Marry Me Chicken Pasta
Marry Me Chicken Pasta
Ingredients
For the Chicken and Sauce
- 4 chicken thighs, skin on
- to taste salt
- to taste black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, minced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 tablespoons gochujang
- 1/4 cup white wine
- 1 cup chicken stock
- 1 1/4 cups heavy cream
- 1/3 cup sun-dried tomatoes with oil, chopped
- 1 tablespoon gochugaru
- 1 teaspoon oregano
- 1 lemon, zested
- 1 tablespoon lemon juice
- 5 basil leaves, thinly sliced
For the Pasta
- 3/4 pound pasta, your favorite type
- 1/4 cup pasta water, reserved from cooking
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Season the chicken thighs generously with salt and black pepper on both sides. Place the chicken, skin-side down, into a cold large skillet or Dutch oven. Turn the heat to medium-high. Cook for 10-15 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 1 minute on the other side.
⏱️ 16 min
- 2
Remove the chicken from the pan and set aside. In the same pan, add the olive oil and unsalted butter. Once the butter is melted, add the minced onion and garlic. Sauté for 3-5 minutes until the onions are translucent and fragrant.
⏱️ 5 min
- 3
Stir in the tomato paste and gochujang. Cook, stirring constantly, for 2-3 minutes until the mixture turns a deep red color and becomes fragrant.
⏱️ 3 min
- 4
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes until the alcohol has mostly evaporated.
⏱️ 3 min
- 5
Pour in the chicken stock and bring the mixture to a simmer. Reduce the heat and stir in the heavy cream, chopped sun-dried tomatoes, gochugaru, oregano, lemon zest, lemon juice, and thinly sliced basil.
⏱️ 4 min
- 6
Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency. Season the sauce with salt and black pepper to taste. Return the seared chicken thighs to the pan, skin-side up, and reduce the heat to low. Let the chicken simmer in the sauce while you prepare the pasta.
⏱️ 7 min
- 7
While the chicken simmers, cook your favorite pasta according to package directions in a separate pot of generously salted boiling water until al dente. Before draining, reserve 1/4 cup of the pasta water.
⏱️ 10 min
- 8
Remove the chicken thighs from the sauce and set them aside. Add the cooked pasta directly into the sauce in the skillet. Add the reserved pasta water, a little at a time, as needed to achieve your desired sauce consistency.
⏱️ 2 min
- 9
Stir in the grated Parmesan cheese until the sauce clings beautifully to the pasta. Serve immediately with the chicken thighs on top. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Pasta
For the Chicken and Sauce
- 4 chicken thighs, skin on
- to taste salt
- to taste black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, minced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 tablespoons gochujang
- 1/4 cup white wine
- 1 cup chicken stock
- 1 1/4 cups heavy cream
- 1/3 cup sun-dried tomatoes with oil, chopped
- 1 tablespoon gochugaru
- 1 teaspoon oregano
- 1 lemon, zested
- 1 tablespoon lemon juice
- 5 basil leaves, thinly sliced
For the Pasta
- 3/4 pound pasta, your favorite type
- 1/4 cup pasta water, reserved from cooking
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Season the chicken thighs generously with salt and black pepper on both sides. Place the chicken, skin-side down, into a cold large skillet or Dutch oven. Turn the heat to medium-high. Cook for 10-15 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 1 minute on the other side.
⏱️ 16 min - 2
Remove the chicken from the pan and set aside. In the same pan, add the olive oil and unsalted butter. Once the butter is melted, add the minced onion and garlic. Sauté for 3-5 minutes until the onions are translucent and fragrant.
⏱️ 5 min - 3
Stir in the tomato paste and gochujang. Cook, stirring constantly, for 2-3 minutes until the mixture turns a deep red color and becomes fragrant.
⏱️ 3 min - 4
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes until the alcohol has mostly evaporated.
⏱️ 3 min - 5
Pour in the chicken stock and bring the mixture to a simmer. Reduce the heat and stir in the heavy cream, chopped sun-dried tomatoes, gochugaru, oregano, lemon zest, lemon juice, and thinly sliced basil.
⏱️ 4 min - 6
Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency. Season the sauce with salt and black pepper to taste. Return the seared chicken thighs to the pan, skin-side up, and reduce the heat to low. Let the chicken simmer in the sauce while you prepare the pasta.
⏱️ 7 min - 7
While the chicken simmers, cook your favorite pasta according to package directions in a separate pot of generously salted boiling water until al dente. Before draining, reserve 1/4 cup of the pasta water.
⏱️ 10 min - 8
Remove the chicken thighs from the sauce and set them aside. Add the cooked pasta directly into the sauce in the skillet. Add the reserved pasta water, a little at a time, as needed to achieve your desired sauce consistency.
⏱️ 2 min - 9
Stir in the grated Parmesan cheese until the sauce clings beautifully to the pasta. Serve immediately with the chicken thighs on top. Enjoy!
⏱️ 3 min