Ingredients

• 0.5 cups butter
• 1 onion , chopped
• 2 tablespoons dried basil
• 1 tablespoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 pounds chicken thighs
• 1 pound linguine pasta
• 2 , 10 ounce
• 1 cup grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butter into a 9x13-inch baking dish and melt in the oven while it preheats, about 5 minutes.
3. 3 Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken thighs, turning to coat with onion mixture and ending skin-side up.
4. 4 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from the dish.
5. 5 When the chicken is nearly finished cooking, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 11 minutes; drain.
6. 6 Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta to serve.

Nutrition per serving