Reviewed: Jan. 8, 2012

Worked well for a quick sauce...I heated it, used milk and shaking parmesan, heated it in a sauce pan and added some flour to thicken, stirred in leftover chicken and added it to spaghetti. Yummy!

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Reviewer:

Katie

Reviewed: Oct. 30, 2011

For ease of preparation, definitely 5 stars. Our guests all thought it was tasty, cheesy and I love having a quick recipe on a weeknight. It would be very simple to add ingredients for variety and flavor.

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Reviewer:

BTang

Reviewed: Sep. 25, 2011

Well, this was a complete failure for me. The Parmesan cheese wouldn't mix in with the other ingredients and just ended up being a clumpy, lumpy mess. It wasn't edible and so this became the very first recipe that I have actually just thrown out. I had high hopes for this one and was really looking forward to it...oh well. Good thing I had a jar of alfredo sauce in the cabinet otherwise we wouldn't have had anything to put on the noodles that were already cooked. I will keep looking for that perfect alfredo sauce.

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Reviewer:

Kristen B.

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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Aug. 21, 2011

Subbed half & half and Three Italian Cheese blend (parmesan, reggiano and asiago)...it was a bit lumpy but still delicious. MUCH better than the canned stuff and not too complicated. I will try again soon and hopefuly will perfect the consistency....

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Reviewer:

rosie_w

Reviewed: Jul. 14, 2011

Made this for family reunion dinner, served it with a rosemary garlic grilled chicken, California blend veggies, wild mushroom mix and some onions. There was nothing leftover. Very easy to make, and it scaled up to feed 30 people very well. It is a keeper.

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Reviewer:

mechacook

Reviewed: Jun. 18, 2011

used shredded chz, melted butter and 1% skim milk and added chz. Thickened with 1tsp cornstarch/milk blend. spiced with garlic powder.

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Reviewer:

mom2jmnbd

Cooking Level: Intermediate

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

Reviewed: Mar. 30, 2011

For years I've been trying to convince my husband to try fettucini with Alfredo sauce. He was convinced he hated the stuff, though he'd never tried it. I decided that since I was craving it, I would cook up some chicken breasts I had in the fridge, throw some fettucini noodles in a pot and make this sauce. It was amazing! My husband loved it, although he did say it was "a little rich"..Who cares?! I love rich! LOL My only complaint is that when you reheat the dish the next day, the sauce doesn't stay creamy. Excellent though, and will make again! Thanks!

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Lindsay, Ontario, Canada

Reviewed: Mar. 13, 2011

I have used this with heavy cream . . and its FANTASTIC!! I will make again!!! I didn't have cream and tried to use non fat milk, it was terrible! If you don't have the cream, don't use milk! Just look for another recipe for which you have the correct ingredients for!!

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Reviewer:

Michelle Nelson

Cooking Level: Intermediate

Living In: Madera, California, USA

Reviewed: Feb. 27, 2011

Not sure what happened but mine ended up extremely runny.

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Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Feb. 15, 2011

I'm not sure if I had rotten ingredients or if it's this recipe... The parmesian didn't mix well with the butter so it just turned to chunky mush floating in cream. Not to ruin your apetite or affend anyone... just be prepaired to finish with disappointment in case it goes wrong.

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