chicken thighs pasta bake
Best ever chicken thighs pasta bake, in the Dutch Oven. Creamy pasta and crispy chicken thighs come together to give this casserole the yummy factor.
Prep Time5 mins
Cook Time56 mins
Total Time1 hr 1 min
Place the Dutch Oven on a medium heat on the hob and add to it the olive oil along with a sprinkling of salt and pepper. Place the chicken thighs breast side down and cook for 3 minutes or until it develops a crispy coating.
Meanwhile as the chicken thighs skin crisps up peel and dice your onion and garlic.
Take the chicken out of the Dutch Oven and put it to one side. Add the onion and garlic and using the juices of the chicken crisp the garlic and onion for a further 3 minutes.
Add the courgette and carrots, seasonings, soft cheese and red wine and stir well. Cook for a further 3 minutes.
Add the stock along with the chopped tomatoes, peas and mix well.
Add the pasta and mix again so that all the pasta is covered.
Place the chicken thighs (breast side up) on top of the pasta and vegetables and place the lid on the Dutch Oven. Cook in the oven for 45 minutes at 180c/360f.
Because there is a lot of pasta and vegetables in this dish, one medium to large chicken thigh per person is sufficient. You don’t need extra oil for the onion and garlic because you have the juices from the chicken and they don’t require much oil to cook.
I normally use macaroni or pasta twists for this recipe, but spaghetti chopped into thirds will also work. For stock I find 350ml is a good amount. But its all about the stock covering the contents of the dish, so if you have added extra pasta or extra vegetables you will need to adjust accordingly. We also use this chicken broth as we find it is better in flavour and quality.
Calories: 789kcal | Carbohydrates: 79g | Protein: 35g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 140mg | Sodium: 355mg | Potassium: 1384mg | Fiber: 7g | Sugar: 14g | Vitamin A: 12250IU | Vitamin C: 40.4mg | Calcium: 123mg | Iron: 3.5mg