Reviewed: May 31, 2008

My Grand-son requested Chicken Alfredo w/Fettuccini Noodles and never having fixed a recipe like this I was uneasy about doing it. They were so pleased with this recipe they ate all of it in two settings. I will be fixing this for them again. Even the 18mo old ate it.

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CAROLYNSMITH1938

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Reviewed: May 30, 2008

Very easy and very good! The texture is a bit ricotta cheese like, but we don't care because the taste is excellent!

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Meredith

Cooking Level: Expert

Home Town: Brentwood, Tennessee, USA

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Reviewed: May 23, 2008

Consistency was very weird, like it was curdled. Very bland.

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Erica

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Reviewed: May 21, 2008

Wow! I made this for my son and his girlfriend for their Senior prom. I normally don't cook like this because of the fat and calorie content, but I gotta tell ya - this was delicious. I did cut down my ingredients some and still had plenty of sauce. I also used skim ricotta cheese. This one's a keeper, especially for a romantic dinner!

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: May 16, 2008

Very very good!! I made only half of the recipe since I was cooking for only two people and added a few cloves of garlic to the chicken pan. Served it with garlic bread, my fiance and I loved it. I think next time though I would use about half of the ricotta as it made a lot of sauce.

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Plasticine

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Providence, Rhode Island, USA

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Reviewed: May 13, 2008

This was a very good recipe, the only thing to keep in mind is that this makes ALOT of sauce so make sure you either cut the amount of ric/milk & cheese in half (if it's dinner for 2) or make sure you use a very big pot. The only changes I made were that boiled, seasoned then shredded the chicken followed with adding steamed broccoli and mixed everything together with every bite you get a combination of chicken with noodles and broccoli. Definitely a keeper!

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2hungryminds

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Reviewed: Apr. 8, 2008

I thought this recipe was great. Although, you need to use half as much parmesan. Use alittle less salt. I also put a cup of mixed veggies to add alittle somethin to it. Use with wheat noodles! Add some pepper and garlic!

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selina

Cooking Level: Intermediate

Home Town: Farmington, New Mexico, USA

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Reviewed: Mar. 28, 2008

this was fabulous! being a new orleanian, i had to kick it up a bit spice-wise with some creole seasoning (cayenne, salt, black pepper, thyme, onion and garlic powder--tony chachere's or emeril's essence) and there was none left!

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tblash

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Reviewed: Mar. 21, 2008

I tryed this recipe and it was very good, did what one of the other reviews said to cut down to one cup of butter and less ricotta cheese, garlic powder instead of salt,but turned out dry, but I added water, that helped a lot, next time, I will try using less pasta, my Husband loved it. Thanks for the recipe.

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julie

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Reviewed: Mar. 7, 2008

Very flavorful and easy. I will add more chicken next time.

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lgilli

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Reviewed: Feb. 27, 2008

So so good!

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stef

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Reviewed: Feb. 26, 2008

This was a wonderful recipe, I took others advice and only used about 18 ounces of the ricotta cheese. We also cooked the chicken on the grill seasoned with a bit of garlic salt and then cut it up and added to the sauce later. I chopped 4 cloves of garlic and browned it in butter before adding the rest of the ingredients to the sauce and I added the ricotta a little at a time. It was a tad gritty but definitely a yummy sauce that my family all loved.

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Tanya

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

I made this last night for my family. It was alright, but not something I will make again. Definitely did not taste like alfredo sauce. I used much less riccota cheese, as recommended by other reviewers, but the ricotta was still very overpowering. The texture was nice and creamy while it was hot, but as soon as it started to cool, it turned back into a ricotta cheese consistancy.

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Kelly

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Reviewed: Feb. 9, 2008

I didn't find this grainy as others did. I added the ricotta slowly, and only used 1/2 the amount. I didn't use all the butter either. I sauteed the chicken with garlic and olive oil, and also added sauteed zuccini. My family thought it was good.

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brenda

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Reviewed: Jan. 5, 2008

this is the best recipie ever. if i had could rate this higher I would. my family loved this

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Penny Gal

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Reviewed: Dec. 16, 2007

This was a very simple recipe and quite delicious. I added garlic to it and omitted the salt. I will never return to jar sauces after experiencing this simple and wonderful recipe!

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joan

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Reviewed: Dec. 6, 2007

Perfect Alfredo

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TERRIDORCAS

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Reviewed: Sep. 11, 2007

This was a hit with my family! It was easy assembly for a working mom. I will take Shelly's suggestion, however, and maybe cut the ricotta in half next time as it was too much liquid. Thanks Gregory!

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Janice

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Reviewed: Aug. 10, 2007

I cooked the chicken with some minced garlic and substituted fat free ricotta and reduced fat parmesan chese. There was a slightly grainy texture, but it wasn't a big deal. There was plenty of sauce, and I was told it heated up well the next day. Overall, it was a wonderfully rich dinner, though if I was making it for someone who didn't love cheese as much as my boyfriend and I, I would likely reduce the amount of ricotta. I will be making it again!

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Caroline

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 8, 2007

We didn't like the odd texture or the over-powering taste of the Ricotta cheese. It never really blended well either..and did I mention the odd texture?

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Lisa74

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Chicken Alfredo with Fettuccini Noodles

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