Reviewed: Jan. 17, 2013

Very simple and came out perfect. Only word of advice I have is continue beating the mixture at a high speed, as if you are making whipped cream. I added some garlic powder and it was awesome!

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Reviewer:

jenakin

Reviewed: Aug. 27, 2012

This recipe is so easy and yummy. I will Never buy alfredo sauce in jar again.

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Reviewer:

Sugarpuff

Reviewed: Aug. 25, 2012

Super fast and easy to put this one together. Even faster and no pans to clean up with no cooking required. It wasn't quite as rich or creamy as the other cooked methods, and when it melted down it was thin and very saucy but it was good enough for a fast easy no cook alfredo sauce. I'd fix this again. Thanks MommyD!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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.

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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