Reviewed: Dec. 6, 2009

This was really tasty. I added spices after reading some reviews and a little bit of corn starch. It still was not very thick (after 25 min cooking) until it sat awhile afterwards. Also, it would have been helpful if Torrerizor had added cooking temperatures. I suspect they are a very good cook and never thought of it.

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madison

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2009

Good recipe! I also added 2 cups of heavy cream, some cornstarch to thicken up the sauce and fresh garlic instead of the garlic salt.

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jazz_fanatic

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Reviewed: Oct. 29, 2009

I did make some adjustments, more because of what I had on hand. I used penne pasta, added 3 minced garlic to the chicken and mushrooms while cooking and added halved grape tomatoes and sauteed pea pods before adding the 2% milk (which I substituted for the cream - and I used just 3/4 cup milk). Yummy!

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Jul. 8, 2009

I tried this recipe and it's the bomb!!! It definitely tastes better than olive garden or any italian restaurants. I will be making this recipe again soon.

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Janet Mendoza-Navarro

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Reviewed: Jul. 2, 2009

Great dish and easy to make. I added chicken right into the noodle mixture. I didn't have fettuccine so I used penne. I also added fresh garlic, broccoli and extra cheese.

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Quiltermom91

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Reviewed: May 25, 2009

very good and sauce did take time to get thick

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Raymond Webb

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Reviewed: May 12, 2009

I am giving the recipe a 4 because I had to add ingredients for flavor. I added 5 garlic cloves and the garlic powder, Basil and fresh broccoli. I also added 1tsp Corn starch to thicken the sauce, I mixed it with the cold whipping cream before adding it to the pan. With these modification the Recipe came out amazing and I don't even like Fettuccine, but I devoured it!

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Melissa J.

Home Town: Crescent City, California, USA

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Reviewed: Mar. 30, 2009

This recipe is so easy and super delicious!! I stuck to the recipe and will make this a regular...

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rh1an

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Reviewed: Mar. 28, 2009

It was really good but not the best. Added onion garlic, and basil to give it some taste. But other then that everything turned out the way it was supposed too. Of course our heavy cream came from the dairy and was not store bought just like all of our dairy products and the chicken came fresh from the butcher just like all of our meats.

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Jack Miceli

Cooking Level: Expert

Home Town: Wauconda, Illinois, USA

Living In: Portsmouth, Virginia, USA

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Reviewed: Mar. 10, 2009

This recipe was very tasty. I added onions and garlic. My family really liked it. Next time, I will double the recipe. I would like to have leftovers for the next day. Thank you so much!

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SherriW

Cooking Level: Intermediate

Living In: Perrysburg, Ohio, USA

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Reviewed: Feb. 25, 2009

YUMMY!!! We are big fans of cream based pasta sauces, but they are usually a fuss for me to make. This recipe was wonderful and the sauce was easy to prepare. I did add italian seasoning and minced garlic to the pan. I also squeezed fresh lemon juice on top of our individual dishes to add some zest. This was indeed good.

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kac2research

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

I left out the chicken and used portobello mushrooms. It was really good and easy!

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MEME

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

My siblings and I take turns to cook meals and I made it and ..... Well lets just say it is pretty amazing.

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Pop-And-Chips

Cooking Level: Intermediate

Living In: Caronport, Saskatchewan, Canada

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Reviewed: Jan. 12, 2009

I used half and half instead of whipping cream. It turned out great.

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Tammy

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Reviewed: Dec. 27, 2008

Fast, easy and delicious! Who could ask for more? We skipped the chicken to make it a meatless meal, added a sprinkle of nutmeg and parsley (personal preference), small green salad, crusty bread and a glass of wine. This was a perfect meal, especially because there are leftovers for lunch!!

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WatsonGrl

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 7, 2008

I love fettucinne, and this is a great recipe!

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Wendy

Cooking Level: Beginning

Home Town: Sparta, Wisconsin, USA

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Reviewed: Nov. 9, 2008

Absolutely delicious! As suggested, I sauteed fresh garlic with the chicken and mushrooms. I also used light cream instead of heavy cream. I LOVED it!! I'll definitely be making this again.

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Wanja

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Reviewed: Oct. 14, 2008

Made this for dinner the other night. I altered the recipe though. I feel bad rating it, but I did use it as a base recipe. I didn’t have any heavy cream on hand (never do) so I made my own using milk & butter. I ended up adding 2 sticks (yes 2 sticks!!) of butter total because I love it buttery. I added a lot of garlic salt to the chicken as it cooked in the frying pan & added more to the heavy cream mixture. Added some lemon pepper too. Very unhealthy but very good! Especially as leftovers! I was trying to make this chicken fettuccine from a restaurant that doesn’t make it anymore.

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Dylan's Mom

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Reviewed: Oct. 6, 2008

I had to skip the mushroom(silly kids won't eat them)But it was fabulous I put extra parmesean in it and served it to my niece and she liked it better than the resturaunts

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claytonsgirl

Cooking Level: Expert

Living In: Cross City, Florida, USA

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Reviewed: Oct. 4, 2008

This is a great recipe, easy to make and better than those trendy, spendy Italian restaurants! My husband doesn't much like Italian dishes, but he raved about this one!

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Butterfly1789

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Homemade Chicken Fettuccine

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