Reviewed: Mar. 4, 2009

This was absolutely delicious!! I read some other reviews and I didn't add any salt. I also added chicken and broccoli which made it super tasty and filling! I saw someone had used non-fat evaporated milk and it was delicious! It thickened up great and we will defiantly make this over and over!

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Heather

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Reviewed: Feb. 8, 2009

Thank you for the recipe. This was my first Alfredo sauce. I used only half of the butter that the recipe called for. I thought it worked out just fine that way.

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rachel

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Jan. 31, 2009

I thought this was kind of bland. It didn't work out too well with mostaccioli. I had it for lunch the next day, and it was just a buttery mess!! It might work out better with fettucini...

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LWife26

Cooking Level: Intermediate

Home Town: South Lyon, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 30, 2009

Super easy! Excellent taste. I added fresh garlic instead of garlic powder and its awesome!

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Mrs. Henderson

Cooking Level: Expert

Home Town: Grassy Butte, North Dakota, USA

Living In: Keene, North Dakota, USA

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Reviewed: Jan. 22, 2009

I really liked this recipe. It is simple and delicious! The only thing I might change is the amount of butter. Even a few Tbs less. It was just a bit too greasy. Forget trying to reheat this. It just doesn't work... :( Too bad, because it was really good and we had leftovers!

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Beth

Cooking Level: Expert

Home Town: Woods Cross, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Jan. 18, 2009

This pasta was very good. I added chopped up fresh spinach along with the parsley in an attemp to make it healthier. Next time I will put more parm than what is called for.

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laur laur

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Buffalo, New York, USA

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Reviewed: Jan. 17, 2009

A pretty good sauce, I might lighten up on the garlic powder & salt just a smidgen next time. A nice, thin sauce that I used on penne rigate. Perfect texture that that pasta. Thanks for the recipe!

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idahocook

Cooking Level: Intermediate

Home Town: Coeur D Alene, Idaho, USA

Living In: Boise, Idaho, USA

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Reviewed: Jan. 5, 2009

Yummy! I needed a quick recipe when family decided to stay for dinner one night. I just cooked some seasoned, diced chicken breasts in olive oil and added mushrooms till they were tender. Threw it all together with the sauce and pasta and voila! The kids even asked for seconds!!

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KIM-GERRIT

Cooking Level: Intermediate

Home Town: Belhaven, North Carolina, USA

Living In: Bath, North Carolina, USA

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Reviewed: Jan. 4, 2009

Really quite delicious. We added a pound of chicken. I diced it and cooked it in broth with garlic salt, pepper and normal salt. Really fantastic.

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annabanana23

Home Town: Dekalb, Illinois, USA

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Reviewed: Dec. 26, 2008

Excellent, we love it. We double the parm to make it thicker and add grilled chicken or steamed broccoli.

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foodlover

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

I'm a VERY inexperienced cook, and I made this dish for my boyfriend with much success. He loved the taste, but I thought the sauce was missing a little something. (Since I'm new at this, it could've been my error). I sauteed some shrimp in olive oil with spices and added to the recipe, which was what made it fantastic. Without the shrimp (or chicken) it would seem a little bland I think. I also agree with letting the sauce sit for a few minutes, its too difficult to eat right away.

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jeanbean1001

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Reviewed: Dec. 13, 2008

I made this for the first time last night and I only changed one thing. I doubled the recipe because I have a larger family, but I didn't add as much parsley as was called for. Only because I didn't have more. Still came out yummy. The entire thing was SUPER delicious. Reviews have stated that it's too salty and I think the problem is with the butter they're using. You have to use UN-salted butter... My only advice is watch what butter you buy and don't feel like you have to "add" anything because it's good all by itself. Great for the novice cook that wants to make a quick meal and not have to worry about anything.

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Virenda

Cooking Level: Beginning

Living In: Temecula, California, USA

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Reviewed: Dec. 11, 2008

Careful with the amount of salt used in this recipe, especially if your using salted butter. the cheese has salt too! so one teaspoon (measured) is alot of salt for only one cup of cream. some people might be beginners in cooking and will add all that salt with there measuring spoon and will have a salty disaster! i would start with 1/2 teaspoon and that should be enough.

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Dec. 11, 2008

I liked this recipe but I doubled the sauce, added cooked chicken and cooked, crumbled bacon and it was a full meal. Very good. My kids can't seem to get enough of it. If I were making it only for my hubby and myself I would also add some sliced mushrooms. Overall, good recipe.

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Trisha

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Reviewed: Nov. 24, 2008

This is a good basic recipe that can be easily modified to cook's preference. I sautéed fresh garlic and 1/2 lb. fresh spinach in the butter, omitted the parsley, and followed the remainder of the recipe. It makes a nice, light alfredo sauce.

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ROBBIN1

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Reviewed: Oct. 31, 2008

This alfredo sauce is excellent, thank youo for this recipe! Recipe doesn't need any modifications although I feel it's only enough for 2, maybe 3 servings.

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SONVAZ

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Reviewed: Oct. 27, 2008

Excellent recipe for a basic start. I added 6 oz. of Parmessan instead of the 1/2 cup and lots more garlic... fresh garlic... I never use garlic powder! Next time I will reduce the amount of parsley... 1 cup was just a little too much. Then I threw the sauce in a sautee pan with pasta and grilled chicken, and sauteed for a couple extra minutes to get everything evenly heated and to thicken the sauce a bit. EXCELLENT!!!

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Trina

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Reviewed: Oct. 21, 2008

I made this dish twice and i must say that some would probably say the sauce is to little for the recipe but what i have picked up from the two times i made it was that the longer you cook it the less the sauce becomes. So that would probably be the reason for why the sauce seemingly seems to little. But its a great dish, everyone at home loves it. It was exactly the dish i was looking for to begin with and its surely up there with the best of receipts.

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Nastrauvia

Cooking Level: Expert

Living In: Cape Town, Western Cape, South Africa

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Reviewed: Sep. 21, 2008

This recipe was absolutely excellent! I used a lot more of the shredded parmesean than the recipe called for - do not do this! It made it so sickeningly rich. But I later made it exactly as it was called for and it was delicious!

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ceglenn

Cooking Level: Intermediate

Living In: Florence, Kentucky, USA

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Reviewed: Aug. 30, 2008

The flavor of the sauce was good but I thought it was waaayyyy too runny! The sauce also clumped together a little when I added the parm. cheese (and I used fresh as some people recommended). I will try to make again though!

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