Servings: 4 servings | Prep time: 15 minutes | Cooking time: 30 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into small chunks
- 2 tablespoons of Cool Runnings jerk seasoning spice
- 2 tablespoons olive oil
- 16 oz fettuccine pasta
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cups grated Parmesan cheese
- Salt and black pepper to taste
Directions
1. In a bowl, toss the chicken with Cool Runnings Jerk Seasoning, olive oil, salt, and pepper.
2. Heat a skillet over medium-high heat. Add the marinated chicken and cook until fully cooked and nicely browned. Set aside.
3. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
4. In a large skillet, melt the butter over medium heat. Pour in the heavy cream and bring it to a gentle simmer.
5. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season the Alfredo sauce with salt and black pepper to taste.
6. Add the cooked fettuccine to the skillet, tossing it gently to coat the pasta evenly with the Alfredo sauce.
7. Add the cooked jerk chicken to the pasta and gently toss to combine. Serve and enjoy!