Reviewed: May 25, 2012

I am an 18 and have never cooked one thing in my life. I know embarrassing. I decided to learn how and this was my first dish... Absolutely amazing!! It does take a little bit of work but it is so easy to make and the aromas throughout cooking are fantastic! The end result is absolutely yummy!!

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Reviewer:

Bee11

Reviewed: May 20, 2012

we really enjoyed this. i might make a few tweaks next time but the flavor was very good.

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Reviewer:

CDCUTLIP

Cooking Level: Beginning

Living In: Manchester, New Hampshire, USA

Reviewed: May 15, 2012

Holy Cow People!! This is one excellent alfredo recipe. I did make a few alterations merely to suit my family's tastes and what I had on hand. Specifically, I upped the mushrooms, omitted the tomatoes, and deglazed the pan (after browning the chicken) with a nice white wine. I would recommend trying the wine modification, as nothing is yummier than wine with garlic. Very nice recipe. Thank you, Emily.

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Reviewer:

Eliebeck

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

Living In: New Market, Virginia, USA

Reviewed: May 14, 2012

Very tasty! The only changes I made was seasoning to my taste and didn't add the tomatoes. Great recipe!

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Lita

Reviewed: May 2, 2012

Quite good and the sauce turned out a good consistency!:)

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cookdeen

Reviewed: May 1, 2012

Great recipe, easy to adjust to personal liking. I read the negative reviews, some of which suggested bland flavor and others that had issues with grainy texture or overly pastey textures- all of these issues are a personal preference that as a cook you should adjust yourself. If too bland add more salt and seasoning I added more salt, a bunch of fresh parsley and heavy cream with more milk than called for. I also changed the cheeses up to include swiss and gruyere instead of colby-jack because to me that is what Alfredo should have. i used a blend of shallots, onions and garlic along with 10oz of mushrooms and fried it up until golden, added flour and CLUMPING is normal, you should add the liquids and mix until smooth- you must use a relatively LOW heat and mix, mix, mix and MIX while adding all the cheeses and milk/cream. If you have grainy texture this is a technique issue not a recipe issue. Overall i think this is a great recipe and allows for a lot of variation depending on what you have on hand, and that is the ultimate 'homestyle' recipe in my book. Thanks

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Malishka31

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Apr. 23, 2012

I have never been a fan of alfredo sauce. Actually, I go out of my way not to have it. But my girlfriend says she loves it and for our anniversary, I decided to give this one a try. THIS WAS DELICIOUS! The color came out a little darker than most alfredo sauces, but it was still really delicious. I was surprised at our nice the texture was and that it wasn't overly creamy or too milky. I definitely will be making this again!

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teroni36

Reviewed: Apr. 20, 2012

This is really good. Definitely use fresh garlic and red onion- it's good for you. I used spinach tagliatelle instead of regular fettuccini, and also added some sliced red green and yellow bell peppers. These changes make it a little more nutricious without changing much of the taste. This recipe would still be good without the pepper jack cheese (keep the parmesan).

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Reviewer:

pland

Cooking Level: Beginning

Living In: Bielefeld, Nordrhein-Westfalen, Germany

Reviewed: Apr. 19, 2012

This was pretty good but not awesome. That being said, I would make it again but would tweak it to be more 'authentic' alfredo; i.e., using cream instead of flour for the thickening agent and omitting the Italian seasoning. Also, this recipe made enough for close to 10-12 people easily.

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ginwich

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Reviewed: Apr. 15, 2012

This was wonderful. I made it last night and my son who loves to order this when we go out to an Italian restaurant said it was better than any we get out to eat. I did omit the muschrooms. I can't wait to make it again.

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