Oven-Baked Chicken Linguine Recipe - Allrecipes.com
Oven-Baked Chicken Linguine Recipe
  • READY IN 50 mins

Oven-Baked Chicken Linguine

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Heat olive oil in a large frying pan over medium heat; cook and stir chicken, onion, and garlic until onion is tender, chicken is no longer pink in the center and chicken juices run clear, 10 to 15 minutes. Add tomatoes with their juice, oregano, basil, and thyme; cook until liquid has almost evaporated, about 10 minutes.
  4. Combine cooked linguine and 1/2 cup Cheddar cheese with chicken mixture in a large bowl; toss until Cheddar cheese begins to melt. Transfer mixture to a deep casserole dish; top with remaining Cheddar cheese.
  5. Bake in the preheated oven until cheese is melted and bubbling, 20 minutes.
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Reviews More Reviews

Jan 09, 2014

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.

Apr 22, 2014

I replaced the tomatoes with a can of rotel to give it a bite! Wonderful!!!


4 Ratings

Nov 27, 2014

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

Apr 07, 2014

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.


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  • Calories
  • 525 kcal
  • 26%
  • Carbohydrates
  • 58.3 g
  • 19%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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