I'm SO happy I picked this recipe out of the many available online! I made it tonight and my family loved it! Easy and simple to 'tweak' and adjust for personal preferences. And don't be afraid of the nutmeg! It would still taste great without it, but that small trace of it isn't outright noticeable but still gives that something special. This is definitely a keeper, VERY DELICIOUS, thank you for the lovely recipe Cindy!

Just made this and it's great!! Love it thank you!

Wonderful, this recipe will go into my weekly todo list.

Wonderful recipe! I use this recipe to make other sauces as well. Aside of being perfect for any cheese based sauce, it also makes a great white sauce! I often omit the cheese, and season with whatever the dish calls for, but I always follow the basic butter, flour, and liquid ratio. The ratio is a great sauce base, for any sauce, or gravy. I know it by heart.

Very tasty! I added smoked salmon and served over rotini pasta! I also would not have thought to use sherry but it added a nice subtle layer of flavor.

Easy to prepare - used Progresso Tuscan Broth - other than that followed the recipe exactly - I usually don't like Alfredo but wiped the plate clean with bread - also cooked the shrimp in the sauce.

CHICKEN ALFREDO PIZZA!!!!

I actually used this recipe for my sauce for a chicken alfredo pizza. Turned out great! Instead of cutting the recipe in half I 'fourthed' it. The pizza could have used maybe just a little bit more, but it was sufficient.

First I made the sauce and cut up tomato and green pepper during stirring. Also, while making the sauce, I broiled those vegetables in my toaster oven on tin foil with olive oil for about 10 minutes. Then I brushed on Olive oil on the crust.

Once sauce was done, I threw in it a 10 oz. can of white chicken. Then I spread the sauce on the pizza. Added some cheese ( I used a pizza blend of mozzarella, provolone and cheddar). Threw on the vegetables, then black olives. I also added some dehydrated Morel mushrooms that we picked last spring! (for those, I sauteed in some butter and chicken broth until they were moist.)

Next time I make this I might add a little more garlic and salt for more flavor!

Cindy Michalak, I could kiss you!
This was a superb recipe. I did have to double it, and make a few tiny alterations, like a pinch more garlic, and 1 cup heavy cream to 1 cup half & half (since I doubled) but your amount of nutmeg was spot on! (It can either make it, or break it.) In this case, it made it!
I didn't have white wine, which is generally an option, anyway, but had some champagne, so added that instead.
It was marvelous. Better than any restaurant version I have had.
Thank you.
Jude
It is certainly a keeper!

I have a family that LOVES Alfredo sauce ...especially with pasta or chicken ... they (as well as I) went nuts over this recipe vs. the "old one" Thanks!!

Thanks for this recipe, I used whole wheat flour, 1% milk, parsley flakes, butter, reduced sodium chicken broth and Parmesan and mozzarella since that's all I had. Tastes amazing and the hubby loved it. I think I'd never use the nutmeg and wine, not my thing.

This recipe sounds wonderful! I actually added most of these ingredients to a variety of jar Alfredos and jar grated Parmesan cheese. I love the idea that people are "toying" with a variety of spices and noodles adding meat. I cooked cheese tortellinis added chicken breasts and broccoli. Made for a hungry group of high school football players. Needless to say it was a hit!

This sauce was amazing!!!

"Delicioso" I used mozzarella and parmesan cheese, whole milk, and fresh garlic (which I sauteed over olive oil first), but I had to leave out the nutmeg (I couldn't find it) and also the wine (I only had red). However, it turned out great! I served it over a bed of spaghetti and breaded chicken. My family and friends thought it was very tasty. Even my mom was impressed, since I'm not a big cook and she is. I highly recommend this recipe.

Real Alfredo Sauce is only 4 ingredients, butter, cream, the best parmesan cheese you can afford (in aporoximately equal quantities) and a pinch of nutmeg.

This recipe turned out really tasty. I halfed the recipe. It turned out great!