This Caribbean-inspired jerk chicken pasta is pure comfort food magic! Tender chicken coated in aromatic jerk seasoning meets a lusciously creamy sauce and perfectly cooked pasta. The colorful bell peppers add both visual appeal and sweet flavor that perfectly balances the warm spices. After testing countless versions, I’m excited to share this perfected recipe that brings restaurant-quality flavors right to your kitchen!
Why You’ll Love This Jerk Chicken Pasta
- Rich, creamy sauce that clings perfectly to every bite
- Warm Caribbean spices from scratch-made jerk seasoning
- Versatile – works with any pasta shape you have on hand
- Rainbow of bell peppers adds gorgeous color and flavor
- Make-ahead friendly – prep components in advance
- Perfect balance of spice, cream, and savory chicken
- Restaurant quality results from your own kitchen
- Great for feeding a crowd or meal prep
The magic of this dish lies in the homemade jerk seasoning blend that infuses both the chicken and cream sauce with incredible flavor. While it may look fancy, this recipe comes together easily with everyday ingredients. The sauce turns out silky smooth every time thanks to a special technique I discovered after many test runs. If you love this Caribbean-inspired pasta, you’ll definitely want to try my grilled chicken street tacos for another flavor-packed dinner option.
I’ve tested this recipe dozens of times to get the seasoning and cream sauce ratios just right. The result is restaurant-quality pasta that’s actually simple to make at home. The chicken stays perfectly juicy while soaking up all those amazing jerk spices. And that sauce – it’s pure creamy, dreamy perfection that coats every bite!
Ingredients Overview
Hey baking friends! Let’s chat about what makes this jerk chicken pasta truly special. I’ve tested this recipe countless times to get that perfect balance of Caribbean heat and creamy comfort.
- Chicken: I prefer boneless thighs here – they stay incredibly juicy and tender. Slice them thinly and give them a gentle pound (think butterflying thickness). You could also use my grilled chicken recipe as a base.
- Jerk Seasoning: This is our star player! It’s a complex blend that brings warmth from allspice and cinnamon, earthiness from thyme, and heat from scotch bonnets. Make your own (I’ll share my recipe soon!) or use a quality store-bought version.
- Pasta: Any medium-sized pasta works beautifully here. I love how penne catches all that creamy sauce in its ridges. Just remember to cook it al dente – it’ll continue cooking slightly in the sauce.
- Heavy Cream & Stock: This dynamic duo creates our velvety sauce base. The cream brings richness while the stock adds depth. Want it lighter? Sub half-and-half, but the sauce won’t be quite as luxurious.
- Bell Peppers: I use a mix of red, yellow, and green for both flavor and that gorgeous pop of color. Each brings its own subtle sweetness profile – red being the sweetest, green more earthy.
Success Tips & Tricks
After making this dish dozens of times (my family can’t get enough!), I’ve discovered some game-changing tips:
- Marinate Magic: Let those chicken pieces hang out with the jerk seasoning for at least 30 minutes. Overnight is even better – the flavors really get to know each other!
- Sauce Secrets: Start with room temperature cream to prevent any curdling when it hits the pan. And please, please don’t rush the simmer – those 3-4 minutes are crucial for thickening.
- Perfect Pasta: Salt your pasta water like the sea! And save about ½ cup of that starchy cooking water – it’s liquid gold if you need to thin out the sauce later.
- Heat Control: When adding the cream, lower that heat! High heat is not cream’s friend and can lead to splitting. Keep it at a gentle simmer and you’ll be rewarded with silky smooth results.
Step-by-Step Instructions
Let me walk you through making this mouthwatering jerk chicken pasta! I’ve made this recipe countless times and picked up some handy tricks along the way.
Preparing the Components
- Cook the Pasta
– Bring a large pot of salted water to a rolling boil
– Cook pasta until al dente (about 8-10 minutes)
– Reserve 1 cup of pasta water before draining - Season the Chicken
– Cut chicken into even-sized pieces (about 1-inch)
– Coat thoroughly with jerk seasoning and salt
– Let marinate for 30 minutes (similar to my classic French-style chicken) - Create the Sauce Base
– Sauté aromatics until fragrant (2-3 minutes)
– Add bell peppers and cook until slightly softened
– Stir in cream and stock, letting it reduce slightly
Final Assembly
- Cook seasoned chicken in a hot skillet until golden (3-4 minutes per side)
- Transfer chicken to a plate and slice
- In the same pan, build your sauce (this technique works great in my creamy chicken alfredo too)
- Toss pasta with sauce, adding pasta water if needed
- Fold in sliced chicken and garnish
Recipe Variations
I love experimenting with this recipe! Here are some of my favorite twists:
- Protein Swap: Try this with shrimp or make it like my chicken parmesan with breaded chicken pieces
- Vegetable Mix-ins:
– Roasted corn kernels
– Sautéed mushrooms
– Cherry tomatoes
– Baby spinach - Sauce Alternatives:
– Coconut milk for a tropical twist
– Half-and-half for a lighter version
– Add a splash of white wine for depth - Heat Level Adjustments:
– Extra scotch bonnet pepper for more heat
– Mild: reduce jerk seasoning by half
– Medium: follow recipe as written
– Hot: add fresh scotch bonnet or extra cayenne
Make it Your Own
My personal favorite variation is adding grilled pineapple chunks and using coconut milk in the sauce – it really brings out those Caribbean flavors! Remember, the key to success is tasting and adjusting the seasonings as you go.
FAQs & Final Thoughts
Frequently Asked Questions
You sure can! I recommend marinating the chicken overnight for best results. While the pasta should be cooked fresh, you can prep the sauce up to 2 days ahead. Just like my Mexican-style chicken recipe, the flavors actually get better with time!
The heat level is moderate but totally customizable! If you’re worried about the spice, start with half the jerk seasoning and adjust to taste. For heat lovers, add an extra teaspoon of seasoning or include diced scotch bonnet peppers.
I love using penne or fusilli because the ridges catch all that creamy sauce beautifully! But honestly, any pasta shape works great – even spaghetti or fettuccine. The key is cooking it al dente since it’ll continue cooking slightly in the sauce.
No worries! If your sauce is too thick, add a splash of reserved pasta water or chicken broth. Too thin? Let it simmer for a few extra minutes, or stir in a handful of grated parmesan cheese to help thicken it up.
Final Thoughts
Oh my goodness, friends – this jerk chicken pasta is pure comfort in a bowl! Every time I make it, the amazing aromas fill my kitchen and bring back memories of Caribbean vacations. Don’t be intimidated by the ingredient list – I promise it’s worth every minute of prep time!
Remember, cooking should be fun and flexible. If you’re not sure about something, trust your instincts and taste as you go. I’d love to hear how this recipe turns out in your kitchen – be sure to snap a photo and leave a comment below! Happy cooking! ❤️
Jerk Chicken Pasta
Equipment (affiliate links)
- 1 Large pot For cooking pasta
- 1 Medium bowl For marinating chicken
- 1 Heavy cast-iron skillet For cooking chicken and sauce
- 1 tongs For handling chicken
Ingredients
- 8 ounces penne pasta (225g)
- 1 pound chicken breasts (450g), thinly sliced and pounded to 1/4″ thickness
- 1 tablespoon Jerk seasoning (15g)
- 1 teaspoon salt (6g)
- 2 tablespoon olive oil (30ml)
- 1 onion sliced (about 1/2 cup)
- 4 cloves garlic minced
- 1 teaspoon thyme (1g)
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 green bell pepper sliced
- 1/2 cup baby spinach (optional)
- 1 teaspoon jerk seasoning (5g)
- 2 teaspoons Worcestershire (10ml)
- 1 cup heavy cream (240ml)
- 1/2 cup chicken broth (120ml)
- 1/4 cup Parmesan cheese (23g), freshly grated
- Fresh parsley to garnish
Instructions
- Cook pasta in a large pot according to box instructions. Salt according to taste, drain, and set aside.
- Place chicken thighs in a medium bowl, then generously season them with salt and jerk seasoning, ensuring all sides of the chicken are covered with the spice. Cover chicken with a transparent plastic wrap and let it marinate for about 30 minutes or up to 24 hours.
- Heat a heavy cast-iron skillet over medium-high heat. When the pan is hot, add olive oil. Using tongs, add the chicken and sear both sides until golden or fully cooked, and the juice from the chicken runs clear, 7-10 minutes on each side, depending on the thickness of the chicken breast. Remove from the pan, place on a plate, and set aside.
- Add onions, garlic, thyme, and peppers (and optional spinach if you desire) to the pan, stirring for 2-3 minutes occasionally. Season with jerk season and Worcestershire and continue stirring for about a minute.
- Pour in the heavy cream and chicken stock, bring it to a boil, simmer for 3-4 minutes, then add parmesan cheese and cooked pasta. Toss and cook for another minute.
- Finally, slice prepared chicken and place on pasta, garnish with parsley and serve.
Notes
2. Don’t overcook your pasta. Your best bet is to follow the instructions written in the package.
3. Add more cayenne or pepper flakes to make the jerk pasta spicier.
4. You can’t go wrong with adding more cheese.
5. Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Leave a Reply