Marry Me Chicken Pasta

Ingredients

• 2 pieces Chicken Thighs, Skin‑On (bone‑in preferred for flavor)
• 1 teaspoon Salt (kosher salt)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1 tablespoon Unsalted Butter (cut into cubes)
• 1 medium Onion (yellow, diced)
• 2 cloves Garlic Cloves (minced)
• 2 tablespoons Tomato Paste (no added sugar)
• 1 tablespoon Gochujang (Korean fermented chili paste)
• 1/4 cup White Wine (dry, such as Sauvignon Blanc)
• 1 cup Chicken Stock (low‑sodium)
• 1/2 cup Heavy Cream (full‑fat)
• 2 tablespoons Sun‑Dried Tomatoes (chopped)
• 1 teaspoon Gochugaru (Korean chili flakes)
• 1 teaspoon Dried Oregano (ground)
• 1 teaspoon Lemon Zest (from one lemon, finely grated)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Basil Leaves (chopped)
• 200 grams Dried Pasta (Linguine or Fettuccine) (about 7 oz, dried)
• 2 tablespoons Parmesan Cheese, Grated (freshly grated)
• to taste Freshly Ground Black Pepper

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. Crisp the Skin

   Place the seasoned thighs skin‑side down in a cold skillet, then turn the heat to medium‑high. Cook without moving until the skin turns golden‑brown and releases from the pan, about 6‑8 minutes. Flip once and sear the other side briefly.

   Time: PT8M

   Temperature: 350°F

3. Remove Chicken & Sauté Aromatics

   Transfer the chicken to a plate. Add olive oil and butter to the same skillet, melt, then add diced onion and minced garlic. Sauté until translucent and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Build the Base with Tomato Paste & Gochujang

   Stir in tomato paste and gochujang, cooking until the mixture deepens to a rich red color, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

5. Deglaze with White Wine

   Pour in the white wine, stirring to loosen any caramelized bits. Let it reduce until most of the liquid has evaporated, roughly 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

6. Add Stock and Simmer

   Add chicken stock, bring to a gentle simmer, and let reduce slightly, about 5 minutes.

   Time: PT5M

   Temperature: Simmer (200°F)

7. Incorporate Heavy Cream

   Stir in the heavy cream, lower the heat, and allow the sauce to thicken, about 5 minutes. Do not let it boil.

   Time: PT5M

   Temperature: Low simmer

8. Flavor Boosters

   Add chopped sundried tomatoes, gochugaru, dried oregano, lemon zest, lemon juice, and fresh basil. Mix well and let the sauce coat the pan, about 3 minutes.

   Time: PT3M

   Temperature: Low

9. Finish the Chicken

   Return the seared chicken thighs to the skillet, spoon sauce over them, and cook until the meat reaches an internal temperature of 165°F, about 5 minutes.

   Time: PT5M

   Temperature: Medium

10. Cook the Pasta

    While the chicken finishes, bring a large pot of salted water to a rolling boil. Add the pasta and cook al dente according to package directions, usually 8‑10 minutes. Reserve ½ cup of pasta water before draining.

    Time: PT10M

    Temperature: 212°F

11. Combine Pasta and Sauce

    Remove the chicken to a plate. Add the drained pasta to the skillet with the sauce, splash in a little reserved pasta water, and toss to coat. Stir in grated Parmesan until melted and glossy.

    Time: PT3M

    Temperature: Low

12. Plate and Serve

    Slice the chicken if desired, arrange over the pasta, garnish with extra basil leaves and a sprinkle of Parmesan. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

575

Protein

30 g

Carbohydrates

60 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Thighs, Skin‑On: boneless skinless chicken thighs
• Instead of Salt: sea salt
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine
• Instead of Onion: shallot
• Instead of Tomato Paste: crushed tomatoes
• Instead of Gochujang: sriracha
• Instead of White Wine: chicken broth
• Instead of Chicken Stock: vegetable stock
• Instead of Heavy Cream: half‑and‑half
• Instead of Sun‑Dried Tomatoes: regular tomatoes, roasted
• Instead of Gochugaru: crushed red pepper
• Instead of Lemon Juice: bottled lemon juice
• Instead of Fresh Basil Leaves: Italian parsley
• Instead of Dried Pasta (Linguine or Fettuccine): gluten‑free pasta
• Instead of Parmesan Cheese, Grated: Pecorino Romano

Equipment Needed

• Large Skillet or Sauté Pan
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Measuring Cup
• Microplane or Fine Grater
• Large Pot for Pasta
• Tongs or Spatula
• Zester or Microplane
• Ladle (optional)

Critical Steps — Do Not Skip

• Crisp the skin on the chicken thighs
• Deglaze with white wine to lift caramelized bits
• Return chicken to sauce and cook until internal temperature reaches 165°F
• Cook pasta al dente and reserve pasta water
• Toss pasta with sauce and Parmesan quickly

Chef Tips from the Video

• Pat the chicken dry and start it in a cold pan for the crispiest skin
• Deglaze with wine early to capture the fond – it adds depth
• Finish the dish with lemon zest and juice for a bright contrast to the rich cream
• Reserve pasta water; the starch helps bind the sauce to the noodles

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze sauce and cooked chicken separately for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to 24 hours ahead and refrigerated; reheat gently and add a splash of cream if it thins
• Cooked chicken can be cooled, sliced, and stored; reheat in the sauce just before serving
• Pasta is best served fresh but can be tossed with a little oil and reheated briefly

Frequently Asked Questions