Healthy Meal Prep
Jerked Chicken Alfredo Recipe

Jerked Chicken Alfredo


Grilled jerk chicken and fettuccini pasta are served over a jerk-seasoned alfredo sauce complete with pineapple and bell peppers, making this a dinner to remember.


  • 3 skinless, boneless chicken breasts, or more to taste
  • 5 tablespoons hot Jamaican jerk seasoning, divided
  • 1 tablespoon vegetable oil
  • ½ medium yellow onion, sliced
  • ½ medium yellow bell pepper, sliced
  • ½ medium red bell pepper, sliced
  • ½ medium orange bell pepper, sliced
  • 1 (16 ounce) jar Alfredo sauce
  • 1 (8 ounce) can pineapple chunks with juice, divided
  • 1 (16 ounce) package dry fettuccine pasta
  • 3 cloves garlic, crushed in a garlic press


  1. Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
  2. Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.
  3. In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.
  6. Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.
  7. Plate the pasta and chicken and cover with the sauce.

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Nutritional Information

Jerked Chicken Alfredo

Servings Per Recipe: 8
Calories: 472.5
% Daily Value *
protein: 40 %
carbohydrates: 17 %
exchange other carbs:
dietary fiber: 14 %
fat: 32 %
saturated fat: 36 %
cholesterol: 16 %
vitamin a iu: 7 %
niacin equivalents: 74 %
vitamin b6: 21 %
vitamin c: 67 %
folate: 31 %
calcium: 5 %
iron: 16 %
magnesium: 15 %
potassium: 8 %
sodium: 56 %
thiamin: 6 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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