Creamy and incredibly flavorful, this 20-minute Jerk Chicken Alfredo Pasta is a true delight. Tender chicken breast, rubbed with a sweet and spicy Grace Honey Jerk seasoning, meets a creamy Alfredo pasta that will instantly transport you to a vacation state of mind. No hours of cooking, no stress, just pure Jamaican flavor to brighten up your day. If you need a quick and easy comfort food dish that will definitely impress, this is your new go-to. Portland Vegetarian Seasoning, when used with dehydrated vegetables, delivers a nice dose of umami. However, you can also substitute it with any other seasoning, such as All Purpose Seasoning.
Ingredients 2 chicken breasts (600 g) 350-400 g pasta 400 ml cream 200 ml milk 150 g Parmesan 100g cherry tomatoes 1 bunch of spring onions 1 onion 3 cloves of garlic 1 lime and juice
Spices 1-3 tablespoons Honey Jerk Seasoning 1 tbsp dry jerk seasoning (e.g. Portland Jerk Seasoning) - find suitable jerk seasonings here 1-2 tablespoons of all-purpose seasoning 1-2 tablespoons of green seasoning - find suitable spices here Salt and pepper to taste
preparation Mix about half of the spices (you can use more or less) with a little oil (e.g., olive oil) to form a paste. Rub the chicken breasts with a little lime juice and the paste. Marinate for at least 20 minutes, ideally 1-2 hours. Dice the garlic and onions, and slice the spring onions into thin rings. Grate the Parmesan cheese.
After marinating, bake the chicken breasts in an air fryer (160°C/325°F) for 20-25 minutes. Alternatively, you can cook them in a conventional oven (180°C/350°F fan-forced). Meanwhile, cook the pasta in plenty of salted water until al dente. While the pasta is cooking, sauté the onions and garlic, add the spices, and deglaze with cream and milk. Stir in the Parmesan cheese. Add a ladleful of pasta water and the cooked pasta. Gently stir in the spring onions. Slice the chicken breast and arrange it on top of the pasta. Garnish with tomatoes.
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