Chicken Fettuccini Alfredo
This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.
This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.
I don't typically write reviews on recipes whether I like them or not. This one however, is a masterpiece. My husband and picky children want me to make this every night of the week. I made it exactly as the recipe called with some crusty bread on the side. AMAZING! You won't be disappointed.Read More
I refuse to be one of those reviewers who changes the recipe so much that it isn't the original recipe anymore. So, without changing anything, I have to say this was not worthy of calling it an alfredo recipe of any kind. I had to add much more milk to get it to a creamy sauce. After adding the additional milk, it took away the flavor which caused me to play with it using additional spices and seasonings. Even with this, it wasn't fit for calling it an alfredo sauce. A white cream sauce, yes. Alfredo, no. A creamy cheesy sauce, yes, but way too thick for my taste. Thanks for posting.Read More
I don't typically write reviews on recipes whether I like them or not. This one however, is a masterpiece. My husband and picky children want me to make this every night of the week. I made it exactly as the recipe called with some crusty bread on the side. AMAZING! You won't be disappointed.
I thought this recipe was great, as did my husband! I didn't add as much cheese or 1/2 and 1/2 as is calls for which made it seem a little lighter in texture (which made us feel better about eating it!). I will definately come back to this recipe! It's a winner!!
Great recipe, easy to adjust to personal liking. I read the negative reviews, some of which suggested bland flavor and others that had issues with grainy texture or overly pastey textures- all of these issues are a personal preference that as a cook you should adjust yourself. If too bland add more salt and seasoning I added more salt, a bunch of fresh parsley and heavy cream with more milk than called for. I also changed the cheeses up to include swiss and gruyere instead of colby-jack because to me that is what Alfredo should have. i used a blend of shallots, onions and garlic along with 10oz of mushrooms and fried it up until golden, added flour and CLUMPING is normal, you should add the liquids and mix until smooth- you must use a relatively LOW heat and mix, mix, mix and MIX while adding all the cheeses and milk/cream. If you have grainy texture this is a technique issue not a recipe issue. Overall i think this is a great recipe and allows for a lot of variation depending on what you have on hand, and that is the ultimate 'homestyle' recipe in my book. Thanks
so delicious! Made this for my dad's birthday, and everyone loved it! At first we thought we may have to double the recipe to feed 6 of us, but the sauce was so thick and filling that we fed everyone w/out having to double it. We did omit the mushrooms and tomatoes, and added brocoli instead. Definitely try this one!!!
I made this for my VERY picky family and they loved it. It made my day to have them ooh and ahh over this meal. It truly is restaurant flavor. I altered a little though. Because of all the reviews i read before making this, I cut the recipe in half, omitted the salt, mushrooms, and tomatoes. I was careful not to use all the italian seasoning the recipe called for and I added fresh peas and black pepper instead of white. I'm having a party next week and I can't wait to make it again. Delicious, thanks emily!
Very tasty!!! Make sure you prep all the ingredients before starting the dish. It made excellent left overs!! Yummy! :)
What a fantastic dish to stay home and make. It tasted better than any italian dish I would get at any local restaurant around. That was my thinking when I made it for my girlfriend for Valentines Day and she claims she couldn't have asked for anything better. If you compliment it with a nice white wine you will be blissfully satisfied everytime. . .
I decided to try this recipe after seeing several people on Recipe Buzz comment on it. After reading the reviews, I decided to make it as is, with no alterations. First, for anyone looking for a true Alfredo, this is not your recipe. But, the combination of ingredients was lovely. Some reviews said theirs came out runny and watery, but I had the opposite outcome and added a bit more half and half. The true beauty of this recipe is that it is extremely adaptable. Eliminate the chicken and throw in an assortment of veggies and it would make a wonderful primavera. Double the parmesan, eliminate the tomato and mushrooms and cheddar, and it would be a lighter version of a true Alfredo. This would work well with shrimp or scallops as well. Thanks, Emily...I will add this to our pasta rotation.
I would have to say that I have been using this recipe for about a year now and everyone that I cook it for loves it. The one change that I might make is to add just a little less of the chedder cheese. But again this is a great one
This dish is my ultimate favorite!! My family loves it as well, a little time consuming but worth the time & effort!! Didn't change a thing
This was soooooo good! I made it for friends and they lost their minds. I made it twice last week. A couple of things....The first batch I added pancetta and dropped the tomatoes and put them in my salad where they belonged Second batch I put my blackening season on the chicken grilled them on the grill and believe me when I tell you...You will get the urge to slap random people is they have the nerve to ask you if it good! You will love this recipe
As a big fan of the chicken-cheese combo, I have to say this was a great pasta recipe for cheese lovers everywhere (just be careful to constantly stir as you add the cheeses to avoid any grainines). Even my diet-conscious friend came back for seconds!
This is a very basic and easy recipe and I also appreciate that it uses real food and not your canned soups, seasoning mixes, etc. That is why I prepare most of our meals, I do not want all those additives. I wish more of the recipes on this site were like this because I have to take a recipe that sounds really good and start looking for ways to substitute single ingredients. Thanks for sharing this recipe.
Seriously, as others have noted, this is a great basic recipe. By that I mean that there are many alfredo variations out there--modify it to suit your own family's tastes. We like Italian seasoning, onion, and garlic, so I doubled them. And because I'm a tad lazy, I sauted the onion and garlic while cooking the chicken. Otherwise, I behaved. I few other reviewers made a point I think bears restating. There is nothing wrong with this recipe--you simply need to know cooking techniques. Flour or cornstarch need to be mixed in a bit of water to make a paste; voila, no lumps. Shredded cheese needs to go in slowly, at low heat. When a recipe says to add milk and 1/2 and 1/2 slowly, you don't throw it in and hope for the best. There is a reason for those directions. If you sub in heavy cream for 1/2 ans 1/2, use less flour/cornstarch--it's thicker. If you use 1% milk, you'll need more of either one. Don't blame a recipe because your technique was off. Oh, I forgot, didn't have tomatoes; used equivalent amount of canned diced tomatoes.
see my changes
I cannot say enough good things about this recipe! I used fresh mushrooms and a lot less milk (1 cup only, because I didn't want the sauce to be as runny as it was with a previous Alfredo recipe that called for the same amount), but other than that, I followed the recipe exactly. It was DELICIOUS! The sauce was creamy and with plenty of cheese taste, but not oily and greasy as similar recipes. I think that the sour cream made a HUGE difference in that, and also that the tomatoes sweetened the sauce, and prevented it from being too salty. This really isn't your usual creamy sauce that consists of cheese, cheese, and cheese, and that you get bored and guilty for eating! I am thrilled and amazed by the recipe, and I will continue to make it for many years to come. Thank you very much!
This recipe is a great basic Chicken Alfredo recipe. What I liked most about it is that it uses real ingredients, rather than the highly processed foods that seem to appear in many recipes on this site. It was a very quick recipe, and my son and his friends both finished their plates and asked for seconds, even with the mushrooms. I will definitely make this again!
I like mine cheesy so instead of the colby-monterey jack cheese the recipe called for I added 1 1/2 bags of shredded italian blend cheese. I've made this twice, the 1st time the texture wasn't right, the second time I added the bag of cheese and stirred while adding it....it was creamy and delicious!!
This was really a terrible recipe (all because of the cream sauce)and I was shocked to see so many good reviews. You would be better off buying a pre-made cream sauce by Ragu. 3 cups of milk is way too much and the sour cream did not help. I was disappointed that I wasted $6 worth of chicken breast for this recipe.
This was the best!!!! My husband kept changing the subject when I said I was going to make this LOL, he's not much of an alfredo fan. He loved it, and so did I. I used part EVOO and butter to cook the chicken. Added a little more Italian seasoning, and thought it wouldn't have hurt it to add a little extra! I used a pepper medley, subbed lowfat milk and fat free half & half, used more parm & less colby jack, and reduced fat sour cream. Loved the tomatoes in there, too. I just hope with the lowfat subs I made we can have it more often, thank you!
My family loved this including my 18 month old son. HOWEVER there was a LOT of food, next time I'm 1/3-ing it. Also I didn't have sour cream on hand like I thought I did so I used yogurt instead.
I refuse to be one of those reviewers who changes the recipe so much that it isn't the original recipe anymore. So, without changing anything, I have to say this was not worthy of calling it an alfredo recipe of any kind. I had to add much more milk to get it to a creamy sauce. After adding the additional milk, it took away the flavor which caused me to play with it using additional spices and seasonings. Even with this, it wasn't fit for calling it an alfredo sauce. A white cream sauce, yes. Alfredo, no. A creamy cheesy sauce, yes, but way too thick for my taste. Thanks for posting.
Wonderful dish! My daughter had requested a "cheesy pasta dish with chicken", and this fit perfectly! It makes a HUGE amount, I had enough left over for another entire meal. I also used just a small amount of Italian Seasoning when cooking the chicken, and added a large handful of chopped fresh basil near the end. Personally, I think the tomatoes really make the dish - they cut through the heaviness of the sauce.
GREAT sauce, but I made a few changes that made it even greater: added about 1/3 cup fresh basil and a cup or so of spinach to the sauce. The basil definitely gave it a great kick! I omitted the tomatoes the second time around, but also sprinkled the finished dish with pine nuts, which was great. Thanks!
Someone edited my review to "i did not like this" first I know how to make a complete sentence.... Not sure if an admin did this or if the original recipe creator has this power. Let me make this clear, this was absolutely DISGUSTING. It tasted worse than vomit on the way back up. My brother actually DID vomit after trying this. It was grainy, had poor texture, and the taste was absolutely and utterly REVOLTING. The only thing that actually tasted good in this dish was the plain noodles that hadn't been topped with SLOP.
Absolutely amazing recipe! Never, never, never again will I use alfredo sauce from a jar. This recipe truly rivals restaurant quality. This is a must try!
we loved this! tuned out better that i expected!
It was edible but not good at all. The colby-jack is what ruined it, I'm convinced.
Holy Cow People!! This is one excellent alfredo recipe. I did make a few alterations merely to suit my family's tastes and what I had on hand. Specifically, I upped the mushrooms, omitted the tomatoes, and deglazed the pan (after browning the chicken) with a nice white wine. I would recommend trying the wine modification, as nothing is yummier than wine with garlic. Very nice recipe. Thank you, Emily.
I just made this last night, and followed the recipe exactly, but omitted the mushrooms. I didn't like the taste very much, but my husband loved it. I reviewed earlier and said that there was too much white pepper, but I've now realized that it was my mistake, and I accidentally put 3/4 T. instead of t. so it seemed to be the dominant flavor. I may try and make this again, but next time I will probably flavor the chicken with a different seasoning (the italian seasoning was a little strong to me as well), and either use black pepper, or way less white pepper. Or I just may try a different sauce altogether..as I really prefer your typical 'mild' tasting alfredo sauce. I didn't think the sauce was too thick when I first served it. Only the next day did it really thicken up after sitting in the fridge overnight. (LOTS of leftovers, only 2 people eating it the first time).
I made The Alfredo for dinner last night. My hubby and I have 3 almost grown sons at home, their friends and a long Memorial weekend, so I doubled the recipe. I switched the fettuccini for bowtie pasta and substituted the Italian seasoning with a premixed Alfredo seasonging package from the grocery store.. I mixed the bowtie with the chicken sauce and everyone loved it. Other than those 2 changes, I made the recipe exactly as it is written. I didn't omit any of the ingredients. The only complain, I forgot how difficult it is to make a good white sauce.. LOL, but it was worth it. I wish I could give it 6 stars. Thank you for sharing your recipe.
OMG this was so good! I used all parmesan cheese and didn't use mushrooms but added steamed broccoli. One of the best recipes I have made from AllRecipes. YUM!
DEEELICIOUS!!! My hubby even liked this and he's not an alfredo fan. :) I must admit, this gives Melanie's alfredo blue (one of my favorite recipes on here) a real run for the money. I like both Emily and Melanie's versions and think each is unique in its own right. From now on, this version will be my "go to recipe when I crave alfredo with "add ins" and Melanie's will be my basic, "no frills" one. I really think this needs no tweaks, but even so, I think I'll do a couple things different next time. For one, I will not add any tomato to my pasta (my hubs & I didn't feel it belonged) and instead use it as a garnish. I will also add either chopped parsely or scallion garnish for color (this is pretty "blah" looking as is...). And finally, b/c we HATE them, I will skip the mushrooms again. NOTE: FF / reduced-fat ingredients work fine here. I always purchase healthy substitutions whenever I can. Today, my grocer had lite sour cream & ff half-n-half / milk, so I used those (I couldn't locate ff / rf cheese). Not only could I NOT tell I was eating lighter, I can't imagine how heavy this would have been if I had not used them (my gosh!). NOTE #2: I feared this would be SUPER salty, but it really wasn't. If you are monitoring your sodium intake, you may want to give this a second thought tho.... Served w/ garlic bread, this was a FANTASTIC & filling meal. Bon apetit! :-)
Despite my mistake of forgetting the sour cream, the taste is fine, but not the best. Too much milk called in the recipe and the tomatoes did nothing essentially. The sauce is creamy though. I had to use extra cornstarch to help thickening as I can seldom use flour as thickener successfully.
Fantastic! We have picky eaters so skipped the Italian seasoning and used kitchen staples Thyme and Oregano instead. Also omitted all vegetables except the onion. We switched breasts for boneless chicken thighs and then pulled the meat to stretch the meal portions. Easy health makeover was opting for Greek yogurt as substitute for sour cream. Still incredibly rich and thick. Overall this was flavorful and hearty, even without the veggies. Nice to find such a dish that borders on elegant with simple ingredients!
I really enjoyed this recipe. The only thing I found that I didn't like, was that there wasn't enough alfredo sauce...I like my chicken alfredo a little more moist! But this was truly an exceptional delight....my man-friend enjoyed our dinner immensely. Thnx ;)
I made this for my parents anniversary and it was quite easy to make, left out the tomato, mushrooms and added some nutmeg, they loved it :) I thought it was a bit saucey but over all really good I think next time i'll use a little less milk :)
This recipe was so good. Next time I'm going to use shrimp and add bacon to it.
I did not like this recipe. There was to much flower, it was WAY to thick, and it was almost tasteless
I used regular pepper instead of white pepper and I didn't use the sour cream. I also used low fat cream. Despite these changes my husband still LOVED it and went back for seconds and thirds! Next time I'll add more garlic and more pepper with a dash of cayenne pepper.
I must admit, this was really delicious, however, it was definitely missing something. My husband is Italian, and when he tried this recipe, he told me it needed some lemon juice, so i stirred in about 1 tablespoon of lemon juice in right before serving it. it was very good.
Well we gave it a try. we followed the directions as written. It was OMG tasty..my husband who loved alfredo, said this was definitely resturant quality. The reason for the 4 star not 5 star was that it was WOW heavy, and the recipe was a lot, more than 8 servings.
This was okay but I don't think I'll make it again. There was something I didn't like about it. Maybe I don't like colby/jack cheese in an alfredo sauce.
So wonderful! The only alteration I made was to use tortellini noodles. Yum!
I made this and seriously HATED it. I had my boyfriend eat most of it because he'll eat almost anything. It was TANGY - Who wants a sour-tasting sauce? I live off of Chicken Alfredo whenever we go to restaurants and this doesn't taste even remotely similar. This was the worst recipe for Alfredo I've tried thus far.
I've made this recipe at least 3 times and I'm praised every time ;) It's so much more delicious than what I've had at any restaurant. The sauce is finger licking good. Sauce thickens the longer its on the stove. Will definitely makea again. :)
Edible, not great. As others have said, it was quite "pasty" which would've been okay if it would have tasted more like what I think of as Alfredo... it was way too sweet for my tastes - had to add a lot of salt.
I made this tonight and my bf and I fell in looooooove. I have never made my own Alfredo sauce before and this was amazing!! Will definitely make this dish again.
Wonderful! A disservice to call this fettuccini alfredo...much more flavorful and interesting than that. I added a tablespoon or so of FRESH basil - would have added at least a 1/4 cup if I'd had more. I presented this as having a "basil-cream" sauce. I'd swear my (posh, upstanding) in-laws were licking their plates! A bit too salty for me, but definitely NO complaints from anyone else. Thanks!
WOW!! This recipe is amazing just as written. I did crumble some bacon on top after it was done. Thank you, Emily, for a fabulous keeper!!
My family didn't like this at all. You had better like Italian seasoning, because that is all you can taste.
I made this and I really liked it. I left out the Italian seasoning, it didn't really need it. I made 1/2 the recipe since some of the reviews said it made too much. It was easy and very cheesy which was great. I would make it again.
I give this recipe 4 stars only because I made so many changes that what I ended up with isn't the same thing. First of all, I did NOT include mushrooms or tomatoes. I also substituted black pepper in for the white pepper and used only 3/4 cup of half and half. I also got rid of the sour cream altogether. The sauce was very thick... served it over pasta after cooking and then mixed all the leftovers together in one container after. The mixture tasted 10 times better warmed up the next day. Definitely suggest this recipe, as it is really easy to customize and seems hard to mess up!
I tried this for my family they loved it will use it over and over thanks :)
we thought this was delicious... made the recipe exactly as written. could have used more pasta b/c this makes a ton of sauce... will absolutely be making again. thanks for the recipe.
Best comfort food ever! So nice and creamy. I used all whole milk and only had mozzarella cheese; portobello mushrooms were on sale and if you can, use them! Sooo tasty. UPDATE: Made this again and this time I roasted the chicken on a bed of garlic and seasoning; I had to use canned mushrooms and only had 2% milk. For the cheese I used an Italian shredded blend and some parmesan. Turned out very good with some fresh basil sprinkled on top.
This was excellent! I did make some changes though. Instead of 3 cups milk and 1 cup cream I used 2 cups milk and 2 cups chicken stock. With all of the cheese it was still very creamy.
Used jarred Alfredo sauce and basil instead of Italian seasoning. Added some real bacon bits. Nice tasting recipe.
Oh this is sooooooo good! Pretty simple recipe that made my whole family of 6 very pleased and full. Thanks so much Emily! A very nice change from the usual spaghetti and tomato sauce dinners.
My husband & I loved this recepie. It has become one of our favoties. Thanks!
What a great recpe! The only substitution I made was garlic powder because I didn't have actual garlic cloves on hand. The pasta was even better the next day. I will definitely make this again.
My husband made this for me last night because he knew I needed warm, gooey carbs after a bad day. He did everything as written, except for adding 8 strips of bacon (crumbled) and substituting whole cream for the half-and-half. It was incredible. We agree that maybe the cream was a bit rich, but it was delicious, flavorful, and amazing - definitely a keeper. Best husband ever :)
This recipe is FANTASTIC !!!!! Is it by far the best chicken fettuccine alfredo recipe I've ever eaten. I followed this recipe and it turned out wonderful (eating it as I speak!). I did add 1/2 cup of dry white wine and little bit of basil. YUM...its WAY BETTER than the restaurants. Never will ever buy precooked or order at restaurants. Homemade is the way to go !!! Thanks for sharing.
This is hands down better than Olive Garden! I was surprised how easy it was to make such a great tasting pasta dish! Definitely a keeper!
I doubled this recipe for a church luncheon for 10 people. The sauce took a long time because I added everything gradually so the cheeses, flour, milk and half and half would blend nicely. I didn't need to double the recipe but the leftovers were nice.
Excellent recipe! Family favorite. I leave out the tomatoes, mushrooms, and sour cream though because the family prefers it without.
I made this exactly as written and prepped all the ingredients before I started. It's a bit too time-intensive to make often (which is fine since it's not exactly health food!), but it was easy and everyone loved it. Great leftovers too, and lots of them.
The sauce did not tasted like alfredo sauce at all!!! I can't tell if it was the Italian seasoning that I'm tasting, or the white pepper... but whichever it is, that ALL I'm tasting. I've made traditional alfredo sauce before, and it was nothing close to what this "alfredo" sauce is. Wasted food. How are so many people rating this so high??? They must not know what real alfredo sauce should taste like.
The flavor was good, but you need to either double the sauce or half the pasta.
I think this recipe has great potential to be a 5 star recipe but as is it has too much going on. You know usually I like to season the chicken with something becuase it can be quite bland in a recipe but honestly in this one I was thinking it could do without the herbs as they overpowered the dish. As for the alfredo sauce, I used heavy cream instead of half and half and used whole milk and it was heavenly...til the very end. Plop, plop, in went the tomatoes and where they fell there was a ring of pink....noooo! The sauce then became a lesser version of white instead of pristine like I like it. I love tomatoes but I don't think they belonged in here, taste wise included. I also think it needs less sour cream. I think I'll try this again but stripping it of the things that I don't think add anything to it, but instead take away from the natural flavor of the sauce, which is the milk/cream and cheese.
I overcooked the noodles a bit, but the sauce was killer.
I can't cook worth a flip and I have to say you made it easy for me! I followed the recipe as written (only change was making my own half half with butter & milk) and it was so good! Family approved! Thank you for making me look good. Can't wait to eat the leftovers!
This was pretty good but not awesome. That being said, I would make it again but would tweak it to be more 'authentic' alfredo; i.e., using cream instead of flour for the thickening agent and omitting the Italian seasoning. Also, this recipe made enough for close to 10-12 people easily.
This is not what I would expect from a 5 star recipe. I followed the recipe exactly as written. The final product tasted odd, and unlike any alfredo I've ever tasted. There was a strange overpowering flavor (I think it might be the amount of white pepper), and it was extremely pasty. Canned sauce tastes better than this. It also makes enough sauce to feed a village. I'm very upset, because I found it inedible and I'm thinking about buying McDonald's french fries to make myself feel better.
Very good and easy to make. I added chicken and shrimp but left the tomatoes out. Sauce thickens after sitting for a while and I just thinned it with milk.
This was restaurant quality. My husband can cook this anytime.
I agree with the other reviewers who said this dish was a winner. It was absolutely delcious. It was very easy to make, and the sauce came out so savory and thick. I especially loved the addition of tomatoes in the cheese sauce. My only alteration was that I used a whole 6 oz. tub of shredded three cheese blend (asagio, romano, and parmesan) and about another 1.5 c of shredded parmesan instead of colby and monterey cheeses. It was so excellent, my whole family loved it! I want to eat this at least once a week!
Like others I added bacon at the end along with spinach and broccoli a bit of half and half and 3/4C milk. Also used Sour creme with chives, Campbell's creme of golden mushroom soup. Very tasty.
That was absolutely the BEST alfredo I have had, in or out of restaurants. The entire family gave it rave reviews. I made two tiny changes: I added fresh broccoli and used mozzarella cheese with a sprinkling of cheddar (didn't have colby!), but I can't imagine it being better. The only change I will make is to use a little less Italian seasoning next time. I would like to taste more of the cheeses and less seasoning, but it was also great as is. Bless you for posting this recipe - I will never make another!
This was great. Only change I made was substituting shrimp for chicken and that made it even easier and quicker. The rest of the recipe I even measured to make exactly. ( rarely do that and tend to eyeball) but to be fair I measured. Was very good. I did prep all ingredients ahead of time to make it quicker to actually cook but there really isn't much prepping here. I purchased a pound of cooked shrimp (31-40 count size) and when everything was done I tossed those in the sauce at the same time as the tomatoes, drained the pasta and mixed together. It was just enough time to heat the shrimp and tomatoes w/o cooking them much. Very good. I made this for my husband and parents for my mom's birthday. Everyone loved it. Keeper. Thanks for the recipe.
This recipe came out so much better than I ever thought it would. Absolutely delicious. DO NOT change a thing. I followed the recipe exactly. It's perfection.
This dish was good, but not as amazing as I'd hoped it would be based on the other reviews. It didn't have as much flavor as other recipes that called for whipping cream instead of milk and half and half. Not as healthy, but way better taste!
This was probably the most complicated dish I have tried as I am a novice cook. I think everything turned out well, although my pasta finished way too early. My only beef was it seemed a little less tasty than I had imagined given the time spent, but all in all it was a good dish.
I followed the recipe exactly. It had no flavor at all.
I couldn't believe how good this was.. After tasting it I called my friend over right away to come eat w/us. It's as good, if not, better than Olive Garden
This was an excellent, simple recipe that my entire family enjoyed! I will be making this again!
This recipe is excellent! I used a little less salt and added nutmeg, goat cheese and I used a mixture of cheddar cheeses ...just what I had on hand. I also used rotisserie chicken and fat free half and half and fat free milk. Instead of s.cream I used Greek yogurt.
Excellent receipe. I omitted the mushrooms for my daughters sake and added asparagus, turn out great. Will fix this again and try the low fat method. TFTR.
This is a great classic Italian recipe with lots of great flavors! You must like Italian seasoning to enjoy this recipe because the flavor does stand out over the other ingredients. Luckily, my family and I do! I used fat free sour cream, 1/2 an onion (rather than a whole onion) and black pepper instead of white and it was so tasty! Have made this twice and will continue to make it in the years to come! Thanks for sharing!
This was ok, just didn't knock my socks off. Maybe I'm just not that much of an alfredo fan.
Loved it, next time I think I'll add some purple onion chunks. Recipe makes alot for easy leftovers.
Tried this on guests and when I asked them how they would rate it, they ALL said 5*! Added a bit more flour at the end to reach my prefered consistency. I accidentally forgot to add the sour cream and it was still great. I'll have to try it again- not a problem at all!
I did not make any changes to the recipe and everyone loves it! One of the best Alfredo dishes I have ever had and if a restaurant serves Alfredo I’m usually ordering it. I do agree that it makes a lot of sauce. So yes 2 lbs of pasta for the amount of sauce is perfect.
This was a good premise for Chicken Fettuccini Alfredo. I followed the recipe exactly and found the cream sauce to be a little bland and to milky tasting. So I added a few extra things to tweak it and make it better (including a few splashes of white wine). With my extra spices, it ended up tasting much better.
It was delicious. I made major modifications, though, to make cooking easier and happier. Granted, the results were not chicken fettuccini alfredo. First, I cooked the chicken with many savory spices. Then I cooked the onions and garlic together in the same pan and deglazed the pan with a little white wine to get all that deliciousness baked on into the dish. The modifications definitely made it not fettuccini alfredo!
I don't cook very often, but this dish was easy to make and AMAZING. I would definitley recommend!
Delicious! I'm a novice cook and I never thought I could pull off this dish. It turned out perfect. I left the onions and mushrooms out and added fresh peas. I also grilled the chicken before adding it to the sauce. Two thumbs up!
This was very good! My fiance and I really enjoyed it. However, it had a tad too much Italian seasoning for my taste. Overall, still a yummy meal. Thanks for the recipe!