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Jerk Chicken Alfredo

This jerk chicken Alfredo is a super easy pasta dish full of delicious Caribbean flavors. Slightly spicy jerk seasoned chicken served with colorful sautéed bell peppers and onion mixed together in a creamy Alfredo sauce over penne pasta.

Close-up of sliced jerk chicken in a saucepan with alfredo pasta.

What Makes This Recipe So Good

  • This recipe is jam-packed with flavor! Jerk seasoning is a little spicy, with deep layers of flavors, the creamy Alfredo sauce offsets the heat, and it’s loaded with tasty sautéed bell peppers, red onion and a little garlic. Everything served over pasta to make it absolutely irresistible.
  • It’s an inexpensive big pot meal, perfect to feed a large crowd. And it’s balance with lean protein and fresh veggies. This recipe yields 6 servings, making it a nice choice for meal prep too, if you like to have quick delicious and filing lunches on hand for the week ahead.

Chef’s Tips

  • Jerk seasoning can be found in different level of heat. You can usually find it mild/medium or hot/spicy. The more seasoning you add, the spicier it’ll get, so just choose what works best for you and your family. I used a mild/medium blend and found that 1 tablespoon total gave the jerk chicken a little subtle kick, but wasn’t overly spicy at all. And the creaminess of the Alfredo sauce nicely cools down the spice too.
  • While we’re using penne pasta for this recipe, you can use any pasta shape you’d like! Whatever you have on hands, from fettuccine, linguine, spaghetti, rotini, even bowties would all work great.
  • Make sure the skillet you use is big enough to fit the pasta once they’re cooked. When we assemble the sautéed veggies, Alfredo sauce, pasta and chicken, it makes for a big pot of food. Ideally, you’ll want a large skillet with high sides.
Top-down look at jerk chicken alfredo in a large silver skillet with pasta.

🍝 More Delicious Pasta Dinners

Overhead view of jerk chicken alfredo in a large skillet.

Jerk Chicken Alfredo

Jerk seasoned chicken, served with sauteed bell peppers and onion, over pasta in a creamy Alfredo sauce.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Recipe Makes: 6 servings


  • large pot
  • colander
  • cutting board
  • paper towels
  • Large skillet with high sides
  • tongs
  • plate
  • wooden spoon
  • small saucepan


  • 1 pound penne pasta
  • 4 large chicken cutlets (approximately 1 pound)
  • salt (to taste)
  • 1 tablespoon jerk seasoning
  • 1 ½ tablespoons olive oil (divided)
  • 1 medium red bell pepper (sliced into 1-inch long pieces, approximately 1 cup)
  • 1 medium orange or yellow bell pepper (sliced into 1-inch long pieces, approximately 1 cup)
  • half of one red onion (sliced into 1-inch long pieces, approximately 1 cup)
  • freshly ground black pepper (to taste)
  • 2 cloves garlic (minced)
  • 1 15-ounce Alfredo sauce jar (about 1 ½ cups)
  • 1-2 stalks green onion (sliced)


  • Bring large pot of water to boil, add generous pinch of salt and cook pasta al-dente per package instructions. Once cooked, drain into colander and set aside.
  • Place chicken cutlets on cutting board, pat dry with paper towels, and season with salt and jerk seasoning on both sides.
  • Heat 1 tablespoon of olive oil in large skillet over medium high. Once oil is hot and shimmery, swirl skillet to coat evenly with oil.
  • Add chicken cutlets to skillet, and cook for 3 to 4 minutes. Then flip each chicken cutlets with tongs, and cook for another 3 to 4 minutes or until cooked through, or has reached 160° Fahrenheit internal temperature when checked with meat thermometer.
  • Once chicken is cooked, remove from skillet and place on plate. Loosely cover plate with foil to keep chicken warm.
  • Add ½ tablespoon olive oil to same skillet over medium high heat. Once oil is hot, add bell peppers and red onion to skillet, and cook until soften, about 5 to 6 minutes, stirring occasionally. When softened, add minced garlic to skillet, stir it in, and cook for 1 minute or until fragrant.
  • While bell peppers and onions are cooking, add Alfredo sauce to small saucepan and warm up over medium heat until warmed thru, about 4 to 5 minutes.
  • Once bell peppers and onions are cooked, and Alfredo sauce is warm, pour Alfredo sauce over vegetables directly into skillet, and stir it in.
  • Reduce heat to medium low, add in cooked pasta, and stir in until fully coated. Add freshly chopped green onion. Keep on stovetop for 2 to 3 minutes, until pasta is warmed up, stirring often.
  • Slice chicken cutlets into strips or bite size pieces, then add to pasta, mix in if desired. Serve warm.


  • Chicken: Cooking time will vary depending on size and thickness of chicken. Chicken cutlets are thinner than whole chicken breasts, therefore cook faster. To make chicken cutlets out of breasts, hold breast flat, and cut in half lengthwise into 2 even pieces keeping sharp knife parallel to cutting board. 
  • Make it Dairy Free: Use dairy free Alfredo sauce. 
  • Make it Gluten Free: Use gluten free pasta.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.


Serving: 1serving | Calories: 556kcal | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 594mg | Potassium: 624mg | Total Carbs: 65g | Fiber: 4g | Sugar: 7g | Net Carbs: 61g | Vitamin C: 67mg | Calcium: 35mg

Nutrition Disclaimer

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Recipe by Cheryl Malik

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