Baked Linguine Alfredo

Baked Linguine Alfredo


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If you want comfort food just how your grandmother used to make, try Baked Linguine Alfredo. The creamy, cheesy sauce combines perfectly with any number of meat or vegetables but can also just be enjoyed by itself and a sprinkling of freshly grated Parmesan cheese.

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Chicago, IL

Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 16 ounces linguini noodles
  • 1 zucchini, sliced
  • 1 crown of broccoli, chopped
  • 1/2 chopped yellow onion
  • 2 cloves garlic
  • 16 ounces boneless skinless chopped chicken breast (optional)
  • 2 cups Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cups heavy cream
  • 1 stick butter
  • 2 tablespoons cream cheese
  • 1 cup mozzarella cheese

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Combine the heavy cream with cream cheese, mozzarella cheese, and butter on medium heat until melted together.  Add half the Parmesan cheese and one of the chopped garlic cloves, simmer for 15 minutes.  Cook the linguini until al dente, saute chicken breast with broccoli, onion, and zucchini.  Put the linguini in layers with meat and veggies until all are used up, then cover in sauce and the rest of the Parmesan cheese.  Bake for five minutes until the cheese at the top begins to brown.

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