Korean gochugaru ferments for 6 months before grinding—that's why this Italian-Korean fusion pasta hits different than regular chili flakes.
Marry Me Chicken Pasta
Elevate your dinner game with our enchanting Marry Me Chicken Pasta! This dreamy dish features succulent chicken smothered in a creamy sun-dried tomato sauce, all tossed with al dente pasta for a perfect blend of flavors. Whip it up effortlessly, and watch your date fall head over heels!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This Italian-Korean love affair was born when Korean-American chef Roy Choi started dumping gochujang into his nonna's chicken pasta in 2010s Los Angeles—the fermented chili paste's umami punch meets Italian cream sauce tradition, creating what happens when Seoul's spice cabinet crashes into Rome's dairy obsession with absolutely zero apologies.
Regional Twist
In Calabria's Cosenza province, they replace the gochugaru with their local 'nduja sausage and swap sun-dried tomatoes for fresh Tropea onions, creating a Southern Italian heat bomb.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 4 pieces chicken thighs
- 1 tbsp (15 ml) gochugaru
- 2 tbsp (30 ml) gochujang
- 1 cup (296 ml) heavy cream
- 1 lemon lemon zest
- 1 cup (118 ml) parmesano reggiano
- 3 lbs (340 g) pasta
- 1 cup (79 ml) sun-dried tomatoes
- 3 tbsp (44 ml) tomato paste
- 1 cup (59 ml) white wine
Pantry Items
Amounts also listed in instructions below
- basil (to taste)
- 1 cup (237 ml) chicken stock
- garlic (to taste)
- lemon juice (to taste)
- olive oil (to taste)
- onion (to taste)
- oregano (to taste)
- pasta water (to taste)
- pepper (to taste)
- salt (to taste)
- unsalted butter (to taste)
👨🍳 Instructions
- 1
Season chicken thighs with salt and pepper on both sides. Add the chicken to a cold pan and turn the heat to medium high. Once the chicken skin is golden brown (10-15 minutes), flip it over to cook for a minute on the other side.
- 2
Remove the chicken and in the same pan add olive oil and butter to sauté onions and garlic for a few minutes until translucent.
- 3
Add tomato paste and gochujang and cook for a few minutes until it turns a deep red color.
- 4
Deglaze with white wine and once the alcohol has mostly evaporated, add chicken stock.
- 5
Bring to a simmer before adding in heavy cream, then add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
- 6
Once the sauce has thickened, season with salt and pepper and add back the chicken thighs skin side up with the heat turned to low.
- 7
While that's simmering, boil your favorite pasta in salted boiling water until al dente.
- 8
Remove the chicken thighs and add the pasta, pouring in pasta water as necessary.
- 9
Grate in parmesan and once the sauce starts to cling to the pasta, plate it up and enjoy.
💡 Pro Tips
- ✓Start chicken thighs in a cold pan skin-side down to render fat slowly and achieve maximum crispness - this prevents protein seization that occurs when hitting hot surfaces.technique
- ✓Cook the tomato paste and gochujang mixture for 3-4 minutes until it darkens significantly, as this Maillard reaction develops umami compounds and reduces raw fermented flavors.timing3-4 minutes
- ✓Reserve 1 full cup of starchy pasta water before draining - the high starch content (6-8%) acts as a natural emulsifier to bind the cream sauce to pasta.technique6-8% starch content
- ✓Add heavy cream when the stock is at a gentle simmer (180-190°F) rather than a rolling boil to prevent the proteins from curdling and breaking the sauce.timing180-190°F
- ✓Finish pasta 1-2 minutes under package directions since it will continue cooking in the hot cream sauce, preventing mushy texture from overcooking.timing1-2 minutes under
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Korean gochugaru ferments for 6 months before grinding—that's why this Italian-Korean fusion pasta hits different than regular chili flakes.
Marry Me Chicken Pasta
Elevate your dinner game with our enchanting Marry Me Chicken Pasta! This dreamy dish features succulent chicken smothered in a creamy sun-dried tomato sauce, all tossed with al dente pasta for a perfect blend of flavors. Whip it up effortlessly, and watch your date fall head over heels!
The Story
This Italian-Korean love affair was born when Korean-American chef Roy Choi started dumping gochujang into his nonna's chicken pasta in 2010s Los Angeles—the fermented chili paste's umami punch meets Italian cream sauce tradition, creating what happens when Seoul's spice cabinet crashes into Rome's dairy obsession with absolutely zero apologies.
Regional Twist
In Calabria's Cosenza province, they replace the gochugaru with their local 'nduja sausage and swap sun-dried tomatoes for fresh Tropea onions, creating a Southern Italian heat bomb.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 4 pieces chicken thighs
- 1 tbsp (15 ml) gochugaru
- 2 tbsp (30 ml) gochujang
- 1 cup (296 ml) heavy cream
- 1 lemon lemon zest
- 1 cup (118 ml) parmesano reggiano
- 3 lbs (340 g) pasta
- 1 cup (79 ml) sun-dried tomatoes
- 3 tbsp (44 ml) tomato paste
- 1 cup (59 ml) white wine
Pantry Items
Amounts also listed in instructions below
- basil (to taste)
- 1 cup (237 ml) chicken stock
- garlic (to taste)
- lemon juice (to taste)
- olive oil (to taste)
- onion (to taste)
- oregano (to taste)
- pasta water (to taste)
- pepper (to taste)
- salt (to taste)
- unsalted butter (to taste)
👨🍳 Instructions
- 1
Season chicken thighs with salt and pepper on both sides. Add the chicken to a cold pan and turn the heat to medium high. Once the chicken skin is golden brown (10-15 minutes), flip it over to cook for a minute on the other side.
- 2
Remove the chicken and in the same pan add olive oil and butter to sauté onions and garlic for a few minutes until translucent.
- 3
Add tomato paste and gochujang and cook for a few minutes until it turns a deep red color.
- 4
Deglaze with white wine and once the alcohol has mostly evaporated, add chicken stock.
- 5
Bring to a simmer before adding in heavy cream, then add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
- 6
Once the sauce has thickened, season with salt and pepper and add back the chicken thighs skin side up with the heat turned to low.
- 7
While that's simmering, boil your favorite pasta in salted boiling water until al dente.
- 8
Remove the chicken thighs and add the pasta, pouring in pasta water as necessary.
- 9
Grate in parmesan and once the sauce starts to cling to the pasta, plate it up and enjoy.
💡 Pro Tips
- ✓Start chicken thighs in a cold pan skin-side down to render fat slowly and achieve maximum crispness - this prevents protein seization that occurs when hitting hot surfaces.technique
- ✓Cook the tomato paste and gochujang mixture for 3-4 minutes until it darkens significantly, as this Maillard reaction develops umami compounds and reduces raw fermented flavors.timing3-4 minutes
- ✓Reserve 1 full cup of starchy pasta water before draining - the high starch content (6-8%) acts as a natural emulsifier to bind the cream sauce to pasta.technique6-8% starch content
- ✓Add heavy cream when the stock is at a gentle simmer (180-190°F) rather than a rolling boil to prevent the proteins from curdling and breaking the sauce.timing180-190°F
- ✓Finish pasta 1-2 minutes under package directions since it will continue cooking in the hot cream sauce, preventing mushy texture from overcooking.timing1-2 minutes under