Oven Chicken and Linguini
A succulent chicken thigh served atop a bed of flavorful linguine with a rich butter and spinach sauce, perfect for weeknight dining.
Ingredients
Chicken and Sauce
- 3 pounds chicken thighs Bone-in, skin-on for juiciness
- 0.5 cup butter Use unsalted for better salt management
- 1 onion chopped Adds flavor to the dish
- 2 tablespoons dried basil Herb flavoring
- 1 tablespoon red pepper flakes Adjust for spice level preferences
- 1 teaspoon salt Enhances overall flavor
- 1 teaspoon ground black pepper Adds background spice
Pasta and Spinach
- 1 pound linguine pasta Cook according to package instructions
- 2 packages (10 ounce) frozen chopped spinach Thaw and squeeze dry before adding
- 1 cup grated Parmesan cheese For topping and flavor
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- Place a 9×13-inch baking dish in the oven with the butter inside to melt, about 5 minutes.
- Combine chopped onion, dried basil, red pepper flakes, salt, and black pepper into the melted butter.
- Coat chicken thighs in the buttery mixture and place them skin-side up in the baking dish.
Baking
- Bake chicken for about 1 hour until fully cooked and tender.
Cooking Pasta and Final Mix
- While chicken is baking, bring a large pot of lightly salted water to a boil.
- Add linguine and cook until tender according to the package instructions. Drain and set aside.
- Stir thawed spinach into the remaining butter mixture in the baking dish.
- Combine cooked linguine and grated Parmesan cheese with the butter and spinach mixture and toss until well mixed.
Serving
- Plate the creamy linguine and spinach mixture, then layer a baked chicken thigh on top of each serving.
- Optionally, sprinkle extra grated Parmesan cheese and freshly chopped herbs on top.
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Notes
For meal prep, refrigerate separately to prevent sogginess. Can be frozen for up to 3 months.