Delicious! Following the recipe exactly except I'm adding the parmesan in with the cream because it makes it nice and cheesy like alfredo. Thanks for that tip! This is quite the fattening dish so I'll only be making occassionally. It is wonderful though, try it out!

Reviewed On: Oct. 16, 2011

First let me say that with a simple recpie like this out on the web, it's a surprise that most restaurants I get alfredo pasta from are unable to really deliver on the flavor. This recipe does just that! It was full of flavor and was so simple to make. A couple of things I will do differently the next time I make it though: 1) I will probably make it thinner while on the stove (by using more milk for desired consitency). What I didn't think about was the fact that after I poured it over the pasta and chicken it would continue to thicken quite a bit. By the end of the dish it was a little thick and dry but the flavor was still there. #2) I will probably start this fairly later than the pasta and chicken. This recipe was so easy that it barely took me 10 minutes. Leave this piece for last when making pasta and/or chicken. Other than that, it was delicious. I am happy to say I can make my own homemade alfredo sauce now. I probably will not order alfredo when I go out to eat anymore because it is rarely ever this delicious. Another good find on Allrecipes. Thanks Dawn.

Reviewed On: Sep. 23, 2009

This is a pretty tasty recipe. Unfortunately, I overcooked the pork but the flavor was still there. I plan to make again but keep in the pan less than I did this time. The pan drippings are delicious. I cooked with egg noodles and the pan dressing tasted really good over the noodles. Don't drown them in the drippings though. I took the advice to use the red pepper flakes and double the sugar and honey, both good ideas. Will make again and hopefully not overcook the pork this time!

Reviewed On: Aug. 15, 2009