Marry Me Gochujang Chicken Pasta
Marry Me Gochujang Chicken Pasta
Ingredients
- 2 skin-on chicken thighs
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste, heaped
- 1 tablespoon gochujang
- 187 ml white wine
- 300 ml double cream
- 2 tablespoons sun-dried tomatoes, chopped
- 1 teaspoon oregano
- 1/2 lemon, zest and juice
- 1 handful basil leaves, fresh
- 350 grams pasta, such as rigatoni or paccheri
- as needed reserved pasta water
- as needed Parmigiano Reggiano, for finishing
Instructions
- 1
Season the 2 skin-on chicken thighs with salt and pepper. Place them skin-side down in a cold pan with 1 tablespoon of olive oil. Cook until the skin is golden and the chicken is about 3/4 cooked through. Remove the chicken from the pan and set aside.
⏱️ 10 min
- 2
In the same pan, add 1 tablespoon of butter. Add the diced 1/2 white onion and soften it for about 3-5 minutes. Then, add the 2 minced cloves of garlic and cook until fragrant, about 1 minute.
⏱️ 6 min
- 3
Stir in 1 heaped tablespoon of tomato paste and 1 tablespoon of gochujang into the onion and garlic mixture, mixing well for about 1 minute.
⏱️ 1 min
- 4
Deglaze the pan by pouring in 187 ml of white wine. Allow the wine to reduce until the alcohol smell has dissipated, about 3-5 minutes.
⏱️ 5 min
- 5
Add 300 ml of double cream, 2 tablespoons of chopped sun-dried tomatoes, 1 teaspoon of oregano, and the zest and juice of 1/2 lemon to the pan. Season the sauce with salt and pepper to taste. Stir everything to combine.
⏱️ 3 min
- 6
Return the partially cooked chicken thighs to the sauce in the pan. Simmer the sauce with the chicken until the chicken is fully cooked through, about 8-10 minutes.
⏱️ 10 min
- 7
While the sauce is simmering, cook 350 grams of pasta according to package directions. Before draining, reserve some of the starchy pasta water.
⏱️ 10 min
- 8
Add the cooked pasta directly into the pan with the sauce and chicken. Toss the pasta thoroughly with the sauce, using some of the reserved pasta water to loosen the sauce to your desired consistency if needed.
⏱️ 3 min
- 9
Stir in a handful of fresh, thinly sliced basil leaves (chiffonade). Serve the pasta in a bowl, topping it with the sliced chicken thighs, grated Parmigiano Reggiano, and a fresh basil leaf for garnish. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Gochujang Chicken Pasta
- 2 skin-on chicken thighs
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste, heaped
- 1 tablespoon gochujang
- 187 ml white wine
- 300 ml double cream
- 2 tablespoons sun-dried tomatoes, chopped
- 1 teaspoon oregano
- 1/2 lemon, zest and juice
- 1 handful basil leaves, fresh
- 350 grams pasta, such as rigatoni or paccheri
- as needed reserved pasta water
- as needed Parmigiano Reggiano, for finishing
Instructions
- 1
Season the 2 skin-on chicken thighs with salt and pepper. Place them skin-side down in a cold pan with 1 tablespoon of olive oil. Cook until the skin is golden and the chicken is about 3/4 cooked through. Remove the chicken from the pan and set aside.
⏱️ 10 min - 2
In the same pan, add 1 tablespoon of butter. Add the diced 1/2 white onion and soften it for about 3-5 minutes. Then, add the 2 minced cloves of garlic and cook until fragrant, about 1 minute.
⏱️ 6 min - 3
Stir in 1 heaped tablespoon of tomato paste and 1 tablespoon of gochujang into the onion and garlic mixture, mixing well for about 1 minute.
⏱️ 1 min - 4
Deglaze the pan by pouring in 187 ml of white wine. Allow the wine to reduce until the alcohol smell has dissipated, about 3-5 minutes.
⏱️ 5 min - 5
Add 300 ml of double cream, 2 tablespoons of chopped sun-dried tomatoes, 1 teaspoon of oregano, and the zest and juice of 1/2 lemon to the pan. Season the sauce with salt and pepper to taste. Stir everything to combine.
⏱️ 3 min - 6
Return the partially cooked chicken thighs to the sauce in the pan. Simmer the sauce with the chicken until the chicken is fully cooked through, about 8-10 minutes.
⏱️ 10 min - 7
While the sauce is simmering, cook 350 grams of pasta according to package directions. Before draining, reserve some of the starchy pasta water.
⏱️ 10 min - 8
Add the cooked pasta directly into the pan with the sauce and chicken. Toss the pasta thoroughly with the sauce, using some of the reserved pasta water to loosen the sauce to your desired consistency if needed.
⏱️ 3 min - 9
Stir in a handful of fresh, thinly sliced basil leaves (chiffonade). Serve the pasta in a bowl, topping it with the sliced chicken thighs, grated Parmigiano Reggiano, and a fresh basil leaf for garnish. Enjoy!
⏱️ 2 min