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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.
Remove the chicken and in the same pan add olive oil and butter to saute onions and garlic for a few minutes until translucent.
Add tomato paste and gochujang and cook for a few minutes until it turns a deep red color.
Deglaze with white wine and once the alcohol has mostly evaporated, go in with chicken stock.
Bring to a simmer before adding in heavy cream then add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
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.
While thats simmering, boil your favorite pasta in salted boiling water until al dente.
Remove the chicken thighs and add the pasta pouring in pasta water as necessary.
Grate in parmesan and once the sauce starts to cling to the pasta, plate it up and enjoy.
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