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

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.

  • 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.

  • 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.

  • 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.

  • 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

589 calories; 30.2 g total fat; 129 mg cholesterol; 603 mg sodium. 41.9 g carbohydrates; 38.4 g protein; Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/03/2017
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 baking. Pour all drippings (butter seasonings etc) into a narrow container and set aside while you begin the pasta let the mixture separate and pour off the fat before adding to the pasta. Otherwise this would end up a greasy fatty mess. Everything else was perfect and the flavor was great. (ps use fresh spinach) Read More
(17)

Most helpful critical review

Rating: 3 stars
04/11/2015
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 just-2 y/o girl is a very picky eater and this dish had her full attention: ) Great for left-overs and will definitely make it again. Read More
(3)
70 Ratings
  • 5 star values: 42
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/03/2017
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 baking. Pour all drippings (butter seasonings etc) into a narrow container and set aside while you begin the pasta let the mixture separate and pour off the fat before adding to the pasta. Otherwise this would end up a greasy fatty mess. Everything else was perfect and the flavor was great. (ps use fresh spinach) Read More
(17)
Rating: 4 stars
12/03/2017
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 baking. Pour all drippings (butter seasonings etc) into a narrow container and set aside while you begin the pasta let the mixture separate and pour off the fat before adding to the pasta. Otherwise this would end up a greasy fatty mess. Everything else was perfect and the flavor was great. (ps use fresh spinach) Read More
(17)
Rating: 5 stars
02/25/2017
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 them their childhood favorite meal memory. The only thing I do differently is to slice the onion thinly instead of chopping it and I add 2 ladels full of pasta water to the pasta- spinach mixture to make just a little creamier. Definitely give this recipe a try! It will be your new favorite go to and likely your children's favorite meal memory as well. Read More
(8)
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Rating: 5 stars
03/29/2015
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. I took the chicken out and put the zucchini and sautéed fresh spinach in the remaining sauce and tossed it. Then I added the chicken back in the dish on top of the zucchini and baked the remaining 15 minutes. Just before serving I grated some parmesan on top. Delicious and a bit more healthy. Read More
(7)
Rating: 4 stars
03/28/2015
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 the red pepper; it was a little too spicy. But everything else was the perfect amount! Read More
(6)
Rating: 5 stars
04/25/2016
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 easy dish again. Read More
(4)
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Rating: 5 stars
04/19/2015
This was so good. I used chicken brests-browned first in a skillet then followed the recipe. So delicious. Read More
(4)
Rating: 3 stars
04/11/2015
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 just-2 y/o girl is a very picky eater and this dish had her full attention: ) Great for left-overs and will definitely make it again. Read More
(3)
Rating: 4 stars
02/12/2015
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 an easy weeknight dinner. Served it with a tossed salad. Yum! Read More
(3)
Rating: 4 stars
02/28/2015
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. Read More
(2)