Jerk Chicken Fettuccine Alfredo

Devin Wilmott

Bring the islands to Iowa this winter with this Jerk Chicken Fettuccine Alfredo recipe that’ll have you saying, “Yea mon.” 

Recipe serves 4-6. 

What you’ll need: 

  • 5 lbs. fresh chicken 
  • ⅓ cup soy sauce
  • garlic, peeled and to taste
  • 1 medium orange
  • 1 medium lime
  • 1 medium serrano or jalapeno pepper
  • 3-4 inches fresh ginger
  • 24 ounces dry fettuccine pasta
  • 1 cup butter
  • 3/4 pint heavy cream
  • 1/2 cup grated parmesan and Romano cheese
  • Salt and pepper, to taste


  1. Add soy sauce,onion, peeled garlic, ginger, peeled orange, peeled lime and serrano or jalepeno pepper into blender and blend until smooth to marinade consistency.
  2. Pour marinade into large ziploc baggies and add chicken. Soak in refrigerator for at least four hours.
  3. After marinating, grill chicken or skillet-cook until blackened.
  4. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for eight to 10 minutes or until done; drain.
  5. In a large sauce pan, melt butter into cream over low heat.
  6. Add salt, pepper and garlic salt. Stir in cheese until melted to thicken sauce.
  7. Place noodles in large mixing bowl and add jerk chicken and alfredo sauce.
  8. Serve immediately.