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!

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!

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.

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.

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.

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

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

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!

Wonderful recipe!! Omitted nutmeg & sherry, used 2% milk, added shredded mozzarella in sauce with Italian seasoning... Added bacon & frozen peas. Very good fake out to chicken carbonara.

Yuuuuummmmm...made this up ahead of time to reheat this evening after it will marry itself a little more...but, of course, the cook gets to pre-taste...can't wait for dinner now.

I made this for my fiance last night & we both loved it! Would have been even better with some chicken in it. :)

Very good. I used 2 large cloves of garlic and it was perfect amount. The cooking sherry at the end thinned it to the perfect consistency.

Absolutely delicious! I'm pretty novice when it comes to cooking anything outside the basics, but this let me give my parents a relaxing evening off. :)

Absolutely yummy ! Because I am a vegetarian the only thing I changed was the chicken broth, used vegetable broth instead. I like to try recipes as they are recorded first and then tweak but yours needs ZERO tweaking !

Thank you so much for such a flavourful sauce. I am replacing my other recipe with your own creation!

Very rich taste! I made it served over fettucine with fried scallops :) delicious!!