This cheesy sauce is simple to make and packed full of flavour. It goes well with practically anything, but particularly with chicken or pasta.
This is a very good and easy sauce. It reheats well too. For a fast meal, I make the "A Good Easy Garlic Chicken" in the pan first and then this sauce. I serve the chicken and sauce over whatever pasta I have on-hand. The only thing I do different is to 1/2 the chicken bouillon and leave the sauce on the burner while stirring in the parm. cheese. It's a definite keeper! *UPDATE* I've made this 3 times (w/the chicken) and each time it leaves me wanting to lick the bowl clean. - 06 Jun 2009 (Review from Allrecipes US | Canada)
I loved this flavour! I didn't use heavy cream - I used milk and it turned out very nicely still. I used on chicken ravioli and it was delicious! - 08 Jun 2008 (Review from Allrecipes US | Canada)
This recipe was absolutely delicious! and very easy to make. I didn't have much luck with the parmesan. It didn't melt into the sauce well - staying, rather, in a clump at the bottom of the pan. I used the sauce with gnocchi, asparagus and scallops. I found it to be a good combination. My friends were very impressed. I will definitely make this again. - 16 Feb 2008 (Review from Allrecipes US | Canada)