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Jamaican Jerk Chicken Pasta
Ingredients
- 1 pound pasta
- 1 tablespoon vegetable oil
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 medium onion sliced
- 1 jar 16 ounces Alfredo sauce
- 2 cups shredded cooked chicken
- 1 1/2 tablespoons Jamaican jerk seasoning
- 1-2 tablespoons chopped chives optional
- 1/4 cup grated parmesan cheese optional
Instructions
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Bring a large stockpot of water to a boil and cook the pasta according to the directions on the package.
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While the pasta is cooking, heat the vegetable oil in a skillet over medium heat for 1-2 minutes. Add the bell pepper strips and sliced onions and sauté until softened, about 8-10 minutes.
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When the pasta is done, drain the water and return the pasta to the stockpot. Add the Alfredo sauce, shredded chicken, sautéed vegetables, and Jamaican jerk seasoning to the pasta and toss to combine. Cook on low for 2-3 minutes until heated all the way through. Optional: garnish individual portions with chives and grated parmesan cheese.
Recipe Notes
My go-to method for cooking chicken to include in recipes is to pan-fry frozen chicken tenders. To do this, heat about a tablespoon of vegetable oil in a skillet for 1-2 minutes. Add the frozen tenders and cook 7-8 minutes per side, until no pink remains. You can also use shredded rotisserie chicken.
Different brands have different formulas for Jamaican jerk seasoning, so the spice level may vary from one brand to another. I recommend starting with less and adding more to taste. I chose McCormick because several other versions listed sugar as the first ingredient, whereas it is the last ingredient in the McCormick blend.