Reviewed: Jul. 26, 2003

I have tried many different recipes for chicken alfredo over the years and just never felt they were right. Until I found this one!! My family raves over it. I usually end up making a double batch. The nice thing about this recipe is that you can easily substitute vegetables or leave them out if you wish.

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KRISTENANDGREG

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2003

THIS RECIPE IS AWESOME. MY HUSBAND AND I MADE THIS OVER THE WEEKEND AND LOVED IT. VERY FILLING.THE ONLY SUGGESTION I HAVE IS TO ADD A LITTLE MORE MILK AND CREAM CHEESE AND IF YOU DONT LIKE CRUNCHY BROCOLLI BOIL FOR A COUPLE OF MINUTES BEFORE ADDING TO SAUCE. YUMMY!! DONT PASS THIS RECIPE UP!!!:)

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MARK-N-TREE

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Reviewed: May 29, 2003

It was great, really creamy and smooth. Next time I think I will try 1/2 yoghurt with 1/2 cream cheese for less fat and about 1 1/2 cup of milk instead other wise it is too thick. Also a really good combination of veges is broccoli and mushrooms. I also panfried the chicken with seasoning it turned out great. I highly recommend this one.

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CHEF LA ABE

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Reviewed: May 26, 2003

This was wonderful!! So rich and creamy. I did as others suggested and added a cup of milk instead of just 1/2 cup to make more sauce. I also just got a 1lb bag of frozen broccoli, califlower and carrots and cooked them the regular way and then placed them on top of the pasta and then poured the sauce over top that. The only thing I added to the sauce was the chicken. The recipe says it makes 4 servings but I only got 3 as I had 2 large men to feed. That filled them up though. I'm definitely adding this to our rotation.

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CLOUD9

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Reviewed: May 16, 2003

I love fettuccine alfredo and thought this was a great recipe. Both my husband and I liked it and it will make it into the rotation! I took another reviewers suggestion and used spinach instead of the other veggies and I grilled the chicken breasts and cut them into strips and laid them atop the pasta and sauce. I'm sure it would be good with any veggies. Will also experiment with some spices (more garlic!), but it was great as is. I used 1/3 less fat cream cheese and skim milk and still very creamy and rich. Thanks!

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AMOS128

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Reviewed: May 10, 2003

This sauce was excellent! I served it alongside the Cream Cheese Chicken from this site (also an excellent recipe!) so I therefore omitted the chicken this called for. Also I had no broccoli, zucchini or red pepper, so I sauteed some mushrooms and garlic, then added Neufchatel cheese, butter substitute and milk. I also added about a 1/4 cup or so of garlic-flavored grated parmesan! Absolutely delicious and so quick and easy! I will definitely be making this one again...Thanks!

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LILSPINSTER

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2003

This was soooooooo good! I'm very picky about my sauces that I make. I NEVER buy the store bought stuff in jars so I try and make my own. This was very easy and so tasty. My hubby even liked it. I added 1/2 cup more milk, fresh mushrooms and a diced tomato for garnish. I will make this again. I think it would be great with shrimp too.

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MICHELLECRC

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Reviewed: Mar. 26, 2003

Did not like the taste. And it took to long to cook.

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LESLJR

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Reviewed: Jan. 25, 2003

Loved this recipe! Very quick to prepare, tasty and great reheated. I doubled the recipe, but next time I will try adding more cream cheese and milk for more sauce. Loved the veggies, made a very pretty dish. Thanks!

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DARYLS_PRINCESS

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Reviewed: Dec. 20, 2002

The easy fix is what makes this recipe a winner. This is barely enough sauce for more than 2 diners and I have to serve 4, so I used 12 oz cream cheese, 1/2 cup butter,1 c milk. I cooked the red peppers with the chicken. I also tossed the broccoli in to cook with the pasta so it would be "easier" on the kids, skipped the zucchini, and topped off w/parmesan.

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NFL WIFE 95

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Reviewed: Oct. 12, 2002

Very good; but I could see there wouldn't be enough sauce, so I halved the amount of veggies and chicken. WHEN I make it again, I will double the amount of cream cheese and milk; and also I would make more pasta. I might spice it up a bit also; but that is just for my personal taste.

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FRANNYFARKLESON

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

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Reviewed: Sep. 28, 2002

Very good and easy!

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BLBARKER

Home Town: Mesa, Arizona, USA

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Reviewed: Aug. 6, 2002

So good! I left out the zucchine and red bell pepper, and add carrots. This was a big hit.

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ALECIA1974

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Reviewed: Jul. 26, 2002

Very dissapointed with this recipe. My family did not care at all for the cream cheese sauce. Ended up throwing the rest away. No one said they would eat the leftovers.

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CJAN8

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Reviewed: Jul. 19, 2002

We really enjoyed this one, although I wish I'd read the comments before. It was very lacking in sauce and as some people mentioned, the brocolli was still crunchy. Still, I loved the taste. I used double the noodles and there was enough for a hefty serving for both of our lunches the next day.

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Pikko

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Reviewed: Jul. 16, 2002

This was ok. There was not enough sauce or chicken. Not bad - but I think there are better alfredo recipes out there.

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STEPHIE71

Cooking Level: Intermediate

Home Town: Suffield, Connecticut, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Jul. 14, 2002

This sauce is so creamy and very tasty! Very easy to prepare. I added a bit more garlic and it turned out wonderfully! My husband is picky about his alfredo sauce and even he loved this one!

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POETSCH

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Reviewed: Jul. 13, 2002

This was a delicious recipe. It was very tasty and my wife loved it. Definately try it. I can see this recipe being good for shrimp as well Thanks

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JOHNCHEF

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Reviewed: Jun. 26, 2002

I made this for group of 50. It was great. Love your site.

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SEWBONES

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Reviewed: Jun. 26, 2002

What can I say yum yum yum, this was so easy to make and the kids loved it. My sauce turned out a little thin ( i used 1 cup of milk) I think that is due to the fact I used frozen broccoli so next time i will do 3/4 of a cup instead of 1 cup. This will be a regular dish in my house thanks !

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