Reviewed: May 25, 2006

I made a few changes to the cooking method. I cooked the chicken, garlic and a touch of spring onions, added the cream cheese (all at a low heat, so that clumping would not take place) adding slowing my milk - it requires more than a half cup, I'd say at least a cup and a half. Let this slowly "meld" and lastly adding zucchini, broccoli and fresh mushrooms. I served with fresh parmesan and parsley. My husband commented how really good it was. Thank you for sharing this recipe

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Iluv2cook59

Home Town: Durban, Kwazulu-Natal, South Africa

Living In: Edmonton, Alberta, Canada

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Reviewed: May 10, 2006

This is gorgeous!! I have never made this before but will definetly be making it again...and again.I cut down the recipe for two.Ive got some for my lunch today.I didnt have any brocoli or zucchini and i used pasta shells and 1 clove of garlic as thats all i had at home.I sauted green pepper and onion in a seperate pan until it caramelized and added it to the dish along with some steamed asparagus.Nxt time i will also add cherry tomatoes.This dish is just amazing!!Thank you so very much for such a great recipe x

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Hanxnah

Cooking Level: Intermediate

Living In: Exeter, Devon, England, U.K.

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Reviewed: May 4, 2006

Thanks for sharing this recipe!! It was delicious and I am NOT a big Alfredo person. I did alter the recipe slightly - used 1-2 cloves fresh minced garlic and added 1/2-3/4 c. grated parmesean. I also par-boiled the chicken first then placed on the grill for about 10 minutes just to brown both sides of the chicken breasts before I cut them up. But I really enjoyed this and so did my family!!

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beaner

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Reviewed: Apr. 30, 2006

This is a very good basic recipe, but it was much to cream cheesy for our taste. The flavour just kinda overpowered everything else. I think a more cream based saucce would go much better. Maybe increasing the cream/milk to 1-1.5 cups and decreasing the cream cheese by half would be more appropriate. I also added a little white wine which was a nice addition. Like I said, good basic idea, just needs a little tweaking. Thanx anyway though :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Apr. 12, 2006

Basic recipe was OK except for the measurments. Yes, as other reviewers stated, the half cup of milk was certainly not enough. I used two cups of fat free half and half. Apparently I've only had alfredo sauce that included parm and without it, tasted more like a cream sauce. I did add lots of parm and with that and the addition of more liquid, it really turned out wonderfully. I must say that I loved the creaminess that the cream cheese added to the sauce, but without the parm it would have been a little dull for our tastes. Thanks Lisa, for a good start.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 26, 2006

My boys gave me an A for this one. I grilled the chicken with salt and pepper and shredded it. Next time I'll reduce the garlic powder by at least 1/2 tsp. I had to add more milk to make a thinner consistency.

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EH

Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

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Reviewed: Mar. 1, 2006

I didn't started with the cream cheese cold. I think it would have helped make the sauce creamier if it was at room temp. Other wise it was very good and easy to make for a 14 year old!

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Nicolie13

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Reviewed: Feb. 27, 2006

Great alfredo sauce! I read that it could be bland, so I cooked up the sauce in the same pan I had seared the chicken to make use of some of the juices and used fresh pressed garlic. I had no problem with blandness, and I have never had such success with an alfredo sauce! The heavy cream and parmesan sauces always clump up on me, and I liked the cream cheese sauce flavor better. Plus, I was able to make with only a few ingredients I already had on hand. (Much less expensive than fresh parmesan.) I used only broccoli for the veggies, and my family loved it! Also, no problem with sauce being too thick, although I didn't really measure the milk, just added until it looked right. Great recipe!

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Wannabe Cook & Mom of 2

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Reviewed: Feb. 22, 2006

My family LOVED this recipie. I omitted the red pepper, because we are not fans but have made several since finding a month or so ago. This is also the recipie that got my 1-year old to eat "chicken". He would not touch meat before I made this dish, now he eats it all the time. My husband calls him a "chicken theif"

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TPEILA

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Reviewed: Jan. 6, 2006

Awesome! Family absolutely loved it. My kids compared this to the chicken alfredo served at Olive Garden. I did take the suggestion of one reviewer by adding more milk and garlic powder. I also added coarse ground pepper and parmesan cheese. Another recipe that will be added to my collection. Thanks.

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PEACEFULM2

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Reviewed: Dec. 19, 2005

I live in a country where you can't find the Alfredo sauce in a jar, and since my family loves it so much I had to find a recipe to make it myself. I think this recipe is awesome. The only thing I do differently is take out the red pepper and zuccini and add broccoli. My kids won't eat it otherwise. I also add freshly grated parmesean to the sauce and on top. YUMMY!

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BKPPBROWN

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Reviewed: Dec. 12, 2005

EXCELLENT

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Dec. 3, 2005

I'm not going to rate this recipe since I only made the sauce. (I chose this recipe because most alfredo sauce recipes require cream or parmesan cheese, neither of which I usually have available.) The very easy-to-make sauce (4 stars) was quite creamy and rich, almost too much so. But it was a quite respectable alfredo sauce. I likely will make this again but probably not too often since it is so unhealthy. (I may try low-fat cream cheese but I don't have high hopes for it.)

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Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Nov. 26, 2005

This was not to our tastes

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Emily S.

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Reviewed: Nov. 6, 2005

This wasn't too bad. My husband thought it was ok. It would have probably been a little better had I had more cream cheese. I only had a couple Tablespoons left in the tub and my butter was unsalted butter. It still turned out pretty good when I put in the garlic, salt and pepper. I also added shredded parmesan cheese after cooking and all I had was red pepper, chicken, and mushrooms. I did have to end up putting a little more salt in for my taste, but then again I'm pregnant. Will make again.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Nov. 6, 2005

Alfredo sauce has been my nemesis for years until now! This recipe is fabulous. I used low fat milk and cream cheese and did not find it heavy or sticky. I used real garlic insted of garlic salt and substituted asparagus for broccoli. Fabulous meal!

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dier1978

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Reviewed: Oct. 31, 2005

Absolutely AMAZING! I have never had an Alfredo sauce like this one! The most expensive/fanciest restaurants do not compare.

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mayers

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 27, 2005

WOW! That's all I could say with every single bite. It was so good that I actually licked my plate clean. I added Portabello mushrooms which I think made the dish even better. If you're looking for a great supper, look no longer!

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LITTLE KRISTA

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Reviewed: Oct. 24, 2005

Really fast and really good. The only thing I didn't add was red bell peppers because I don't like them. I also have baked this like a casserole and it turned out great.

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FASTCOOKIN44

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 24, 2005

Tasty...it was very easy to oversalt, though. I would eat it again!

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katie

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Chicken Alfredo

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