Jerk Chicken Alfredo is a meal that will be requested for dinner over and over again. Made with juicy strips of jerk chicken, sautéed veggies, and a seasoned homemade cream sauce, you can have a taste of the Islands right at home.
This pasta dish doesn't skimp out on flavor. Using your favorite jerk seasoning both on the chicken and in the homemade Alfredo sauce, we're going to create a delicious and well-balanced meal. I love to serve with garlic knots and a fresh green salad on the side.
The Coined Breakdown
- Total Cost per serving: $1.77
- Total Cost (about 6): $10.62
- Those Other Guys: $16.99 per serving
Ingredients
- Chicken Breasts - We're going to use chicken breasts as our protein for this dish. Boneless, skinless thighs could also be used instead.
- Jerk Seasoning - I use the Walkerswood brand of wet jerk seasoning. They have a regular version as well as a spicy one, so pay attention to the label!
- Heavy Cream & Milk - to make our homemade cream sauce, we're going to use a combination of heavy cream and milk. No butter or flour required. We've used dairy-free options with great success.
How to Make Jerk Chicken Alfredo at Home
This dish looks and tastes like restaurant-quality, but it's really so simple to make!
- To begin, sauté your bell peppers in a deep skillet until softened.
- Set those aside, and sear your chicken in that same skillet. Let it rest for a few minutes before slicing for juicy chicken breasts.
- Next, begin your sauce. It's a simple combination of heavy cream, milk, pasta water, and savory seasonings.
- Once that thickens up and bubbles, add in cooked pasta, sliced chicken, and your vegetables from earlier. Stir up, and you're ready to eat!
Recipe Pro Tip
- Let the chicken rest. After taking your cooked chicken off the heat, let it rest for some minutes instead of immediately cutting into the meat. This prevents all of the liquid from spilling out, for perfectly juicy chicken.
Recipe FAQs
The spice level honestly depends on the brand of seasoning you use.
If you're more sensitive to heat, I recommend leaving the jerk seasoning out of the sauce.
One of the easiest ways is to use a 1:1 ratio of heavy cream and some sort of milk. Simply add to a pan and season to your taste, cooking until it thickens up into a beautiful sauce.
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 Delicious Pasta Recipes You'll Love!
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Jerk Chicken Alfredo
Equipment
- Chef's Knife
- Large Pot (for boiling pasta)
- Strainer
- Large Skillet with Deep Sides
- Tongs
- Wooden Spoon
Ingredients
- 2 count chicken breasts
- 1 tablespoon Adobo seasoning (separated)
- 1 tablespoon jerk seasoning
- 1 count green bell pepper
- 1 count red bell pepper
- 2 handfuls spinach leaves
- 2 teaspoons extra-virgin olive oil (separated)
- 1 ⅓ cup heavy cream
- 1 ⅓ cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- salt (for boiling, and to taste)
- 8 ounces pasta (linguini or fettuccine)
Instructions
- To begin, season the chicken breasts with half of the Adobo seasoning and jerk seasoning. Set aside to marinate.2 count chicken breasts, 1 tablespoon Adobo seasoning, 1 tablespoon jerk seasoning
- Dice the bell peppers into even pieces. Slice the fresh spinach leaves into ribbons. Set aside.1 count green bell pepper, 1 count red bell pepper, 2 handfuls spinach leaves
- Pour half of the olive oil into a large skillet with deep sides, and sauté the chopped peppers on medium heat until softened. Season with the remaining half of Adobo seasoning, then remove from skillet.2 teaspoons extra-virgin olive oil
- Add the rest of the olive oil to the same skillet. Sear your marinated chicken on medium heat for about 12-15 minutes, flipping halfway, until completely cooked.
- Let the chicken rest for a few minutes before slicing.
- Pour in the heavy cream and milk to the large skillet. Season with onion powder, garlic powder, paprika, the rest of the jerk seasoning, and any additional salt to taste.salt, 1 ⅓ cup heavy cream, 1 ⅓ cup milk, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika
- Let the sauce come to a slight bubble on medium-low heat before adding in your sautéed veggies.
- While the sauce continues to cook and thicken, add a lot of salted water to a large pot.
- 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 the noodles, reserving a little of the pasta water for later.8 ounces pasta
- Finally, add your drained noodles, some pasta water, and the chopped chicken to the sauce.
- Continue cooking until the sauce has fully thickened. Serve hot with garlic bread and a green salad. Enjoy!
Anonymous says
Can your seafood stuffed shells B made the night before?
Shani W. says
They can - I would stuff them and immediately refrigerate or freeze. Then you can add the Alfredo sauce to the pan and bake as normal the next day.
Herm says
Definitely 5⭐️ !!!
Shani W. says
Thanks so much!
Hayley says
This was so good, we had it two weeks in a row! Thank you for this new favorite!
Shani W. says
That's so great to hear, Hayley! Thank you!
Bennetta says
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 🙂
Shani W. says
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.
Alisa says
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.
Shani W. says
Thanks so much for trying it out! 🙂
Javier High says
Amazing and very flavorful
Shani W. says
Thank you for trying out the recipe!
Tiesha says
I am this for my boyfriend and he loved it. Thank you so much for your help.
Shani W. says
I'm so glad you guys enjoyed it! Thank you for trying out my recipe 🙂
melissa says
Thanks for taking your time to write this. Elle Rab Dominica
Shani W. says
Thank you!