Recipe by Josee RC
"This recipe was thrown together when I was craving baked pasta but didn't have spaghetti or ground beef. I then decided to try my hand at an oven-baked linguine dish with chicken instead. A combination of chicken, pasta, onion, tomatoes, garlic, herbs, and cheese make this a comforting and quick oven-baked pasta."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
skinless, boneless chicken breast halves, diced
diced tomatoes with juice
1 1/2 teaspoons
1 1/2 teaspoons
shredded Cheddar cheese, divided
The recipe doesn’t indicate if the tomatoes are supposed to be canned or fresh, so I used a 14-1/2 oz can as well as a few freshly-chopped Campari tomatoes. Once I started cooking the chicken mixture, I knew that 16 oz of linguine would overwhelm this casserole, so I cut back to about 12 oz, and that still was plenty of pasta (you really do want to taste the chicken-tomato mixture). I added salt, pepper, and some red pepper flakes to add a little zing. One word of caution. The recipe says to cook the chicken-tomato mixture until the liquid has almost evaporated. Don’t go overboard because the pasta will absorb some of the liquid, and my casserole ended up a little dry. Honestly, had concerns about cheddar cheese (kept thinking parmesan and mozzarella), but it was good. Just be prepared to adjust the seasonings to your tastes, and you’ll be fine. I’m the first reviewer, so none of this is meant to be negative because we did enjoy this dish.
We really enjoyed this. I made it exactly as written, except used rotini instead of linguini, and added a bit of shredded parmesan on top. It was good. I doubled the amount of tomatoes, cause it looked a bit dry for my liking. Even with 2 cans, it needed something else. The next day for leftovers(this makes a LOT) I added some pasta sauce, and it was perfect. Making it again to
I replaced the tomatoes with a can of rotel to give it a bite! Wonderful!!!
Oven-Baked Chicken Linguine Haiku: "More like 'pasta bake', as oven's point is just melt. Still, it tasted great." I guess I'm glad that the title was misleading (in that nothing is actually "baked" and the oven's only purpose is to re-heat all the items together w/ melty cheese), b/c I enjoyed the ease of arranging this in the morning and fridging it until putting it in the oven at dinnertime. I broke the linguine into thirds b4 boiling (didn't relish the idea of us twirling noodles whilst stabbing at chicken when it came time to eat, and when I make again, I'll probably use a smaller pasta like penne or rotini) and used a can of Italian-seasoned tomatoes for the 2 c. diced tomatoes called for. We really enjoyed this alot, and will look forward to eating it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven-Baked Chicken Linguine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 166
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in Ellington? This creamy, satisfying linguine.
Tender chicken served over pasta with a sumptuous, creamy sauce.
See how to make an easy baked chicken tetrazzini.