Oven Chicken and Linguini
Enjoy a delightful dish that combines baked chicken thighs with creamy linguini, spinach, and Parmesan, perfect for family dinners or gatherings.
Ingredients
For the dish
- 0.5 cup butter Used for coating the chicken and mixing with pasta
- 1 piece onion, chopped Adds flavor to the butter sauce
- 2 tablespoons dried basil Herb for aromatics
- 1 tablespoon red pepper flakes For a bit of heat; adjust according to taste
- 1 teaspoon salt To taste
- 1 teaspoon ground black pepper To taste
- 3 pounds chicken thighs Bone-in, skin-on for moisture and flavor
- 1 pound linguine pasta Main pasta ingredient
- 2 packages frozen chopped spinach, thawed and squeezed dry Can be substituted with fresh spinach
- 1 cup grated Parmesan cheese Adds creaminess and flavor to the dish
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- Place half a cup of butter in a 9x13-inch baking dish and let it melt in the oven while it preheats, about 5 minutes.
- Stir in chopped onion, dried basil, red pepper flakes, salt, and black pepper into the melted butter.
- Coat the chicken thighs in the butter mixture and arrange them skin-side up in the baking dish.
Cooking
- Bake the chicken for about 1 hour, until no longer pink at the bone with juices running clear.
- Meanwhile, bring a large pot of salted water to boil and cook the linguini for about 11 minutes until tender.
- Drain the pasta and combine it with thawed spinach in the same baking dish with the butter sauce.
- Add the cooked linguini and grated Parmesan cheese, mixing everything until evenly combined.
- Top the pasta with the baked chicken before serving.
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Notes
Serve directly from the baking dish for a rustic feel. Optionally garnish with fresh basil or extra Parmesan.