Jerk Chicken Baked Alfredo Pasta
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Ingredients
1 lb Chicken breast or boneless thigh
1 tsp garlic powder
1 tsp onion powder
1 tsp dry jerk seasoning
1 tsp jerk paste
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 salt
1 tbsp. oil for searing
8 oz. mozzarella cheese
4 oz. Monterey jack cheese
12 oz. pasta of your choice
- alfredo sauce
2 tbsp butter
finely chopped onions
finely chopped garlic
2 cups heavy cream
6 oz. parmesan cheese
1/2 tsp dry jerk
Directions
- Clean and season your chicken with the listed seasons. Heat oil in a frying pan, add chicken pieces and sear on both sides until cook. this should take about 10 to 15 minutes if your using chicken tenderloins like I did, but if you using boneless thigh or a thicker cut of breast be sure to cook it a little longer. feel free to use a thermometer if you’re not sure.
- While the chicken is cooking, in a sauce pan bring some salted water to a boil and add in the pasta. let this cook for about 10 mins, then drain and set aside.
- Once the chicken is cooked, remove from heat, rough chopped the chicken into bite size pieces and set aside.
- Now for the sauce, to the same pot you used to sear the chicken add a couple tbsp. of butter, chopped onion and garlic. sauté these until translucent, then add the heavy cream, parmesan cheese and dry jerk seasoning stir while simmering until the cheese is melted.
- Now its time to combine everything. In a mixing bowl add the cooked pasta, the shredded Monterey jack, half of the shredded mozzarella and half of the alfredo sauce. Mix that thoroughly, then add in the chopped chicken and the rest of the alfredo sauce. stir until everything is thoroughly combined.
- Transfer the pasta mixture to a baking dish and top with remaining mozzarella cheese and bake at 380 degree for 15 mins until cheese is melted. serve and enjoy.