Jamaican Jerk Chicken Fettuccine Alfredo
A bold Caribbean-Italian fusion featuring smoky, spicy grilled jerk chicken over tender fettuccine tossed in a rich, jerk-spiced garlic parmesan cream sauce with vibrant sweet bell peppers.
Ingredients
- •1.5 lb boneless, skinless chicken breasts
- •2 tablespoon Jamaican jerk marinade paste (such as Walkerswood)
- •2 tablespoon olive oil, divided
- •1 tablespoon fresh lime juice
- •12 oz fettuccine pasta
- •3 tablespoon unsalted butter
- •1 medium red bell pepper, sliced into thin strips
- •1 medium yellow bell pepper, sliced into thin strips
- •1 medium green bell pepper, sliced into thin strips
- •4 cloves garlic cloves, finely minced
- •4 stalks scallions, sliced (white and green parts separated)
- •1.5 cup heavy cream
- •1 tablespoon dry jerk seasoning powder
- •1 teaspoon fresh thyme leaves, chopped
- •1 cup freshly grated Parmesan cheese
- • to taste kosher salt
- •0.5 teaspoon freshly cracked black pepper
Instructions
- 1.
In a bowl, combine the chicken breasts, jerk marinade paste, 1 tablespoon of olive oil, and fresh lime juice. Toss to coat evenly and let marinate at room temperature for 15 to 20 minutes (or refrigerate for up to 4 hours).
- 2.
Bring a large pot of generously salted water to a rolling boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of starchy pasta water, then drain the pasta and set aside.
- 3.
Heat the remaining 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Add the marinated chicken breasts and sear for 6 to 8 minutes per side, until nicely charred and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken to a cutting board, let rest for 5 minutes, then slice into strips.
- 4.
In a large deep skillet or Dutch oven, melt the unsalted butter over medium heat. Add the sliced red, yellow, and green bell peppers along with the white parts of the scallions. Sauté for 3 to 4 minutes until crisp-tender.
- 5.
Stir in the minced garlic, dry jerk seasoning powder, and fresh thyme leaves. Cook for about 1 minute until fragrant.
- 6.
Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Let simmer for 3 to 4 minutes until the cream slightly thickens.
- 7.
Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until melted, smooth, and creamy. Season with black pepper and salt to taste.
- 8.
Add the drained fettuccine and sliced jerk chicken to the skillet, tossing gently to coat the pasta thoroughly in the sauce. If the sauce is too thick, splash in a little reserved pasta cooking water until the desired consistency is reached.
- 9.
Garnish with the green parts of the sliced scallions and extra grated Parmesan cheese. Serve immediately.
Tips
- 💡For authentic flavor, use a wet Jamaican jerk paste (like Walkerswood) for marinating the chicken and a dry jerk blend for seasoning the cream sauce.
- 💡Adjust the amount of jerk seasoning to your preferred heat tolerance; mild jerk seasoning or reduced quantities work well for lower heat.
- 💡Always grate your Parmesan cheese fresh from a block so it melts cleanly into the heavy cream without clumping or turning grainy.
Recipe from TheCookbook.ai
Created by Basil Roux