Reviewed: Mar. 24, 2009

This was awesome the only thing i changed was 2 can of cream of mushroom soup, to give it more sauce..

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Reviewed: Mar. 24, 2009

Pretty darn good. I used to work in an Italian restaurant and was basing my expectations on authentic Italian Alfredo sauce. This came very close. I took advice from others and sauted chicken in butter and olive oil. I also used cream of mushroom with garlic. I doubled the recipe so there were leftovers. This was so easy to make that I will definitely be making it again.

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Amanda

Living In: West Palm Beach, Florida, USA

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Reviewed: Mar. 17, 2009

Also great with baked potatoes

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sugarspice

Cooking Level: Beginning

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Reviewed: Mar. 16, 2009

This is a very simple recipe. I wanted the sauce to be thicker/richer so I used 1/4 cup milk and 1/4 cup half and half as well as about 2 tablespoons cream cheese. I also added extra broccoli. Delicious and quite rich!

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Heidi

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Reviewed: Feb. 27, 2009

My husband and I both enjoyed this receipe a lot. I had some left over chicken I needed to do something with, and found this recipe which fit perfect. It was really easy and great when you can't find something to fix and are tired of the same old meals. The video was helpful also.

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breevs

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Reviewed: Feb. 26, 2009

Excellent! Followed the recipe except I used white pepper. Came out perfectly. My one year old grandson loved it too.

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Janet

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 25, 2009

I made this last night for my husband and I and he loved it! He always likes what I make, but this he said was AMAZING. I made a few changes. Since I don't really like mushrooms, I changed the cream to cream of brocolli. Also, I added 1 can of table cream and about half a cup of milk. I sauteed the chicken with minced garlic and italian seasoning, which added that strong alfredo taste. A generous amount of cheese made it just perfect.

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Fezinha

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Reviewed: Feb. 24, 2009

This is SO easy and quick! I agree with adding sour cream to kick it up a notch, while decreasing chicken and increasing the broccoli. Easy and versatile. UPDATE: Okay, I made it restaurant style with 1/2 bar of cream cheese, replaced the milk with half n' half, and folded in 1 cup of fresh grated mozzarella and parmesan right before serving. Wow. Got rave reviews. Tastes just as good as a restaurant, but at 1/5 the price! Don't forget garlic bread to finish it off. =)

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LisaM

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Reviewed: Feb. 19, 2009

This recipe was good, or would've been if I had made it exactly right - I tried to use cream of chicken instead of cream of mushroom. I dont recommend... but it was simple and a good main course!

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JennyH

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Reviewed: Feb. 17, 2009

This recipe really surprized me at how good it was. I made a few changes like cooking the chicken with some fresh garlic and I used whole wheat spaghetti.This tasted like something I would order from a restaurant!!! Make sure you use REAL parmesan not the stuff in the green can. I also added 2 TB of cream cheese and I used half and half instead of skim milk. Try this recipe!!! You will not be disappointed!!!!!!

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Sherismiley

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Reviewed: Feb. 16, 2009

good. the sauce is really sticky though. im not sure how to fix that, but i'll make it again.

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lisa

Cooking Level: Beginning

Home Town: Garden Grove, California, USA

Living In: Corona, California, USA

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Reviewed: Feb. 15, 2009

i loved this recipe. I live by myself so this saves time during the week. I read through a lot of the reviews and i decided to try the basil oregano and garlic cloves, oh, and cream of mushroom soup with roasted garlic...as you can tell i am a big garlic fan. i'll definitely make this again.

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RaquelleS86

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Reviewed: Feb. 11, 2009

I've made this a couple of times - it's a very good recipe and very easy.

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NafKY

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Reviewed: Feb. 11, 2009

This is absolutely one of my favorite dishes to make. Exactly to these specs, it is delicious!

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Sam

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Reviewed: Feb. 9, 2009

I wanted leftovers so I doubled the recipe. Recipe is good with a few changes. We had grilled some chicken breasts (marinated in italian dressing and seasoned salt) the night before so I used these and the taste was terrific. Per another review, I used the mushroom with roasted garlic soup. I also used fat free half and half instead of the milk. I still felt it needed more flavor so I added garlic salt, basil, and oregano. I like this recipe because it is truly a one pot dish if you used precooked chicken and cook the broccoli with the pasta. Also, I was skeptical this would taste like alfredo but the end result was creamy and you could adjust the alfredo taste depending on the amount of parmesan cheese you use. I need more recipes like this!

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BMARIN

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

Made this with shrimp. Kinda blah sauce. Tasted artificial - too much like cream of mushroom soup.

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Vicki74

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Reviewed: Feb. 1, 2009

Its a very easy recipe, very thick sauce, I would use more milk or heavy cream next time.

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suz120

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Reviewed: Jan. 18, 2009

this is easy to make. followed everything in the recipe and it turned out good!

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joan

Cooking Level: Beginning

Home Town: Lombard, Illinois, USA

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Reviewed: Jan. 7, 2009

I had been using the canned alfredo sauce to make my chicken and broccoli alfredo and this recipe does not even compare, it was so good! I baked the chicken the night before in bread crumbs and refrigerated it overnight. I also substituted linguine with cellentani, added an extra cup of frozen broccoli, and a cup of mozzarella cheese to make it extra gooey! I am not a big fan of mushrooms so instead of cream of mushroom soup, I used a cream of broccoli soup and it came of great. I would definitely recommend this recipe!

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