze with white wine and add chicken stock, bring to a simmer.
  17. 17Deglaze with white wine and add chicken stock, bring to a simmer.
  18. 18Deglaze with white wine and add chicken stock, bring to a simmer.
  19. 19Add heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
  20. 20Add heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
  21. 21Add heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
  22. 22Thicken the sauce, season with salt and pepper, and return chicken to the pan, skin side up.
  23. 23Thicken the sauce, season with salt and pepper, and return chicken to the pan, skin side up.
  24. 24Thicken the sauce, season with salt and pepper, and return chicken to the pan, skin side up.
  25. 25Boil pasta until al dente.
  26. 26Boil pasta until al dente.
  27. 27Boil pasta until al dente.
  28. 28Remove chicken and add pasta to the sauce, adding pasta water if necessary.
  29. 29Remove chicken and add pasta to the sauce, adding pasta water if necessary.
  30. 30Remove chicken and add pasta to the sauce, adding pasta water if necessary.
  31. 31Grate in parmesan cheese and mix until the sauce clings to the pasta.
  32. 32Grate in parmesan cheese and mix until the sauce clings to the pasta.
  33. 33Grate in parmesan cheese and mix until the sauce clings to the pasta.
  34. 34Serve and enjoy!
  35. 35Serve and enjoy!
  36. 36Serve and enjoy!

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
  • 1 small onion
  • 1 small onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 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
  • 0.33 cup sun-dried tomatoes with oil
  • 0.33 cup sun-dried tomatoes with oil
  • 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
  • 5 basil leaves
  • 5 basil leaves
  • 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
  • 0.5 cup parmesano reggiano
  • 0.5 cup parmesano reggiano

Equipment

knifecutting boardbaking sheetwire rackpanspatulameasuring cuptongs