Reviewed: Mar. 29, 2009

Pretty good, I've made it twice and the second time I added sundried tomato pesto (and used about twice the amount) instead of tradition pesto, some thick cream and less cream cheese. Much better that way, or else it has the potential to be way too thick and a bit bland.

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WhitneyNicole

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Reviewed: Feb. 19, 2009

This had a pretty good flavor but was very thick. I poured a little cream in it, but it was just a weird outcome. Hmmm.

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RaKell

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Reviewed: Jan. 21, 2009

I was excited when I found this recipe, as it's something that my family would love. But, I have to say that I wouldn't be making it again anytime soon. The sauce was very thick, and not creamy, making it kind of stick to your mouth. I added some milk to make the consistency creamier, but it just took away from the flavor... I's leave this one out of your recipe box...

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Melissa

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Reviewed: Jan. 14, 2009

I really enjoyed this. I made a trial batch tonight before trying it out of my boyfriend. I followed the recipe almost exactly, but i used italian seasoning instead of fresh basil. I'm sure with fresh basil it would have been even better, but I did not have any available. It's very creamy, it's nice that it's cream cheese and not cream (like alfredo sauces, as I cannot eat those) Very good.

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C.L.

Living In: Bloomington, Illinois, USA

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Reviewed: Dec. 19, 2008

We enjoyed this recipe very much. My family likes meat with dinner so I sliced chicken breasts open, butterfly-style and grilled them. On the plate, I spooned the pasta over the chicken breasts. Next time I may add cubed grilled chicken breasts to the recipe but this was great as is.

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