The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 25, 2009
This was very good and very creamy, as the title states, but I think I'll make it with about 1/2 as much cream cheese...the cream cheese does add a great texture and makes it creamy for sure, but it just really overpowered the parmesan and took away from the traditional alfredo sauce flavor. I'll do another review after I try it with 1/2 the cream cheese and let you know if it's better that way!
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Photo by GradysMomma

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 15, 2009
This sauce was very good! I deviated from the recipe a bit by adding 3 cloves of crushed garlic, substituting heavy cream for the milk (I added roughly a cup of heavy cream as the sauce tasted a bit to tangy with that much cream cheese),1/2 tsp crushed black pepper and increasing the grated parmesan cheese to 1 cup. All in all Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 11, 2009
This is a wonderful sauce! I love it for it's ease, but also for it's flavor. I'm a nutmeg fan, so I threw in an extra pinch. Also, I used almond milk in place of regular milk because it's what was in the fridge, and it worked beautifully. I would think plain soy milk would be great too. One could probably get away with scaling back the amount of cream cheese in the recipe to 6 oz. or so for the sake of saving a few calories.
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Cooking Level: Intermediate

Living In: Ukiah, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Photo by Justine
Reviewed: Oct. 8, 2009
Very easy - yes! Creamy - yes! I prepared the sauce as directed and added steamed broccoli at the end (when mixing it with the pasta). Next time I will cut back on the cream cheese and sub it with extra parmesan or maybe even sour cream? The cream cheese just had too strong of a flavor for it to be "alfredo". I will also add a bit more garlic (maybe use fresh-minced?) and add some white ground pepper. Also - the leftovers the next day were not good! The sauce got clumpy and the taste was gone!? Good recipe regardless and I would make this again with the changes I mentioned.
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 2, 2009
Because there were comments about the sauce being a bit mealy, I left out the parmesan cheese and served it on the side at the table. The doubled recipe was a big hit with my vegetarian friends with nary a leftover for today. As suggested, I added chopped tomatoes and slightly steamed chopped broccoli, which added color as well as texture and flavor. This was an extremely easy dish to prepare, and I'll definitely be serving it again. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 28, 2009
I am not a naturally gifted chef and this was so easy to make! It turned out amazingly, I added broccoli and fresh tomatoes while the pasta was boiling. Overall a wonderful dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 26, 2009
I do small catering jobs and this recipe is wonderful. Made if for a teacher's luncheno & they raved. I have made for as many as 75 people and still turns out good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 15, 2009
Very easy to make and my family loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 14, 2009
This was wonderful, a definite keeper. Thank you so much for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 27, 2009
My whole family loved this recipe!! I didn't have nutmeg or basil, so I just spiced it up with garlic powder, pepper and some italian seasoning blend and it was fine. I guess I don't really know if the nutmeg and basil would have made it taste different, but it was still good and very easy to make. Thank you!!!
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Cooking Level: Intermediate

Home Town: Queen Creek, Arizona, USA
Living In: Parker, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 10, 2009
I made this recipe for my husband and he loved it! I didn't have nutmeg but it still turned out great! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 23, 2009
I give this 5 stars with the adjustments I made. I didn't have any milk left so I used half and half, used butter instead of margarine because I only had spread or butter and wasn't sure if spread would melt well, I also added minced garlic and green onions. Also forgot the nutmeg...oops! So I managed to make it WAY more fattening but it sure was tasty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 18, 2009
Huge hit with my fussy boys and husband. I added a little extra milk and then I added some pre-cooked chicken strips. Very quick, simple, and easy to prepare meal. Great taste.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 16, 2009
Very good simlpe sauce. I used a little extra milk to thin it out a bit, but it wasn't the least bit glumpy or grainy. Perhaps the other reviewrs who had this problem didn't heat it enough to melt the cheeses...also use a wisk to stir it constantly as it heats.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 17, 2009
LOVE this recipe! The family asks for it at least weekly. Thanks for such a easy and delicious recipe!
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Cooking Level: Intermediate

Living In: Hayward, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 9, 2009
This is an amazing recipe! I used neufchâtel cheese to cut out some of the fat and calories from regular cream cheese, and used real butter, but only 1/4 of a cup. Also, because I am lazy, I bought ore-cooked chicken and threw it in the sauce when it was almost done. For the amount of sauce this recipe makes, and the richness of the sauce, I'm going to use more pasta next time. Yummy and easy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
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Reviewed: Feb. 4, 2009
Such an easy recipe and so delicious too! I only had half the butter called for so I added some heavy cream for the rest. I used a shredded parmesan/romano blend and it turned out great. The nutmeg added a nice warmth and made this really stand out from other dishes. Thanks, this was great.
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Photo by ~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 2, 2009
It was good, and easy to make, but I do not think it was as good as my regular recipe.
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Cooking Level: Expert

Living In: Athens, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 19, 2009
This recipe was great. Ended up using Penne instead and everything turned out great. Used more pasta and kept everything else the same. Made some Baked Garlic Parmesan Chicken from this site and it went together really well. Wil def. make again.
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Cooking Level: Intermediate

Home Town: Winthrop Harbor, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 18, 2009
This was excellent and so easy. I did, however, use about a 1/4 less of the cream cheese and margarine. I also used skim milk and a little extra parmesan. Very creamy!
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