Milanese Fettuccini Alfredo

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can anyone explain how to make the chicken again?

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I tried this the other night, despite the bad reviews. We all loved it. This was the simplest recipe that I have ever done. The only thing I did different was adding roasted garlic to the broth instead of saffron. The true key to this is tossing the pasta. The more I tossed it, the creamier the sauce became. This will definately be a go to meal for me and my family. I can't wait to make it again, it's what I look for in a comfort food!

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OMG this was so gooood!!!! thank you rachel so much. i dont know what the other people did wrong but my sauce was creamy and perfect. i love the milanese style its different and yummy!! i love it i love it i love it lol thanks again rachel your the best!

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Flavor was good, just not creamy. I think the stars must be alined to make this dish!

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horrible

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My mom just made this for dinner tonight and it was to die for! We read the reviews and were very weary about making this dish, but it turned out to be delicious. It is not creamy like most alfredo sauces but the flavor is awesome. We didn't use saffron in ours but followed everything else exactly. Make sure to toss the pasta with the cheese exactly like she says to. Also, that amount of butter really isn't necessary. Maybe only half would have been fine.

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I read the other reviews before making this and didn't fare much better.
I left out the pasta water altogether and used butter and a bit of milk. I made sure my cheese and milk was at room temp also. It didn't clump up as much but I never got the sauce I was hoping for either. I just made it straight, without the milanese component and seasoned with some parsley and basil. Although it wasn't inedible It still didn't have the creamyness you'd get a restaurant. I'll check a few other recipes and glean some more info from them the next time I try this.

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Rachael, please rewrite this recipe! I was so excited to try after watching the episode. Llike the other reviewers I followed the recipe exactly. Too much liquid, runny with clumps of lovely cheese wasted! I know there is great potential here... something is just not exactly right in the directions. I am going to try and save the leftovers somehow in the morning!

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I am an avid Rachael Ray fan, and I just had to try this recipe after watching the episode. I made the chicken, which was tasty, but the fettuccini fell short. It was certainly was easy enough to make, but it definitely was NOT creamy AT ALL. There was too much liquid, which I attempted to drain, but that did nothing. My husband was disappointed, calling it bland. I followed the recipe amounts carefully but was disappointed with the end product. I would try cutting back the liquid amount to see if that helps achieve the "creamy" affect that Rachael got. Good luck!

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I followed the recipe to the letter and my pasta had too much liquid. I never got the creamy texture like the show indicated.