Creamy Pesto Chicken Casserole
The perfect comfort food meal, this creamy pesto chicken casserole recipe is a one-pot dish that will satisfy your whole family. Brown the chicken in Fatworks Duck Fat to get that delicious crispy skin. Then bake it together with your favorite pasta and a creamy pesto sauce. Top this chicken pesto casserole with toasted pine nuts and more fresh basil and dig in!
INGREDIENTS
- 4 bone-in, skin-on chicken thighs
- Fatworks Duck Fat
- 8 ounces gluten- or grain-free pasta
- ½ large white or sweet onion, chopped
- 6 cloves garlic, chopped
- 3 cups spinach, chopped
- 1 cup fresh basil, chopped
- ½ cup bone broth or stock of choice
- 1 cup grass-fed heavy cream
- ½ cup grass-fed parmesan cheese
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Toasted pine nuts
- Chopped fresh basil
DIRECTIONS
STEP 1
Preheat the oven to 400°F. Have a 9x13 baking dish ready.
STEP 2
Bring a large pot of water to a boil. Cook the pasta according to the package instructions. Once cooked, drain and add to the 9x13 dish. Reserve the pasta water for later use.
STEP 3
While the pasta is cooking, season the chicken with sea salt and black pepper on both sides. Add a few tablespoons of Duck Fat to a skillet placed over medium-high heat. Brown the chicken on both sides and set it aside on a plate.
STEP 4
Add the chopped onion to the hot skillet and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about one minute. Add the spinach and basil and sauté until wilted. (Note: if the pan seems dry at any point, add another 1-2 tablespoons of Duck Fat.
STEP 5
Add the broth, heavy cream, and ¼ cup of the pasta water to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally. Stir in the parmesan cheese, sea salt, and black pepper.
