Reviewed: Nov. 17, 2009

The texture was wrong, more like a baked ziti-afredo with all of the ricotta cheese. No matter how much I heated the sauce, it remained grainy. Based on suggestions by others', I used half the ricotta and 1.5 lbs of chicken. It calls for way too much butter too. The final product was just OK. Edible, but I wouldn't make it again. Even after I added roasted peppers, garlic, and various herbs, it was actually still quite bland.

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im1dermike

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Reviewed: Nov. 15, 2009

I just made this recipe for dinner. We loved it! After reading reviews of others, I made the following changes: Cut the sauce recipe in half (there is plenty of sauce), except the parmesan, keep it at a cup or more. The better the parmesan the better it will taste. I sauted 2 cloves of garlic in the butter before adding the other ingredients. Just before the pasta finished cooking, I tossed in some fresh broccoli florets. I grilled 4 chicken breasts sprinkled with cajun seasoning. Mixed the sauce with the drained pasta, broccoli and grilled chicken. So good! You can change this up a thousand ways...shrimp, salmon, pork...grilled veggies. Some complained about a grainy sauce, but I cooked mine for several minutes giving the ricotta a chance to breakdown. Perfect! Thanks Gregory!

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Kimmisi

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Reviewed: Oct. 22, 2009

Very delicious recipe! It tastes like the Fettuccini Alfredo at Olive Garden!! The only thing I did different is add 1 16oz container of ricotta as opposed to 2, and I added cornstarch to thicken the sauce. I will make this over and over!!!

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Rebecca

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Reviewed: Oct. 18, 2009

Its so yummy!!!! i loved it could have had more chicken but deffentily a 5 star meal ......i will be makeing it very often****great recipe gregory

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chelsea

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Reviewed: Oct. 16, 2009

It didn't have any flavors of alfredo at all. The ricotta cheese texture was my biggest problem.

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lisapizzahpie

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Reviewed: Oct. 16, 2009

This was so gritty, I suppose from the ricotta cheese. My kids liked it, but my husband and I couldn't eat this again.

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Aimee S.

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Reviewed: Oct. 10, 2009

Very good, very filling but not something you want to eat if you are trying to watch your weight. My husband loved it!

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nagmich

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Reviewed: Sep. 13, 2009

This was absolutley awful. It's like putting grits on noodles, and way too much butter and cream.I did suspect that ricotta would make it grainy, but didn't expect it so tasteless and heavy. I have so much leftover now, and since I hate throw away food I put the sauce in the freezer, thought I'll use it in a lasagna. I do NOT understand this rating at all.

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SWEDIE

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Reviewed: Sep. 3, 2009

it seems like a good basis for fettuccini, it was way too heavy though. too much butter, too much heavy cream, and too much ricotta cheese. i might try it again, but maybe with half of what this recipe asks.

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Mrs. Sanchez

Cooking Level: Beginning

Home Town: Austin, Texas, USA

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Reviewed: Aug. 26, 2009

Great a bit to much cream but good

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Aaron

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Reviewed: Aug. 8, 2009

Great recipe, super easy!! I added garlic and onion and sazon seasoning to the sauce. seasoned the chicken w/ s/p and cumin. I added 1 can of diced tomatoes and frozen corn and viola a complete meal. The kids even loved it.

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SHELLBELLE1974

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Reviewed: Jul. 2, 2009

Nearly a five star... Bonus points for ease! Sauteed the chicken in olive oil and seasoned with basil and garlic. Halved the sauce, using one stick of butter, part skim ricotta, lots more (Asiago & Parmesan blend) cheese, and seasoned with nutmeg, Penzey's Pasta Sprinkle, parsley, red pepper flakes and loads of pepper. Those who had a problem with "Grittiness" didn't cook the sauce long enough. (I actually boiled mine for a couple minutes). Next time I will add broccoli.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 11, 2009

this was a ok recipe but i suggest cooking the noodles all the way in stead of that this recipe suggest

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kouta

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Reviewed: May 10, 2009

Very easy to make. Finished product was very chalky.

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Sonya

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Reviewed: Apr. 25, 2009

Very good! I actually bbq'd the chicken to make it a little crispier.

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blondphotogirl

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Reviewed: Apr. 19, 2009

This was really good...it was a lil bit dry, but I also think I may have messed up the measurements a bit. Took a little bit too long to make very often, but it is definetly good for a special meal.

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MrsW

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Reviewed: Apr. 17, 2009

I didnt have haevy cream but I did have a jar of alfredo from the store and ricotta cheese. I mixed them together and added the sauted chicken. It was really good and it tasted homemade! I never would have thought of this. Turned out excellent.

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kittykat

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

I made this the first time and was very bland. The second time I made this I cooked the chicken in olive oil and sauted a clove of garlic with the chicken. I also seasoned the chicken with salt, pepper, and some red pepper flakes, and it was definetly not bland this time. Will make again with the above modification.

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macopa

Cooking Level: Intermediate

Home Town: Jamestown, North Dakota, USA

Living In: Weaver, Alabama, USA

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Reviewed: Apr. 7, 2009

I made this a couple of times following the recipe to a T (adjusting only for smaller portions). But after trying the similar recipe Chicken Fettuccini Alfredo on this site I've tried seasoning it a little bit more, reducing the butter content, and using the part-skim milk ricotta cheese. I also sauté the chicken with fresh garlic, salt-pepper, and Italian seasoning. It still turns out perfect and never disappoints. This is my favorite Chicken Fettuccini Alfredo recipe - I will never loose it this recipe.

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