Reviewed: Jan. 19, 2005

It was a different kind of alfredo. i added 1/4 tsp of minced garlic & threw in some parsley. the sauce had too much riccotta & was gritty in texture. the riccotta cheese didnt seem to melt well. flavor was ok but couldve been better.

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KAYLEESMOM1

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Reviewed: Oct. 8, 2004

It was much tastier than most alfredo sauces I've had in restaurants, but it still wasn't quite what I was looking for. The recipe didn't call for any spices; I salted, peppered, and herbed mine up (but forgot garlic). I'd add garlic next time and more parmesan, less ricotta, and it might just be perfect.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 5, 2004

It was okay. The sauce came out liquidy and grainy. The taste wasn't bad either. I used a garlic and herb fettucine, which made a huge difference. I'll try to tweak this recipe until it comes out perfect.

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SKD1983

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 23, 2004

This recipe was the best! Im 14 and not that great of a cook even though I love to and I was amazed at the taste, it was delicous

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KARIRISLEY

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Reviewed: Jan. 25, 2004

We absolutely loved this! I am a newlywed and learning to cook. My husband went nuts over this. It was so easy to make. Thanks so much!!!

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STACEYANDBRUCE

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Reviewed: Aug. 11, 2003

This recipe was awesome! My family and friends loved it. The sauce was a bit too grainy, but that's ok. I used the exact recipe. This dinner was my "Surprise! Happy 4th of July!" Dinner. Everyone loved it and thank you for posting your recipe! =D

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JENNIQ

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Reviewed: Jul. 11, 2003

The sauce was too liquidy. It taked great, but it didn't really stick to the noodles. Next time I think I'll try less cream. But it was still a pretty good recipe.

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MERR2D2

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Reviewed: Feb. 15, 2003

The pasta was good, but didn't quite have the traditoinal fettuccini flavor. Perhaps some more Parmesan and a little less Ricotta would have done it.

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GODSAUSSIE

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Reviewed: Jan. 3, 2003

This was the worst dish I have ever made. My family hated it. It was thick and grainy and sorry I will not be making this again.

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WENDYDUF

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Reviewed: Jan. 1, 2003

My sister said this is comperable to the Olive Gardens. It was wonderful, but very rich.I used no fat ricotta cheese to cut a little fat and it was great!

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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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Reviewed: Oct. 15, 2002

Good recipe, if extremely fattening :)

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CLAFOUNT

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2002

Wonderful recipe, thank you for sharing, Gregory! I omitted all salt and used 1t garlic powder in sauce. Excellent!

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MAGGIE MCGUIRE

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Reviewed: Sep. 15, 2002

I fed this to my husband and 2 other Marines and they LOVED it. It tasted JUST like the Crab Alfredo from Red Lobster, only with chicken. Maybe next time I'll try it with crab meat. The only bad part is it is REALLY fattening, but good for an occasional treat.

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LAURA102281

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Reviewed: Sep. 7, 2002

This recipe is so good and so easy I now use the sauce as my base to many, many recipes. I sauté veggies and make primavera, or I add broccoli to make a one pot meal. This is a versatile, versatile recipe and my guests always love it no matter what I do. It is so fast I can make it without missing too much of the party!

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Surprising Woman

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: South Weber, Utah, USA

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Reviewed: Mar. 23, 2002

Just like the Outback Steakhouse! My husband loves it.

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SOSOWHATS

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Reviewed: Jan. 26, 2002

This was an excellent recipe!! Easy to make & SO yummy!!!! We substituted grilled cajun chicken breasts instead of the cubed boneless chicken breasts at a dinner party & received rave reviews!!! Everyone thought it was excellent & that I must have worked on it all day!

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