Three Cheese Caribbean Jerk Chicken Alfredo
Three Cheese Caribbean Jerk Chicken Alfredo: creamy sauce with parmesan, asiago, and Le Gruyère cheese, and perfectly seasoned jerk chicken.
My son wanted chicken Alfredo quesadillas for dinner, and while that combination sounded a bit strange, it got me craving homemade Alfredo sauce. I can’t do anything ordinary; it has to be extravagant. So, I decided to combine one of my favorite recipes for Caribbean Jerk Chicken with creamy Alfredo sauce. Introducing Three Cheese Jerk Chicken Alfredo Pasta! This dish features a rich and creamy sauce loaded with Parmesan cheese, Asiago cheese, and Le Gruyère cheese. The chicken is perfectly seasoned with my own special Jerk Chicken Seasoning that elevates the flavor profile to a whole new level. It truly is a culinary masterpiece that can’t be beat.
What I Put In My Jerk Chicken Alfredo Pasta:
- My homemade Jerk Seasoning — Perfect for grilled chicken, chicken wings, fish, baked potatoes, roasted veggies, and more.
- Fresh Carrots — Adds a sweet crunch.
- Mushrooms — Baby bella, white, brown, crimini, or any mushroom variety you desire works perfectly!
- Creamy Alfredo Sauce — A luscious, rich sauce that’s better than anything from a jar.
- Fresh Butter — Always choose real butter over processed margarine. Since Parmesan is salty, use unsalted butter for balance.
- Heavy Cream — Essential for that velvety texture.
- Freshly Grated Parmesan Cheese — Adds a rich, nutty flavor.
- Freshly Grated Asiago Cheese — Offers a sharp, creamy profile.
- Freshly Grated Le Gruyère Cheese — Brings a unique, nutty taste that complements the other cheeses.
- Fresh Garlic — For aromatic depth and flavor.
- Fresh Curly Parsley — A bright, fresh garnish to finish.
- Jerk Seasoning — Trust me, once you make my recipe, you won’t be disappointed!
How to Make Three Cheese Jerk Chicken Alfredo Pasta
Making Alfredo sauce from scratch is incredibly simple. Once you master this method, you’ll never go back to that jarred stuff again. For Three Cheese Jerk Chicken Alfredo Pasta, start by cooking the jerk chicken and the vegetables. It’s as easy as pie!
How to Make Jerk Alfredo Sauce:
- Melt the fresh butter in the same pan, scraping up the burnt bits as it melts to infuse flavor.
Add the fresh garlic and cook for a minute until fragrant. - Gradually pour in the heavy whipping cream and the homemade jerk seasoning, stirring until it begins to thicken.
- Reduce the heat so the cheeses melt slowly and evenly, then add a cup of cheese, letting it melt beautifully into the sauce.
- Incorporate everything back into the skillet and allow the flavors to warm up together.
- Serve the jerk chicken Alfredo sauce over freshly made pasta for a delightful meal.
Recipe Substitutions And Notes
- For a fettuccine noodle option, adjust my pasta recipe by mixing equal parts 00 flour and semolina flour. The semolina flour adds firmness to the pasta, making it ideal for fettuccine dishes.
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Three Cheese Caribbean Jerk Chicken Alfredo
Equipment
Ingredients
- 2½ pounds chicken breast
- ½ tsp kosher salt (or to taste)
- ½ tsp ground black pepper
- 1 tbsp jerk seasoning (see notes for recipe)
- 1 tbsp avocado oil
- 2 diced carrots
- ½ cup sliced mushrooms
- ½ cup unsalted butter
- 2 minced garlic cloves
- 1 tbsp jerk seasoning
- 1 cup Heavy Whipping Cream
- ½ cup grated Parmesan cheese
- ¼ cup grated asiago cheese
- ¼ cup grated Le Gruyère cheese
- 3 chopped curly parsley
- salt and pepper to taste
- chopped fresh parsley (optional for garnish)
Instructions
- Season 2½ pounds chicken breast with ½ tsp kosher salt; 1 tbsp jerk seasoning, and ½ tsp ground black pepper.
- Heat 1 tbsp avocado oil over medium heat in a cast iron or other oven-safe skillet.
- Add 2 diced carrotsand cook until al dente. Add ½ cup sliced mushrooms and cook until softened. Remove vegetables from the skillet.
- Add chicken and cook until 165℉ in the center, turning a few times throughout the cooking process. Remove from skillet, let rest for 5 minutes and slice into strips.
- In the same pan, over medium heat, melt ½ cup unsalted butter, scraping up chicken bits as you stir. Add 2 minced garlic cloves to the melted butter and sauté for about 1 minute until fragrant. Add 1 tbsp jerk seasoning and combine. Slowly add 1 cup Heavy Whipping Cream to the butter, stirring constantly. Bring the mixture to a gentle simmer. Keep stirring for about 3-5 minutes until it starts to thicken. Reduce heat to simmer.
- Gradually add ½ cup grated Parmesan cheese, ¼ cup grated asiago cheese and ¼ cup grated Le Gruyère cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.
- Add salt and pepper to taste. Be careful with the salt, as Parmesan cheese can be quite salty. Add 3 chopped curly parsley and gently combine.
- Add vegetables and chicken to the sauce and simmer until hot.
- While chicken is heating back up, cook noodles according to directions. I use fresh noodles so this doesn't take more than 5 minutes. Drain noodles and add to a large serving dish or bowl.
- Top noodles with Alfredo Sauce. Garnish with more chopped fresh parsley. Serve with Garlic Bread.