Oven Chicken and Linguini

  • Recipe By
  • Published Jan 2nd
  • Ready In1h 10m
  • Servings9
  • Calories589
Easy and delicious. Add more pepper flakes if you like it spicy.

Oven Chicken and Linguini Ingredients

The following are the ingredients needed to make delicious Oven Chicken and Linguini for 9 servings:

  • 1/2 cup butter
  • 1 onion, chopped
  • 2 tablespoons dried basil
  • 1 tablespoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 pounds chicken thighs
  • 1 pound linguine pasta
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 1 cup grated Parmesan cheese

Oven Chicken and Linguini Cooking Instructions

  • Prep10m
  • Cook1h
  • Ready In1h 10m

To cook Oven Chicken and Linguini, you need about 10 minutes of preparation time. The time needed to cook this Oven Chicken and Linguini is about 1 hour , and you can serve your Oven Chicken and Linguini within 1 hour 10 minutes . The following are the steps to cook Oven Chicken and Linguini easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
  3. 3 Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, turning to coat with onion mixture and ending skin-side up.
  4. 4 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from dish.
  5. 5 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  6. 6 Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.

Nutrition Facts

Per Serving: 589 calories; 30.2 grams of fat; 41.9 grams of carbohydrates; 38.4 grams of protein; 129 milligrams of cholesterol; 603 milligrams of sodium.

  1. Dec 3rd 2017

    Really good flavor, but I had to add one very important step.Bake the chicken for about 45 minutes, then remove the chicken and transfer to a roasting pan and return to oven to finish bak ...

  2. Feb 25th 2017

    I first saw this recipe in Sunset Magazine in 1986. It is FABULOUS. I have never made it that I was not asked for the recipe. My grown children ask for this meal first when I go to visit ...

  3. Apr 25th 2016

    I used boneless, skinless chicken thighs and covered the dish for half the baking time. Excellent results...moist, flavorful, with just the right amount of spice. Will definitely make this e ...

  4. Apr 19th 2015

    This was so good. I used chicken brests-browned first in a skillet, then followed the recipe. So delicious.

  5. Mar 29th 2015

    I did not care for this recipe. Not flavorful, even after adding garlic and mushrooms, and too greasy.

  6. Mar 29th 2015

    Since I don't eat pasta I used a zoodle maker and twisted out some Zuchinni instead of Linguini. I also reduced the amount of butter. I baked the chicken as directed but took out at 45 min. ...

  7. Mar 28th 2015

    Really, a hit for the whole family! I cut out the bones, skin and fat to make it an easier meal. A bit more work upfront and a little less time in the oven but so much easier to eat. Our ju ...

  8. Mar 28th 2015

    The flavor was great! I will do this again. I did 5 chicken tenderloins, instead of the chicken they called for, in an 8 X 8 dish. I kept everything else the same. Next time I will cut down ...

  9. Feb 12th 2015

    We really enjoyed this! I used my own home grown basil that I had in the freezer, and fresh spinach. I had a handful of sun dried tomatoes in the frig, so I threw those in as well. This was ...