Marry Me Chicken Pasta

Mince the onion and garlic. Finely chop the sun-dried tomatoes.

Pat the chicken thighs dry and season generously on both sides with salt and pepper.

Place the chicken thighs skin-side down into a cold, large skillet. Turn the heat to medium and cook until the skin is golden brown and crispy. The chicken will release from the pan when it's ready. Flip and cook for another few minutes, then remove from the pan and set aside.

In the same pan with the rendered chicken fat, add olive oil and butter. Sauté the minced onion and garlic until softened and translucent.

Add the tomato paste and gochujang to the pan. Cook, stirring constantly, for about a minute until it darkens to a deep red color.

Deglaze the pan with white wine, scraping up any browned bits from the bottom. Allow the wine to cook down until it has mostly evaporated.

Pour in the chicken stock and bring to a simmer. Stir in the heavy cream until well combined.

Add the chopped sun-dried tomatoes, gochugaru, dried oregano, lemon zest, lemon juice, and fresh basil. Stir to combine and let the sauce simmer to thicken.

Season the sauce with salt and pepper to taste. Return the seared chicken thighs to the pan, nestling them into the sauce. Simmer until the chicken is cooked through.

While the chicken simmers, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve some of the pasta water before draining.

Once the chicken is cooked, remove it from the sauce and set aside. Add the cooked pasta directly to the skillet with the sauce.

Toss the pasta to coat in the sauce, adding a splash of reserved pasta water if needed to achieve a silky consistency. Stir in the freshly grated Parmesan cheese until melted.

Serve the pasta in bowls. Slice the chicken thighs and place on top. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese.