Creamy Spinach Basil Chicken Pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package directions. Reserve about 240 ml of the pasta water, then drain. Meanwhile, heat the chicken fat in a large skillet over medium-high heat. Add the chopped onion and cook for 8 to 10 minutes, stirring often, until softened and lightly golden. Stir in the chopped chili, mashed roasted garlic, and tomato puree, then cook for 2 to 3 minutes until the mixture darkens slightly and smells fragrant. Pour in the white wine and simmer until mostly reduced.

Add the spinach and shredded chicken to the skillet with a splash of the reserved pasta water. Cook for 3 to 4 minutes, stirring, until the spinach wilts and the chicken is heated through. Stir in the lemon juice, most of the basil, the creme fraiche, and the cooked pasta. Toss everything together, adding a little more pasta water as needed to loosen the sauce. Season to taste, then serve topped with the remaining basil.