Oven Chicken and Linguine
Treat yourself to the comforting flavors of Oven Chicken and Linguine, a dish that combines tender baked chicken breasts with linguine coated in a rich Parmesan cream sauce. This recipe is a perfect blend of simplicity and elegance, featuring a medley of pantry staples like garlic, paprika, and heavy cream to create a meal that's bursting with flavor. The chicken is oven-baked to juicy perfection, while the creamy sauce comes together effortlessly in a skillet. Finished with fresh parsley for a hint of brightness, this crowd-pleasing dinner is ideal for weeknight meals or entertaining guests. Ready in under an hour, Oven Chicken and Linguine is a deliciously satisfying recipe that pairs beautifully with a crisp green salad or garlic bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 2 cloves Minced garlic
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 12 ounces Linguine pasta
- 2 tablespoons Fresh parsley
- 4 cups Water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
Brush the chicken breasts with 1 tablespoon of olive oil on both sides. Season each side with garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Place the seasoned chicken breasts onto the prepared baking sheet and bake in the oven for 25–30 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and allow to rest for 5 minutes before slicing thinly.
While the chicken is baking, boil a large pot of water with 1 teaspoon of salt. Cook the linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the remaining 1 tablespoon olive oil and butter over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in the grated Parmesan cheese until the sauce is smooth.
If the sauce is too thick, add a splash of the reserved pasta water to thin it out to your desired consistency.
Add the cooked linguine to the skillet and toss to coat the pasta in the creamy sauce.
Slice the rested chicken breasts into thin strips and arrange them on top of the linguine.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 4819 mg | 210% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 8.4 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
