Name: Homemade Jerk Chicken Shrimp Alfredo Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 large chicken breasts, sliced into 1-inch strips; 3 tablespoons jerk seasoning paste (use your favorite brand!); 1 tablespoon vegetable oil or olive oil; 1/2 pound shrimp; 2 tbs jerk seasoning; 1 tbs of oil; 1 pound fettuccine pasta (or linguine); 4 tablespoons unsalted butter; 1.5 cups heavy cream; 2 cloves garlic, minced; 1 cup freshly grated Parmesan cheese; 2 tablespoons jerk seasoning paste (for the sauce); Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

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Isn’t jerk the best?

I have made everything with jerk seasoning, pork, shrimp, chicken, you name it. I am obsessed with this spice mix. On my latest series of “All Things Jerk,” I present to you my Jerk Chicken Shrimp Alfredo Recipe.

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And Guess what! I’ve put in the work for you to create the perfect recipe. It required a few minor tweaks to ensure the sauce came out just right (adding my favorite jerk seasoning to the sauce, too), and I am so happy with it.

The fantastic part is that the marinated jerk seasoning cooks quickly and beautifully right in the pan, adding maximum flavor before mixing into the sauce.

While Alfredo sauce (butter, cream, and parmesan) should be simple, achieving the ideal thickness is key; you do not want it too thick or too thin. My not-so-secret ingredient handles this well, making the sauce silkier, thicker, and adding a slight tang that cuts through the richness and complements the bold jerk seasoning.

Why This Recipe Is So Special?

What makes this recipe so special to me is that it comes together very quickly. You do not have to make your own jerk seasoning; you can purchase the traditional one. I have said this a few times, but Grace or Walkerswood jerk mix gets me all the time.

Use your air fryer to cook a few chicken breasts and shrimp coated in either one sauce, and you are ready to enjoy the most tasty jerk chicken shrimp alfredo. But again, you can make your seasoning yourself using your blender or a dry rub. It is just as tasty, and you can control the spice and salt.

My Secret Ingredient: A Tbs of Jerk Seasoning in the Sauce

I’m sure you will argue that jerk seasoning should not go in Alfredo sauce, but I disagree. I’m all for changing recipes if it tastes good.
A bonus. I’ve seen people who just add the jerk chicken and call it jerk chicken alfredo. I find putting the seasoning into the sauce ensures that there is a smoky and spicy flavor in every single strand of the pasta and cream. If you rely only on the chicken, the sauce itself can taste like a plain old alfredo.

Make sure to control the salt because the brands I mentioned above have salt, and so does the cheese. Plus, the acidity in the jerk season balances the creamiest of the alfredo, which is good for me.

Ingredients

For the Jerk Chicken:

2 large chicken breasts, sliced into 1-inch strips
3 tablespoons jerk seasoning paste (use your favorite brand!)
1 tablespoon vegetable oil or olive oil

The Shrimp

1/2 pound shrimp
2 tbs jerk seasoning
1 tbs of oil

For the Pasta & Sauce:

1 pound fettuccine pasta (or linguine)
4 tablespoons unsalted butter
1.5 cups heavy cream
2 cloves garlic, minced
1 cup freshly grated Parmesan cheese
2 tablespoons jerk seasoning paste (for the sauce)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions & Tips

Slice the chicken breasts into uniform strips. In a bowl, coat them completely with the 3 tablespoons of jerk seasoning paste. Give it at least 30 minutes to really soak up the flavor, but if you have time, let it marinate for up to four hours in the fridge! For the shrimp, wash and chean then add in the 2tbs of jerk seasoning.

Pan-Seared (Recommended): Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the chicken strips until they are fully done and beautifully caramelized on the edges (about 4–6 minutes per side). Remove the chicken and set aside, reserving the skillet—that flavor residue is precious!
Do the same for the shrimp but for 1-2 minutes.
Air Fryer Tip: Lightly spray the strips with oil. Air fry at 400°F (200°C) for 10–12 minutes, flipping halfway, until cooked through. You’ll lose some of that flavorful pan residue, but it’s a cleaner cook!

3. Cook your fettuccine according to package directions. Quick Tip: Before draining, make sure to reserve about 1 cup of that starchy pasta water! It’s the magic secret to smoothing out a thick sauce.

4. In the same skillet (if you pan-seared), melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and let it gently simmer for 2 minutes.

5. Now for the crucial part: Stir in the 2 tablespoons of jerk seasoning paste until it’s fully dissolved into the cream. Reduce the heat to low. Gradually stir in the grated Parmesan cheese until the sauce is perfectly smooth and thick. Season with salt and pepper to taste. Sauce Tip: Make sure your cream and Parmesan are closer to room temperature—they blend much more easily and prevent the sauce from breaking or clumping.

6. Toss the cooked fettuccine pasta and the seared jerk chicken and shrimp back into the sauce. If the sauce looks too thick, pour in a splash or two of that reserved pasta water until it reaches your desired consistency. Serve immediately with a sprinkle of fresh parsley.

So, there you have my latest “All Things Jerk” recipe: my Jerk Chicken Shrimp Alfredo. This dish is full-on flavor that proves when you’re obsessed with a spice mix like jerk, you should put it on everything especially right into the creamy, sauce. It’s the best weeknight meal.

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