Reviewed: May 7, 2009

OMG! This recipe was a hit! My fiance is a very picky eater, yet loved this one! I added a little more cheese and 3 lbs of shrimp to this! Awesome, rich, creamy and good. I paired it with ceasar salad and garlic bread!

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gifted_begginner

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Reviewed: May 4, 2009

I just made this for my son's birthday party this past weekend. I ommited the tomatoes and mushrooms by personal preference and used black pepper rather than white due to what I had on hand. I also accidently added all of the garlic when I cooked the chicken because I didn't read the directions well. It still turned out fabulous! Everyone enjoyed it! I was a little nervous how thick the sauce was, but once I poured it over the noodles it was perfect! A must try!

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AVAMARIE

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 30, 2009

Turned out great! The only thing I did differently was throw in the tomatoes at the time I sauteed the mushrooms (instead of at the very end). The idea of fresh tomato on top of my pasta (like in a salad) didn't sound too appealing. Sauteeing them with the mushrooms ended up making my fettuccini a little 'strogonaff' tasting and was excellent. I also used cayenne pepper instead of black, and a little more than the recipe called for, for a little kick! Will definitely make again.

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ozzy86

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Reviewed: Apr. 29, 2009

This recipe was delicious! My boyfriend even loved it and he is extremely picky!!! This, I will definitely make again! Thank you for posting it!

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Liberty

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Reviewed: Apr. 22, 2009

Totally yummy! I used less cheese than was called for, but otherwise followed the recipe. So sinfully good. Will definitely be making this again.

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Kiren K

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

This is the best chicken alfredo recipe i have made so far!! I know I will be making this again and again. Even my picky husband loved it! I have no complaints.

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brandnewcooks

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Reviewed: Apr. 19, 2009

Excellent recipe. Before adding the dairy ingredients, I poured in a 14 oz can of chicken broth and let the liquid cook down so the chicken would be extra tender. I didn't have pepper jack, so I substituted a 6 cheese Italian blend. I didn't have half an half or sour cream, so I cut in an 8 oz package of cream cheese. This made the sauce quite thick, so i decided to use it in between lasagna noodles. I'm sure the recipe is even better as written. Even my picky 5 year old had 2 big servings. This does make a lot of sauce.

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ciararaine

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Reviewed: Apr. 17, 2009

Yum!! Great for a dinner party. It's not difficult to make and our guests were really impressed. We cut out the mushrooms and tomato and it was still fabulous served with some garlic bread. It could easily serve 8-10 people because it's so heavy that people don't go back for seconds :)

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sjamison

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Reviewed: Apr. 16, 2009

I didn't have the tomatoes but this recipe was VERY yummy regardless. Next time I'm adding double the chicken and mushrooms just cuz sauteed mushrooms are so good! =D~

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Clara <3

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Apr. 14, 2009

Loved it! I followed the recipe word for word except left the mushrooms out. This is staying in my recipe box! :)

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MrsHiller

Cooking Level: Intermediate

Living In: Waseca, Minnesota, USA

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Reviewed: Apr. 14, 2009

It was amazing, the best chicken alfredo i've ever had, this one is a new fav. in my cook book

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Allie

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Reviewed: Apr. 13, 2009

Great flavor but needs more cheese. It was a little thick so next time I would cut back on the flour. The texture wasn't as smooth and creamy as I would have liked. I would definitely make this for company but will probably just stick with jarred Alfredo sauce for myself and Husband. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

Delicious with no modifications. The whole family loved it. My daughter adds, "Creamy,cheesy and delicious."

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Jennie C

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Reviewed: Apr. 11, 2009

I love using this recipe as a base for my Alfredo dishes. As it is listed, I think it's a bit bland which is why I typically use it as a starting point and add things to it - Cajun spices, red peppers, yellow peppers, shrimp, etc.

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Callidus

Cooking Level: Expert

Home Town: Bloomer, Wisconsin, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Apr. 10, 2009

Made a pretty big batch, ended up freezing about half. Good flavor and texture.

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 7, 2009

This is a well seasoned Chicken Fettuccini Alfredo recipe. I really liked it but I didn't love it. When I wanted to have it again I went with the Chicken Alfredo with Fettuccini Noodles recipe. I felt bad for liking something less fancy, especially because there is absolutely nothing wrong with the recipe, it really is great and it deserves 5 stars.

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gnomette

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 6, 2009

This is the best chicken alfredo!!!! Delicious!! Everyone in my family ate this up!! Amazing!!! I'd give it 10 stars if I could!

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hairbrush

Cooking Level: Beginning

Living In: Bellevue, Ohio, USA

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Reviewed: Apr. 2, 2009

This alfredo had a pretty good taste. Next time i think i will add a little less flour because i felt that it was a little thicker than i would have liked it. The thing i really liked about this recipe is that the chicken is cooked seperatly and has a little flavor of it's own. It really makes the dish quite nice.

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michelle

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Reviewed: Apr. 1, 2009

I made this last night, followed the recipe exactly as it is written and it was PHENOMENAL!!! The flavors are amazing and the ingredients married perfectly. The only complaint I have is that I have to work out extra today to burn off the calories... ha ha ha. Would definitely make again for a dinner party.

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Tony

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Reviewed: Mar. 27, 2009

The only problem with this recipe is that my husband - and his brother - will not eat any other Fettuccini Alfredo now that they've had this. It has raised the bar significantly! It's probably the best Fettuccini Alfredo I've ever had!

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