That chicken alfredo recipe looks tasty.
I have an observation ... It seems like every dang recipe has garlic in it. I don't like garlic (or at least not when they put so much in there you can taste it in the final product). So, what's up with all the garlic? I don't think my momma or my grandmomma ever used any garlic in anything. Of course, I grew up on (choose one meat from the following list) fried chicken, fried catfish, fried crappie, fried rabbit, fried squirrel, pulled pork ... choose four vegetables from the following list (the supper meal always had four) collards, mashed potatoes, sweet potatoes, fried okra, pole beans, black-eyed peas, fresh tomato slices, creamed corn, whole corn, kernel corn, steamed carrots, fresh cucumber slices, steamed cabbage/or shredded cabbage, (plus a slew of other stuff out of my grandparent's garden) ... cornbread, and all the sweet tea you could drink. None of that stuff needs garlic to taste good. Garlic in collards? Puhleese. A tablespoon of bacon fat from the coffee can in the cabinet is all you need. Of course, throwing a strip or two of actual bacon into the pot is good too. The fanciest seasonings in my grandmother's cabinet were salt and pepper.