Marry Me Chicken Pasta

Ingredients

• 14 chicken thighs, skin on(800g)
• 21 teaspoon salt(6g)
• 30.5 teaspoon black pepper(1g)
• 42 tablespoon olive oil(27g)
• 52 tablespoon unsalted butter(28g)
• 61 small onion, minced(70g)
• 74 clove garlic, minced(12g)
• 83 tablespoon tomato paste(48g)
• 92 tablespoon gochujang(34g)
• 100.25 cup white wine(60g)
• 111 cup chicken stock(240g)
• 121.25 cup heavy cream(300g)
• 130.33 cup sun-dried tomatoes with oil, chopped(55g)
• 141 tablespoon gochugaru(7g)
• 151 teaspoon oregano(1g)
• 161 lemon lemon zest(2g)
• 171 tablespoon lemon juice(15g)
• 185 leaf basil leaves, thinly sliced(2g)
• 190.75 pound pasta(340g)
• 200.25 cup pasta water(60g)
• 210.5 cup Parmigiano Reggiano, grated(50g)

Instructions

1. 1Season chicken thighs with salt and pepper on both sides.
2. 2Place chicken thighs skin side down in a cold pan. Turn heat to medium-high and cook until the skin is golden brown, about 10-15 minutes. Flip and cook for 1 minute on the other side.
3. 3Remove chicken from the pan. In the same pan, add olive oil and butter. Sauté minced onion and garlic until translucent.
4. 4Add tomato paste and gochujang. Cook for a few minutes until the mixture turns a deep red color.
5. 5Deglaze the pan with white wine. Let the alcohol mostly evaporate, then add chicken stock.
6. 6Bring to a simmer, then add heavy cream. Stir in sun-dried tomatoes, gochugaru, oregano, lemon zest, lemon juice, and basil.
7. 7Simmer until the sauce thickens. Season with salt and pepper to taste.
8. 8Return chicken thighs to the pan, skin side up. Reduce heat to low and let simmer until chicken is cooked through.
9. 9Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water.
10. 10Remove chicken thighs from the sauce. Add cooked pasta to the sauce, adding pasta water as needed to loosen.
11. 11Stir in grated Parmigiano Reggiano until the sauce clings to the pasta.
12. 12Plate the pasta and serve with chicken thighs on top. Enjoy.