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Oven Chicken and Linguini

Rated as 4.47 out of 5 Stars

"Easy and delicious. Add more pepper flakes if you like it spicy."
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Ingredients

1 h 10 m servings 589 cals
Original recipe yields 9 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
  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. 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. 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. 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 g fat; 41.9 g carbohydrates; 38.4 g protein; 129 mg cholesterol; 603 mg sodium. Full nutrition

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Reviews

Read all reviews 40
  1. 47 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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. I to...

Most helpful critical review

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 just-2...

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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. I to...

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 the ...

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

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 them...

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 easy ...

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 just-2...

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

Been using this recipe a long time. Using a blend of fresh hot habanero, jalapeno and poblano peppers. It is a winner every time

Had some fresh spinach we needed to use and found this recipe...It was so simple and so delicious.We will certainly add this to our favorites and make it again!! Thanks for sharing.