The easy fix is what makes this recipe a winner. This is barely enough sauce for more than 2 diners and I have to serve 4, so I used 12 oz cream cheese, 1/2 cup butter,1 c milk. I cooked the red peppers with the chicken. I also tossed the broccoli in to cook with the pasta so it would be "easier" on the kids, skipped the zucchini, and topped off w/parmesan.
At first I thought that this was going to be a flop because the butter and cream cheese just curdled and looked terrible. I stirred it with a wooden spoon and didn't know why it wasn't working. the recipe says to mix it over low heat until smooth. I was about to throw it away but I didn't have anything else to feed my kids and stuck with it, hoping to make something of it. I upped the heat to medium and used a fork to stir it. after five mins of this it finally starting looking like alfredo sauce and after that it was easy. 4*
Absolutely AMAZING! I have never had an Alfredo sauce like this one! The most expensive/fanciest restaurants do not compare.
This was soooooooo good! I'm very picky about my sauces that I make. I NEVER buy the store bought stuff in jars so I try and make my own. This was very easy and so tasty. My hubby even liked it. I added 1/2 cup more milk, fresh mushrooms and a diced tomato for garnish. I will make this again. I think it would be great with shrimp too.
Took advice from other reviews. Added 12 oz. cream cheese, 6 tblsp. of butter, 1 1/2 C. milk. For the sauce I melted cream cheese first, then added butter, then whisked in milk. Turned out great. Used red bell pepper and basil from garden. Also used diced fresh garlic, onion powder, dash of cayanne powder, red pepper flakes and parmesean cheese. Sauteed bell pepper with chicken. Next time I will add mushrooms. Thank you for a great reciepe!
Alfredo sauce has been my nemesis for years until now! This recipe is fabulous. I used low fat milk and cream cheese and did not find it heavy or sticky. I used real garlic insted of garlic salt and substituted asparagus for broccoli. Fabulous meal!
I did not care for this. I prefer the classic alfredo sauce.I love cream cheese but not in this dish. On the other hand my husband loved it.
Very good; but I could see there wouldn't be enough sauce so I halved the amount of veggies and chicken. WHEN I make it again I will double the amount of cream cheese and milk; and also I would make more pasta. I might spice it up a bit also; but that is just for my personal taste.
Fast and fantastic. I never made an Alfredo sauce before and was very pleased with the results. A word of warning, do not let the pan you're using to melt the cream cheese get too hot. The cheese will imediately stick to the pan and turn into a paper like product. A note to Suzie who said she couldn't get the sauce to become smooth, I don't know why not. Once the milk is added to the cheese/butter it instantly smooths out. Just remember to keep stirring. This is a great recipe to experiment with. I didn't have any zuccini, but added some mushroom, onion and tomato to the sauce. I left out a small amount of the cream cheese and threw in a scoop of sour cream instead. It did need a lot more milk than called for. I just kept adding until I felt it was the right texture. Have fun with this you won't be dissapointed.
