Jerk Chicken Alfredo
Jerk Chicken Alfredo
Ingredients
For the Jerk Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
For the Fettuccine
- 12 ounces fettuccine
- 1 tablespoon salt
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional, for extra heat
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Place the cut chicken breasts into a large mixing bowl. Add the jerk seasoning and mix thoroughly until all chicken pieces are evenly coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 2
While the chicken marinates, bring a large pot of salted water to a rolling boil for the fettuccine. Add 1 tablespoon of salt to the water.
⏱️ 5 min
- 3
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, flipping halfway through, until the chicken is browned and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the skillet and set it aside on a cutting board to rest. Once slightly cooled, dice the chicken into bite-sized pieces.
⏱️ 15 min
- 4
Add the fettuccine to the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining the pasta.
⏱️ 10 min
- 5
While the pasta cooks, prepare the Alfredo sauce. In the same skillet used for the chicken (do not clean it, the browned bits add flavor), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min
- 6
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Season with salt, black pepper, and red pepper flakes (if using).
⏱️ 5 min
- 7
Add the cooked and drained fettuccine to the Alfredo sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 8
Gently fold in the diced jerk chicken. Serve immediately, garnished with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jerk Chicken Alfredo
For the Jerk Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
For the Fettuccine
- 12 ounces fettuccine
- 1 tablespoon salt
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional, for extra heat
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Place the cut chicken breasts into a large mixing bowl. Add the jerk seasoning and mix thoroughly until all chicken pieces are evenly coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 2
While the chicken marinates, bring a large pot of salted water to a rolling boil for the fettuccine. Add 1 tablespoon of salt to the water.
⏱️ 5 min - 3
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, flipping halfway through, until the chicken is browned and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the skillet and set it aside on a cutting board to rest. Once slightly cooled, dice the chicken into bite-sized pieces.
⏱️ 15 min - 4
Add the fettuccine to the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining the pasta.
⏱️ 10 min - 5
While the pasta cooks, prepare the Alfredo sauce. In the same skillet used for the chicken (do not clean it, the browned bits add flavor), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min - 6
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Season with salt, black pepper, and red pepper flakes (if using).
⏱️ 5 min - 7
Add the cooked and drained fettuccine to the Alfredo sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 8
Gently fold in the diced jerk chicken. Serve immediately, garnished with fresh chopped parsley.
⏱️ 2 min