Jerk Chicken Alfredo Pasta brings two big flavors together in one easy dinner! Tender jerk-seasoned chicken is tossed with creamy Alfredo sauce and fettuccine, then finished with lime and green onions. The sauce is rich and cheesy, while the jerk seasoning adds a little heat and lots of flavor.
If you like the flavor of my Jerk Chicken, this is another fun way to use it. And for another creamy pasta dinner, try my Chicken Alfredo Bake.
Ingredients & Substitutions
- Fettuccine: Fettuccine works well with the creamy Alfredo sauce, but linguine or another long pasta can also be used. Save some of the pasta water to use if needed.
- Chicken: Boneless, skinless chicken breasts work well here. Chicken thighs can also be used; adjust the cooking time as needed. I used olive oil to cook the chicken, but another neutral oil would work, too.
- Jerk seasoning: Brown sugar, herbs, spices, and crushed red pepper create the bold jerk flavor. You can adjust the crushed red pepper to control the heat.
- Soy sauce: Adds savory flavor to the chicken. Use low-sodium soy sauce if preferred, but you may need to adjust the added salt.
- Lime juice: Fresh lime juice adds brightness to the chicken and at the end of the dish. Fresh is best.
- Butter: Unsalted butter is used for the Alfredo sauce. If using salted butter, reduce the added kosher salt slightly.
- Yellow onion and green onions: These add flavor to the Alfredo sauce. The green onion tops are saved for serving.
- Garlic: Freshly minced garlic gives the sauce the best flavor.
- Heavy whipping cream: Creates a rich, creamy Alfredo sauce. I recommend using heavy cream rather than substituting milk.
- Parmesan: Freshly grated Parmesan melts smoothly into the sauce. Avoid pre-shredded Parmesan, which may not melt as smoothly.
- Allspice: A small amount of allspice in the Alfredo sauce ties it to the jerk seasoning and adds warm spice flavor.
- Kosher salt and black pepper: Season the Alfredo sauce and balance the other flavors.
- Crushed red pepper: Adds heat to the jerk chicken. Adjust it to your preferred spice level.
Tips for the Best Jerk Chicken Alfredo Pasta
- Watch the chicken: Cook the chicken until it reaches 165°F, but avoid overcooking it so it stays tender.
- Remove burnt bits: Very dark bits left in the skillet can make the Alfredo sauce taste burnt. Wipe them out before making the sauce if needed.
- Use freshly grated Parmesan: It melts more smoothly and gives the sauce a creamy texture.
- Add pasta water slowly: The reserved pasta water helps loosen the sauce. Add it a little at a time until the sauce coats the pasta nicely.
- Adjust the heat: Start with the amount of crushed red pepper listed, then add more at the end if you want more heat.
FAQs
Is Jerk Chicken Alfredo Pasta spicy?
It has some heat from the crushed red pepper in the jerk seasoning. You can reduce the amount for a milder dish or add more if you like it spicy.
Why is my Alfredo sauce darker than usual?
The sauce gets some of its color and flavor from the browned bits left in the skillet after cooking the jerk chicken. Be sure to remove any very dark or burnt bits before making the sauce. You can also make the Alfredo in a clean skillet, but it will be lighter in color.
Can I make the Alfredo sauce separately?
Yes. If you prefer, make the Alfredo sauce in a separate skillet and toss it with the pasta before adding the chicken. The sauce will be lighter than the one shown in the photos.
Why did my Alfredo sauce get too thick?
The sauce can thicken as it cooks and as it sits with the pasta. Add reserved pasta water a splash at a time until it reaches the consistency you want.
Can I use a different type of pasta?
Absolutely. Fettuccine works well because it holds the creamy sauce, but linguine, spaghetti, or another pasta can be used.
Can I make the jerk chicken ahead of time?
Yes. Cook the chicken, let it cool, and refrigerate it in an airtight container for up to 3 days. Reheat it gently before adding it to the finished pasta.
How To Store Jerk Chicken Alfredo Pasta
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat: Reheat gently in a skillet over low to medium-low heat, adding a splash of cream or milk to loosen the sauce as needed. You can also microwave individual portions in short intervals, stirring between each.
To Freeze: Freezing is not recommended. The Alfredo sauce can separate and become grainy when thawed and reheated.
Jerk Chicken Alfredo Pasta
Ingredients
Pasta
- 8 ounces fettuccine
- ½ cup reserved pasta water
Jerk Chicken
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon brown sugar, packed
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ¾ teaspoon allspice
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon crushed red pepper, plus more to taste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 green onions, thinly sliced, white and green parts separated
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) Parmesan cheese, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon allspice
- Lime wedges and extra green onion, for serving
Instructions
Pasta
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve ½ cup pasta water, then drain.
Jerk Chicken
- In a small bowl, mix the brown sugar, salt, garlic powder, onion powder, thyme, paprika, allspice, black pepper, cinnamon, nutmeg, and crushed red pepper.
- Add the chicken, soy sauce, and lime juice. Toss until evenly coated.
- Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 3 to 4 minutes per side, or until browned and the chicken reaches an internal temperature of 165°F. Transfer to a plate.
Alfredo Sauce
- Check the skillet for any very dark or burnt-looking bits left from cooking the chicken. If needed, carefully wipe them out with a paper towel. This helps keep the Alfredo sauce from tasting burnt. You can also make the Alfredo sauce in a separate skillet, but the sauce will be lighter in color than shown in the photos.
- Reduce the heat to medium. In the same skillet, melt the butter. Add the yellow onion and white parts of the green onion. Cook for 3 to 5 minutes, or until softened. Add the garlic and cook for 1 minute.
- Pour in the cream. Stir in the Parmesan, salt, pepper, and allspice. Cook, stirring, until the cheese has melted and the sauce is smooth.
- Add the cooked pasta and toss to coat. If the sauce is too thick, add pasta water a splash at a time. Cook for 2 to 3 minutes, until the sauce coats the noodles.
- Return the chicken and any juices to the skillet. Toss gently to combine. Taste and add a squeeze of lime for brightness or more crushed red pepper for additional heat.
- Top with the green onion tops and serve with lime wedges.
Did you make this recipe?
You can tag me at @iamhomesteader.
