Reviewed: Dec. 5, 2006

Whew! WAY too cream cheesy. If I had this sauce in a resteraunt I would probably send it back. It IS quick and easy, I'll give it that, but if you're looking for authentic alfredo you won't like this recipe.

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HUNGRYVALGAL

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Dec. 2, 2006

This recipe is great over pasta and chicken, and it is so fast and good your husband/wife will think you spent all day making it.

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Laura H

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Reviewed: Nov. 27, 2006

This was a good start. I added 1 cup of parmesean cheese and upped the half and half to a cup and cut the cream cheese to 1/2 cup. A little fresh garlic and this was delicious!

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NIDORAN

Cooking Level: Expert

Home Town: Southaven, Mississippi, USA

Living In: Brunswick, Maine, USA

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Reviewed: Nov. 19, 2006

wow!! This was outstanding. I used the sauce for another recipe I found on allrecipes, Lasagne Spirals. That recipe called for spag. sauce but I thought alfredo would be better, so I made both. My husband is an Italian food freak and loves spag. sauce. Well he tried the alfredo one and he couldn't believe how great it was. He put the spag. sauce one back and ate only the alfredo one. It made this recipe taste just like it came from a restaurant!! It is rich though. I think I will try alittle less cream cheese next time. I could only eat a small portion, very filling. All 4 of my kids loved it!

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mom17of4

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Reviewed: Oct. 10, 2006

A very simple, tasty recipe. I did omit the garlic salt and added 4 cloves minced garlic and 1/2 cup shredded parmesan cheese. It was a hit with those changes.

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Corri Goates

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 3, 2006

waaaaay TOO cream cheesy........not REAL italian alfredo. That can NOT be the olive garden recipe. I know for a fact they use real garlic and parmesan. Try this- it's MUCH closer..... 1 pint heavy cream, (1/2 and 1/2 is good too) 1/2 cup real butter, 2 tblsp. cream cheese, 3/4 cup of shredded parmesan, 1 large or 2 small cloves garlic chopped. Simmer all ing. (except parmesan) on LOW for atleast 20 minutes (stir occasionally) - add parmesan last, melt completely, then season to taste with salt and pepper.

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Schmoo2

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Bailey, Michigan, USA

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Reviewed: Sep. 25, 2006

Really good. Especially after it sits for a little bit and thickens up.

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naya

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Reviewed: Aug. 2, 2006

My husband acutally made this recipe and it turned out great. Easy to follow instructions. We acutally made just the sauce to use in another recipe. I tasted it before we used it in the other recipe and it was some of the best alfredo I have ever had. YUMMUY!!!

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 13, 2006

LOVED IT!! I never knew you could make alfredo sauce with cream cheese! It was wonderful and very easy to make...I did add a little parmesean cheese as well, just to give it a little bit of the parmesean taste but this will definately be the alfredo sauce I make from now on.

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Amanda L

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Reviewed: Jun. 13, 2006

This was ok. Not exactly like Olive Garden though. I ended up using Romano and Parmesan cheese and put in several cloves of garlic and it tasted better. I think it is a good basic recipe but you need to spice it up a bit. It also barely makes enough for 4 people using just a moderate amount of sauce. Double the recipe if you have hungry people eating!

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OLYBROWNS

Cooking Level: Expert

Home Town: Olympia, Washington, USA

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Reviewed: Jun. 10, 2006

This is good and easy to prepare but it I am still inspired to search other Alfredo recipes.

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LovingFoodInNYC

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Reviewed: May 21, 2006

sooooooo good. I just added a little parmesan cheese and it was perfect!

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hcsimons

Cooking Level: Intermediate

Home Town: Gulf Breeze, Florida, USA

Living In: Catania, Sicilia, Italy

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Reviewed: May 17, 2006

Wonderful! I only gave it 4 stars as I think it would have lacked something as written, but I took other reviewers' advice and added 4 cloves minced garlic and about 1/2 cup fresh parmesan. I also added about 1/2 cup chopped sundried tomatoes, and with these changes it was incredibly creamy, even though I used 2% milk instead of half and half. Awesome recipe that received RAVE reviews!

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RANCHGIRL_59714

Cooking Level: Professional

Home Town: Belgrade, Montana, USA

Living In: Bozeman, Montana, USA

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Reviewed: Apr. 17, 2006

Good lord is this good. Consistency was right on, not lumpy and not too thick (as long as all the cream cheese was melted and stirred). When completed I added thawed broccoli florets directly into the sauce for 5-8 minutes stirring occasionally and the flavor sure showed. Sprinkled fresh pepper on at the end and it was DELISH!

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pjkoback

Cooking Level: Expert

Home Town: Amherst, Wisconsin, USA

Living In: Stevens Point, Wisconsin, USA

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Reviewed: Apr. 10, 2006

This was a really great sauce. My husband is very picky and he loved it!! I've made this twice so far and the second time I didn't use as much cream cheese and it was even better.

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ERIKA417

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Barrington, New Jersey, USA

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Reviewed: Mar. 28, 2006

I don't really know what I think of this recipe. At first, when I was eating it, I thought it was good, but it was SOOO cream cheesy, by the end it was just too much. My boyfriend liked it though. I used only 1/4 cup of butter, and low fat cream cheese, and I thinned out the cream with a little milk just because it was alot of fat! I would suggest maybe adding a little white wine, that might cut some of the over powering cream cheese taste. I think this recipe has the potential to be really good, but it's just not quite there yet. Maybe 1/2 of cream cheese, and 1 cup of cream would have been more appropriate. I'm not really sure...

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Feb. 15, 2006

This recipe rocks!! I made some slight modifications by adding sauteed onions and chopped garlic to enhance the flavor and it turned out wonderfully!! My family loves pasta and they loved this sauce!! Thanks so much for posting this recipe... I'll definitely be making this again.

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BronzBella

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Reviewed: Feb. 14, 2006

This sauce is very creamy and tasty. Lurrve it! I added mushrooms, onions, garlic powder, and parmesan cheese. Will make this again very soon.

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mel

Cooking Level: Beginning

Home Town: Bloomington, Indiana, USA

Living In: Woodside, New York, USA

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Reviewed: Feb. 10, 2006

Disgusting! I have no idea how so many people rated this so highly! I decreased the cream cheese to 1/2 cup and used heavy cream instead of half and half but it still tasted SWEET and overpoweringly of cream cheese! When I think of Alfredo sauce, I think garlicy, not sweet! I couldn't eat this and add to add A LOT of spices and crushed red pepper just to make it somewhat edible for my husband. My husband said that the "restaurant" this recipe came from must have gone out of business if the rest of the food was this bad.

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Krazyquilts

Cooking Level: Expert

Home Town: Lakewood, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 30, 2006

I used this recipe for a banquet and got asked for the recipe! I had added meatballs to it also, it was wonderful! My advice, keep the half and half, it won't seperate as easily.

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Jennifer M

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Famous Restaurant Alfredo Sauce

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