Marry Me Chicken Pasta

Ingredients

• 8 pieces Boneless Skin-On Chicken Thighs (about 2 lb, trimmed)
• 1 tsp Salt (kosher or sea salt)
• ½ tsp Black Pepper (freshly ground)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 medium Yellow Onion (diced)
• 3 pieces Garlic Cloves (minced)
• 2 tbsp Tomato Paste (regular canned)
• 1 tsp Gochujang (Korean chili paste, optional for a subtle heat)
• ½ cup Dry White Wine (such as Sauvignon Blanc)
• 1 cup Chicken Stock (low‑sodium)
• 1 cup Heavy Cream (chilled)
• ¼ cup Sun‑Dried Tomatoes (chopped, oil‑packed or dry)
• 1 tsp Dried Oregano
• ½ cup Parmesan Cheese (freshly grated)
• 1 tsp Lemon Zest (zested from 1 lemon)
• 2 tbsp Lemon Juice (freshly squeezed)
• ¼ cup Fresh Basil Leaves (torn)
• 12 oz Pasta (Fettuccine or Linguine) (dry weight)

Instructions

1. Season the Chicken

   Pat the chicken thighs dry, then season both sides generously with salt and freshly ground black pepper.

   Time: PT5M

2. Sear Skin Side

   Place a cold, dry skillet on the stove, add the chicken thighs skin‑side down, and turn the heat to medium‑high. Cook without moving until the skin turns golden brown and releases from the pan.

   Time: PT7M

   Temperature: medium-high

3. Flip and Finish Chicken

   Turn the thighs over and cook the flesh side for about 4 minutes, just until lightly browned.

   Time: PT4M

   Temperature: medium

4. Set Chicken Aside

   Transfer the partially cooked chicken to a plate and set aside.

   Time: PT2M

5. Sauté Onions

   Add 2 tbsp butter to the same skillet, then add the diced onion. Cook, stirring occasionally, until the onion becomes translucent.

   Time: PT5M

   Temperature: medium

6. Add Garlic

   Stir in the minced garlic and cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

7. Cook Tomato Paste and Gochujang

   Add the tomato paste and gochujang (if using). Stir continuously for 3 minutes until the mixture deepens to a rich red color.

   Time: PT3M

   Temperature: medium

8. Deglaze with White Wine

   Pour in the white wine, stirring to loosen any browned bits. Let it simmer until the liquid reduces by about half.

   Time: PT4M

   Temperature: medium

9. Add Chicken Stock

   Stir in the chicken stock and bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: medium

10. Incorporate Cream and Flavorings

    Reduce heat to low, then whisk in the heavy cream, chopped sun‑dried tomatoes, dried oregano, and a pinch of salt and pepper.

    Time: PT3M

    Temperature: low

11. Simmer Chicken in Sauce

    Return the chicken thighs to the skillet, skin side down, and let them simmer gently in the sauce for about 10 minutes, or until the meat is cooked through.

    Time: PT10M

    Temperature: low

12. Cook Pasta

    While the chicken simmers, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.

    Time: PT12M

    Temperature: boiling

13. Slice Chicken

    Remove the chicken from the sauce, let it rest briefly, then slice into bite‑size strips.

    Time: PT3M

14. Combine Pasta and Sauce

    Add the drained pasta directly to the skillet with the sauce. Toss, adding a splash of reserved pasta water (about ¼ cup) to loosen the sauce if needed.

    Time: PT2M

    Temperature: low

15. Finish with Cheese, Lemon, and Basil

    Stir in the grated Parmesan, lemon zest, lemon juice, and torn basil leaves until everything is evenly coated.

    Time: PT2M

16. Plate and Serve

    Arrange the sliced chicken on top of the pasta, garnish with extra Parmesan and basil if desired, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g