Reviewed: Apr. 29, 2012

I made this recipe tonight on a whim for a small group of friends (8 servings) and they loved it! I followed the recipe to a T, but you may want to consider more than 1lb of pasta! Would definitely make it again!

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Reviewer:

estonmilesny

Cooking Level: Expert

Home Town: Gastonia, North Carolina, USA

Living In: Astoria, New York, USA

Reviewed: Apr. 24, 2012

Perfect! Didn't change a thing! :)

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Reviewer:

kellylachy

Cooking Level: Intermediate

Home Town: Ashland, Oregon, USA

Living In: Barcelona, Cataluna, Spain

Reviewed: Apr. 17, 2012

DELICIOUS sauce. I was simply looking for an alfredo sauce to use with shrimp... So I did this with shrimp & yellow squash (what I had on hand) but the sauce is AMAZING. Super yummy and this will be my go-to for alfredo sauce for any recipe. YUM!! :)

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Reviewer:

mamarach11

Reviewed: Mar. 2, 2012

We didn't really care for this. It was pretty bland. I think alfredo with whipping cream, butter, fresh garlic and parmesan is much more flavorful.

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Reviewer:

SCEmily

Reviewed: Feb. 8, 2012

I did not care for this. There isn't even any Parmesan in it.

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Reviewer:

touch

Reviewed: Dec. 20, 2011

Fast and fantastic. I never made an Alfredo sauce before and was very pleased with the results. A word of warning, do not let the pan you're using to melt the cream cheese get too hot. The cheese will imediately stick to the pan and turn into a paper like product. A note to Suzie who said she couldn't get the sauce to become smooth, I don't know why not. Once the milk is added to the cheese/butter it instantly smooths out. Just remember to keep stirring. This is a great recipe to experiment with. I didn't have any zuccini, but added some mushroom, onion and tomato to the sauce. I left out a small amount of the cream cheese and threw in a scoop of sour cream instead. It did need a lot more milk than called for. I just kept adding until I felt it was the right texture. Have fun with this you won't be dissapointed.

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Reviewer:

Olivers Grammy

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Avon, Ohio, USA

Reviewed: Dec. 8, 2011

LOVE this recipe! One of the best, if not THE best, chicken alfredo dishes I've ever had. Added a bunch of parmesan to the sauce too. SO good. Will definitely be making this one again!

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Reviewer:

dcdesignr

Reviewed: Nov. 30, 2011

this did not turn out well at all. I took forever for the sauce to come together and only did so after about an hour of whisking and adding the milk. Even after it did finally come together is was too thick and that was after a whole cup of milk. Sorry to say that I will not be making this one again :(

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Reviewer:

suzie

Cooking Level: Intermediate

Home Town: Alton, Illinois, USA

Living In: Cherry Valley, Illinois, USA

Reviewed: Oct. 12, 2011

I loved how easy this recipe was, and I didn't expect it to be so delicious...but I was pleasantly surprised. In the past I had a hard time finding an alfredo recipe that I liked, but I love this one! I sateed garlic instead of garlic salt and added extra milk so it would be thinner and go farther, also added some fresh parsley at the end. Amazing!

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Reviewer:

Hannah

Reviewed: Aug. 23, 2011

Took advice from other reviews. Added 12 oz. cream cheese, 6 tblsp. of butter, 1 1/2 C. milk. For the sauce I melted cream cheese first, then added butter, then whisked in milk. Turned out great. Used red bell pepper and basil from garden. Also used diced fresh garlic, onion powder, dash of cayanne powder, red pepper flakes and parmesean cheese. Sauteed bell pepper with chicken. Next time I will add mushrooms. Thank you for a great reciepe!

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