I would give this recipe 5 stars with the addition of sauteed garlic. I mean, how can you make a classic italian sauce without garlic? So, changes I made were: added 3 cloves garlic (I know, that's a lot but I love it), used only parmesan cheese, and added 2 oz cream cheese to make the sauce a little creamier. In my humble opinion, a perfect recipe. As other reviewers mentioned I made sure to slowly add some of the warm sauce to my egg before adding it to the sauce. Next time, I'll add some fresh parsley as well. This will be our standard alfredo sauce from now on.

Reviewed On: Sep. 30, 2009

Absolutely delicious. I served this sauce over blackened tilapia. We had my parents over for dinner and they loved it. My dad kept saying, "wow!" I read the reviews about the sauce being thin so I added about a teaspoon of flour to the warm butter to make a thin roux before adding the cream so that the sauce would be thicker. Don't know if it made a difference but my sauce wasn't thin, it was perfect! It makes it hard to go spend $25 for a dish at pricey seafood restaurants when it only cost me about $12 to feed 4.

Reviewed On: May 24, 2009

I've been making this for years and it's absolutely a hit every time. We don't do mushrooms in our family, so I eliminated them and I saute thinly sliced red onion with the peppers instead of the green onion and it's fantastic. Our dinner guests always say, "it's better than eating at a restaurant." Also, I use chicken tenders instead of chicken breasts.

Reviewed On: May 3, 2008