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Oven-Baked Chicken Linguine

Oven-Baked Chicken Linguine

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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.

Ingredients {{adjustedServings}} servings

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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


  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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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.


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.