Better than most other recipes and light too. Quite tasty!

This was really good. I served it over spinach fettucine and added some boneless chicken breasts on top that I oven fried. Very good and I didnt have any issues with my sauce thickening.

I made this recipe last night and followed many of the suggestions listed and it came out fabulous. The changes I made were: more garlic, more parmesan cheese, more black pepper and I added a little crushed red pepper flakes. I was also able to make this a two pan meal. One pot for the pasta, and a large skillet for everything else. I completed step one, but added sausage, mushrooms, grape tomatoes and peas. In a small bowl, I mixed well the items in step 2 with a whisk and then slowly added it to the large skillet (on Medium heat). It did thicken up without problem after about 3-5 minutes of cooking. I then added the pasta, more black pepper and more parm. With warm bread and a salad...Delicious!

i was hesitant to try this after reading some reviews, but i made lots of changes, and it came out AMAZING- followed previous reviews and made a roux, still took a while to thicken (i ended up adding some extra flour to speed it up)- i added chunked chicken breast and it was delicious! could barely tell the difference from the full fat alfredo sauce! i will definitely make it again!

This was good but needs more spices. We added 3 cloves of garlic and it still did not give it enough flavour. The sauce was also slightly too thin. You can probably fix this problem by just adding slightly less liquid; maybe 1/4 cup milk. I will make this again but i will get creative with my spices and probably add fresh mushrooms :)

Tasty! I had to add more seasoning though. About a tsp of garlic and onion powder and some sage. Served over butternut ravoli. YUM!

This recipe was amazing. A little tweaking of spices for my personal taste, but that was about it. I read that some people had issues with thickening the sauce. I made sure the flour was well whisked in, and then cooked over a medium temperature, basically simmered it for a minute or two, and it thickened right up.

Even after adding extra parm as suggested by other reviewers, it was still very bland. It also took forever to thicken.

This was DELICIOUS!!!! I didn't add the brocoli(my kids and boyfriend doesn't like it) I did add chicken, and i doubled the recipe and used 2 cups of parmesean cheese. It was awesome!!!! And this was the first time I made homemade alfredo sauce, No more buying it in the stores for me......

Wow. I was looking for a quick recipe and feel like I hit the jackpot. Like others, I used 2% milk as I didn't have skim. I squeezed some more garlic into the milk/broth mixture and probably used twice the parm. Browned chicken with garlic, onion, parsley, rosemary and thyme. Added in some sun dried tomatoes. Removed the chicken from the skillet. Added the broth to the skillet to thicken, which it did quite nicely. Added the chicken back and used penne. Reminded us of a local restaurant favorite Penne Al Pollo.

Who needs the guilt associated with Alfredo sauce when this recipe is sooooo good, you would never know the difference! I used more garlic and fresh grated Parmigiano-Reggiano cheese and white pepper. I won't make Alfredo sauce any other way now!

I found that combining the first two steps in this recipe, so as to make a "rue-like" sauce, it cut down a lot on the thickening time, and well as lessened the chance for lumps in the sauce!

I was really unimpressed with this dish and so was my husband. Obviously I wasn't expecting it to taste like regular alfredo but we didn't care for it! I tried adding things to give it more flavor such as pancetta & asparagus but nothing could save this dish.

Very good, considering it is light.

This was a very good recipe , just what i was looking for. I added about a cup and a half of mushrooms to the sauce, it was delicious. I also grilled some chicken with a bit of rosemary and out it on top of the pasta , it was a great addition.

This wasn't what I expected. I found it to be very bland.

This was good but I had to do things a bit differently. I attempted to make the sauce twice. The first time the sauce never thickened. It was seriously taking way toooooooo long. The second time I just added the flour and some of the broth to the onion mixture to make it thicken. Then I added the rest of the broth and slowly added in the milk allowing it to thicken even more, then adding the rest of the milk. The only thing I did not like about this recipe was the texture. While my husband loved the parmasean cheese texture, I found it to be a bit overwhelming and almost unappetizing. I think next time I will not put as much cheese in the sauce. I needed to add a lot of pepper and salt, a lot more than the recipe called for to give this dish some flavor.

I used the sauce portion of this recipe to build a chicken alfredo pizza. I used fat free half & half instead of skim milk, fresh sliced mushrooms, green peppers and purple onions. Turned out pretty good!

Hmm... well, this was good but not what I expected. Perhaps I did something wrong. My sauce as WAY too watery and it ended up being more like a noodle soup. Also, the flavor was a little bland. But, I paired it with garlic bread and despite everything it tasted really good!

I thought this was very good--much better than my own fat-filled original. My 4 year old asked for more. I did some tweaking for personal taste. I added chicken tenders and mushroom to the saute and left out the broccoli (didn't have). I did have to add some corn starch to the sauce just for personal appearance. Smelled so good while cooking that hubby had to come in the kitchen to see what was going on. Only difference I would make next time would be to cut down on the onions a little and add more garlic. This one is definitely a keeper. BTW, hubby even bragged to HIS mom about it.