This Kentucky Bourbon Alfredo tastes like and has the texture of a traditional alfredo, but it uses a flour-thickened cheese sauce rather than the traditional method. The Bellavitano that I used to make it is a cheddar-Parmesan hybrid, which gives a nod to traditional alfredo, but at the same time kicks out an unexpected tang and interesting flavor. Want to go full-on? Wash it down with a short glass of good whiskey that’s been sitting in ice for about fifteen minutes.
As you can see, I’m using up the cheese from my Five-Tier Cheese Wheel Wedding Cake. These were fantastic cheeses that deserve mainly to be eaten as they are, but no matter how good I have it, my taste buds are always yearning for something new. Know the feeling?
What you need for 6 servings:
1 large chicken breast
7 oz. of Kentucky Bourbon Bellavitano, grated
1 Tbs of butter
8 oz. baby portabella mushrooms, sliced
1 lb. farfalle
Salt
Ingredients for pan frying and sauce making
How to do it:
- Defrost chicken in the microwave, or thaw it in the fridge overnight, or use a fresh breast.
- Pan-fry the chicken, following this recipe.
- When the chicken is done, remove it from the pan. Add butter to the pan, and sauté mushrooms over high heat until browned, about 6 minutes. Set aside.
- Cook pasta according to package directions. While that’s going on, get started on the cheese sauce.
- Follow this recipe for the cheese sauce, substituting Kentucky Bourbon Bellavitano cheese for both the cheeses, and considering the bacon optional. Check for salt; very surprising, because the Bellavitano is salty, but you’ll probably find that it needs some. Let the cheese sauce rest as you shred the chicken.
- Toss everything (including any juices that may have seeped from the chicken as it rested) together in the pot you used for the pasta. Serve immediately on a cheese board shaped like the Enterprise; do not wait for the away team to return from the planet surface.
Kentucky Bourbon Alfredo: Make It So!
Credit for images on this page: Make It Like a Man! This content was not solicited – not by The Sexy Food Men of Edmonton 2015 … The Sexy Food Men of Edmonton 2016 least of all – nor was it written in exchange for anything.
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Haven’t had pasta in ages..well, trying darn hard to go on a lower-carb diet, but this has me crave some real pasta…and I want to try that bourbon cheese too!
Angie@Angie’s Recipes recently posted…Kale, Fig and Pear Salad with Perga
I’d die without carbs!
I’m on a 50 g/day carbs diet and I’m craving pasta. Thanks for the post, it was satisfying to know there is still pasta out there. As for dying without carbs, cut me down to 0 carbs and I’m out of here…
I do know the feeling very well! GREG
A short glass of good whiskey is always welcome. 🙂 Neat dish — fun twist on an old standard. Thanks!
John/Kitchen Riffs recently posted…Lamb Rogan Josh
Yum! You can’t beat a good Alfredo sauce can you Jeff and yours is making me drool. Well either that or a glass of the whiskey after. 😉
Thanks, Neil!
I’m not familiar with that Bellavitano, but it sounds amazing! And I’m always down for a comforting dish of creamy pasta + a glass of whiskey. Where do I sign up??
David @ Spiced recently posted…Butternut Squash and Pumpkin Soup
You’re first on the list.
I bet that would taste awesome, just the look on those mushrooms make me hungry now
Cheese laced with Kentucky bourbon!? Now that’s intriguing! I’ll need to go looking for it. And it looks like it’s on sale in my area.
Frank recently posted…Shrimp Scampi
This brings back childhood memories of chicken alfredo… this upscale recipe looks much better though.
Kevin | economicalchef.com recently posted…Greek Yogurt Apple Salad
Hello Jeff, the Kentucky Bourbon Alfredo looks so yummy in the photos and I also liked the recipe, would love to try this one thanks for the recipe 🙂
Claire P recently posted…Another Semi-automatic packstation leaves the Brillopak factory
Alfredo is definitely on my mind, with the cooler nights settling in, it’s the perfect meal to end the day. I love the addition of bourbon, sounds so decadent. Love the use of bow-tie pasta in this recipe, lots of good nooks and crannies for the sauce to stick to!
Eva Taylor recently posted…Banana Bran Muffins with Belgian Milk Chocolate Chunks
I need this in my life. That cheese sounds amazing and I can only imagine the spin it puts on this dish!
Mmm, you do need it! It’s delicious.
Jeff, the Kentucky bourbon cheese sounds amazing. You have created comfort food at its best. I do not think my bowl would big be enough for my first serving.
Thanks, Peter!