Ingredients
- 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
Why This Dish Is A Crowd Favorite
Cooking Secrets
- Cook the chicken thoroughly but avoid overcooking to keep it juicy.
- Stir the sauce constantly to prevent it from sticking or burning.
Step 1
Rub the chicken breasts with about 3 tablespoons of jerk seasoning, then pop them in the fridge until you’re ready to cook. Heat some oil in a skillet over medium heat, then toss in the chopped onion and peppers. Sauté them for about 3 minutes until they’re just starting to soften. Meanwhile, mix the Alfredo sauce with the remaining 2 tablespoons of jerk seasoning and an ounce of pineapple juice. Pour this sauce into the skillet, turn the heat down to low, and let it simmer gently.
Step 2
While the sauce is warming up, bring a large pot of salted water to a boil. Cook the fettuccine until it’s tender but still has a bit of bite, about 8 minutes. Just before the pasta’s done, preheat your grill to medium-high and give the grates a quick oiling.
Step 3
Add some garlic and pineapple chunks to the sauce, crank the heat up until it boils, then lower it again and let it simmer for a bit, stirring now and then so the flavors meld nicely. Drain the pasta and keep it warm. Grill the chicken for 5 to 7 minutes on each side until the juices run clear and the internal temperature hits 165°F (74°C). Slice the chicken into strips.
Step 4
To serve, pile the pasta on plates, top with the grilled chicken strips, and spoon the creamy sauce all over. Enjoy!
