There’s something incredibly comforting about indulging in a perfectly prepared pasta dish, especially when it includes tender chicken and rich creamy sauce. Our oven-baked chicken linguini has a secret ingredient that adds a delightful depth of flavor—making this recipe a hot favorite in many households.
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This recipe came from a cherished family gathering that I attended a few years back. My grandma, famous for her culinary skills, brought out a steaming tray of this savory dish. The aroma filled the room, leaving none of us able to resist. The recipe has become a staple in our home, a dish that never fails to remind us of cozy family dinners.
Why You’ll Love This Recipe
This oven-baked chicken linguini is not only delicious but also practical. It combines easy-to-find ingredients with a one-pan approach, minimizing kitchen cleanup. The secret ingredient, a dash of nutmeg in the sauce, brings out a warm, earthy undertone that truly sets this dish apart. This meal is perfect for a cozy family dinner or an elegant gathering with friends.
Ingredients Notes
When selecting ingredients, go for quality—fresh linguini tastes noticeably better than dried. For the chicken, opt for boneless, skinless breasts or thighs for easy preparation. You can replace heavy cream with a low-fat version, though the full-fat variety provides a richer consistency. Don’t skip the freshly grated Parmesan, as it significantly elevates the dish.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Cook the linguini according to package instructions, but reduce the cooking time by two minutes. Drain and set aside.
Step 2
Season the chicken with salt, pepper, and your choice of herbs. In a large skillet over medium heat, sear the chicken on both sides until golden brown. Remove and slice into strips.
Step 3
Prepare the sauce by melting butter in the skillet. Stir in minced garlic and cook until fragrant. Pour in the cream and sprinkle nutmeg, stirring until slightly thickened.
Step 4
Combine the cooked linguini, chicken slices, and sauce in a large baking dish. Toss gently to coat the ingredients evenly.
Step 5
Sprinkle with Parmesan and bake for about 20 minutes, or until the top is bubbly and golden. Let cool for a few minutes before serving.
Storage Options
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply place the linguini in a baking dish with a splash of cream and cover with foil. Warm in a 350°F oven until heated through. For freezing, pack in a suitable container and freeze for up to a month. Thaw in the refrigerator overnight before reheating.
Variations & Substitutions
Customize the dish by using whole wheat or gluten-free linguini for dietary preferences. Swap chicken with shrimp for a seafood twist, or add vegetables like spinach or sun-dried tomatoes to enhance flavor and nutrition. A sprinkle of chili flakes can provide a spicy kick if desired.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or garlicky toasted bread. It makes for an excellent dinner party dish when paired with a light, fruity white wine. Consider serving it with steamed asparagus or a side of roasted vegetables for a complete meal.
frequently asked questions
Can I use other types of pasta instead of linguini? Absolutely! Feel free to substitute linguini with fettuccine, tagliatelle, or even penne, although the cooking times may vary slightly.
Is it possible to make this dish vegetarian? Yes, it certainly can be adapted. Replace the chicken with mushrooms or tofu for a hearty vegetarian version. Ensure your cream and cheese are vegetarian-friendly.
What can I do if the sauce is too thick? If your sauce thickens too much during baking, you can thin it out by adding a little pasta cooking water or extra cream before reheating, adjusting the consistency to your preference.
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Ingredients
Main Ingredients
- 8 pieces chicken thighs, bone-in, skin-on about 4 lbs total
- 2 tablespoons olive oil extra virgin
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 4 cloves garlic minced
- 1 cup lemon juice freshly squeezed
- 1 pound linguine uncooked
- 0.5 cup chicken broth low sodium
- 1 cup Parmesan cheese grated
- 2 tablespoons basil fresh, chopped
- 4 tablespoons parsley fresh, chopped
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Season chicken thighs with salt and pepper and place them skin-side down in the skillet. Cook until the skin is golden, about 6 minutes.
- Flip the chicken and add garlic to the skillet, cooking until fragrant, about 1 minute. Pour in lemon juice and chicken broth, and bring to a simmer.
- Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- While the chicken bakes, cook the linguine according to package instructions. Drain and reserve half a cup of pasta water.
- Remove chicken from the skillet and set aside. Add cooked linguine to the skillet, stirring to coat in the sauce. Mix in Parmesan cheese and reserved pasta water until you reach the desired consistency.
- Serve the linguine with chicken on top, garnished with fresh basil and parsley.
