Reviewed: Nov. 25, 2009

To make this even easier, I used the garlic herb variety of the cream cheese spread. Basically you boil the broth, then add the cream cheese and parmesan, simmer down a bit, and done!

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Sarah

Cooking Level: Intermediate

Home Town: Danville, California, USA

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Reviewed: Oct. 17, 2009

I have tried another alfredo recipe on this site, that is highly rated and asks for milk. I had planed on making that tonight however, didn't have enough cheese. Thought I would give this a try and I LOVE IT! I won't be making the other anymore. I put this over egg noodles and with diced ham, LOVE IT. Can't wait to make it again!

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Michelle Nelson

Cooking Level: Intermediate

Living In: Madera, California, USA

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Reviewed: Oct. 13, 2009

The nutmeg was very overpowering in this dish. IF I decide to make this again, I will definitely cut the nutmeg in half. I wasn't impressed with this recipe and neither was my husband.

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PENNYLANE09

Cooking Level: Intermediate

Home Town: Rowlett, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Jul. 26, 2009

Great bc I had everything on hand (I don't usually have cream or half-n-half, and milk is sometimes iffy), and this was very easy to make. Bonus points for passing the hubby's picky palate.

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CARABLOSSOM

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jun. 28, 2009

very good base for any seasonings you prefer. I added Chulula sauce, onion seasoning, garlic, and lots of Penzeys Red & Black pepper. This would also be awesome seasoned with Cajun seasoning. It's a really good start, add your own style to it though, don't be afraid to experiment!

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miss_moose31

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Reviewed: Jun. 2, 2009

This was a good simple recipe for alfredo sauce. I followed direction exact... only change was instead of nutmeg,I added 1/2 cup mushrooms and 1 table spoon of miced garlic....

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Cori

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Reviewed: May 31, 2009

I am a HUGE fan of fettuccine alfredo! But I have been loosing weight and wanted to be able to make it without eating a ton of calories and fat! So when I found this recipe I was very excited. I think this recipe is awesome! I will make it again and again. I think it tastes just as good as regular, maybe not quite as rich, but that's actually ok with me. My husband even thought it was excellent and he can be picky. I thank you so much for posting this recipe!

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Meghan

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Reviewed: Feb. 19, 2009

I doubled the sauce, and otherwise followed the recipe. Once the pasta cooled abit, it became a glob, plus it was very bland.

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Rita

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Reviewed: Feb. 5, 2009

This is one of my favorite low-fat recipes; you really think you're getting the real deal. It is creamy and tasty, and not a "heart-attack on a plate".

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christa124

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Dundas, Ontario, Canada

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Reviewed: Feb. 3, 2009

I JUST MADE THIS RECIPE TONIGHT AND IT WAS A HUGE HIT! I GRILLED SOME CHICKEN BREAST ON THE GEORGE FORMAN AND SLICED THEM AND ADDED THEM TO THE NOODLES AND SAUCE. QUICK AND EASY AND GREAT FLAVOR!

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pstinson5

Cooking Level: Intermediate

Living In: Lakeland, Florida, USA

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Reviewed: Jan. 22, 2009

My husband loved it, I thought the nutmeg was a bit much, I would half it next time.

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Jenni G

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Reviewed: Jan. 17, 2009

This recipe is great. I used 150% more sauce though because I don't like dry fettuccine. Omitted nutmeg because I didn't have it. Great and healthy.

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Becca

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Jan. 13, 2009

Good recipe! We weren't super worried about the fat, so we added bacon and chicken. Husband loved! We'll be making again.

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AGGIE778

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2009

Very yummy! I added about +1/2 more of the sauce ingredients beacue my family and I like saucey things. And I used a whole box of thin spaghetti. We will be having this again!!

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CT Cupcake

Cooking Level: Beginning

Home Town: West Hartland, Connecticut, USA

Living In: Torrington, Connecticut, USA

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Reviewed: Dec. 15, 2008

This was aewsome!!! Sauce was amazing! People are forgetting this is virtually a fat free alfredo sauce! I did fat free cream cheese spread instead and it was to die for still! I didn't mix the sauce with the noodles, I cooked noodles, put them over a plate, then put the chicken slices on the noodles pouring sauce over it. I also used entire box of fettucini and just 1 and a halfed the sauce recipe and it perfectly fed 4 people.

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GeenaDavisRules

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Nov. 17, 2008

This is a wonderful and simple recipe - it works out to be pretty inexpensive, too, since it doesn't call for very much parmesan or cream cheese. This sauce has lots of flavour and it would be easy to add in vegetables and other spices, though I loved it made as directed in the recipe.

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Cookin' Mama

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 16, 2008

This turned out really well. I added chicken and some veggies for a different twist. Will make again for sure!

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Angie7

Cooking Level: Expert

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Reviewed: Nov. 5, 2008

I liked it due to its simplicity and that it's low-fat, but had to make some adjustments. I used whole-wheat fettuccine, and added broccoli in with the fettuccine for last 3 min of the cooktime. Meanwhile, I sauteed a small onion (sliced) with baby bella mushrooms (salt, pepper, garlic salt); additionally, I threw chicken tenderloins on the Foreman (salt, pepper, garlic salt). This came out a little bland. Part of this is my fault - I likely should have made more sauce to compensate for the added veggies and chicken. However, I think next time I will make sure to sautee the baby bellas with some red pepper flakes for added kick. Great base recipe though, and I will use this again - with my adjustments.

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