Creamy Jerk Chicken Alfredo Pasta

🍴2 servings  ⏰25 minutes

INGREDIENTS

•  200g chicken breast, sliced into strips
• 150g pasta
• 2 tbsp olive oil
• 2-3 tsp Minnas dry jerk seasoning (adjust to taste)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 150ml double cream
• 50g grated Parmesan cheese
• 30g unsalted butter
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

METHOD

1. Prepare the Chicken:

• Rub the chicken breasts with 2 tablespoons of your dry jerk seasoning, ensuring they are evenly coated. Let them marinate for at least 15 minutes. For more intense flavor, marinate for a few hours or overnight in the refrigerator.

2. Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Drain the pasta and set aside.

3. Cook the Chicken:

• Heat the olive oil in a large frying pan over medium heat. Add the marinated chicken breasts and cook for about 5-7 minutes on each side, or until fully cooked through and browned on the outside.
• Once cooked, remove the chicken from the pan and let it rest for a few minutes. Slice the chicken into strips.

4. Make the Alfredo Sauce:

• In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
• Pour in the double cream, stirring constantly. Let it simmer gently for 2-3 minutes.
• Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, you can add a splash of pasta water to reach your desired consistency.
• Season with salt and pepper to taste.

5. Combine and serve:

• Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly.
• Stir in the sliced jerk chicken, ensuring it's well mixed with the pasta and sauce.
• Serve the creamy Alfredo jerk chicken pasta hot, garnished with fresh parsley if desired.