Reviewed: Aug. 16, 2009

I really did like this, but I did change it to suit how we eat. To lighten it up, I use only 1/4 cup of butter. It still comes out rich and creamy, and I feel better about it. Second, I use half the amount of garlic powder. The first time I made it, I used all the garlic powder to rave reviews, but it was too strong for me. I serve this over whole grain penne with sauteed chicken breasts and fresh vegetables like zucchini, summer squash, asparagus, mushrooms-- whatever is on hand and in season. With delicate fresh vegetables, I want their flavor to stand out. This sauce comes together quickly and easily, and is good with all the garlic or half, but I definitely recommend cutting the butter in half. The kids have requested to have this more often. High praise!

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flame

Cooking Level: Expert

Home Town: Rockingham, North Carolina, USA

Living In: Simi Valley, California, USA

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Reviewed: Aug. 15, 2009

It tasted good but a bit bland, so I added crushed red pepper flakes. I used fat-free cream cheese and 2% milk, which probably affected the richness of the sauce. Disclaimer: I tasted a few bites of this, but this is primarily my bf's rating because I made it for him.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 15, 2009

sooo easy and sooo yummy. The only thing I altered is I did not put as much milk in and I used fat free milk and low fat cream cheese. I added some basil and onion powder. Thanks so much for this recipie

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stpetekathy

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Reviewed: Aug. 14, 2009

It's so easy and flexible! I was in a pinch and used Mozzarella and Swiss instead of Parmesan, and it still tasted great!

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eloyke

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Reviewed: Aug. 14, 2009

This recipe is great! It makes a huge amount, so count on leftovers. Very easy and very tasty.

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katiebeth

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Reviewed: Aug. 13, 2009

I gave this 5 stars becuase this recipe ROX!!! It was so quick and easy! I was apprehensive about making it but all my fears vanished when my family said they loved it!! I was counting on having leftovers for 3 days but we finished it off at dinner the next day! No question about it, this is definately a keeper!!!!

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ChunkeeMunkee

Cooking Level: Intermediate

Home Town: Columbus, Texas, USA

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Reviewed: Aug. 12, 2009

I give this five stars cuz I can AND I added grilled chicken. Mmmmmm

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Court

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Aug. 6, 2009

This makes a very yummy sauce. After reading some of the comments, I decided to make a half recipe for my family of four and there was still sauce leftover. I was also rather intimidated by the fat content so I used skim milk (I would have used lowfat cream cheese, too, but all I had was regular). The skim milk made it a little runny, so I added in a mix of 1 tbsp cornstarch and 1 tbsp milk and that thickened it up just fine. I also used fresh crushed garlic instead of powder (although I forgot to cut the garlic in half as I did the recipe so it came out rather strong on the garlic flavor). I really like that this recipe uses cream cheese to add creaminess and richness instead of a ton of cream and butter. I also added a dash of nutmeg (which I always use in white sauces) and a dash of italian seasoning. I added in some shrimp at the very end and served over the spinach noodles from this site. Very yummy indeed! I'll definitely make this recipe (or my own variation with little tweaks here and there) on a regular basis.

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Erika

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Aug. 6, 2009

This was excellent!

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tseely

Cooking Level: Intermediate

Home Town: Middleburg, Florida, USA

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Reviewed: Aug. 5, 2009

My family loved this recipe...it was very creamy and easy to make. I took the time to whisk the milk into the cream cheese and butter in small increments .......take your time and this recipe is a keeper for sure.

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abidingspirit

Cooking Level: Intermediate

Home Town: Portland, Maine, USA

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Reviewed: Aug. 4, 2009

This is delicious and easy to make. I had everything on hand too. I made this to go over some leftover pasta and grilled veggies. It was nice and smooth and had a nice rich flavor. I did not think the cream cheese was overwhelming. My family didn't actually know there was cream cheese in it until I told them. I will use this recipe again.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

I absolutely love this recipe. I never cared for alfredo sauce out of the jar so this is a delight. I make it exactly as the recipe states every time. YUMMM!!!

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ShopCook

Cooking Level: Intermediate

Home Town: Basehor, Kansas, USA

Living In: Linwood, Kansas, USA

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Reviewed: Aug. 2, 2009

This is awesome. My husband is not a big cream cheese fan, but we all think this is great.

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twimmer

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Reviewed: Aug. 1, 2009

This was pretty good, but definitely not the real thing. You can taste the difference between this one and the authentic Alfredo sauce and I prefer the latter by far. This would make a great white sauce for pizza though, but I wouldn't call it Alfredo sauce.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Reviewed: Jul. 31, 2009

I did add a teaspoon of nutmeg and used fresh garlic. I served it over tortellini, fresh broccoli and shrimp and everyone in my house liked it.

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Steve

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Reviewed: Jul. 30, 2009

EXCELLENT! I used this recipe for my philly steak pizza and chicken alfredo pizza ..............EVERYONE LOVED IT!!!!

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addie

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Reviewed: Jul. 30, 2009

Wow, this was SO easy. I used it on top of crab stuffed shells and it was great. Thanks for the great recipe.

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GoPackGo

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Reviewed: Jul. 29, 2009

oh my goodness! this was awesome i made it with alfredo noodles and the dish of the day which was garlic parmesan chicken and it was outstanding!! a total keeper, you wont regret trying this at all. delicious!

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charlotte

Cooking Level: Intermediate

Living In: Newton, Iowa, USA

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Reviewed: Jul. 29, 2009

We made this for dinner last night. It was awesome! My daughter likes it better than my old recipe. Her boyfriend said it tastes like Olive garden. I served it with noodles and topped with grilled chicken. The recipe is easy to make. The key trcik here is to make the sauce on low heat and add the cheese a little at a time. Do not let it start to boil as the butter will seperate. We will definitely be using this recipe again. We made no substitutions but made the recipe exactly as written. Please help me encourage other Allrecipe reviewers to not rate any recipe lower than 5 stars if they do not follow the recipe exactly. Why do people make changes to recipes and then rate them 3 stars? Makes no sense to me.

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Supermom :)

Cooking Level: Expert

Home Town: Scottsboro, Alabama, USA

Living In: Trenton, Georgia, USA

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Reviewed: Jul. 28, 2009

An excellent, quick alfredo sauce. Adjust the amount of cream cheese to your personal tastes, and the result will be a perfect alfredo sauce! I use about 4 oz. cream cheese with 6 oz. parmesan. Also, I mellow out the flavor with a small handful of shredded mozzarella. Don't add too much or your sauce WILL turn rubbery. Very, very tasty!!

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bananadotz

Cooking Level: Intermediate

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Quick and Easy Alfredo Sauce

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