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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve ½ cup of the pasta cooking water before draining the pasta completely.
- Prepare the Jerk Chicken: In a small bowl, combine brown sugar, kosher salt, garlic powder, onion powder, dried thyme, paprika, allspice, black pepper, cinnamon, nutmeg, and crushed red pepper. Add the chicken breasts, soy sauce, and lime juice to the bowl. Toss everything until the chicken is evenly coated with the spice mixture.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in a single layer in the skillet. Cook for 3 to 4 minutes on each side, or until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove chicken from the skillet and set aside on a plate.
- Prepare the Alfredo Sauce: Check the skillet for any burnt or dark bits from the chicken and carefully wipe them out with a paper towel to prevent bitterness. Reduce heat to medium and melt the butter in the same skillet. Add diced yellow onion and the white parts of the sliced green onions. Sauté for 3 to 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Finish the Alfredo Sauce: Pour in the heavy cream and stir in grated Parmesan cheese, kosher salt, black pepper, and allspice. Stir continuously until the cheese melts and the sauce is smooth and creamy.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet and toss well to coat the noodles with the sauce. If the sauce is too thick, gradually add reserved pasta water, a splash at a time, until the sauce reaches desired consistency. Cook for 2 to 3 minutes to allow flavors to meld and sauce to coat the pasta evenly.
- Combine Chicken and Serve: Return the cooked jerk chicken and any accumulated juices to the skillet with the pasta. Gently toss to combine everything. Taste and adjust seasoning by adding a squeeze of fresh lime juice for brightness or more crushed red pepper for extra heat as desired. Garnish with green onion tops and serve immediately with lime wedges on the side.
Notes
- Ensure chicken is cooked through to an internal temperature of 165°F to guarantee safety.
- Use freshly grated Parmesan cheese for the best texture and flavor in the Alfredo sauce.
- If preferred, the Alfredo sauce can be made in a separate skillet to keep it lighter in color and flavor.
- Adjust crushed red pepper amount to your preferred spice level.
- Reserve some pasta water before draining; it helps loosen the sauce if it becomes too thick.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican-American Fusion
