Idiot-proof!!! I have an amazing knack for messing up even the easiest sauces. Usually my problem is I boil them too long. So ... this sauce is perfect for someone like me! You can't screw it up! I substituted milk for the cream, because that's all that I had. After I added it to the hot pasta, I let it simmer and added two pinches of flour to make it thicker, and some garlic salt for a little more flavor. It was great! Perfect taste and consistency. I served with tri-color rotini and chicken.

Yum! My daughter who is 15 and I made this reducing ingredients all the way down to 2 servings. Quick and easy too. Thanks for the great recipe!

Maybe this would be a good base to build on, but as is (which is how I tried it) it was much too bland. Garlic would be a start...

This was so incredibly easy to make! I just had to try it when I saw that it involved no cooking at all. I followed the recipe except for a sprinkle of garlic powder since I can never get enough garlic. Also, I topped this with some cubes of chicken breast that I had cooked in olive oil with salt, white pepper, and more garlic powder.

I found that when using fresh grated parmesan, it was a bit lumpy and an unpleasant consistency. Kraft-style powdered parmesan works much better for this.

I used this recipe to make sauce/pasta for 150 people. (but added garlic-you must have garlic in alfredo!) I doubled the recipe, added garlic and kept making it until I had 2 gallons of alfredo. The no cook sauce is the way to go for cooking for large crowds. Everyone loved it, it did not separate and THANKS!

I've made this twice and my family LOVES it! The first time, the butter wasn't quite room temperature and it didn't mix well and I ended up having to heat the sauce. The second time the butter was room temperature and it worked out perfectly! This is certainly a keeper. I added cooked chicken and broccoli to it the second time and my 7-year-old liked it so much he took the leftovers for lunch in his thermos.

The flavor on this was great. My pasta was a little too cool to melt the butter so I just put the plate with the pasta and sauce in the microwave for 30seconds. It did end up pretty thin, so I think I might add a little less cream next time and maybe a little bit of flour or something to thicken it. Will definatly do this again though!

Absolutely delicious, with a little tweaking. I added a generous amount of salt and pepper which made it completely amazing. You really need those two items to bring it all together. Also, freshly grated parmesan cheese is the way to go with this. I used Sargento's block of parm, it was only $2 at the store, so it's not as expensive as the imported stuff, but still wonderful. Since I used up all my parm, tonight I'm trying it with shredded mozzerella and also adding some garlic powder. This is really very good and so easy. Also, it's even better warmed up!! I served it with fettuccini and the "blackened chicken" from this site, excellent combo!! Try it:)

This turned out very well. I added some granulated garlic and parsley. I had to double the recipe and had it over lobster raviolis. Excellent.

I have to admit I just took the basic ingredients & didn't follow the recipe but what I ended up with was awesome. If you are interested, I melted 1/2 c. butter on the stove top, and stirred in 2/3 c. half & half since I didn't have any cream. Then, I added 1 1/4 c. shredded parmesan cheese. Tossed with angel hair pasta & added some chicken sauteed in olive oil & 1 clove of garlic. Very delicious!

This was good when I made it but it was better when I reheated. I will make again.

This was fantastic, really. I love the Olive Garden and searched for a recipe, I fianlly found one and then stumbled across this on the same day. Needless to say I never tried making the Olive Garden Recipe this was phenominal!

This recipe is WAY too liquidy, the cream and butter do not mix well unless they are cooked together.

Good starter recipe that can be modified. I used freshly grated parmasan, but dint mix well with butter, so I threw everything in a saucepan, added ground pepper, a pinch of salt cooked until cheese melted, and it still came out great.

As yummy as it was easy! I followed others' suggestions of adding a little cracked pepper and some garlic (though I put in a bit too much garlic), and I would have added nutmeg but I was out. Ended up using too little cream, I think, since the consistency was more of buttered pasta than a cream sauce, but still very, VERY good. AND... my children, who've before tonight refused to even TRY an alfredo sauce were so excited by me getting out the electric mixer (thought it was cookies, I explained that it was basically garlic butter) and they all decided to taste the sauce before the pasta was done. ALL 3 of them loved it and gladly gobbled up their pasta when I served it. VERY nice change to have everyone liking the same thing. Thank you! I will definitely make this again and try for a better consistency. NOTE: Made this again, and had the same results (though I did reign in the garlic. This is very yummy, but it's not creamy like an alfredo. Clever though!

Very simple and quick but wonderfully DELICIOUS recipe!!! My family loved this and will be a staple for our family instead of buying the jarred variety in the stores! Also would be great with a little garlic added!