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This cozy Chicken Linguini will fill your home with the most inviting aroma that is sure to warm the hearts of your loved ones. Baked chicken is roasted with butter, herbs, garlic and onions in the oven served over linguini that’s tossed in the pan juices and chopped spinach and parmesan. To finish it off, fresh oranges wedges are squeezed over the top of this delicious chicken pasta dish.
Baked Chicken Linguini
If you have a copy of my cookbook, Sundae Dinners, you may have already ventured into my “Family Recipes” chapter where I share my grandmothers Oven Baked Chicken Linguini recipe. This chicken pasta is one that my grandma would make for my sister and I again and again.
It was our absolute favorite meal and one that I still make for Sunday dinners for my family. It’s full of aromatic flavors from the onions, garlic, spinach and fresh oranges. It’s one of my favorite memories and making it will infuse wonderful smells into your home.
Key Ingredients
You’ll love this warm and cozy chicken linguini recipe. Here are the simple ingredients you’ll need:
Bone-in chicken thighs – you can use breasts instead, just adjust the cook time. The chicken will be rinsed thoroughly and patted dry.
Butter – one stick of salted butter
Yellow onion – we’ll slice it up thin and this is added to the roasting pan.
Garlic – along with the onions, this adds tons of flavor to the chicken and pan sauce.
Dried basil – adds herbiness to the buttery pan sauce.
Red pepper flakes – a kick of heat without making this dish spicy.
Salt and pepper – duh 🙂
Frozen chopped spinach – it’s so important to thaw and squeeze out all excess liquid first.
Linguini noodles – cook these to al dente
Parmesan – freshly grated parmesan is always best!
Orange – a whole orange is quartered for squeezing over the top of this dish.
How To Make Oven Baked Chicken Linguini
Preheat oven to 400 degrees.
Coat the Chicken
In a roasting dish or deep 10×15 pan, add butter and place in the oven until butter is melted. Remove pan and stir in the garlic, salt and pepper, dried basil, red pepper flakes, and onions to the butter. Place the chicken in the pan skin-side down rubbing it in the butter, then turn it over (skin side up). Rub the seasoned butter under and over the skin, being sure it’s evenly coated.
Bake the Chicken & Linguini
Bake uncovered for about 45 minutes, or until the internal temp reaches 165 degrees. A few times throughout the cooking process, I like to spoon the butter over the top of the chicken as it cooks.
Make the Pasta
About 10 minutes before chicken is finished, cook the linguini to al dente in salted water. Drain.
When chicken is finished cooking, remove chicken from the pan and keep warm on a foil tented plate. Add the spinach and noodles to the pan drippings, scraping up any brown bits. Add the parmesan cheese and taste and adjust salt and pepper if needed.
Serve
Mound a portion of pasta on each plate, flanking with 2 pieces of chicken and an orange wedge. Before eating, squeeze orange over the chicken and pasta. Alternately, serve it on a large platter topped with chicken pieces and quartered oranges.
Looking for More Pasta Recipes?
Orzo Tuscan Chicken Bake
One-Pot Marry Me Chicken Pasta
One-Pan Buffalo Chicken Alfredo
One-Pan Lemon Parmesan Pasta
I hope you enjoyed this recipe for this Oven Baked Chicken Linguini recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Oven Baked Chicken Linguini
Ingredients
- 8 bone-in chicken thighs about 2.5 lbs (bone-in breasts can be used instead) rinsed and patted dry
- 1 stick butter salted
- 1 yellow onion, thinly sliced
- 8 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 1/2 tsp each; salt and pepper
- 1 - 10 oz. packages frozen chopped spinach use two bags if you want this more spinach-heavy. Thawed and squeezed of all excess liquid
- 1 lb. linguini
- 1 cup grated parmesan, freshly grated
- 1 whole orange quartered (unpeeled)
Instructions
- Preheat oven to 400 degrees.
- In a roasting dish or deep 10x15 pan, add butter and place in the oven until butter is melted. Remove pan and stir in the garlic, salt and pepper, dried basil, red pepper flakes, and onions to the butter.
- Place the chicken in the pan skin-side down rubbing it in the butter, then turn it over (skin side up). Rub the seasoned butter under and over the skin, being sure it’s evenly coated.
- Bake uncovered for about 45 minutes, or until the internal temp reaches 165 degrees. A few times throughout the cooking process, I like to spoon the butter over the top of the chicken as it cooks.
- About 10 minutes before chicken is finished, cook the linguini to al dente in salted water. Drain.
- When chicken is finished cooking, remove chicken from the pan and keep warm on a foil tented plate. Add the spinach and noodles to the pan drippings, scraping up any brown bits. Add the parmesan cheese and taste and adjust salt and pepper if needed.
- Mound a portion of pasta on each plate, flanking with 2 pieces of chicken and an orange wedge. Before eating, squeeze orange over the chicken and pasta. Alternately, serve it on a large platter topped with chicken pieces and quartered oranges.
