Marry Me Chicken Pasta

Steps

1. 1

   Season the skin-on chicken thighs with salt and pepper on both sides.

2. 2

   Add the chicken thighs skin-side down to a cold pan and turn the heat to medium-high. Cook until the chicken skin is golden brown and crispy, about 10-15 minutes.

   Start 10-minute timer
3. 3

   Flip the chicken over and cook for one additional minute on the other side. Remove the chicken from the pan and set aside.

4. 4

   In the same pan, add 2 tbsp olive oil and 2 tbsp unsalted butter.

5. 5

   Add the minced onion and garlic and sauté for a few minutes until translucent.

6. 6

   Add 3 tbsp tomato paste and 2 tbsp gochujang to the pan. Cook for a few minutes, stirring frequently, until the mixture turns a deep red color.

7. 7

   Deglaze the pan with 1/4 cup white wine. Allow it to cook until the alcohol has mostly evaporated.

8. 8

   Pour in 1 cup chicken stock and bring the mixture to a simmer.

9. 9

   Stir in 1 1/4 cups heavy cream, then add the chopped sun-dried tomatoes, 1 tbsp gochugaru, 1 tsp oregano, lemon zest, 1 tbsp lemon juice, and sliced basil.

10. 10

    Once the sauce has thickened, season with salt and pepper to taste. Add the chicken thighs back into the pan skin-side up.

11. 11

    Turn the heat to low and let the chicken simmer in the sauce until fully cooked through.

12. 12

    While the chicken simmers, boil 3/4 lb of your favorite pasta in salted boiling water until al dente.

13. 13

    Remove the chicken thighs from the pan once more. Add the cooked pasta to the sauce, pouring in reserved pasta water as necessary to reach your desired consistency.

14. 14

    Grate 1/2 cup parmesan cheese into the pasta. Toss until the sauce starts to cling to the pasta, then plate it up with the chicken and enjoy.