Reviewed: May 27, 2012

I have made this recipe so many times since I've found it and it is a winner every time! Of course like a lot of people I've tweaked it to my tastes. I add in 1/4 - 1/2 cup of chopped chives then I sautee 1 and 1/2 to 2 lbs. of peeled shrimp and 8 ounces of sliced mushrooms in 1/2 cup of margarine with garlic powder. Then I pour the cooked fettucine, alfredo sauce, mix together and add more grated parmesan to top it of and 6 pieces of crisp cooked crumbled bacon. I made this last night and there was enough to serve 10 people at a potluck, but there was maybe a serving left over.

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Reviewer:

kmedeiros808

Reviewed: May 1, 2012

My family loves this recipe. I think we make it every other week. I cut the butter in half to reduce calories and it still turns out great.

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Reviewer:

melanie_kay82

Reviewed: Apr. 12, 2012

This was such an excellent recipe!!! Much better than using all that heavy cream, i love the idea of light cream cheese and milk instead! The changes I made was to melt the butter in the sauce pan and allow the fresh garlic (i used 3 bulbs) to saute for about 3 min before adding the milk and cream cheese. I also wanted to increase the amount a bit so I added about 2 Tbsp flour to melted butter and 3 cups of milk instead of 2. This still created a very rich, creamy sauce that stuck perfectly to the pasta! This recipe will definitely be a keeper in my kitchen!!!

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Reviewer:

Heather Marie

Cooking Level: Expert

Reviewed: Mar. 17, 2012

This will be one of our go-to meals for busy nights. My whole family enjoyed it. Most of the items are staples around here, so that also earns bonus points in my book. It is a good basic recipe because, as many people have posted, you can add lots of different things.

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Reviewer:

2008macman

Reviewed: Mar. 11, 2012

as a previous reviewer suggested, I made this with the garlic chicken. Excellent combo! My 16 year old son asked me to find a fettuccini alfredo recipe and adored it! He took left overs to school for lunch the next two days! My other children ate it for "after school snack" as well. They demand it become a staple recipe. Definatey restuarant quality and very easy to make.

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Reviewer:

whatever4andnomore

Reviewed: Feb. 26, 2012

Fantastic. I love the Neufchatel cheese instead of cream. It's still luscious and creamy. I really didn't do much to tweak it, other than I added fresh nutmeg because I add that to practically everything! I'll never go back to the full fat version.

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Reviewer:

Phillyfoodie

Cooking Level: Expert

Reviewed: Jan. 22, 2012

yumm!

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Reviewer:

mary ann

Cooking Level: Expert

Home Town: Oneida, New York, USA

Living In: Massena, New York, USA

Reviewed: Jan. 18, 2012

I used fat free half and half, I can't believe it's not butter and ricotta instead of Neufatcel, but the result was amazing. Love it.

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Reviewer:

allsmiles

Reviewed: Jan. 11, 2012

Good recipe. Lighter and tastes better than some I've had at restaurants. The only thing I added was 1/2 tsp. of Tuscan Garlic Spice from Souther Living which was GREAT!! I also added cubed ham and served it over tortellini. Delicious. You can just add milk to make it thinner if needed. AND you have to use high heat and a whisk to get the neufchatel cheese to melt. It will melt.

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Reviewer:

TerryF

Reviewed: Oct. 15, 2011

I scaled this down to a serving for 3 for my husband and I, used a little less Smart balance and had to sub evap. 2 pct. milk cuz that's all I had (these changes were just due to necessity). He doesn't like much of anything but told me I should make it again this week...YOWZA! Great!

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