Oven-Baked Chicken Linguine

Oven-Baked Chicken Linguine

Josee RC 0

"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."

Ingredients 50 m {{adjustedServings}} servings 525 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 4

  1. 4 Ratings


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!!!