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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Reviewed: Aug. 2, 2007

This recipe was ok. I think I'm not a big fan of ricotta cheese so I didn't like the texture. I did add more heavy cream, butter and added some garlic. Probably won't make again.

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recipeobsessed

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Reviewed: Jul. 25, 2007

It wasn't very good. It was dried up, gritty and no flavor. It was a little better after adding onion powder, garlic and lots of salt.

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Heather

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Reviewed: Jun. 26, 2007

Taste good, but texture is liquidy, and doesn't reheat well, because of cheese clumping.

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Ryan

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Reviewed: Jun. 26, 2007

Had an 'ok' taste but even after trying other reviewers suggestions it was just way to grainy. Wouldnt make again

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Jenn

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Reviewed: May 24, 2007

I did not like this recipe at all. It had OK flavor and tasted boring

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Alicia

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Reviewed: Apr. 29, 2007

Great recipe! Instead of a traditional Easter dinner this year, my family decided to do a pasta theme. I used this recipe and everybody loved it! Even my "meat and potatoes" brother!! The only thing I would suggest is adding some fresh, chopped garlic to the chicken in the skillet.

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dini212

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Reviewed: Mar. 8, 2007

This was very good. I will cut down on the ricotta next time, 32oz is a bit much. I will also add some garlic salt to the sauce instead of regular salt to add more flavor.

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jenn84

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Feb. 17, 2007

To help with the graininess, I would suggest using room temp ricotta to avoid curdling and use a bit less than recipe & add a little at a time; otherwise its not that bad. Thanks

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Luv2eat

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Reviewed: Feb. 13, 2007

This was just an amazing recipe. I have NEVER had such good alfredo! VERY RICH though! Perfect!

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Heidi

Cooking Level: Expert

Home Town: Gig Harbor, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Feb. 11, 2007

The flavor was pretty good according to six of the seven of us, but it was rather grainy. Hubby felt the ricotta was too strong. It is easy to make, and was cooked by a supervised eight year old. Adding garlic to the chicken while sauteeing, as some suggested, is an excellent idea.

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Bagx8

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2007

This was good. A little too cheesy for me, but my boyfriend and guests loved it.

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SaraPete

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Reviewed: Dec. 2, 2006

Mirna66

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Mirna

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Reviewed: Jul. 31, 2006

Used bowtie pasta and reduced the ricotta down to one container as well as reducing the amount of butter. I added the ricotta slowly and didn't have any problem with grittiness. Added garlic powder as well as black pepper and ground nutmeg. Also used a little EVOO when browning the chicken.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jun. 12, 2006

This recipe is really delicious. I have to say this is relatively simple. I'm 18 and I don't exactly know how to cook. However my parents are away at the moment so I cooked this for 5 of my siblings. They love it too! I gave this a 4 star because I seriously think that it contain WAAY TOO MUCH BUTTER! I think 1 cup of butter is all you need for cooking the fettuccini and the chicken. I'm finding ways to make the chicken have more flavour though.

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Alasse M.

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Reviewed: Jan. 20, 2006

This dish was tasty, but I didn't like the grainy gritty consitency the ricotta gave it. My family liked it, but I'll be looking for another Chicken Alfredo recipe.

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Stephanie Cruson

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Reviewed: Nov. 20, 2005

This was very good, next time I might add some garlic when I saute the chicken.

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Angelmomcook

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Reviewed: Sep. 7, 2005

I made this tonight for dinner and we loved it! I will definitely make this often. I used only one 16 oz. of the ricotta and that was plenty..

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Shelly

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Reviewed: Jul. 26, 2005

This turned out kind of gritty in my opinion and a little too cheesy if you ask me, but cheese lovers like my boyfriend thought it was delicious. I probably would've added some more chicken too to help balance the noodles out.

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SUNNYLLUVSYA07

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Reviewed: May 31, 2005

I was disappointed with how this turned out. The noodles and chicken were great, but the sauce seemed much too grainy. The taste of the ricotta cheese was good, although it overpowered everything else. It tasted more like a liquid lasagna. It definitely did not have a creamy texture that I enjoy in alfredo sauces. Maybe it will be better as a reheated leftover. I'd suggest using less ricotta in the future, but I will be looking for other alfredo recipes.

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LTFLOOD

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Chicken Alfredo with Fettuccini Noodles

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