Chicken Alfredo!

My family loved this! I didn't use the white pepper and used part Parmesan Cheese and part Mozzarella Cheese but the rest was like the recipe.

This is a good recipe that could be used for a potluck or church function and ppl would think you spent alot more time and are a much better cook then you have to be to pull this off. 3 notes: I cook all the time and didn't notice how strong the cream cheese taste is until my hub mentioned it. He said it tasted like noodles in melted cream cheese (before he devoured all of it) So don't expect a traditonal Alfredo flavored sauce but expect something your kids will inhale. 2. To the ppl who had trouble extracting flavor from the sauce I recommend buying a block of parmesan and physically grating it yourself rather then using a bag of pre-shredded or god forbid..the green can. The sauce dosen't stand a chance of tasting like the real thing without it. It WILL taste like melted cream cheese. Throw a dash of nutmeg in there too if you've got it. 3. I had much trouble incorporating the butter and cream chz bc butter melts at a lower temp and is liquid before the rest can catch up...Take a wisk after you've got everything for the sauce in the pan and wisk the loose butter back into the sauce. HEY! Great job Kim! 's my mother's name :) )

Ok so I have been trying out many different recipes for alfredo lately, not sure why but just had a taste for it lately. This is by far the best one yet. It is way better than the copy cat recipe for olive gardens alfredo. This is amazing. I am having my mom over for dinner tonight to join me and my extremly picky 6 year old and cant stop tasting this sauce. its amazing! My daughter tried it and keeps beggin to eat early. I didnt use the whole package of philly cream cheese and added a bit more milk and parm also thru in some garlic powder and couldnt be more pleased with the texture and the creaminess. Try this recipe you will NOT be sorry!

Very Yummy! I have made this quite a few times. Sometimes I've added mushrooms, but usually frozen spinach (thawed with the water squeezed out). I cook the chicken with a variety of different seasonings or marinades. After the chicken is cooked, I keep the chicken in the pan and just add the butter, cream cheese, milk, cheese and after that is cooked, add the spinach or mushrooms. The biggest difference when I make it, is that I use 1/4 cup butter rather than 1/2 cup. If I have cream, I'll add 1 TBSP.

I increased this and made about 10 servings for frozen lunches for my husband. I used a combination of mozzerella and parm. cheeses. I didn't have any thyme on hand I just used garlic and basil. I also used basil in the sauce. Great base recipe, if you have an imagination it'll go even further. Thank you for the great recipe.