Reviewed: Oct. 22, 2009

there are all kinds of alfredo sauces here on allrecipes...with all kinds of fancy stuff added....but sometimes (as in this case) "less is more" or "simpler is better". Loved it. Flavor wise the only change was to add a pinch of garlic...but even without it tasted great since I DO spring for high quality parm cheese. The only other thing I changed in the name of *trying* to make alfredo saucue a tad less unhealthy was to use 1c of half and half in place of the heavy cream and butter. It came out just fine.

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camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Jun. 24, 2009

Probably the best homemade alfredo sauce I've made so far. I used fettucine pasta and also made some modifications to the recipe. I added a little bit of minced garlic as well as garlic salt for flavor. I also added 4 oz of cream cheese and a couple tbsp of chicken broth as well. When it was almost done, as I was stirring, I noticed that it was a little too "soup-y" so I added a little more heavy whipping cream. And I didn't have any parsley, so I left that out. It came out rich and delicious. I ate more than I could handle. I was a little grossed out that some of the butter leaked all the way down to the bottom of the bowl, so maybe next time I'll decrease the amount of butter I put in this sauce. Thanks for the recipe!

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Sporadic Cookie

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Reviewed: Jan. 8, 2009

i took into consideration the other reviews and cut back the butter a tablespoon or 2 and this turned out to be a wonderful quick side or lunch meal! Loved it!

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soccernerd1223

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

I used so of the changes others recommended and switched out 1/4 cup mozzarella for romano and just used italian seasoning because I didn't have any dried parsley. Served it with 2 cubbed chicken breasts over rottini pasta and it was fabulous. Will definitely make it again.

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Jackie

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Dec. 16, 2008

everyone in my family really enjoyed this. the little ones thought it was mac and cheese (go figure). my husband who isn't big on pasta said that he loved it. give me pasta any day and i'll be happy!! all i did was add a little more seasoning

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Reviewed: Jun. 11, 2008

Good, but never thickened up.

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bumbleleigh

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Reviewed: May 22, 2008

I made this for dinner tonight and I should really give it three stars, but with the adjustments I made it was better. I made the recipe suggested first and it was way to buttery. I added more cream, cheese, and some italian seasoning and it was a lot better.

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kristengenell

Cooking Level: Expert

Home Town: Columbia, Missouri, USA

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Reviewed: May 1, 2008

Fine if it has 1/2 the butter.

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B

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2008

I loved this as a fast and simple side dish or snack. It took me less than 10 minutes to make, and I had all of the ingredients on hand. The sauce was thick and creamy and tasty. I added a clove of chopped garlic for some extra flavor, and I used shredded parmesan. Delicious!

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sunnytama1

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 15, 2008

The noodles alfredo was incredibly good. I was out of some of the ingredients, so I substituted some of them. Rather than whipping cream, I used skim milk, and I used more salt, parmesan cheese, and pepper than stated. Also, this recipe would be incredibly good with diced, cooked chicken breast in it.

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KaceeMay2010

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Reviewed: Feb. 10, 2008

I probably used too many noodles because I had to estimate from a big bag so it wasn't very saucy. This is a good side dish. You could probably use different kinds of cheese if you wanted to.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 9, 2008

So much parmesan! YUM! I am generally NOT an alfredo fan but I needed a quick recipe to use up some heavy cream so I took a chance. This recipe was a mega hit with both my husband and myself. It is a DEFINITE keeper! Thank you!

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AFMeyer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Nov. 22, 2007

Best Alfredo recipe I've come across so far- and I've been looking for one for several years. Other recipes are overpowering or overly rich. This one is just right, and complements meat or vegetables. Our three teens like it with noodles alone.

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Claire

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Reviewed: Oct. 11, 2007

Ugh, sorry this did not work out for me at all. The parmesan was all gritty and lumpy and just tasted like pure canned parmesan in butter. Perhaps it would be better with real parmesan?? Not sure I would bother with this one again, personally. I made it with Chicken Francese for one (on this site) an kept the sauces seperate, but I think the recipes used much to similar ingredients to go together.

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fuzzball420

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

Living In: Brooklyn Center, Minnesota, USA

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Reviewed: Oct. 6, 2007

Yum. Since I love alfrado sauce this was an awsome recipe. So those who love alfrado sauce this is the recipe for you.

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DancingLily

Cooking Level: Intermediate

Living In: Aliso Viejo, California, USA

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Reviewed: Aug. 27, 2007

this was pretty good...i took other people's suggestions and added garlic, subsituted half and half for the cream, used unsalted butter, omitted the salt and mixed with chicken. the sauce looked grainy (i only had pregrated parm cheese on hand) but i thought it tasted great!

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Nicole

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Reviewed: Jul. 30, 2007

I made this after my husband requested chicken alfredo. (I cooked up some chicken breast and served it with this.) He liked the flavor, although I thought it was a little bland (maybe some garlic next time?). My biggest problem was that it never thickened up - he called it "soupy." Either way, I'll probably keep playing with it; maybe I'll add flour or cornstarch next time.

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Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Apr. 24, 2007

half a cup is FAR too much butter....dont think i'd make this again,

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Manda

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Reviewed: Feb. 15, 2007

The recipe as is deserves about 3.5 stars, it is a bit bland. However, I made some changes that made it excellent! We like extra sauce, so this is what I did. I doubled the heavy cream but kept the butter amount the same. I then added in a few tablespoons of cream cheese. I used 3/4 cup of grated Romano cheese and a large handful of shredded mozzarella to make it creamier. I also added in 2 teaspoons of garlic powder for some additional flavor. I then let that sit on the warmer on my stove and sauteed some chicken in garlic and butter. I served the sauce over fettucine noodles and put the chicken on top of it. Garlic bread on the side completed a fantastic meal!!

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