This recipe was good, however I added a few changes. I only used half the suggested amount of cream cheese, added an extra 1/4 cup of parmasan cheese and I added 1/4 cup of milk (in addition to the half and half cream). I added 1 clove of garlic instead of the garlic powder. The sauce was thick and really heavy, but my kids gobbled it up. My son was convinced I ordered it from a restaurant. I will definately make this again. Be careful not to cook too long!!
This is a great base to start a sauce my family likes. I use 6-8 cloves of chopped fresh garlic that I sautee with chicken for the last 2 minutes of cooking, about double the fresh grated parm, milk instead of cream, and thin it out with chicken stock because it turns out very thick if made by the recipe. I also use white pepper instead of black- I've always been taught that you don't use black pepper in a light sauce. No one knows what the little black things are in their sauce :.s The cream cheese adds a nice richness to it and a beautiful, velvety texture that we really do love!
Delicious.. added 1/2 parmesan cheese with 3 grilled chicken breasts (olive oil, salt and pepper to the breasts)
Really great flavor! I actually used just 1/4 c. of butter and it turned out fine (couldn't bring myself to use a whole stick!). I also had to sub cheddar cheese because I realized I was all out of parm. Thanks for sharing this wonderful recipe!
Really good, really thick sauce. I sauteed some chicken breasts in olive oil and made the sauce in the same pan before adding the diced chicken. I ended up adding about 1/2 cup of the pasta water from the spaghetti I made with this to thin it a touch, then stirred the pasta into the sauce before serving. My kids still won't eat sauce on their noodles, preferring butter and parm, but my son (7), did tell me he thought it was yummy and he'll have it "next time." Thanks for sharing.
I was looking for an easy and cheap alfredo recipe and this was it. In previous reviews people used whole milk instead of the half and half. So that is what i did, since i have whole milk all the time and have never in my life bought half and half. It was Fantastic. I also used about a 1 1/2 cups of cheese and added a little extra milk. Thanks for sharing the recipe!
Yummy! One of my New Year's resolutions is to comment on all the great recipes here that have made my family think I am a great cook! Was in a pinch for time and made this recipe. I altered a few things - used light cream cheese and 2% milk and added a little more parm cheese. I also served some frozen spinach (sauteed quickly with some fresh garlic) and 4-5 slices of bacon that I had on hand and cooked and chopped quickly. My boys raved and gave it their own 5 stars - thanks Grits-n-Ms!
I love is recipe!! I even add some lemon juice to to the water and sauce. It makes it even more amazing!!
I've made all three Alfredo Sauce recipes off the "Top 100" list of 2009 and this was our favorite. The texture and flavor was the best, in our opinion of course:) I did need to add a little salt at the end but other than that it was perfect. Thanks for posting!
I used this as a sauce for a chicken alfredo bake and I could've eaten myself sick on it - it was SO good! I made the sauce as the recipe called for (subbing milk for cream), poured it over some cooked fusili in a 9x13 pan, added maybe another cup of milk to thin it out and baked at 350 for 25 minutes! Delish! I'll be making this one again and again! Thanks for a wonderful and simple recipe.