Simple and delectable. If you prefer your food spicy, add extra pepper flakes.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 9 |
| Yield: | 9 servings |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter into a 9×13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
- 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.
- 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.
- 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.
- Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.
Nutrition Facts
| Calories | 589 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 4 g |
| Protein | 38 g |
| Saturated Fat | 13 g |
| Sodium | 603 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
We were not impressed with this recipe. There was not enough sauce and the flavor was bland. The chicken was moist but that was as good as it got.
Absolutely delicious! I added a can of tomatoes for color and flavor.
Really easy and looks and tastes like something much fancier. The red pepper really adds a lot of kick though, so if you don’t like spicy either seriously reduce the amount or leave it out. It is very tasty and would be fine without it.
I cut the red pepper flake by half and it was wonderful
Amazing flavors! My hubs loved this dish! Only thing: I used none in skin on thighs. I would use boneless skinless next time for easier eating. But easy, very flavorful nonetheless!!
Made exactly like the recipe. My family liked it although they said some garlic would be nice in it (we LOVE garlic). A little greasy for my gall stones but I will make it again. Maybe next time I will use rotisserie chicken and pick it off the bone and then add to the sauce. that will help with the grease.
I’m so happy this recipe was so good it’s really hard to find bake food that not dry an this hit the spot my husband love it. Next time I will make more.
Made exactly as written! Loved it!
I used boneless skinless thighs, and frozen kale (what I had available) and it was great! I shortened the cooking time by 15 minutes. The whole family enjoyed it! 🙂
We found this a little bland the first time I made it, so the second time I made it I added a whole head of crushed garlic – we love garlic! I also added a few more tablespoons of butter and used fresh spinach. I did not have dried basil on hand but I did have Italian seasoning so I used that. My son declared tonight that “this is my favourite dish that you make mommy!”
It’s one of my go-to’s.
I used spaghetti, didn’t have linguine. And broccoli, mashed up, mixed it all in juice. This was Tasty!
This was a hit with my family. The girls had it for dinner and breakfast…lol. It was super easy to prep and make. I added a teaspoon of minced garlic but didnt use spinach. Next time I would use less pepper flakes….a little too spicy.
I used boneless skinless thighs and fresh spinach rather than frozen. Other than those two minor changes I followed the receipe directly and we all LOVED It! Even my picky teens thought it was delish. Thank you for sharing!
Will definitely make again. Super easy!
We liked this a lot. Will make again I left out red pepper flakes. And spinach Didn’t have it.
Oh my goodness, this is heavenly. I reduce the amount of butter sometimes by as much as half, depending on how healthy I’m feeling 🙂 You can add or subtract just about any of the ingredients and it is still delicious. Thanks for this recipe!
This is a great recipe for improvisation. I used boneless, skinless thighs. I sliced and quartered the onion, used a few shakes of crushed red pepper, minced a clove of garlic and sliced about 6 oz. of mushrooms. I used 1/2 the butter and drizzled olive oil over the chicken before baking. I did not have spinach, but I did have a frozen spinach soufflé that I thawed in the microwave. Once the chicken was done, I removed it from the dish, added the spinach to the sauce and poured the sauce over the cooked pasta. It was very good! I am anxious to make again with frozen or fresh spinach.
I would make it again but I would use fresh spinach and seasoning other thn pepper flakes
This was really good and easy. I didn’t have spinach so I used steamed asparagus instead and I added chicken broth to the chicken while it cooked to make more sauce for the pasta and it turned out great! I will cut back on the pepper next time tho, a bit spicy for us.
It was good. Had a little bit to it which was good.