Oven Baked Chicken Linguini

This beloved Chicken Linguini is straight from my grandmother’s recipe box and it is pure comfort food. Roasted chicken tucked in with garlic and onions fills your kitchen with the warmest aroma and the linguini tossed through buttery pan juices, wilted spinach and a dash of parmesan is pure magic. Right before serving, you squeeze fresh orange over everything and suddenly you realize why this recipe is truly timeless.

Every time I make this I feel like I am eight years old at my grandmother’s kitchen table again The orange on top always brings everyone running

Ingredients

• Bone in chicken thighs: Choose thighs with the skin on for the most flavor Pat dry so the skin crisps up nicely You could also use breasts but keep an eye on the cook time
• Butter: Opt for real salted butter You want all those rich dairy notes and the salt helps the seasoning stick
• Yellow onion: Look for firm onions with shiny skin Slice thinly for even roasting
• Fresh garlic: Go for plump firm cloves Chop or mince just before using for the best taste
• Dried basil: Use a high quality dried basil for aroma and flavor Good dried herbs should still have a vivid scent
• Red pepper flakes: A touch goes a long way for warmth Not spicy just enough to balance the richness
• Salt and black pepper: You cannot skip this Step up to kosher salt and freshly cracked pepper for best results
• Frozen chopped spinach: Thaw completely and press out all liquid so your sauce is not watery
• Linguini: Go for a classic brand and cook al dente so it stands up to the sauce
• Parmesan cheese: Always grate your own if you can The sharpness and creaminess matter here
• Fresh orange: Choose an orange that feels heavy for its size and slice into quarters for squeezing

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred degrees and give it time to get hot so the chicken will roast evenly from the start

Melt the Butter and Prepare the Seasoning:

Pop the butter into your roasting dish or a deep ten by fifteen pan Let it melt in the oven Once melted stir in chopped garlic thinly sliced onions salt pepper dried basil and red pepper flakes This buttery mixture is the backbone of flavor

Coat the Chicken:

Place your chicken thighs skin side down in the buttery mixture Give each piece a good press and rub so the chicken picks up all the herby garlic butter Turn them skin side up Rub some butter under the skin too

Roast the Chicken:

Slide your pan in the oven Bake uncovered for about forty five minutes or until you see deep golden skin and juices run clear Internal temperature should hit one hundred sixty five degrees Spoon some of the melted butter over the chicken once or twice as it bakes for max flavor

Cook the Linguini:

Ten minutes before the chicken is done bring a big pot of salted water to a boil Drop in the linguini and cook to al dente Drain well but do not rinse so the noodles can hold the buttery sauce

Toss Pasta with Spinach and Pan Juices:

When the chicken is ready transfer it to a warm plate covered with foil Add thawed spinach and the hot linguini to the pan juices Scrape up all the browned bits Then add a generous handful of parmesan and toss everything together Taste for salt and pepper

Serve and Finish with Orange:

Plate big piles of buttery noodles Top with roasted chicken and give each plate an orange wedge Just before digging in squeeze the orange over the top That bright note melts into all the savory flavors

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My favorite part is always the sizzling sound when the orange juice hits the hot pasta I have watched my own kids chase every last drop of those zesty pan juices just like I did

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days The pasta will soak up more pan sauce overnight making it extra flavorful To reheat add a splash of water or a little more butter and cover loosely so nothing dries out

Ingredient Substitutions

Chicken thighs have more flavor but you can use bone in breasts If you need a shortcut cooked rotisserie chicken works in a pinch Just add for the last few minutes with the spinach Skip parmesan if you need this dairy free and use a vegan buttery substitute and nutritional yeast for some cheesy taste

Serving Suggestions

This chicken linguini loves a big crisp salad on the side or garlicky green beans For a cozy family meal serve everything on a big platter and let everyone help themselves Leftover chicken can be shredded into a lunch bowl with extra spinach and any roasted vegetables you have

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A Bit of Background

Oven baked chicken pasta recipes have a way of bringing a family together My grandmother picked up the orange trick from her Italian neighbor who said citrus made roast chicken lighter The tradition stuck and now it is the mark of a true Sunday supper in our house

Common Recipe Questions

→ How do I ensure the chicken is juicy?

Bake bone-in, skin-on chicken pieces and baste with pan butter throughout cooking for the best moisture and flavor.

→ Can I substitute fresh spinach for frozen?

Absolutely. Just sauté fresh spinach briefly before tossing with the noodles to wilt it properly.

→ What pasta shapes work besides linguini?

Fettuccine or spaghetti can be used for similar results; just cook until al dente before combining.

→ Is it necessary to use fresh orange?

Fresh orange wedges elevate the flavors but bottled juice works in a pinch—use sparingly to avoid overpowering the dish.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container. Reheat gently with a splash of broth if needed.

→ Can I use chicken breasts instead of thighs?

Yes, just adjust baking time for chicken breasts to avoid drying them out—usually 10-15 minutes less than thighs.