Jerk Chicken Alfredo is a meal that’s super impressive, but so easy to make – juicy, seasoned jerk chicken strips, homemade Alfredo sauce, and perfectly sautéed veggies come together to create this delicious pasta dish!
Grab a bottle of water, because this Jerk Chicken Alfredo does not skimp out on the spice or the flavor. You’ve been forewarned lol.
As much as I love spicy foods, I actually had never bought jerk seasoning before today. The good brands definitely are more on the pricier side, which probably contributed to my hesitation.. but I had to branch out and stop using my crushed red pepper and paprika for everything.
Of course, I had to buy a black-owned brand and Walkerswood did not disappoint! It’s definitely potent enough that you don’t need too much to get that pop of jerk flavor in your foods.
So onto this recipe. I use the same techniques I show you guys in my Cajun Sausage & Shrimp Alfredo to make a super tasty homemade alfredo. The ultimate tip – and I tell you guys this with pretty much everything we make – is to taste as you go!
You know how you want your sauce to taste, so don’t be afraid to get creative with spices and try different variations. We do add a little jerk seasoning to the alfredo sauce as well; so if you’re not that into spice, you can skip that step.
This Jerk Chicken Alfredo has a good amount of veggies in there so you at least feel good about your plate. Most of the cooking time isn’t hands-on, so you don’t need to be standing over the skillet for the entire process. I’m sure this will become a regular in your meal rotations like it has mine, so let me know in the comments how you like it!
- Chicken Breasts – We’re going to use chicken breasts as our protein for this Jerk Chicken Alfredo. Trust me, the way we cook it will ensure juicy chunks of meat throughout the pasta dish!
- Jerk Seasoning – I use the Walkerswood brand of wet jerk seasoning. They have a regular version as well as a spicy one, so proceed with caution! I typically go with the regular one as it’s spicy enough for me.
- Heavy Cream & Oat Milk – to make our homemade alfredo sauce, we’re going to use heavy cream and unsweetened almond milk. No butter or flour required! Making the sauce is my favorite part because you can truly taste it as you go and season it to your liking.
How to Make Jerk Chicken Pasta
This dish looks and tastes like restaurant-quality, but it’s really so simple to make!
We’re going to start out by marinating our chicken in jerk seasonings.
Slice up your bell peppers, and sauté them with some chopped spinach in a deep skillet until softened. At the same time, start boiling your favorite type of pasta… I recommend fettuccine for this dish.
Remove your veggies, and sear the chicken in that same skillet. A pro tip for really juicy chicken breasts: Let the chicken rest for a few minutes before slicing!
Set the chicken aside, and begin your sauce. It’s a simple combination of heavy cream, milk (regular or non-dairy, as long as it’s not sweetened), a touch of pasta water, and some savory seasonings. You’re also going to add some more jerk seasoning to the sauce for an extra kick.
Add in your pasta, sliced chicken, and veggies and continue cooking until the sauce reduces beautifully. Serve with your favorite cheesy garlic bread and a salad!
Yep, the seasoning definitely gives this pasta a kick. If you’re a little wary of the spice level, I would leave the jerk seasoning out of the alfredo sauce. If you love spice like me, you can use a spicer version of jerk seasoning or add even more to the dish!
The tastiest (and easiest) way is to use a 1:1 ratio of heavy cream and some sort of milk. I like oat milk because it’s extra creamy, but any kind – unsweetened – will do. Simply add to a pan and season to your taste, cooking until it thickens up!
Sure thing! I’ve used this recipe for a Jerk Shrimp Alfredo, as well as going meatless altogether and making my main protein tofu. The possibilities are up to you.
Other Tasty Pasta Dishes You’ll Love!
Jerk Chicken Alfredo
- 2 ct. chicken breasts
- 1 tbsp. Adobo seasoning
- 3 tsp. jerk seasoning
- 1 ct. green bell pepper
- 1 ct. red bell pepper
- 2 tsp. extra-virgin olive oil
- 2 handfuls spinach leaves
- 6-8 oz. linguini noodles
- 1 ⅓ cup heavy cream
- 1 ⅓ cup unsweetened almond milk oat milk works great as well!
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. smoked paprika
- Rub 2 tsp. of jerk seasoning onto the chicken breasts, and season with 1/2 tbsp. of Adobo seasoning (be mindful if your jerk seasoning also has salt as an ingredient.) Set aside.*
- Cut the green and red bell peppers into thin slices.
- Add 1 tsp. of olive oil to a large skillet, and sauté the peppers and spinach on medium heat for about 10 minutes, until they soften. Season with the remaining 1/2 tbsp. of Adobo seasoning and remove from skillet.
- In a large pot, add a lot of water and salt the water. Let it get to a rolling boil, then add your pasta and boil for about 8 minutes (the noodles will fully cook in the sauce.) Drain water.
- While the pasta is cooking, add the rest of the olive oil to the same skillet. Sear your chicken on medium heat for 12-15 minutes, flipping halfway, until completely cooked. Remove from the skillet and let it rest for a few minutes befeore slicing.
- Add the heavy cream and almond milk to the skillet. Season with the onion powder, the garlic powder, the rest of the jerk seasoning, and any extra Adobo seasoning to taste.
- Let the sauce come to a slight bubble, then add the noodles, vegetables, and chopped chicken.
- Combine and cook for another 10 minutes or so, until the alfredo sauce has thickened. Serve with garlic bread and salad.
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The Coined Breakdown
- Total Cost per serving: $2.36
- Total Cost (4 big bowls): $9.42
- Those Other Guys: $16.99 per serving
Definitely 5⭐️ !!!
Thanks so much!
This was so good, we had it two weeks in a row! Thank you for this new favorite!
That’s so great to hear, Hayley! Thank you!
I just made this and it tastes delicious and pretty budget friendly ! I love spice so added a little extra of everything and now I think I have a regular dish I’ll be making 🙂
Yayyy! So glad you liked it. I’m a spice girl too and normally have to cut it down for recipes so other people aren’t overwhelmed, lol! Thanks, Bennetta.
This was a little spicy, but very tasty..we loved it for dinner and had it the next day for leftovers! Thank you for this recipe.
Thanks so much for trying it out! 🙂
Amazing and very flavorful
Thank you for trying out the recipe!
I am this for my boyfriend and he loved it. Thank you so much for your help.
I’m so glad you guys enjoyed it! Thank you for trying out my recipe 🙂
Thanks for taking your time to write this. Elle Rab Dominica