This recipe was thrown together when I was craving baked pasta but didn't have spaghetti or ground beef. I then decided to try my hand at an oven-baked linguine dish with chicken instead. A combination of chicken, pasta, onion, tomatoes, garlic, herbs, and cheese make this a comforting and quick oven-baked pasta.

Josee RC
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Heat olive oil in a large frying pan over medium heat; cook and stir chicken, onion, and garlic until onion is tender, chicken is no longer pink in the center and chicken juices run clear, 10 to 15 minutes. Add tomatoes with their juice, oregano, basil, and thyme; cook until liquid has almost evaporated, about 10 minutes.

  • Combine cooked linguine and 1/2 cup Cheddar cheese with chicken mixture in a large bowl; toss until Cheddar cheese begins to melt. Transfer mixture to a deep casserole dish; top with remaining Cheddar cheese.

  • Bake in the preheated oven until cheese is melted and bubbling, 20 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

525 calories; 18.5 g total fat; 63 mg cholesterol; 272 mg sodium. 58.3 g carbohydrates; 30.2 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/09/2014
The recipe doesn t indicate if the tomatoes are supposed to be canned or fresh so I used a 14-1/2 oz can as well as a few freshly-chopped Campari tomatoes. Once I started cooking the chicken mixture I knew that 16 oz of linguine would overwhelm this casserole so I cut back to about 12 oz and that still was plenty of pasta (you really do want to taste the chicken-tomato mixture). I added salt pepper and some red pepper flakes to add a little zing. One word of caution. The recipe says to cook the chicken-tomato mixture until the liquid has almost evaporated. Don t go overboard because the pasta will absorb some of the liquid and my casserole ended up a little dry. Honestly had concerns about cheddar cheese (kept thinking parmesan and mozzarella) but it was good. Just be prepared to adjust the seasonings to your tastes and you ll be fine. I m the first reviewer so none of this is meant to be negative because we did enjoy this dish. Read More
(8)
10 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/09/2014
The recipe doesn t indicate if the tomatoes are supposed to be canned or fresh so I used a 14-1/2 oz can as well as a few freshly-chopped Campari tomatoes. Once I started cooking the chicken mixture I knew that 16 oz of linguine would overwhelm this casserole so I cut back to about 12 oz and that still was plenty of pasta (you really do want to taste the chicken-tomato mixture). I added salt pepper and some red pepper flakes to add a little zing. One word of caution. The recipe says to cook the chicken-tomato mixture until the liquid has almost evaporated. Don t go overboard because the pasta will absorb some of the liquid and my casserole ended up a little dry. Honestly had concerns about cheddar cheese (kept thinking parmesan and mozzarella) but it was good. Just be prepared to adjust the seasonings to your tastes and you ll be fine. I m the first reviewer so none of this is meant to be negative because we did enjoy this dish. Read More
(8)
Rating: 4 stars
01/09/2014
The recipe doesn t indicate if the tomatoes are supposed to be canned or fresh so I used a 14-1/2 oz can as well as a few freshly-chopped Campari tomatoes. Once I started cooking the chicken mixture I knew that 16 oz of linguine would overwhelm this casserole so I cut back to about 12 oz and that still was plenty of pasta (you really do want to taste the chicken-tomato mixture). I added salt pepper and some red pepper flakes to add a little zing. One word of caution. The recipe says to cook the chicken-tomato mixture until the liquid has almost evaporated. Don t go overboard because the pasta will absorb some of the liquid and my casserole ended up a little dry. Honestly had concerns about cheddar cheese (kept thinking parmesan and mozzarella) but it was good. Just be prepared to adjust the seasonings to your tastes and you ll be fine. I m the first reviewer so none of this is meant to be negative because we did enjoy this dish. Read More
(8)
Rating: 4 stars
04/22/2014
I replaced the tomatoes with a can of rotel to give it a bite! Wonderful!!! Read More
(3)
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Rating: 4 stars
04/07/2014
Oven-Baked Chicken Linguine Haiku: "More like 'pasta bake' as oven's point is just melt. Still it tasted great." I guess I'm glad that the title was misleading (in that nothing is actually "baked" and the oven's only purpose is to re-heat all the items together w/ melty cheese) b/c I enjoyed the ease of arranging this in the morning and fridging it until putting it in the oven at dinnertime. I broke the linguine into thirds b4 boiling (didn't relish the idea of us twirling noodles whilst stabbing at chicken when it came time to eat and when I make again I'll probably use a smaller pasta like penne or rotini) and used a can of Italian-seasoned tomatoes for the 2 c. diced tomatoes called for. We really enjoyed this alot and will look forward to eating it again. Read More
(2)
Rating: 5 stars
08/29/2018
I changed a few things to this recipe and it turned out great! I used only about 12oz of linguine based on other reviews of it turning out bland or dry and it was a good ratio of pasta to chicken. I also rinsed out the pasta with hot water after draining it to keep it from drying and sticking. I used 2 cups of Rotel diced tomatoes and that worked great for flavor and moisture. For cooking times I did 10 minutes cooking the chicken and misc and 10 minutes after adding the tomatoes and misc. I also added a lot more cheese than was called for including cheddar Parmesan and mozzarella all shredded and sprinkled mostly cheddar and Parmesan on top before baking for 16-18 minutes. It wasn t dry at all and it was awesome for leftovers! Served with a fresh garden salad Read More
(1)
Rating: 4 stars
11/23/2016
This was good but dry. I think the pasta portion could be cut down quite a bit. Also adding parmesan cheese helped. Read More
(1)
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Rating: 5 stars
10/28/2016
Was very good! Word of advice; pay attention to the portion sizes. My pasta box had twice the amount called for in the recipe and if I hadn't noticed it probably would have turned out bland. Tasted great! Read More
Rating: 5 stars
04/28/2019
Made it exactly as called for with one exception: less linguine. Was delicious! My husband even asked me to make it again. Though there are only 3 of us we often differ in taste preferences. This time we all loved it. Read More
Rating: 4 stars
11/27/2014
We really enjoyed this. I made it exactly as written except used rotini instead of linguini and added a bit of shredded parmesan on top. It was good. I doubled the amount of tomatoes cause it looked a bit dry for my liking. Even with 2 cans it needed something else. The next day for leftovers(this makes a LOT) I added some pasta sauce and it was perfect. Making it again to Read More