I made chicken alfredo using this recipe. I tried heavy cream and whipping cream since I had some that needed to be used and minced garlic out of the jar. I had been seeing several commercials for pasta on TV...and I was craving a good alfredo. This was it! Best I ever had....I have several requests for the recipe!
Oh my word! This was absolutely delicious! And so easy to make. I love that it was so simple and yummy. I made it in less than 10 minutes and used it as a white sauce on pizza and my 20 month old daughter was licking it off her pizza. Thanks for posting my new go to alfredo recipe!
I tried this recipe but with some variations I lessened the cream cheese by half and instead of using half and half I used heavy cream and added some bacons. This recipe allows you some flexibility in adding some of your techniques and it still comes out wonderfully tasteful
Excellent flavor! We put it over whole wheat spiral pasta and added black olives. It was great! Thanks.
This was great! I added a can of crabmeat & used fresh garlic instead of garlic powder. What a keeper.
Very thick and creamy, great flavor. I didn't have any half and half on hand so I used 8oz of evaporated milk instead. I threw in a 4.25 oz can of crab meat and served it with angel hair pasta. Everyone raved about it. Definitely a keeper
Half-way through this recipe I realized it didn't call for making a roux. Brilliant! It was quick and just what I was looking for. I added a ton more garlic, a little salt and black and white pepper. I also did not have cream cheese but 1/2 marscapone and 1/2 sour cream worked instead. Thanks for sharing this!
This was so easy to make and the taste is fantastic. It took longer to make the pasta than it did the sauce. I will never buy bottled sauce again.
This is a gem of a recipe! I've never made an Alfredo sauce before, and it turned out perfect. My changes were (to try to cut some fat): I used Neufchatel cheese and skim milk instead of half and half. It still thickened up just fine, although I think it helped that I cooked it slowly until almost the boiling point before I took it off the heat. I used both fresh parmesan and the grated jar stuff; They both worked, but I'll use more of the fresh next time, packing it more because the grated was stronger and that tasted good. Thank you! I feel I can make this whenever I want now!!
I just found my favorite alfredo recipe!! So delicious and so easy! Only change I made was I wanted a little more sauce so I used 2% milk & added an extra 1/2 cup, and put about 1/2 cup extra of the shredded parm cheese and probably went a little more on the garlic powder cuz I love garlic...It was the perfect amount to cover a 1 lb box of medium shell noodles. Served it with baked chicken breasts and it was amazing. Tasted like it was from an italian restaurant. Thanks so much for this recipe! :)