Jerk Chicken Alfredo Pasta
Jerk Chicken Alfredo Pasta is creamy, cheesy, and full of bold flavor! Tender jerk-seasoned chicken is tossed with fettuccine and a rich Alfredo sauce, then finished with lime and green onions. It has just the right amount of heat and is such a fun pasta dinner!
Servings: 6 people
Calories: 755kcal
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.
Nutrition
Serving: 1portion | Calories: 755kcal