Jerk Chicken Pasta recipe

There are dishes that comfort you, and there are dishes that excite you. It’s a rare and beautiful thing when a single recipe can do both. This Jerk Chicken Pasta is that rare and beautiful thing. I’ll never forget the first time I made it. I was craving the fiery, complex, sun-drenched flavors of Jamaican jerk chicken, but also the rich, creamy, soul-soothing embrace of a good pasta dish. I stood in my kitchen, torn between two worlds. And then a wild idea struck: why not have both? The experiment that followed was nothing short of a culinary revelation. As the jerk-marinated chicken sizzled in the pan, the air filled with the intoxicating aroma of allspice, thyme, and fiery Scotch bonnet pepper. Then, I built a luscious, creamy Parmesan sauce right in the same pan, scraping up all those spicy, flavorful bits. The moment I tossed it all together with the pasta and colorful bell peppers, I knew I had created something special. My family was drawn to the kitchen by the incredible smell, and the first bite was met with wide eyes and a chorus of “Whoa.” It’s a dish that starts with a warm, creamy welcome and follows up with a vibrant, spicy kick that dances on your palate. It is, without a doubt, the most exciting comfort food you will ever eat.

A Caribbean Twist on a Comfort Food Classic

This Jerk Chicken Pasta is a brilliant fusion dish, a culinary bridge between the sun-soaked shores of Jamaica and the rolling hills of Italy. It takes the universally beloved concept of a creamy chicken pasta and injects it with the bold, fiery, and aromatic soul of Caribbean jerk seasoning. It’s the perfect recipe for when you’re craving something familiar yet thrilling, a dish that breaks the monotony of your weekly dinner rotation and introduces your taste buds to a whole new world of flavor.

The heart of the dish is the jerk chicken. We marinate tender pieces of chicken in a potent blend of spices like allspice and Scotch bonnet pepper, which provides a unique warmth and a fiery kick. This is then pan-seared to perfection and tossed with sautéed bell peppers for sweetness and color. The magic happens when we create a rich, velvety cream sauce right in the same pan, capturing all the toasted spices left behind. The final dish is a beautiful symphony of contrasting sensations: the assertive, complex heat of the jerk seasoning is perfectly mellowed by the luscious creaminess of the sauce, creating a balanced and incredibly addictive flavor profile.

The Key Players: Understanding Your Ingredients

This recipe uses a handful of powerful ingredients to create its signature flavor. Using quality ingredients will make a significant difference in the final dish.

For the Jerk Chicken Marinade:

• Boneless, Skinless Chicken Thighs: 1.5 pounds, cut into 1-inch cubes (thighs are recommended for their flavor and moisture)
• Jerk Seasoning: 3-4 tablespoons (wet or dry, store-bought or homemade)
• Olive Oil: 1 tablespoon
• Lime Juice: 1 tablespoon, fresh

For the Pasta and Vegetables:

• Penne or Rigatoni Pasta: 1 pound
• Bell Peppers: 2 medium, one red and one yellow, thinly sliced
• Yellow Onion: 1 medium, thinly sliced
• Garlic: 4 cloves, minced

For the Creamy Jerk Sauce:

• Heavy Cream: 1.5 cups
• Chicken Broth: 1/2 cup
• Parmesan Cheese: 1 cup, freshly grated
• Butter: 2 tablespoons
• Reserved Pasta Water: 1/2 cup (as needed)

For Garnish:

• Green Onions (Scallions): 1/4 cup, thinly sliced
• Fresh Cilantro or Parsley: Chopped, for serving

A crucial note on Jerk Seasoning: The heat level of jerk seasonings can vary dramatically between brands. If you are sensitive to spice, start with a smaller amount (2 tablespoons) and taste as you go. Well-known brands like Walker’swood (wet) or Grace (dry) are excellent authentic choices.

Step-by-Step Guide to Jerk Chicken Pasta Perfection

Follow these detailed instructions to create this stunning, flavor-packed pasta dish.

1. Marinate the Chicken: In a medium bowl, combine the cubed chicken thighs, jerk seasoning, olive oil, and lime juice. Toss until the chicken is thoroughly coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper flavor.
2. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to the package directions until it is al dente (still has a slight bite). Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.
3. Cook the Chicken: While the pasta is cooking, heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the marinated chicken to the hot pan in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Sear the chicken for 3-4 minutes per side, until it’s golden brown, slightly charred in spots, and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
4. Sauté the Vegetables: Reduce the heat to medium. To the same skillet (do not wipe it out), add the 2 tablespoons of butter. Once melted, add the sliced bell peppers and onion. Sauté for 5-7 minutes, until they have softened and are slightly caramelized. Add the minced garlic and cook for one more minute until fragrant.
5. Build the Creamy Jerk Sauce: Pour the chicken broth into the skillet to deglaze, using a wooden spoon to scrape up all the flavorful browned bits (the fond) from the bottom of the pan. Let it simmer for 1 minute.
6. Add the Cream: Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Let the sauce gently warm through for 2-3 minutes, but do not let it come to a rapid boil.
7. Melt the Cheese: Gradually stir in the freshly grated Parmesan cheese until it has melted completely and the sauce is smooth and velvety. Season the sauce with a pinch of salt and pepper, being mindful that the jerk seasoning and Parmesan are already salty.
8. Combine and Finish: Add the cooked chicken and the drained pasta to the skillet with the cream sauce. Toss everything together until the pasta and chicken are coated in the luscious sauce. If the sauce is too thick, stir in a few tablespoons of the reserved starchy pasta water until it reaches your desired consistency.
9. Serve: Serve the Jerk Chicken Pasta immediately, garnished generously with sliced green onions and fresh cilantro or parsley.

Nutritional Information

This is a rich and hearty dish. The following nutritional information is an estimate and will vary based on the specific ingredients used.

• Servings: This recipe yields 6-8 generous servings.
• Calories Per Serving: Approximately 650-750 calories.

Timing Your Caribbean Feast

This impressive dish comes together surprisingly quickly, making it a great option for a special weeknight meal.

• Preparation Time: 15 minutes
• Marinating Time: 30 minutes (minimum)
• Cook Time: 25-30 minutes
• Total Time: Approximately 1 hour 10 minutes

How to Serve and Pair Your Jerk Chicken Pasta

This is a complete meal in a bowl, but the right accompaniments can enhance the experience even further.

• The Perfect Garnish:
  • Green Onions and Cilantro: These are not optional in my book! Their fresh, bright flavors are essential to cut through the richness and complement the jerk spices.
  • A Squeeze of Lime: Serve with lime wedges on the side. A final squeeze of lime juice over the top just before eating brightens all the flavors.
• Delicious Side Dishes:
  • Garlic Bread: A classic choice for soaking up every last bit of the creamy jerk sauce.
  • Fried Plantains: Lean into the Caribbean theme by serving with a side of sweet, caramelized fried plantains. Their sweetness is a perfect foil for the spicy chicken.
  • A Simple Green Salad: A crisp salad with a light citrus vinaigrette can provide a refreshing, acidic contrast to the rich pasta.
• Thirst-Quenching Drinks:
  • Red Stripe Beer: The classic Jamaican lager is a perfect pairing.
  • Rum Punch or a Mojito: A fruity, tropical cocktail complements the Caribbean flavors beautifully.
  • Ginger Beer: A non-alcoholic option with a spicy kick that stands up to the dish.

Pro-Tips for Restaurant-Worthy Results

These five tips will help you master this dish and achieve a truly unforgettable flavor.

1. Don’t Skimp on the Marinade Time: The marinating step is where the deep, complex jerk flavor is built. While 30 minutes will work in a pinch, allowing the chicken to marinate for 2-4 hours will make a world of difference in the tenderness and flavor of the chicken.
2. The Magic of Pasta Water: That starchy, salty water left over from cooking your pasta is liquid gold. The starches in the water help to emulsify the cream sauce, making it smoother and helping it cling to the pasta perfectly. It’s the secret to achieving a restaurant-quality sauce consistency.
3. Freshly Grate Your Parmesan: Pre-shredded cheeses are often coated with anti-caking agents like potato starch, which can prevent them from melting smoothly and can result in a grainy sauce. Buying a wedge of Parmesan and grating it yourself ensures a velvety, lump-free sauce every time.
4. Control the Heat—Know Your Jerk: Jerk seasoning is meant to be spicy, but the intensity varies wildly. If you’re unsure, start with less seasoning in the marinade. You can always add a little extra jerk powder or paste directly to the cream sauce at the end to dial up the heat to your preference.
5. Don’t Overcrowd the Pan: When searing the chicken, give it space. Cooking it in a single layer without the pieces touching allows them to develop a beautiful, flavorful brown crust. If you overcrowd the pan, the chicken will steam instead of sear, resulting in a less flavorful and texturally inferior dish.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this delicious fusion pasta.

1. Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Cut them into 1-inch cubes and be careful not to overcook them, as they have less fat and can dry out more easily. Sear them for just a few minutes per side until they are cooked through.

2. How can I make this dish less spicy?
There are a few ways to control the heat. First, choose a “mild” jerk seasoning if you can find one. Second, use less of it in the marinade. Third, the dairy in the cream sauce naturally tames a lot of the heat. You can increase the amount of heavy cream slightly to make it even milder.

3. Can I make this dish with a different protein, like shrimp?
Absolutely! This recipe is fantastic with shrimp. Marinate 1.5 pounds of peeled and deveined large shrimp in the jerk seasoning for just 15-20 minutes (any longer and the lime juice can affect the texture). Sear them for just 1-2 minutes per side until they are pink and opaque, then proceed with the recipe. It would also be delicious with sliced smoked sausage, like andouille.

4. How can I make this dairy-free?
To make a dairy-free version, you can substitute the heavy cream with full-fat coconut milk (the kind in a can). The coconut flavor is a natural fit with the jerk spices. Use a dairy-free Parmesan alternative and substitute the butter with a neutral oil or dairy-free butter.

5. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add the pasta to a skillet over medium-low heat with a splash of milk or chicken broth to loosen up the sauce, as it will thicken considerably when cold. Stir gently until it is warmed through.

Print