Jerk Chicken Alfredo
Creamy Alfredo meets island heat! This dish brings together bold jerk chicken and silky Alfredo sauce for a weeknight dinner that’s both comforting and full of flavor. Perfect for using up leftover chicken, it’s a quick way to spice up pasta night with a Caribbean twist.
Jerk Chicken Alfredo — creamy, spicy, and perfect for pasta night! Recipe by CookinWidKunchi for FoodTokTV.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Special Equipment: Large skillet or saucepan
Ingredients
½ cup unsalted butter
1 tablespoon garlic, minced
1 tablespoon dry jerk seasoning
3 cups heavy whipping cream
4 cups Parmesan cheese, freshly grated
1 teaspoon Italian seasoning
1 pound pasta (linguine, fettuccine, or rotini)
2 cups jerk chicken breast, cooked, smoked, and shredded
¼ red bell pepper, thinly sliced
¼ green bell pepper, thinly sliced
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Directions
Make Sauce: Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Stir in the dry jerk seasoning and cook another 30 seconds.
Add Cream: Pour in the heavy whipping cream and bring to a gentle simmer, stirring occasionally.
Finish Sauce: Reduce heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Stir in the Italian seasoning. Taste and adjust salt or pepper if needed. Keep sauce warm over low heat.
Cook Pasta: Prepare pasta according to package directions. Drain well.
Combine: Add the cooked pasta, red bell pepper, green bell pepper, and jerk chicken to the warm Alfredo sauce. Toss gently to coat everything evenly. Garnish with fresh parsley and extra Parmesan if desired.
Serve: Divide the jerk chicken Alfredo among plates or bowls and serve immediately.
Check out Kunchi’s full blog post with this recipe on his website on CookinWidKunchi.com
Order some of his spice collection, including the Jerk Seasoning used in this recipe!
