Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Serve the Jerk Chicken Pasta immediately, garnished generously with sliced green onions and fresh cilantro or parsley.
Nutrition
- Serving Size: one normal portion
- Calories: 650-750