Reviewed: May 25, 2012

This is a superb dish. My husband has not stopped raving about this meal and he doesn't normally comment on my cooking. I highly recommend it.

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Reviewer:

Bev Morrison

Reviewed: May 22, 2012

i tried it for the first time and it was really clumpy with the ricotta in it, and it did not get creamy like it should.

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mcecc024

Reviewed: Apr. 29, 2012

I did not care for this recipe. Way too much ricotta.

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WSD05

Reviewed: Apr. 25, 2012

This is very rich, I haven't used ricotta cheese before and I didn't like the texture. Don't think I will make this again

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Reviewer:

Sammee

Reviewed: Mar. 27, 2012

Creamy and Delicious! This recipe is more time consuming than opeing up a jar of alfredo sauce but if you are organized and enjoy cooking, you'll be fine. Advice, give yourself a good 30-45 minutes to measure & chop ingrediants and poach your chicken before you begin. Enjoy!

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Reviewer:

Cooking 4 Joy

Cooking Level: Intermediate

Living In: Tempe, Arizona, USA

Reviewed: Mar. 17, 2012

The sauce is a bit textured, but it is delicious. Not at all hard to make and I hardly ever cook anything from scratch, so I'm happy. =)

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Reviewer:

pyro241

Reviewed: Feb. 15, 2012

My son made this for Valentines Dinner for 6. It is delish! Best alfredo I've had anywhere, including any restaurant. It's very rich, cheesy and full of taste! The sauce does have a texture, but that is from the ricotta and parmesan. This is now printed and in my recipe box. :D

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