Oven Chicken and Linguini recipe

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Ingredients

½ cup butter
1 onion, chopped
2 tablespoons dried basil
1 tablespoon red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
3 pounds chicken thighs
1 pound linguine pasta
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese

Nutrition Info

588.6 calories
carbohydrate: 41.9 g
cholesterol: 129.2 mg
fat: 30.2 g
fiber: 4.3 g
protein: 38.4 g
saturatedFat: 12.7 g
servingSize: -
sodium: 602.5 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

9 servings

Recipe Note

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

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