Zesty Spicy Chicken Linguine Bake
Indulge in a delightful fusion of flavors with this Zesty Spicy Chicken Linguine Bake, a hearty dish that combines succulent chicken with vibrant spinach and perfectly cooked linguine, all brought together with a creamy, zesty sauce. The red pepper flakes add a fiery kick that can be adjusted to your preference—simply increase for more heat or reduce for a milder dish. This recipe is an excellent choice for family dinners or when entertaining guests, and it’s sure to impress with its vibrant colors and rich flavors. Serve with a side salad and crusty bread for a complete meal!
4
Servings
300
Calories
13
Ingredients
Ingredients
butter
2 tablespoons (none)
onion
1 (thinly sliced)
sour cream
1/4 cup (nonfat or light)
chicken broth
1 cup (boiled down to 1/2 cup)
garlic
3 cloves (chopped)
dried basil
1 tablespoon (or 2 teaspoons Italian herb seasoning)
crushed red pepper flakes
1/2 teaspoon (adjust for heat preference)
boneless skinless chicken breast halves
4 (none)
frozen chopped spinach
10 ounces (thawed and squeezed gently)
dried linguine or spaghetti
1/2 lb (none)
freshly grated parmesan cheese
3/4 cup (none)
salt
1/4 teaspoon (none)
fresh ground black pepper
1/4 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a 13x9 inch baking pan, add the butter and place it in the oven to melt.
3
Once melted, add the thinly sliced onions to the pan, tossing them in the melted butter.
4
Roast the onions in the oven for about 10 minutes until they start to become tender.
5
In a separate bowl, whisk together the sour cream, reduced chicken broth, chopped garlic, dried basil (or Italian herbs), and crushed red pepper flakes until well combined.
6
Remove the baking pan from the oven and place the chicken breast halves evenly within the pan.
7
Pour the onion and broth mixture over each piece of chicken, ensuring they are well coated.
8
Season generously with salt and fresh ground black pepper.
9
Cover the pan with aluminum foil and bake in the preheated oven for approximately 20 minutes, or until the chicken is nearly cooked through.
10
While the chicken is baking, cook the linguine according to the package directions until just tender; then drain well.
11
Transfer the chicken to a plate for a moment and add the thawed spinach, cooked linguine, grated parmesan, and any remaining sauce from the pan into the baking dish. Toss everything together well to combine.
12
Place the chicken back on top of the pasta and spinach mixture.
13
Return the pan to the oven (uncovered) and bake for an additional 10 minutes to ensure everything is heated through and the flavors meld.
Nutrition Information
10.5g
Fat
25.5g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Spicy Chicken Linguine Bake?
It is a hearty dish combining succulent chicken, spinach, and linguine in a creamy, zesty sauce.
How many people does this recipe serve?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 300 calories.
What size baking pan is required?
You should use a 13x9 inch baking pan.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How much fat is in this recipe?
There is 10.5g of fat per serving.
How many carbohydrates are in this dish?
Each serving has 25.5g of carbohydrates.
How much protein is provided per serving?
There is 22g of protein per serving.
How do I adjust the heat level?
You can increase the red pepper flakes for more heat or reduce them for a milder flavor.
What type of sour cream should I use?
The recipe suggests using 1/4 cup of nonfat or light sour cream.
Why do I need to reduce the chicken broth?
The broth should be boiled down from 1 cup to 1/2 cup to concentrate the flavor before mixing.
Can I use a different herb if I don't have dried basil?
Yes, you can use 2 teaspoons of Italian herb seasoning as a substitute for 1 tablespoon of dried basil.
How should the onions be prepared?
Onions should be thinly sliced and roasted in melted butter for 10 minutes until tender.
What kind of chicken is used?
The recipe calls for 4 boneless skinless chicken breast halves.
How should the spinach be prepared?
Use 10 ounces of frozen chopped spinach, thawed and squeezed gently to remove excess moisture.
Can I use spaghetti instead of linguine?
Yes, 1/2 lb of either dried linguine or spaghetti can be used successfully.
What type of cheese is added to the bake?
3/4 cup of freshly grated parmesan cheese is added to the mixture.
How long should the chicken bake initially?
Cover the pan with foil and bake the chicken for approximately 20 minutes until nearly cooked through.
Do I cook the pasta before adding it to the pan?
Yes, cook the linguine according to package directions until just tender and drain well before adding.
Is the pan covered for the final stage of baking?
No, return the pan to the oven uncovered for the final 10 minutes.
What is the total number of ingredients in this recipe?
This recipe requires a total of 13 ingredients.
How much garlic is needed?
You will need 3 cloves of chopped garlic.
What seasonings are used in the sauce?
The sauce is seasoned with salt, fresh ground black pepper, dried basil, and crushed red pepper flakes.
Is this considered a comfort food dish?
Yes, it is tagged as a comfort food, one-pan style, and a family meal.
What should I serve alongside this dish?
It is recommended to serve this meal with a side salad and crusty bread.
How much butter is used at the start?
The recipe starts with 2 tablespoons of butter melted in the baking pan.
Is this an easy-to-make dinner?
Yes, it is tagged as an easy dinner option suitable for family meals.
What is the primary flavor profile of the sauce?
The sauce is described as creamy, zesty, and spicy with a fusion of red pepper and herbs.
When do I add the parmesan cheese?
Add the parmesan when you toss the thawed spinach and cooked linguine into the baking dish.
What is the total baking time in the oven?
The recipe requires about 40 minutes of total oven time across three stages including onion roasting, chicken baking, and the final meld.