This was the first homemade alfredo sauce i have ever tried to make. It was delicious! I am planning on making it again very soon.

Very very good, and easy to make! I added some oregano, basil, and fresh ground black pepper to mine for some extra flavor. Freshly grated Parmesan is the way to go for this recipe! Giving it 4 stars because it solidifies in the fridge...not good as a leftover.

Yummy! I loved it and it was truly loved by my father and husband and my children. We all love flavor and spice and this was not lacking at all. I sauteed chicken in extra virgin olive oil, basil, oregano, ground black pepper, kosher salt and crushed garlic. I steamed brocoli until still tender and bright green. I diced fresh tomatoes and mixed all these together then topped w/ your deliciously rich sauce and ate with linguini that I boiled in evoo and oregano leaves : ) It was delish! I guess if people think your dish is bland they have to find a way to liven things up expecially when you're an "expert" cook : )

This recipe is absolutely delicious, and so quick and easy to make! It will definitely become a staple in my house. I cannot believe someone described it as "bland". It is so simple and amazing. It doesn't need anything.

OMG!!! I cannot say enough about this recipe! If I could give it more stars, I would… I doubled the amounts and added 4 diced Chicken Breast that I cooked in 2 Tablespoons EVOO and then added ½ Onion, 2 small garlic cloves & 1 ½ teaspoons Italian seasoning & cooked until no more pink. I made 1 lb of noodle but I think that was just a little too much so next time I will add less noodles or make more sauce… I like that it is a much lighter flavor then the stuff in the stores and that I can add more or less depending to how I feel that day… Thank you for this it is a keeper!!!! ;0)

Wow, all I can say is wow... Thanx!

Very simple & delicious. I used roasted garlic in place of the fresh garlic. I will definitely make this again & again.

This recipe is awesome!!! My husband and I love alfredo sauce and this was the best we have ever made!!!

All together this was too much. The cream should have been half and half, and cut in half and mixed with an equal part of chicken broth. That not only adds to the flavor, but will cut down on that buttery fatty taste in your mouth afterwards. Also, cut the butter in half and add flour to make a roux. Then add another soft dairy product, cream cheese, preferably neufchatel, perhaps a half of a block. Add that to the roux, then the garlic, then the liquid, then the parsley, only don't add so much. Parsley is an herb that pulls together flavors, not one that stars on its own. That's why is the most popular GARNISH, not the most popular spice, salt, which isn't in this recipe, which was okay by me.

I thought this sauce was quite salty. Maybe too much parmesan cheese.

I made this recipe twice tonight, and both times was a failure. The first time it came out looking like alfredo sauce, but the texture was not sauce like. I don't want to say what it looked and felt like..it wasn't good. The second time, I made it with 2% because I thought maybe the heavy whipping cream was the culprit. This time the cheese wouldn't even melt.

It does need more garlic, and add some sautees mushrooms.

I did not care for this recipe.

I MADE THIS FOR LUNCH TODAY. I USED MILK IN PLACE OF THE CREAM, AND GARLIC POWDER. AND A WHOLE CUP OF PARM CHEESE. I MADE A HALF RECIPE. IT WAS A LITTLE THIN, BUT THAT WAS PROBALLY FROM THE MILK. BUT IT STILL TASTED VERY GOOD.

I never liked Alfredo Sauce until I took a bite from my husband's plate at a restaurant. Now I realize that most Alfredo is made improperly. After having good alfredo at the restaurant, my search for alfredo sauce was born. This one hits the spot: It's simple and delicious. You can easily alter the quantity of ingredients for your personal taste. My sauce now rivals the sauce I had at the restaurant!

This is a classic alfredo sauce recipe. We loved it. I didn't have heavy cream, so I used light sour cream instead. Was how I remembered my father making it. Yummy!

Very good basic Alfredo sauce. Remember to keep the sauce at a slow simmer, and never bring to the boil. The high heat will cause the cheese to turn grainy... a slow simmer will keep it smooth and creamy. Note: A simmer is where the temperature of the liquid is just below the boiling point, or where small bubbles come to the surface and break gently. You could try different cheeses... why not, or you could substitute the parsley with another herb, such as, Cilantro. Oh, and I enjoy a bit more garlic... keeps the Vampires away.