Reviewed: Feb. 19, 2009

To serve a family of four, I would make sure to have a bread, and also a salad so there is enough food.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NICOLELYN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2009

The cream cheese sauce is an interesting twist- but one that was sooo good. I will definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marla Ann

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2009

I love this sauce. I substituted the red pepper with green pepper since I didn't have any. I also added more 2% milk and decreased the butter by 2 tbsp. If you're feeding a large family, you will definitely need to make use more than one block of cream cheese and the better in the original recipe. This only made enough for about 3 recipes and we don't eat large portions.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sarah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2009

This sause was awesome!!! I was leary at first(cream cheese and butter??) but OMG..it was outstanding!! I did use the advice of others and used 2x the milk called for. The sauce was rich and creamy. I cubed chicken and sauted it in a garlic butter...yummy!! Thank you so much for a new fav...btw, it is even better the next day!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CyndeG

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Stockbridge, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2009

I was a bit afraid while heating the sauce at the beginning. It appeared curdled, but as it cooked on medium heat, I used a whisk until it started to boil. WOW! This recipe is awesome! Restaurant style....maybe better!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Craig&Mary

Home Town: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2009

This was so good. Even my toddler who is really picky ate the broccoli. Then I passed the recipe to my mom and doubled it for her and my dad and they devouered it! Yummy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janeth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

There were definitely no raves about this one. Sorry.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

asianmama

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2009

delicious! my husband took one bite and said "this may be my new favorite dinner"...so thats always good! i used all the ingredients, but made some changes in cooking this. i did not mix everything in with the sauce. i steamed the broccoli and zucchini separately, and sauteed the chicken and red pepper together with blackened seasoning. then i put the veggies and chicken on top of the pasta and covered it all in sauce. it really was resaurant quality!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

akbecca81

Cooking Level: Intermediate

Home Town: Egegik, Alaska, USA

Living In: Johnson City, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2009

I agree with the numerous reviews that this recipe needed twice as much milk as directed. I added 1-1/2 cups total because the cream cheese became so sticky and thick. Next time, I'll use chicken broth and milk, because all the milk diluted the spices and I had to add more. Not good when trying to reduce sodium. Thanks for the post, but I may stick with my recipe from college where you use 1 pint whipping cream, 6 tbsp butter, and simmer both until bubbles form. This type of sauce is thinner and more suitable for pasta; the cream cheese sauce in this recipe overwhelms the pasta, especially if you're using thinner types. Thanks for the post, but if you follow this recipe, DOUBLE THE MILK!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Johanna

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2008

This was delicious. I added mushrooms for a little earthiness and it was wonderful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Caitlin

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2008

This is a great recipe to make your own. I took the advice of adding an extra half cup of skim milk. Then, because I was using diced shrimp and peas instead, I added some lemon pepper to lighten the taste a little. Turned out great! And SOOO easy with on-hand ingredients. It will definitely be added to our rotation. Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tonya

Cooking Level: Intermediate

Living In: Hoboken, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2008

A really delicious way to use the leftover Lime Chicken (made with a recipe from this site) in my freezer. It brought so many yummy flavors to the alfredo sauce. The only vegetable I added was sauteed mushroom.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gapch1026

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2008

Awesome! My favorite dish. You can use less milk to make it thicker.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ashley

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2008

I cooked according to recipe and it was just "eh" for me and my family. I didn't even eat half my plate. Too cream cheese-y. I prefer the original flavor of parm cheese and milk. Also didn't like how the cheese and butter separated so easily - didn't look appealing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nikki

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2008

This was quite good, but I really prefer the "Quick and Easy Alfredo" from this site. I chose this recipe because it didn't call for parmesan cheese which I was out of, but this sauce was just too cream cheesey, and even though the quick and easy alfredo uses cream cheese, it just has a much more true alfredo taste. Still good though, I'd make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2008

Good recipe! I did make some changes. I did not have broccoli on hand, so I used yellow bell pepper and a 1/2 a large onion. It turned out really nicely! To the sauce I added a little EVOO, parsley, and Italian seasoning. First bite, we both thought this dish would be really great spicy!! I think I will try that next time:)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hmullin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2008

The recipe is good overall but I think the name could be changed so no one is expecting an 'alfredo' taste. The cream cheese flavour is somewhat too pronounced. A cup of chicken broth, a dash of celery seed, a tiny bit of green pepper and onion sorted that out. I served this over the "Johnny's Biscuits" instead of pasta and it was very tasty. The recipe is very thick if made as directed... too thick for my purposes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

madison

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2008

Great base recipe. You can modify to your liking - I prepared it omiting the butter, milk and onion powder and instead substituted fresh garlic and a whole package of cream cheese. I used roasted red/green bell peppers. Using these few changes gave the dish a whole new dimension and my husband loved it! Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful