Reviewed: Sep. 9, 2009

Yum!

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xtina

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Reviewed: Sep. 8, 2009

YUMMO- this was a wonderful dish. My husband and I loved it. We had it with spinach spaghetti which I think made the colors really beautiful. I also left out the sour cream because I had none- and it was still perfect. We are vegetarian so we used fake chicken breast cooked and then cut into chunks. So delicious, will be a favorite for years to come.

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MSCHALK

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Reviewed: Sep. 8, 2009

This was delicious! I always wanted to make alfredo, and this was the first time I made it. I didn't have any Colby-Jack so I used only Parmigiano Reggiano because I had a lot (it was on sale). Even my 2 and 3 year old tore it up, mushrooms included! Thank you so much for submitting this recipe, it's excellent and quick!

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zZaMaMa

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Reviewed: Sep. 5, 2009

Pretty good... we felt there was a little too much sour cream, so next time I'll cut back on that. I liked the added tomatoes.

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~Andrea~

Cooking Level: Intermediate

Home Town: Sylvania, Ohio, USA

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Reviewed: Sep. 5, 2009

This recipe tastes like something from a 5 star restaurant. Delicious.

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sara

Cooking Level: Beginning

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Reviewed: Sep. 4, 2009

This was simply yummy in my tummy deliciousness!

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kt08dec88

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Reviewed: Sep. 1, 2009

I have been looking for the perfect alfredo recipe for so long now. I tried this one and it is absolutely amazing! I have recommended it to all my friends and family. Of course, I did have to change a couple things. I did not put in the mushrooms or diced tomatoes since they aren't a favorite at my house. I did add in some peas to give it a nice additional flavor. I've been looking for an alfredo recipe similar to Carrabba's and this is as close as I think it gets! Thank you for posting it!

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baconmegs

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Reviewed: Aug. 29, 2009

Found it to be very rich; could not finish the meal.

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Heather and Jimmy

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Reviewed: Aug. 28, 2009

Made this for dinner last night and it was great! I prepped all the ingredients so my 12 year old nephew (and asipiring chef) could help make the sauce. After we browned the chicken, the rest came together very quickly. We didn't add the tomatos or sour cream because my helper tasted the sauce before we added them and said "it tastes just like alfredo sauce should!" Two 12oz boxes of fettuccine noodles were the perfect amount for the sauce. Last night we subbed oregano instead for italian seasoning and mozzarella instead of colby/jack because that's what I had on hand. Next time I will omit the onions, up the garlic and add a little bit more milk since once the sauce cooled it thickened up quite a bit.

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 25, 2009

WOW!! This recipe is incredible! We just added shrimp in addition to the chicken...YUM! It made enough to freeze some, and we ate it 3 times within 2 weeks! It's the best italian sauce of any type I've ever had!!

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cgiese

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Reviewed: Aug. 25, 2009

As suggested by others, DO NOT CHANGE A THING! My boyfriend almost licked his plate! He did ask me for the cayenne pepper to sprinkle on the top so next time I will add a dash of red pepper flakes for a kick since he prefers everything spicy. Other than that, this is a true recipe. I cut everything in half since there are only two of us and it was amazing.

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RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: Castro Valley, California, USA

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Reviewed: Aug. 23, 2009

Excellent recipe. I used chicken thighs, extra mushrooms, and left out the tomato. The sauce served over fettuccini is cuisine-worthy, something I would order while eating out. I heartily dislike pre-made alfredo sauces, but this recipe is just wonderful--very creamy and flavorful. Will make this again.

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MEWalk

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Reviewed: Aug. 20, 2009

It was okay, but not a recipe I will repeat. I made the mistake of creating the full recipe amount and it actually serves 16? 20? It makes a TON of food, and is so rich. I ended up plucking out the chicken, and re-purposing it into a chicken and wild mushroom soup.

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Laura Jo

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 20, 2009

The sauce was a bit bland for us.... although I was out of garlic. I added shredded parmesean. Maybe it would have been much better with the garlic.... I probably won't make this one again, but will try another.

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TN_AT_HEART

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

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Reviewed: Aug. 13, 2009

This was so rich and full of flavor. Great recipe. The only thing I thought was it had to much cheese that it overwhelmed the sauce a bit but maybe I just added to much. Ill cut back next time.

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JHinch

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Reviewed: Aug. 10, 2009

Best comfort food ever! So nice and creamy. I used all whole milk and only had mozzarella cheese; portobello mushrooms were on sale and if you can, use them! Sooo tasty.

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 7, 2009

Flavorful and tasty. Used milk instead of half/half and it was still good. Will try next time with it. Didn't need to add the salt. The colby jack cheese gave it an interesting flavor. Will definitely make again!

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VariableVeracity

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Reviewed: Aug. 6, 2009

I think 1 tbsp of salt is WAY too much. I added it all without thinking... just following the recipe... but afterward I thought to myself that might have been a bit much! After tasting it certainly was. Even pasta at a restaurant is not as salty as this was! I'm surprised there aren't more comments about too much salt. Oh well. Anyway, I still think this has potential. I added broccoli and it was good. Oh and I also used 4 cups milk b/c I didn't have half and half. Added a bit more flour b/c of that. Still turned out very creamy! The saltiness just ruined it for me. Will make again with maybe only a teaspoon or so of salt, since cheese is salty enough! I can always add a dash more at the end if necessary.

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ambra yulin

Cooking Level: Intermediate

Home Town: Sandpoint, Idaho, USA

Living In: Fairview, Tennessee, USA

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Reviewed: Aug. 5, 2009

This was absolutely fabulous! I am planning to serve this at my sisters shower, so I decided to try this recipe and it is actually pretty easy. The longest part was getting all the ingredients together. I did however use Italian Cheese mix in place of the parmesean cheese, my grocery store didn't have any.

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