Creamy Alfredo with Jerk-Spiced Chicken

Ingredients 0/23

Step 1

Blend green onions, garlic, vegetable oil, brown sugar, soy sauce, lemon zest, pepper flakes, salt, basil, lime juice, allspice berries, peppercorns, mustard, thyme, ginger, coriander, rosemary, and nutmeg in a food processor until it turns into a smooth paste. Make sure to scrape down the sides so everything gets mixed well. Pour this jerk marinade into a large resealable bag, add the chicken, and toss to coat. Seal the bag and let it sit at room temperature for about 30 minutes, turning the chicken occasionally so it marinates evenly.

Step 2

While the chicken is marinating, bring a big pot of salted water to a boil. Cook the penne until it’s tender but still has a little bite, around 12 minutes. Drain and set aside.

Step 3

Melt butter in a saucepan over low heat. Pour in the milk and let it warm up until it just starts to simmer, then cook for about 5 minutes. Stir in the Parmesan and garlic, whisking constantly until the cheese melts completely and the sauce is smooth. Take it off the heat for now.

Step 4

Heat a large nonstick skillet over medium-high and cook the chicken until it’s no longer pink inside and the juices run clear, about 7 to 8 minutes. Transfer the cooked chicken into the Alfredo sauce, bring it back to a gentle simmer, and cook for another 3 to 5 minutes. Keep stirring so the sauce stays creamy and the jerk flavors blend in nicely.

Step 5

Serve the creamy jerk Alfredo sauce over the cooked penne and enjoy!