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 pasta
- 1/2 cup Parmesan cheese, grated, plus more for garnish
Instructions
- 1
Season the chicken thighs generously on both sides with salt and black pepper.
⏱️ 2 min
- 2
Place the seasoned chicken thighs, skin side down, into a cold large skillet or pan. Turn the heat to medium-high. Press down on the chicken with a spatula or similar tool to ensure even contact with the pan. Cook for 10-15 minutes, or until the chicken skin is golden brown and crispy.
⏱️ 15 min
- 3
Flip the chicken thighs and cook for an additional 1 minute on the other side. Remove the chicken from the pan and set aside.
⏱️ 2 min
- 4
In the same pan (do not clean it), add the olive oil and unsalted butter. Once the butter is melted, add the minced onion and minced garlic. Sauté for a few minutes until the onion is translucent and fragrant.
⏱️ 5 min
- 5
Stir in the tomato paste and gochujang. Cook for 2-3 minutes, stirring frequently, until the mixture turns a deep red color and becomes fragrant.
⏱️ 3 min
- 6
Deglaze the pan by pouring in the white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook until the alcohol has mostly evaporated, about 2-3 minutes.
⏱️ 3 min
- 7
Pour in the chicken stock and bring the sauce to a simmer.
⏱️ 3 min
- 8
Reduce the heat to low, then stir in the heavy cream, chopped sun-dried tomatoes with oil, gochugaru, oregano, lemon zest, lemon juice, and thinly sliced basil leaves. Stir to combine.
⏱️ 2 min
- 9
Allow the sauce to gently simmer and thicken for about 5-7 minutes. Season the sauce with salt and black pepper to taste.
⏱️ 7 min
- 10
Carefully return the seared chicken thighs to the pan, skin side up, nestling them into the sauce. Turn the heat to low and let the chicken finish cooking in the sauce while you prepare the pasta, about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
⏱️ 15 min
- 11
While the chicken is simmering, bring a large pot of salted water to a rolling boil. Add your favorite pasta and cook according to package directions until al dente.
⏱️ 10 min
- 12
Before draining the pasta, reserve 1/4 cup of the pasta cooking water. Drain the remaining pasta.
⏱️ 1 min
- 13
Remove the cooked chicken thighs from the pan and set them aside.
⏱️ 1 min
- 14
Add the drained pasta to the sauce in the pan. Pour in the reserved pasta water as needed, stirring to combine and help the sauce cling to the pasta.
⏱️ 2 min
- 15
Stir in the grated Parmesan cheese. Continue to stir until the sauce thickens and beautifully coats the pasta.
⏱️ 2 min
- 16
Plate the pasta, then top each serving with a cooked chicken thigh. Garnish with additional fresh basil or grated Parmesan cheese, if desired. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
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 pasta
- 1/2 cup Parmesan cheese, grated, plus more for garnish
Instructions
- 1
Season the chicken thighs generously on both sides with salt and black pepper.
⏱️ 2 min - 2
Place the seasoned chicken thighs, skin side down, into a cold large skillet or pan. Turn the heat to medium-high. Press down on the chicken with a spatula or similar tool to ensure even contact with the pan. Cook for 10-15 minutes, or until the chicken skin is golden brown and crispy.
⏱️ 15 min - 3
Flip the chicken thighs and cook for an additional 1 minute on the other side. Remove the chicken from the pan and set aside.
⏱️ 2 min - 4
In the same pan (do not clean it), add the olive oil and unsalted butter. Once the butter is melted, add the minced onion and minced garlic. Sauté for a few minutes until the onion is translucent and fragrant.
⏱️ 5 min - 5
Stir in the tomato paste and gochujang. Cook for 2-3 minutes, stirring frequently, until the mixture turns a deep red color and becomes fragrant.
⏱️ 3 min - 6
Deglaze the pan by pouring in the white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook until the alcohol has mostly evaporated, about 2-3 minutes.
⏱️ 3 min - 7
Pour in the chicken stock and bring the sauce to a simmer.
⏱️ 3 min - 8
Reduce the heat to low, then stir in the heavy cream, chopped sun-dried tomatoes with oil, gochugaru, oregano, lemon zest, lemon juice, and thinly sliced basil leaves. Stir to combine.
⏱️ 2 min - 9
Allow the sauce to gently simmer and thicken for about 5-7 minutes. Season the sauce with salt and black pepper to taste.
⏱️ 7 min - 10
Carefully return the seared chicken thighs to the pan, skin side up, nestling them into the sauce. Turn the heat to low and let the chicken finish cooking in the sauce while you prepare the pasta, about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
⏱️ 15 min - 11
While the chicken is simmering, bring a large pot of salted water to a rolling boil. Add your favorite pasta and cook according to package directions until al dente.
⏱️ 10 min - 12
Before draining the pasta, reserve 1/4 cup of the pasta cooking water. Drain the remaining pasta.
⏱️ 1 min - 13
Remove the cooked chicken thighs from the pan and set them aside.
⏱️ 1 min - 14
Add the drained pasta to the sauce in the pan. Pour in the reserved pasta water as needed, stirring to combine and help the sauce cling to the pasta.
⏱️ 2 min - 15
Stir in the grated Parmesan cheese. Continue to stir until the sauce thickens and beautifully coats the pasta.
⏱️ 2 min - 16
Plate the pasta, then top each serving with a cooked chicken thigh. Garnish with additional fresh basil or grated Parmesan cheese, if desired. Serve immediately and enjoy!
⏱️ 2 min