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–+ servings
Jerk Chicken Pasta

Jerk Chicken Pasta

A creamy and cheesy pasta recipe inspired by Bahama Breeze Jerk Chicken Pasta, featuring homemade Jerk seasoning, chicken, aromatics, and bell peppers for a Caribbean comfort food experience.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings
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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

1. Instead of chicken, you can also repurpose your leftover roasted chicken or grilled meats to add to your jerk pasta.
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.

Nutrition

Serving: 250g | Calories: 547kcal | Carbohydrates: 58g | Protein: 41g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 999mg | Potassium: 1032mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3761IU | Vitamin C: 107mg | Calcium: 312mg | Iron: 3mg