JERK CHICKEN ALFREDO PASTA
Creamy, Spicy & Irresistible
INGREDIENTS
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 tablespoons Jamaican jerk seasoning
- 1 tablespoon olive oil
- Salt & black pepper, to taste
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon nutmeg (optional)
- Salt & black pepper, to taste
For the Pasta:
- 12 oz (340 g) fettuccine or pasta of choice
- Salt (for boiling water)
For Garnish:
- Chopped parsley
- Extra Parmesan cheese
INSTRUCTIONS
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and set aside.
Prepare the Chicken
- Pat chicken dry and season with jerk seasoning, salt, and black pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken for 5–6 minutes per side until golden and fully cooked.
- Remove from skillet and slice into strips.
Make the Alfredo Sauce
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Add Parmesan gradually, stirring until smooth.
- Season with nutmeg, salt, and black pepper.
- Simmer 2–3 minutes until slightly thickened.
Combine Pasta & Sauce
- Add cooked pasta to the Alfredo sauce.
- Toss until well coated and creamy.
- Top with sliced jerk chicken.
Serve
- Garnish with chopped parsley and extra Parmesan cheese.
- Serve immediately with garlic bread or a fresh salad
