This Jerk Chicken Pasta is one of those dishes that has everything you crave! Flavor, creaminess, and just the right amount of heat!! I love how the jerk seasoning gives the chicken a nice kick, and when you mix that with the creamy parmesan sauce, it’s pure comfort food magic. Trust me, once you try this, it’s going to be a regular on your dinner rotation!
I love a unique and unexpected pasta, like my Jambalaya Pasta, Steak Pasta and Chicken Riggies. Each one has its own unique spin, and this one brings the bold, spicy flavors of jerk seasoning together with creamy parmesan and fresh veggies. It’s a little different from your usual pasta but just as comforting and delicious.
What is Jerk Seasoning Marinade
Jerk seasoning is a bold and flavorful spice mix that originates from Jamaica. It’s typically made with a combination of warm, aromatic spices like allspice, cinnamon, and nutmeg, along with heat from ingredients like scotch bonnet peppers (or other hot peppers), garlic, ginger, thyme, and scallions. The seasoning blend often also includes ingredients like brown sugar, salt, pepper, and sometimes soy sauce or vinegar for added depth and a hint of tanginess.
It can be found in powder form for a quick sprinkle or in marinade form, which is perfect for marinating meats. I actually have a great Homemade Jerk Marinade recipe that you can use, or if you’re short on time, you can always go with a store-bought version. You can use it for Jerk Chicken, Jerk Shrimp, or even jerk pork for a flavorful, tropical treat!
Ingredients Needed
- Chicken thighs – Boneless, skinless chicken thighs work perfectly in this recipe because they’re juicy and absorb the jerk marinade flavors beautifully. Saying that you can use chicken breast also. Just cut them thinly into strips against the grain.
- Jerk seasoning marinade – You can use a homemade version or store-bought.
- Olive oil – Used for marinating the chicken and sautéing.
- Pasta – I like a tubular shape for this recipe, like penne, rigatoni or ziti. Saying that, you can use any other pasta of your choice.
- Bell peppers – I use multi-colored bell peppers, sliced into strips, for sweetness and color.
- Mushrooms – Added veggie power.
- Garlic – Freshly minced.
- Paprika – This pops up the color a bit.
- Fresh thyme – Popular local herb in Jamaica.
- Chicken stock or broth – Adds depth to the sauce and helps bring everything together.
- Heavy cream (or half and half) – This makes the sauce creamy and rich, helping to mellow the heat of the jerk seasoning.
- Parmesan cheese – Freshly shredded.
- Chopped parsley – A fresh garnish to finish the dish.
- Salt – To taste, ensuring the seasoning is just right.
Jerk Chicken Pasta Recipe
1. Marinate the chicken: First, I toss the chicken pieces with the jerk seasoning marinade and about a tablespoon of olive oil. If I’ve got some time, I like to let it marinate in the fridge for a few hours to really let those flavors soak in. If not, no worries, you can cook it right away, and it’ll still be super tasty!
2. Cook the pasta: I bring a large pot of water to a boil, adding a tablespoon of salt. Once it’s boiling, I throw in the pasta and cook it according to the package instructions until it’s al dente. After that, I drain the pasta and set it aside.
3. Cook the chicken: Then, I heat up 1 tablespoon of olive oil in a large skillet over medium-high heat. I add the marinated chicken and sauté it for about 8-10 minutes until it’s nicely browned and fully cooked through. I like to give it a good stir to make sure everything gets evenly cooked.
4. Sauté the veggies: Once the chicken’s cooked, I move it to the side of the skillet and toss in the bell peppers and mushrooms. I let them cook for about 5 minutes, until they start to soften. Then, I mix everything together and keep cooking until the veggies are nice and tender.
5. Make the creamy sauce: Now, it’s time to add the garlic, fresh thyme, paprika and a pinch of salt and sauté everything for about a minute. Then, I pour in the chicken stock and let it simmer for about 10 minutes. This really lets the flavors come together and makes the sauce a bit more tasty. Then, I add the heavy cream and parmesan cheese into the skillet. I mix it all together and cook for another 2-3 minutes until the parmesan melts and the sauce becomes super creamy and delicious.
6. Combine with pasta: Now I toss the pasta into the skillet and mix everything up so the pasta gets nicely coated in that creamy jerk sauce. I cook it for another 2-3 minutes, just to let everything come together.
7. Garnish and serve: Finally, I sprinkle some chopped parsley on top and serve it immediately. And just like that, my creamy, flavorful jerk chicken pasta is ready to enjoy!
Alpana’s Tips
- Let the chicken marinate: If you can, let the chicken sit in the jerk marinade for a few hours (or even overnight). It makes a huge difference in flavor. But if you’re short on time, it still works well with a quick marinate.
- Use boneless, skinless chicken thighs: I love using chicken thighs because they’re juicy and tender, and they soak up the jerk seasoning so well. It gives the dish more flavor compared to chicken breasts.
- Customize the heat: If you’re not a fan of too much spice, you can adjust the amount of jerk seasoning, or buy a variety labeled “mild”. I personally love a good kick, but you can dial it down to your preference.
My Jerk Chicken Pasta is the perfect dish for spicy flavors and creamy comfort. Whether you’re looking to spice up your regular pasta night or just want something new and exciting, this dish has got you covered. The jerk seasoning adds that amazing kick, while the creamy sauce ties it all together beautifully. Give it a try and let me know how it turn out!
Jerk Chicken Pasta, on our Gypsy Plate… enjoy!
More creamy pasta recipes:
Creamy Rasta Pasta
Gigi Hadid Pasta
Pasta alla Norcina
Creamy Sausage Cavatappi
Marry Me Chicken Pasta
Mexican Green Spaghetti
Creamy Jerk Chicken Pasta
My creamy Jerk Chicken Pasta perfectly combines comfort food with a bit of heat for an unforgettable meal.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces
- 2 tablespoons olive oil, divided
- 3 tablespoons Jerk seasoning marinade (see note)
- 8oz pasta
- 2 colored bell pepper, cut into strips
- 8oz mushrooms, sliced
- 4 garlic cloves, finely chopped
- 1 tsp paprika
- 8-9 sprigs fresh thyme
- ½ cup chicken stock
- 1 cup shredded parmesan
- 1.5 cup heavy cream (or half and half)
- salt, to taste
- chopped parsley, to garnish
Instructions
- Toss chicken pieces with Jerk seasoning marinade and 1 tablespoon olive oil. If you have time let it marinate for few hours in refrigerator.
- Bring a large pot of water to a boil and add 1 tablespoon salt. Cook pasta according to package instructions until al dente. Drain the pasta.
- Heat 1 tablespoon olive oil in a skillet over medium high heat, add chicken, and sauté for about 8-10 minutes.
- Move the chicken to the side and add in bell peppers and mushrooms. Cook for 5 minutes. Mix everything together and continue cooking till veggies start turning soft.
- Add in garlic, fresh thyme, salt and paprika and sauté for a minute.
- Add chicken stock and simmer for 10 minutes.
- Add in cream and parmesan, mix well and cook till parmesan melts.
- Add cooked pasta and mix everything well. Cook for 2-3 minutes. Taste and adjust for salt.
- Garnish with parsley and serve immediately.
Notes
- If you are not using homemade jerk seasoning, look for the paste variety that comes in little jars in the international section of supermarkets. It comes in both mild and hot varieties.
- Leftovers can be refrigerated for up to 3-4 days. Reheat on stovetop or in the microwave.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 934Total Fat 68gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 35gCholesterol 255mgSodium 2149mgCarbohydrates 40gFiber 4gSugar 12gProtein 46g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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