Jerk Chicken Alfredo Recipe

We will be sharing our own personal food passion at The Hot Plate by revealing the favourite recipes of our team each month. Designer and Photo Editor Yvonne Stanley is kicking off this series with her signature pasta recipe:

Jerk Chicken Alfredo was a recipe that my college boyfriend and myself created. Both being new to living on our own and coming from a Jamaican culture, we needed a homey meal. We decided to experiment one night by mixing my favorite jerk sauce with his favorite pasta, penne alfredo. Since that time it has been the go to meal that is simple, quick and delicious.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4


6 boneless, skinless chicken thighs

2 tablespoons (30 mL) jerk chicken sauce

4 strips bacon, finely chopped

1 jar Alfredo Sauce

3 cups (750 mL) penne, cooked and drained

2 tablespoons (30 mL) prepared basil pesto

1/2 teaspoon (2 mL) Montreal steak spice

1/4 cup (60 mL) 10% Cream

1/4 cup (60 mL) grated Parmesan

1 green onion, thinly sliced



1. Toss chicken in Jerk sauce, marinate for 30 minutes. Meanwhile, cook the bacon in a nonstick skillet set over medium heat until crispy; transfer to a paper towel-lined plate. Crumble into pieces; set aside.

2. Drain and discard all but 1 tbsp (15 mL) bacon fat from the skillet. Add the chicken. Cook for 5 minutes per side or until cooked through; chop into bite-sized pieces.

3. Toss the cooked penne with hot Alfredo sauce, pesto, Montreal steak spice and enough cream to achieve the desired consistency. Stir in chicken and bacon. Sprinkle Parmesan and green onion over top. Serve immediately.


Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.