Fettuccine Alfredo w/Chicken: Recipe Manipulation

I've just manipulated spaghetti to a pleasant tasting recipe that I really like--a mix from my mom's recipe and the run-of-the-mill ones you can find on allrecipes.com.

So the next step to eating something other than my spaghetti recipe for every meal is to try to improvise 3 different Alfredo recipes in order to make a good gluten-free recipe. It's pretty dangerous for me to mix recipes, but I am going to keep trying fettuccine alfredo until I make something good.

The first Chicken Alfredo recipe is from allrecipes.com, by Ragu. Because I'm not a very good cook, I try to stick exactly to the recipe. When I picked this recipe, I wanted to try it because it looked easy. But I also noticed that it was given 3/5 stars, and a lot of the people who commented said that a real Alfredo sauce would make it much better. (Sorry Ragu.) So my second recipe is just an Quick and Easy Alfredo sauce. This scares me a little because it might require some cooking talent, but it was rated highly and only takes 5 minutes preparation. I figure that I can substitute the real Alfredo sauce into Ragu's recipe. My third recipe is the "Fettuccine Alfredo" from the book, "100 Best Gluten-Free Recipes" by Carol Fenster. Carol's recipe seems to be a Alfredo recipe with real Alfredo sauce, but without chicken. She also says that it's low-calorie.

I want to try Ragu's Alfredo recipe first, since it seems the easiest. I don't know if Ragu's Alfredo sauce is gluten-free (something I should find out anyways), but the Quick and Easy Alfredo could easily be. The Ragu recipe uses gluten pasta, though, so the first try will probably not be very good since I will be substituting, of course.

I will post the other recipes later.